The How-To's of Dried Mushrooms:
To boost mushroom flavor in soups, stews, stuffings, and risottos, we often turn to dried mushrooms. Place dried mushrooms in a small strainer and rinse. Transfer them to a microwave safe bowl, add water to cover, and seal the bowl with plastic wrap. Cut steam vents in the plastic wrap and microwave on high for 60 seconds. Remove the bowl from the microwave and let stand, covered, until the mushrooms soften, about 5 minutes. Save this flavorful liquid for other uses.
Some Mushroom Varities
Shitake: These have a chewy texture and nutty flavor but the stems are tough, woody, and inedible. Best way to cook is saute.
Black Trumpet/Horn of Plenty: They have a chewy texture and an almost smoky flavor.
Maitake/Hen-Of-The-Woods: Maitake is the Japanese name for these densely clustered fungi; "hen" comes from their feathery caps. Their complex red-wine flavor contains garlic subtleties. The best way to cook is sauteing. These are great in omelettes.
Chanterelle: These have an assertively nutty, almost fruity flavor and are best sauteed.
To try some of these wonderfully flavored dried mushrooms please click on this link to visit our website specializing in Organic Spices, Dried Mushrooms, Barbecue Rubs, Sea Salts, etc.
We carry all dried Chanterelle (Organic), Lobster, Maitake, Porcini and a very tasty Gourmet Mushroom Medley that is all organic. We also have Procini and Shitake Mushroom Powders.
www.savvygourmetshop.com
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