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Jan 30, 2013 02:07 PM

Reconstituting dried mushrooms

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.

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  1. Just check the stems most stay tough

    1. 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

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

        1 Reply
        1. re: letsindulge

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

        2. 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: magiesmom

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