Mushrooms remain about the same volume
when re-hydrated in cold water. Use
½ cup of water to ½ cup of mushrooms.
Let soak 5-20 minutes until plumped to re-hydrate.
Be sure to drain them well before using.
They can be used anywhere fresh or
cooked mushrooms are called for in a recipe.
Re-hydrated mushrooms are not as crisp as fresh but still work in
salads. They have the
same texture and flavor as the fresh variety.
Champignon
Mushrooms are the “button” or “white” mushrooms you
find most often in the grocery. They
are great in soups, stews, and salads, on pizza, in gravies or casseroles.
The most versatile of all mushrooms, champignons can be used in
almost any recipe calling for mushrooms.
Morel
Mushrooms are one of the most prized of wild mushrooms.
Used frequently in French cuisine, morels add their unique flavor
to any dish. However, they really don’t need any embellishments.
Just sauté them in a little oil and season.
Porcini
Mushrooms are a rich, meaty mushroom.
Porcinis are delicate enough in flavor to add to a stew or sauce,
but still strong enough to compliment a grilled steak.
They are great chopped into a risotto.
Portabella
Mushrooms are the “steak” mushrooms.
These mushrooms can be used in stews and soups as a replacement for
meat to create an exceptional flavor.
Sautéed in butter and garlic they are a fantastic addition to any
plate.
