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Dried Mushrooms
Appears in
By Alastair Little and Richard Whittington
Published 1998
All dried mushrooms must be soaked before cooking, but even so the stems tend to stay determinedly tough unless you simmer them for a prolonged period in liquid, as in, for example, a stew. They are best used in stocks.
Soak all dried wild mushrooms for 20–30 minutes in warm water or stock, then put them through a muslin-lined sieve, keeping the soaking liquid to add to stock or a stew. Rinse the reconstituted mushrooms thoroughly in a colander, then cut off the tough ends of the stems, using these in a stock. Cut the remaining flesh into strips before cooking.
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