Most Poles – in common with many continental Europeans - adore the taste of wild mushrooms and because of this many will spend a lot of the spare time wandering around the forest of Poland during late Summer and Autumn / Fall seasons looking chiefly for Chanterelle (pieprznik / kurka), Podgrzybek (bay bolete) Mushrooms, and Borowik (boletus / porcini) mushrooms. Many of the Chanterelles they find will be eaten fresh but probably most of the Podgrzybek and Porcini mushrooms will be dried for use later in the year. Once dried wild mushrooms are stored in a in an airtight container and can safely be kept for around 12 months.
Dried mushrooms should always be before re-hydrated before use and not just added to a recipe. This is how we rehydrate our dried mushrooms …
- Boil some water and add to a bowl.
- When the water has cooled down slightly, add some dried mushrooms to the water. The water should be hot but not at boiling temperature.
- Remember that dried mushrooms increase in volume around 3 to 4 times after they have been soaked, so don’t soak more than you need. 100 grams of dried mushrooms will yield between 300 grams and 400 grams of mushrooms once they have been rehydrated.
- Soak the mushrooms for a minimum of 30 minutes. Better still, overnight if you have the time.
- Drain from the water and use the mushrooms in your recipe.
- The water will have a wonderful mushroom favour and can also be used in recipes. If you do use this broth be sure to strain it first to remove any sand, grit or earth!
Related content on Polish Poland: our delicious recipe for mushroom sauce.