Today’s post will be like no previous post. Today I am asking you dear reader, to suggest. Think of this as the Cooking with Books Suggestion Box.
I have a specific request actually. We all know how food obsessed (ahem, interested) we all are and I’d love to tap into that experience and knowledge right now. My question is simple: what’s YOUR favorite way to prepared dried mushrooms?
I recently purchased The Earthy Delights Mushroom Sampler from OpenSky via Ruhlman and have the following at my fingertips: morels, chanterelles, porcini, shiitake, black trumpets and oyster mushrooms.
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| Photo Credit: Earthy Delights |
Sure, I can Google recipes and find great answers, but I trust you more. I’d love to see and read your comments, suggestions, recipes or link. Give it some thought and leave a comment. Do you have a favorite mushroom? Have you ever foraged for morels? Are you allergic to mushrooms? Have you ever used mushrooms in sweet preparations? Do you think Umami is the sexiest thing on Earth?
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Love, love, love mushrooms, but usually use fresh ones. I think the last time I used dried mushrooms, it was in a hot and sour soup. Oh, yum! Love hot and sour soup! Can’t wait to hear what you decide to make!
I have only used dried mushrooms in Cream of Mushroom Soup, but now I have a bag of dry oyster mushroom waiting patiently to be used:)
Several of us children picked chanterelles in the woods when I was 12, the adults dried them, the Italians came with big trucks and hauled them to Italy:) They looked so pretty (the mushrooms, not the Italians – was to small to care about that:)
enoki mushrooms for fresh green wraps, shitake mushrooms for stirfry or sushi rolls, and regular mushrooms mixed with whole grains or kale salad! hehehehe. my favorite is portabella b/c its nice and chunky. hehe.
Like Rebecca, I’d definitely use them in risotto!
great idea for recipes love making risotto with mushrooms
I absolutely adore mushrooms- I love them on everything! Portabellas are my favorite- I like portabella sandwiches/burgers with caramelized onions and cheese. Mmmm…
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I like Mushrooms (all kinds) in just about any everything! With Eggs, Soup(Homemade Poatao),Chili, On pizza or Focaccia, Sauteed in wine reduction. Oh yeah, Beef Sroganoff!! Haven’t made that in a while. Yum!!
I wonder how using the liquid after reconstituting the M.R.’s in a bread/pizza dough would be as far as flavoring the dough? Or, grinding the dried M.R.’s into a powder & using them to add an ‘earthy’ tone to somethng w/o the texture? Just some random thoughts =) @alanecooke
I’m looking forward to suggestions on dried mushrooms. I don’t have any experience with them but am interested in learning more.
You got me on this one! I will learn from your readers!
Hi love! When I lived in Poland, I used to go pick mashrooms in the woods with my dad, then we would dry them and use them in winter especially to make pierogi filled with cabbage and mashrooms and my ALL TIMES FAVORITE mashroom soup that we eat each year for Christmas! <3