Processing time: 20' - 30'
Ingredients and Equipment:
- Dried mushrooms, any amount and any variety
- Room temperature water (about 25°C or 77°F)
- 2 Bowls or Jars big enough to hold the mushrooms and water
- Coffee filter or paper towel
- Measure the mushrooms: Most recipes call for dried mushrooms to be measured in weight. Weigh the mushrooms, then place them in a bowl
- Cover the mushrooms with water: Cover generously with water and gently push on the mushrooms to submerge them into the water
- Soak the mushrooms: Soaking time will vary depending on the size and thickness of the mushrooms. Most thinly sliced mushrooms will be rehydrated in 20' - 30'. Thicker and whole cap mushrooms may take a little longer - this can be done quicker by soaking them in hot water. Mushrooms are ready to use when they have softened all the way through
- Remove the mushrooms from the liquid: When the mushrooms are soft, lift them from the water using fingers or a spoon, squeezing them lightly to remove as much water as possible
- Rinse the mushrooms: Taste a mushroom. If mushrooms have any grittiness, they need to be rinsed. Place the mushrooms in a strainer and run them under the faucet for several seconds, tossing them and making sure all the grit is gone. Mushrooms are now ready for recipe
- Strain the soaking liquid: Place the strainer over the second bowl and line with a coffee filter or paper towel. Pour the soaking liquid into the strainer and allow it to drain through. Discard the filter. Use the soaking liquid in recipe or store in the refrigerator in a covered container for about one week (or freeze for up to 3 months)
• Faster Rehydrated Mushrooms: Use warm or hot water to soak to soften more quickly, but more of their flavor will be extracted into the soaking water.