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Reconstituting dried mushrooms

j
Jessiet Jan 30, 2013 02:07 PM

I am reconstituting some dried porcinis for a dinner I'm making. I'll be using mostly domestic mushrooms, and supplementing them with the dried ones and their liquor. My question is, after the 20 minute soak in warm water, can they be boiled to lessen their toughness? I know I can chop them and use them that way, but would like to use them whole, if possible.

  1. s
    scunge Jan 30, 2013 02:53 PM

    Just check the stems most stay tough

    1. chefj Jan 30, 2013 02:55 PM

      They are usually plenty soft. What are you doing with them? You would not want to cook them separate from the dish you are making.

      1 Reply
      1. re: chefj
        j
        Jessiet Mar 22, 2013 01:44 PM

        I soaked them, strained, chopped finely, and added them and their liquor to some creminis for a creamy mushroom sauce with chicken and oriechette. It was very good. Thanks for all of your help!

      2. letsindulge Jan 30, 2013 03:07 PM

        The stems take longer to soften. Remember to keep the soaking water to be used in your next risotto!

        1 Reply
        1. re: letsindulge
          j
          Jessiet Mar 22, 2013 01:45 PM

          Actually used it in the sauce--I think it's against the law to throw away that beautiful liquor! ;)

        2. j
          Jessiet Jan 30, 2013 05:32 PM

          Thanks much for all your input. I made the dish tonight, and it was great. It was orechiette with mushrooms and chicken in a mushroom/cream sauce. I found out that the problem was that the dried porcini, which I purchased at Costco, contained mostly stems. I chopped them finely, and they were fine.

          2 Replies
          1. re: Jessiet
            m
            magiesmom Jan 30, 2013 06:18 PM

            I hope they were cheap!

            1. re: magiesmom
              j
              Jessiet Mar 22, 2013 01:44 PM

              They were, but next time, think I'll try to find some of higher quality.

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