Joined: 18 Oct 2004 Posts: 1654 Location: Within view of Elliot Bay, The Olympics and every ship in the Sound
Posted: Mon Mar 14, 2005 7:39 pm Post subject:
I just cover them with boiling water for an hour or so, and sometimes I use the liquid in the dish. I have always gotten good results using dried mushrooms and have used morels, porcinis and chanterelle. I feel they all produced a strong final product especially the porcinis.
Have fun, they are easy to use! _________________ "It's watery....and yet there's a smack of ham."
Joined: 29 Jan 2005 Posts: 342 Location: Chicago and other places
Posted: Mon Mar 14, 2005 8:37 pm Post subject:
Hey, Erin and Rainey: thanks for the info! It's weird how my wee grocery stores will have such a plethora of dried mushrooms (exotic to be sure) yet they only sell icky button mushrooms as fresh.
Rainey: people kept roaming the woods that adjoin my cottage, in spring, and I couldn't figure out "what they lost". So, I finally went out and asked a Dad and Son, and they said that they were "Mushroom hunting!"
They came over to my place and found a pound of morels....I had NO IDEA at all that they were here, so I split it with them and they were thrilled. The wee boy continued to look at my property, found another pound under some elm leaves but gave me the entire amount. You should have heard this little tyke, all of about 9 years old: he was advising me the best way to saute them, to cook with them!
Joined: 29 Nov 2004 Posts: 32 Location: Salt Lake City, UT
Posted: Thu Mar 17, 2005 6:28 pm Post subject: Re: Dried Mushrooms
i've had stellar dried varieties and horrible fresh ones (they weren't maintained very well at the shop). I think the dried ones are a safe bet. just let them steep in warm water until soft. and david is right, strain the liquid otherwise you're dish will end up kinda crunchy. the liquor is gorgeous, i would never throw it out. we used dried porcini in a mushroom risotto and saved the mushroom juices. we reduced it with a bit of barolo (not enough dough to buy more than a bottle, so every bit of your one counts) and drizzled that over and around the plate. talk about finger lickin' good.
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