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Dried Mushrooms - Mushroom Recipes - How To Rehydrate Dried Mushrooms - Mushroom Types

Not sure about you but we always have a stock of dried mushrooms in our kitchen. The reason, well they last forever are super tasty and very easy to use. Below we have set out a few common types of mushrooms and a couple of recipes for you. But let us start with how to rehydrate them. This process is super easy.
01 - Shake or blow off any dust, they sometimes with have this depending on the type used.
02 - Place them in a bowl and either add hot, warm or cold water and let them sit, again depending on the type being used for about 30 mins.
03 - Now Simply drain off the water & give them a gentle squeeze.
04 - Now the water you have, whatever you do, do not throw this away, you now have a fantastic stock to add to your recipes.
So simple. 

1. Agaricus
The common white variety mushrooms are sometimes dried at button stage.
Reconstitute: Whole mushrooms – up to 30 minutes. Sliced mushrooms – up to 10 minutes.

2. Chanterelles, Egg, Girole, Girolle, Pfifferling
Popular edible wild mushrooms from Europe and North America.
Characteristics: Trumpet-shaped and have a strong apricot smell.
Reconstitute: Soak for 15–20 minutes in warm water.

3. Black fungus & White Fungus Cloud, Wood, Tree, Silver Ear
Primarily used to add a special texture to Asian dishes.
Characteristics: Cook quickly over high heat for a crisp texture.
Reconstitute: Soak for 15–30 minutes in warm water. Drain well and pat dry with paper towel.

4. Shiitake Black Chinese
Ideal for Asian dishes.
Characteristics: Intensely flavored.
Reconstitute: Soak in warm water for up to 30 minutes. Strain the soaking water and add to the dish to intensify flavor.

5. Cepe Cep, Bolete, King Bolete, Borowik, Steinpilze, Stensopp, Polish, Porcini
This is an entire family of wild mushrooms, gathered in the forests of Europe during the northern autumn, then dried and imported into Australia.
Characteristics: Porcini is one of the most popular of the cepes.
Reconstitute: Soak for 15 minutes in warm water. Add to casseroles or stews at the start of the cooking process.

6. Morels
European wild mushrooms with a hollow, honeycomb-like caps and a spongy texture.
Characteristics: Rich, earthy flavor. Best used in sauces and slow-cooked dishes.
Reconstitute: Rinse or wipe dried morels before soaking for 15–20 minutes.

7. Porcini
One of the most popular of the Cep mushrooms
Characteristics: Rich, meaty flavor.
Reconstitute: Soak for 15 minutes in warm water. Add to ragouts, stews and risottos at the start of the cooking process.

8. Truffles Black, White
Edible fungus which is not technically a mushroom. Grows at the roots of specially inoculated oak trees, 5cm–30cm below the ground. Most truffles are imported from the forests of Europe, although black truffle plantations established around Australia.
Characteristics: Canned or fresh, truffles are expensive. Highly perishable; use fresh truffles within 1–2 days of purchase
Usage:
Sparingly in fresh pasta, risotto and egg dishes, where the flavor can dominate. Thinly slice and cover in olive oil to infuse the oil, which is then drizzled over the dish just before serving or at the table.

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