Cooking With Dried Mushrooms

I started cooking with dried mushrooms soon after moving into my first apartment. I love the taste of mushrooms, and I love to get them fresh. However, because they only last for a few days in the fridge, and I'm usually making food for one, I often shy away from buying them. For me, using dried mushrooms seemed like the perfect solution.

My first experience with dried mushrooms was purchasing a package of dried shiitake from the local source for international ingredients, Oasis World Market. I brought them home and examined the shriveled little pods of mushroomy goodness. They had a strong smell, earthy and a bit woody.

The process for resuscitating these mushrooms varies depending on who you talk to. I've had success putting them into a heat-proof bowl and pouring boiling water over them, then soaking them for about thirty minutes; others suggest boiling them in water for a few minutes before soaking. After soaking, they're ready to use just about the same way you'd use fresh mushrooms, although because of their intense flavor they work better as a flavoring than as the star of a meal.

Here's what I think after finishing up my first batch of dried mushrooms.

Taste

The taste of reconstituted dried shiitake mushrooms is similar to the taste of fresh shiitake mushrooms. The dried ones have a deeper, earthier, stronger flavor than their fresh counterparts.

Texture

The one negative aspect for me in using these mushrooms was the texture. Even after soaking, they remain a bit on the chewy side. Cutting them into small chunks and using them sparingly helps get around this.

Ease of Use

Dried mushrooms do take a little more time to cook with than fresh mushrooms, because you have to reconstitute them before removing the stems and chopping them. However, the benefit is they last much longer than fresh ones, so they're ready to go out of the pantry whenever you want them.

Ingredients

• Water (boiling, plus one cup for the soup)
• Dried shiitake mushrooms (about four or five)
• 1 tablespoon miso paste (available in international food stores)
• A small handful of dried seaweed (available in international food stores)
• Sliced green onions to garnish (optional)

Steps

1. Place dried mushrooms in a heat-proof bowl. Pour boiling water over them, and let sit for about thirty minutes.
2. Put 1 cup of water in a pot and turn on the heat.
3. Remove mushrooms from bowl. Cut off stems, and cut mushrooms into small chunks. Add to water in the pot.
4. Prepare dried seaweed according to package (some requires soaking; some doesn't.)
5. Place 1 tablespoon of miso paste in a heat-proof container, and add some of the hot water from the pot containing the mushrooms. Stir to dissolve miso.
6. Add seaweed to pot containing water and mushrooms, and bring water to a boil.
7. Remove pot from heat, and add the dissolved miso.
8. Garnish with sliced green onions, if desired.
9. Serve and enjoy!