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Anne Willan

Using Dried Mushrooms

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Much the best way of preserving mushrooms is to dry them. Some cooks even prefer dried morels, boletes, shiitake and matsutake because of their intense flavor. Cloud ear mushrooms are almost always dried and added to a dish for texture rather than taste. The flavor of dried Chinese winter or black mushrooms is outstanding, and often these turn out to be shiitake.

To reconstitute dried mushrooms, soak them in warm water to cover for 30-60 minutes, depending on the size of the pieces, tossing them occasionally to loosen sand. Drain and trim them (the liquid can be strained through cheesecloth or filter paper for soups or sauces). Once reconstituted, the mushrooms are used like fresh ones, although they may need cooking for longer to become tender. About 1 oz/30 g dried mushrooms is the equivalent of Β½ lb/250 g fresh. To dry mushrooms at home.

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