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 be kept the longest. A picker's love for his passion is demonstrated not only in the respect for the product and the forest where he gets it, 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 last 2 to 3 years without any problems. 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 well 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 traces of soil or other impurities that may remain on the mushrooms.
2. Rehydrate the mushrooms. Boil water or broth, remove from heat. For 20g of dried mushrooms, heat about 2 cups, and immerse the dried mushrooms for 15 to 30 minutes depending on the thickness of the slices. We are looking for a soft texture, especially depending on how you will use them. (In a spaghetti sauce, for example, the mushrooms will simmer for a few hours so a firmer texture at the start will not be a problem. But for a risotto, we want a delicate flesh that will not resist under the tooth.) Depending on the dish chosen, a beef, vegetable or chicken broth will do the trick perfectly and will add sublime flavor to the flesh of these little jewels.
3. Save the broth and use it! Whether you use water or broth, the liquid that results 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 is recommended to chop the flesh before adding it to your dish. Small cubes of one centimeter are generally fine.
5. Cook wild mushrooms thoroughly. These mushrooms are picked in the forest, therefore in an uncontrolled wild space. 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 dishes in sauce (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 mixes to multiply their possible uses and give your dishes an incomparable flavor!