Dried Mushrooms

Our large collection of dried mushrooms for bulk purchase will keep your cupboard well-stocked and ready to go. All you have to do now is rehydrate the dehydrated mushrooms in water and you’re ready to go!

How are dried mushrooms different from fresh?

The flavor of a dried mushroom is slightly stronger than that of a fresh mushroom. That’s why they’re so good at adding depth to broths, stews, and soups. When morels are dry, they might become dustier and grittier. If you don’t strain them through a cheesecloth-lined fine-mesh sieve, their dust will end up in the soup, according to Baraghani.

Okay, so how can I use them?

Fill a basin halfway with boiling water, then soak the dried mushrooms in it until it reaches room temperature. This method aids in the extraction of as much mushroom flavor as possible. Risotto is the conventional application for rehydrated porcini mushrooms, but Baraghani swears by dry shiitake mushrooms for nearly everything. He’ll add a couple to stock or mix them with rice vinegar, soy sauce, and ginger on a weeknight, then add water or chicken stock and serve with ramen noodles. You can even finely grate them with a Microplane while they’re still dehydrated and serve them over egg salad.

Using both fresh and dried shiitake mushrooms adds a new dimension to the flavor. Baraghani will sauté fresh mushrooms in a skillet, then add rehydrated mushrooms, pour in some of the soaking liquid from the rehydrated mushrooms, and top with a dollop of crème fraîche or a drizzle of cream. Finish with fresh herbs like parsley and a big squeeze of lemon after smashing the creamy mushroom mixture on bread.

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