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

  • d
  • Diana May 3, 2007 12:59 PM
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My husband brought home dried:
Chantrelles
morels
maitake
shitake

last night. He is a wonderful man.

What to do with them all?

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  1. Wild mushroom risotto, it has to be!!

    Katerina
    http://dailyunadventures.com

    2 Replies
    1. re: daily_unadventures

      Sounds Yummy... have a Recipe?

      Other Opinions (maybe without rice?)

      1. re: Diana

        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).

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

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

          1. 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.