Why use dried mushrooms instead of fresh?
Why use dried mushrooms instead of fresh?

There are many benefits to using dried mushrooms vs. fresh for recipes. Dried mushrooms have a more robust flavor and absorb liquids easily. They can be used in many different types of recipes, including sauces and stews, and most recipes will call for the addition of water such as in all soups but also in salad dressings and marinades. There are many varieties of dried mushrooms, rather than just those that you commonly see in the produce section at the grocery store. Dried porcini mushrooms enhance flavors, make dishes creamy, give a natural meaty flavor to foods, add texture and can even help make a dish vegetarian-friendly if called for in your recipe.

Use dried mushrooms instead of fresh. Mushrooms are a wonderful and versatile ingredient and can be used in a wide variety of dishes; however, you shouldn’t use fresh mushrooms because they require excessive prep work, much more than I have time for!

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Dried mushrooms not only help keep the filling tender and juicy, but also add earthy flavor to a variety of dishes. In fact, some chefs prefer using dried mushrooms over fresh because they are easier to chop and have a concentrated flavor that can reduce the amount of other ingredients needed in a recipe.

Have you ever tried the intense flavor of dried mushrooms? If not, we have a great reason to! Dried mushrooms are a fantastic treat for anyone that loves mushrooms. They are fun to explore, but also easy to use. For example, rehydrating dried mushrooms is as simple as soaking them in warm water for 20 minutes or so. Once cooked, their best partners are Moroccan couscous, tender fish like sea bass or tuna and pasta dishes like stroganoff or ziti with squash and sage.

Dried mushrooms, often referred to as “preserved,” “cured,” or “pickled” mushrooms, are mushroom species that have been preserved by either salt-curing or drying. The process of drying certain mushroom species concentrates the flavor and nutritional value of many varieties. For example, shiitake mushrooms, which are widely known for their distinct taste and aroma, contain high amounts of vitamins such as riboflavin and niacin. Before using dried mushrooms in your recipes, make sure they are reconstituted properly so they can continue absorbing moisture.

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