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Dried Mushroom Suggestions

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I impulsively bought a large container of dried mushrooms at Costo. I don't like them very much rehydrated; they're kind of flabby and smelly. I love fresh mushrooms and would love some ideas on what to do with these. Cream of mushroom soup comes to mind, but I'm not sure where to start.

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  1. Hydrate them and chop them up and make into rissotto. Reserve the liquid to add flavor. Watch for sediment on the bottom.

    1. I use lots of them in veggie stock, they provide a deep flavor base. I also love them in scrambled eggs and of course risotto.

      1. Did you buy the gourmet blend in the large, square plastic container? I thought they were awful, and took them back for a refund. Even the few shitakes in there were just so wrong.

        3 Replies
        1. re: smtucker

          Yes, smtucker, I did. Thanks for the input. I thought a lot of them were just plain button mushrooms, forget the wild ones. I think I may bring them back as well.

          1. re: noodlepoodle

            I agree-they had a load of sediment. I wound up chucking mine after they languished in my pantry after one use.
            Sorry;-(

            1. re: noodlepoodle

              It sounds like you got a bad batch and should bring them back. I hope this doesn't turn you off on dried mushrooms if you never had them before because they can be amazing.

              Polish people add them to saurkraut. I was adding a few to clear chicken broth with a few veggies, sort of like a japanese soup. However, if they are not good to begin with, bring them back. Powdering them or whatever is just going to ruin more good dishes.

          2. If you don't like them, return them.

            If that's not an option (i.e., no receipt), do this. Pan fry (or, if you can, deep fry) the 'shrooms and eat them like potato chips.

            1. I often blitz them in the thermomix so they're a powder and dissolve easily into mushroom risotto. I have also used the dried musroom powder to coat lamb backstraps and pan fry them. Yum!

              2 Replies
              1. re: TheHuntress

                That's very interesting, Huntress. I hadn't thought about blitzing them into a powder. I wonder if I can use the powder to make mushroom soup instead of rehydrating them and then blitzing them. Worth experimenting. Thanx. Also, thanks to all that replied.

                1. re: noodlepoodle

                  I do this too and blend with cacao nibs as a beef rub. My other favourite, as also mentioned, is definitely risotto. Just make sure to save the mushroom "stock" to add to it for a bit of extra flavout.

              2. I add them, rehydrated, to my mac and cheese ... I use guyere cheese which is fantastic with the mushrooms, and sprinkle with truffle oil upon serving ... pure comfort!

                1. With good ones I like to rehydrate and put on top of pizza

                  1. I do not like that Costco blend, which I suspect is made from imported Chinese mushrooms. If I recall, it says something like "packed in North America". I made cream of mushroom soup from them and found it had a bitter, metallic edge. I much prefer dried mushrooms sold in flat cellophane packages in Asian markets.

                    1 Reply
                    1. re: greygarious

                      Where do the ones in Asian markets usually come from?

                      Same place but better supplies? Or different?

                    2. If you can get your hands on Polish dried mushrooms, you will find what dried mushrooms should be - not the Costco plastic container, unfortunately.
                      I recently made Bigos--Polish Hunter's Stew-- with borowiki mushrooms and I loved them; meaty (not rubbery), beefy and made great stock with very little grit.