Dried Mushrooms can be used in many different ways. They have a long shelf-life and are therefore great to have in the pantry. They can be used on their own, as a substitute for fresh mushrooms, you can also mix fresh and dried mushrooms in a dish – the dried will add more flavor. You can also powder your dried mushrooms in a blender, or buy ready-made mushroom powders, porcini salt and mushroom seasonings, they can be used in scrambled eggs, sauces, soups, as a rub on meat or fish, it is even delicious in homemade bread!
Our line of dried mushrooms are all wild and from the Pacific Northwest. They include:
Chanterelles, Lobster Mushroom, Matsutake, Mixed Mushrooms (incl. Black Trumpets) Morels and Porcini.
To rehydrate you dried mushroom follow these simple steps:
Pour the mushrooms into a strainer and rinse under cold water.
- Put them into a bowl and pour boiling water over them, the water should cover the mushrooms. At this point you can add garlic, red wine and herbs, if you wish to. Morels only take about 5min. to rehydrate, porcini about 20min. and lobster, chanterelles, matsutake and wild mix about 30min.
- Take the mushrooms out, put them on a cutting board (do not discard the leftover broth!) and slice them into small pieces.
- You can now add them to your dish, we recommend adding the broth as well – it will be bursting with flavor, if you see some grit at the bottom of the bowl, you can pour it through a strainer before adding it to your dish.
When making soup I skip step 2 (but do step 3) and put them directly into the soup, if the recipe doesn’t call for dried mushrooms you will need to add more liquid!
The Kitchn have also made an easy guide on how to get the most out of your dried mushrooms, you can check it out here! When you buy a packet of Adam’s Mushrooms Dried mushrooms it comes with instructions on the back.
Here are a couple of mouthwatering recipes using dried mushrooms:
Our Mushrooms are available from our Farmers Market booths and from local grocery stores!