Rehydrated Mushrooms Recipe
Ingredients:
- Dried Mushrooms
- Water
Instructions:
When they’re being added to a soup or sauce:
- Soak dried mushrooms in hot water until they are just soft enough to chop, knowing that they’ll continue to rehydrate when stirred into a sauce or soup.
When they need to be fully softened:
- Add water and dried mushrooms (1 cup of water per every ½ ounce of mushrooms) to a saucepan that can hold the mushrooms snugly and keep them submerged.
- Bring to a boil over high heat, cover, reduce the heat to medium-low, and simmer until the mushrooms are tender, 15 to 30 minutes.
- Remove the mushrooms. Strain the cooking liquid through a fine-mesh strainer to remove the grit; reserve the liquid for another use. (Discard the cooking liquid from black trumpet mushrooms; it is unpleasantly bitter.)
- Squeeze the mushrooms to eliminate any excess moisture.
- For use as a topping, sauté them in oil until hot and season them with salt and pepper.
