Dried Wild Mushrooms

[ElizabethB]

Do you use dried wild mushrooms?
I love using dried wild mushrooms with fresh mushrooms. I keep an assortment in the pantry. I am a little low on variety and need to order more. My go to dried wild mushrooms are Porcini, Morel, shiitake and Mixed.
Why dried wild mushrooms?
. They keep for a long time in the pantry
. I don't have to run to multiple markets to find fresh
. The soaking liquid is a wonderful addition to any dish
. I find the flavor of dried wild mushrooms more intense than fresh. A little bit goes a long way.
I use stock or wine to soak my mushrooms. Filter through a coffee filter lined fine mesh sieve. If I am using wine in a recipe I soak the mushrooms in wine. Red meat or game - beef stock, poultry or pork - chicken stock, seafood - shrimp. lobster, wine or chicken stock. The soaking liquid is a bonus flavor bomb. If you do not need the liquid for the dish you are making reserve it in the refrigerator for later use.

 

[Morning Glory]

Of course! They are a wonderful umami ingredient.

 

[garlichead]

Yep, sure do. Generally for texture and broth. Wood ear I've probably used the most.

 

[karadekoolaid]

Two or three years ago, a friend in France sent me some wild mushrooms - LOADS of them - about 5 or 6 different varieties.
We made risottos, chicken dishes, rice dishes, pasta dishes - and I´d say the intensity of the mushroom flavour was definitely what made the dishes special.

 

[ElizabethB]

I should have added a second and third question - What do use for soaking liquid? Do you reserve and use the soaking liquid?

 

[karadekoolaid]

Hot water.
And yes, I do reserve it and add it to the sauce/dish at some stage.

 

[Morning Glory]

I should have added a second and third question - What do use for soaking liquid? Do you reserve and use the soaking liquid?

Usually hot water although hot stock could be used. It does need careful straining though, as it often contains fine grit. Recently I experimented with rehydrating them along with some sultanas. This produces an intriguing tasting stock. See here: Recipe Blue cheese polenta with mushrooms, shallots and sultanas