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I got me a heap o dried 'shrooms, now what?

d
Diana May 3, 2007 12:59 PM

My husband brought home dried:
Chantrelles
morels
maitake
shitake

last night. He is a wonderful man.

What to do with them all?

  1. FoodFuser May 3, 2007 04:55 PM

    Save the soaking water for use in soup stocks.

    Some recent hound threads for shiitake:

    http://www.chowhound.com/topics/346064

    http://www.chowhound.com/topics/364364

    For Morels: Morel lovers have lots of recipes on the web. Try {"dried morels" soak} as a search. The morel lovers are willing to share lots of techniques and recipes, but when it comes to sharing their secret collecting sites, they require the trade of at least a firstborn child or the first knuckle of your index finger.

    Don't neglect "dried porcini" as another search term, to find lots of Italian type recipes that you can sub with other dried varieties of mushrooms.

    1. Sam Fujisaka May 3, 2007 03:35 PM

      I always have several types of dried mushrooms in the freezer. They're good for a thousand dishes, both Asian and European.

      1. MagnumWino May 3, 2007 03:04 PM

        Will make a nice ragu for fettuccini, or your pasta of choice. Normaly I use dried porcini, but I think the shitake will work nicely.

        1. w
          WHills May 3, 2007 02:59 PM

          First, soak them overnight. You can stir-fry them with ginger, green onions, wine, and oyster sauce.

          1. daily_unadventures May 3, 2007 01:05 PM

            Wild mushroom risotto, it has to be!!

            Katerina
            http://dailyunadventures.com

            2 Replies
            1. re: daily_unadventures
              d
              Diana May 3, 2007 01:11 PM

              Sounds Yummy... have a Recipe?

              Other Opinions (maybe without rice?)

              1. re: Diana
                LindaWhit May 3, 2007 02:08 PM

                Reconstitute and use them in a mushroom cream sauce for pasta - also would be good as a sauce for a white lasagna, or to simmer chicken in. A marsala-mushroom sauce would be wonderful over chicken. They're also great dropped into stews and braised dishes in the winter (pot roasts, beef stew).

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