Dried Mushrooms

Mushrooms lose between 80 and 90 per cent of their weight when dried, making them expensive to use. Dried mushrooms, especially ceps and morels, have an intense flavour and are used to add flavour to stocks and sauces. Grind to a fine powder with Maldon sea salt for seasoning meats, poultry, stocks, sauces or risotto. Most commonly used dried mushrooms are ceps, morels, shiitake and trompette des morts.