How to cook dried wild mushrooms?

Above: Sheep's feet (Hydnum Sp.) , Lobster mushroom (russula dermatosis) and dried chanterelles .

Drying wild mushrooms is certainly the preservation method that allows them to last the longest. A picker's love for their hobby is demonstrated not only in their respect for the product and the forest where they are sourced, but also through each step, including cleaning, slicing, drying, and storage.

Dried mushrooms, if stored properly (i.e., in a cool, dry place, in an airtight container, and away from light), can be safely stored for 2 to 3 years. Do not use them if they show signs of mold or give off a rotten smell.

TO USE DRIED WILD MUSHROOMS IN COOKING:

1. Rinse thoroughly with cold water. Place the mushrooms in a colander or sieve and water them thoroughly, stirring for at least 1 minute. This will remove any remaining dirt or other impurities from the mushrooms.
2. Rehydrate the mushrooms. Boil water or broth, remove from heat. For about 15g of dried mushrooms, heat 2 cups, and immerse the dried mushrooms for 15 to 30 minutes depending on the thickness of the slices. We're looking for a soft texture, especially depending on how you'll be using them. (In spaghetti sauce, for example, the mushrooms will simmer for a few hours, so a firmer texture at first won't matter. But for a risotto, we want a delicate flesh that won't resist being chewed.) Depending on the dish chosen, beef, vegetable, or chicken broth will work perfectly and add sublime flavor to the flesh of these little gems.
3. Save the broth and use it! Whether you use water or broth, the liquid that results from soaking your mushrooms is packed with flavor. Add it to your dishes or freeze it for later use.
4. Chop the mushrooms. Depending on the thickness of the slices and the type of mushroom, it is recommended to chop the flesh before adding it to your dish. Small, one-centimeter cubes are generally perfect.
5. Cook wild mushrooms thoroughly. These mushrooms are harvested in the forest, meaning they are harvested in an uncontrolled wilderness. To avoid any residual bacteria, even if they are dried, it is strongly recommended to cook wild mushrooms thoroughly, for at least 15 minutes.

SOME EXAMPLES OF USE

• • Forest sauce for steak
  • Stews and casseroles (beef bourguignon, chicken with mushrooms, etc.)
  • Pasta and spaghetti sauce (a real treat)
  • Risotto
  • Stuffing for poultry, meat rolls (like beef Wellington) or fish .

You can also grind them into powder (in a food processor) and add them to your favorite spice blends to multiply their possible uses and give your dishes an incomparable flavor!