How to cook dried wild mushrooms? | Warrior's Spices

Above: Hedgehog mushrooms, Lobster fungus (Russula dermatosis), and Black morels

Drying wild mushrooms is undoubtedly the preservation method that allows them to be kept the longest. A forager's love for their passion is evident not only in their respect for the product and the forest where they find it, but also in every step of the process, including cleaning, slicing, drying, and storage.

Dried mushrooms, if stored correctly (that is, in a cool, dry place, in an airtight container, and away from light), can be kept for 2 to 3 years without any problem. They should not be used if they show signs of mold or give off a rotten odor.

TO USE DRIED WILD MUSHROOMS IN COOKING:

1. Rinse thoroughly with cold water. Place the mushrooms in a colander or sieve, and rinse them well, stirring them for at least 1 minute. This will remove any traces of soil or other impurities that may remain on the mushrooms.
2. Rehydrate the mushrooms. Boil water or broth, then remove from heat. For about 15g of dried mushrooms, heat 2 cups of water and submerge the dried mushrooms for 15 to 30 minutes, depending on the thickness of the slices. You want a soft texture, especially depending on how you'll be using them. (In a spaghetti sauce, for example, the mushrooms will simmer for a few hours, so a firmer texture at first won't be a problem. But for a risotto, you want a delicate flesh that won't be tough to the bite.) Depending on the dish, beef, vegetable, or chicken broth will work perfectly and add a sublime flavor to these little gems.
3. Save the broth and use it! Whether you use water or broth, the liquid left over from soaking your mushrooms is full of 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's recommended to chop the flesh before adding it to your dish. Small cubes of about one centimeter are generally ideal.
5. Cook wild mushrooms thoroughly. These mushrooms are gathered in the forest, therefore in an uncontrolled wild environment. To avoid any residual bacteria, even if they are dried, it is strongly recommended to cook wild mushrooms thoroughly, for at least 15 minutes. Black morels must be cooked for at least 10 minutes to eliminate a toxin naturally present in these mushrooms.

SOME EXAMPLES OF USE

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

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