Dried mushrooms are an ingredient every home cook should be comfortable using. Not only are dried mushrooms picked when they are in season, they are also frequently more economical than fresh mushrooms.
I love using dried mushrooms because their flavour is concentrated while drying and so a little goes a long way, plus the wonderful liquid produced when soaking dried mushrooms has countless potential uses. Once you are familiar with this product you will find yourself using them regularly.
How To Buy Dried Mushrooms:
When you are buying dried mushrooms try and buy mushrooms which are whole, rather than broken into little mushroom crumbs. In addition do read the package to make sure that if you are buying chanterelle mushrooms, you are getting 100% chanterelle mushrooms and not a mixture of random varieties.
[print_this]How To Use Dried Mushrooms:
1. Rinse the mushrooms in water. Try and get off any excess grit you can.
2. Soak the mushrooms in warm water for 20-30 minutes.
3. Remove the mushrooms from the water very carefully. The grit and sendiment will mostly sink to the bottom, you don’t want to take it with you. If the mushrooms are still quite gritty rinse them again. Then pat off any excess dirt.
4. Strain the mushroom liquid through a paper towel or coffee filter. You can use cheesecloth but if you do I recommend doing it more than once.[/print_this]