Dried mushrooms have an intense flavor and are very useful to have around since you can use them in all kinds of dishes. By reconstituting them you will not only have some delicious mushrooms on your hands but a flavorful liquid that you can incorporate into your soups, stews or sauces.
The most commonly used dried mushrooms are porcini, chanterelles, shiitake, black trumpets and morels.
In order to reconstitute them, place the amount of dried mushrooms you want to use in a bowl large enough to accommodate all of them.
Pour warm water over the mushrooms and let them stand for 25-30 minutes, until they are softened.
The amount of water depends on how much mushrooms you will use— you will need 3/4 cup (180 ml) water for 15 g of dried mushrooms, 1 ½ cup (260 ml) water for 30 g and so on. The mushrooms need to be fully covered by the liquid.
Alternatively, you can soak the mushrooms in stock, wine, sherry or brandy in order to give them more flavor.
Once the mushrooms have rehydrated, take them out of the bowl, squeezing them with your hands in order to release as much liquid as possible back into the bowl. Now you can use them in any kind of dish you want, just like you would with fresh mushrooms.
Don't throw away the liquid because it is full of flavor. Pass it through a muslin cloth or a coffee filter in order to get rid of all the grit and dirt, and use it in your dish as a substitute for any other liquid such as water or stock, or reserve it for later use.
Keep in mind that when dried mushrooms are rehydrated they increase in size tenfold so don't go overboard with the amount you use.
Store dried mushrooms in airtight containers with tight-fitting lids (thus ensuring that no bugs/insects will infest them) and keep them in a dark and dry place or even in the refrigerator or freezer.
As long as you keep them dry, they can last indefinitely. They must not get wet or damp, because they will rot or mildew.
Keeping them in individual portions and individual packages (like small airtight plastic bags) extends their life. If you keep them in a large container which you open and close regularly, you let moisture inside thus ruining them.
If you ever find even one bug/insect in your dried mushrooms, throw them all away.
You will find this helpful in the following recipes:
Mushroom Soup with Leeks and Thyme
Spaghettini with Mushrooms, Olive Oil and Garlic
The most commonly used dried mushrooms are porcini, chanterelles, shiitake, black trumpets and morels.
In order to reconstitute them, place the amount of dried mushrooms you want to use in a bowl large enough to accommodate all of them.
Pour warm water over the mushrooms and let them stand for 25-30 minutes, until they are softened.
The amount of water depends on how much mushrooms you will use— you will need 3/4 cup (180 ml) water for 15 g of dried mushrooms, 1 ½ cup (260 ml) water for 30 g and so on. The mushrooms need to be fully covered by the liquid.
Alternatively, you can soak the mushrooms in stock, wine, sherry or brandy in order to give them more flavor.
Once the mushrooms have rehydrated, take them out of the bowl, squeezing them with your hands in order to release as much liquid as possible back into the bowl. Now you can use them in any kind of dish you want, just like you would with fresh mushrooms.
Don't throw away the liquid because it is full of flavor. Pass it through a muslin cloth or a coffee filter in order to get rid of all the grit and dirt, and use it in your dish as a substitute for any other liquid such as water or stock, or reserve it for later use.
Keep in mind that when dried mushrooms are rehydrated they increase in size tenfold so don't go overboard with the amount you use.
Store dried mushrooms in airtight containers with tight-fitting lids (thus ensuring that no bugs/insects will infest them) and keep them in a dark and dry place or even in the refrigerator or freezer.
As long as you keep them dry, they can last indefinitely. They must not get wet or damp, because they will rot or mildew.
Keeping them in individual portions and individual packages (like small airtight plastic bags) extends their life. If you keep them in a large container which you open and close regularly, you let moisture inside thus ruining them.
If you ever find even one bug/insect in your dried mushrooms, throw them all away.
You will find this helpful in the following recipes:
Mushroom Soup with Leeks and Thyme
Spaghettini with Mushrooms, Olive Oil and Garlic
Tidak ada komentar:
Posting Komentar