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| The best
mushrooms for cooking from dried are in our opinion Pocini / Borowik (Boletus
Edulis). Dried wild mushrooms are very concentrated in flavour and can be used in virtually any dish that calls for mushrooms.
Bigos for example. |
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| 1. |
Reconstitute dried
mushrooms for most recipes by placing the mushrooms in a cup or bowl. |
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| 2. |
Fill the container
about halfway. |
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| 3. |
Cover the mushrooms
with boiling water. |
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| 4. |
Cover the container
with plastic wrap to prevent steam from escaping. |
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| 5. |
Steep for 5 to 10
minutes or until the mushrooms are tender. |
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| 6. |
Strain the water, but
don't throw it away; it's full of flavour and can be used in your recipe. |
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| 7. |
Chop the mushrooms
into small pieces and use them in the recipe as directed. |
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| 8. |
For a drier dish, such
as stuffing or a casserole, simmer the steeping water for a few minutes to
concentrate the flavours and reduce the volume a little, then add it to
your dish. Add the water directly to any liquid dish, such as soup or
sauce. Strain the liquid or pour it off carefully if the mushrooms
contained grit. |
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Fresh mushrooms dry at a rate of about 10
- 1. In other words it takes about 10 pounds of fresh mushrooms to make 1
pound of dried mushrooms. Therefore roughly speaking an ounce of dry
mushrooms is equal to slightly over a half of pound of fresh.
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