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How to rehydrate dried mushrooms

Rehydrating dried mushrooms restoes them to something like their fresh texture, ready to use in a recipe.

You will see that there is more to it than simply leaving them to soak in water. At the same time, we can also make a delicious mushroom "jus" to use in recipes.

Throughout the recipe, I have used morels as the example, but the same applies to any other dried mushrooms.

336 K 3.4/5 (212 reviews)

1 hour 10 min. difficulté

Easy

21.95 €

450 g

2 Ingredients

Last modified on: April 5^th 2017

For 450 g, you will need:

1 150 g dried morels
2 water
Total weight: 150 grams

Change these quantities to make:

50 g 75 g 150 g 300 g 450 g

Change measures:

Metric

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Times for this recipe

Preparation: 10 min.

Resting: 1 hour

All in all: 1 hour 10 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - 1 min.

Take 150 g dried morels out of the packet.

Stage 2 - 30 min.

Put them in a bowl and cover with hot water (not boiling).

There should be about 1/2 an inch (1 cm) between the floating mushroms and the bottom of the bowl.

Cover and leave to soak for half an hour.

Stage 3 - 3 min.

After this time, remove the mushrooms carefully from the water with a skimmer or, better still, an "araignée" (spider). It is important not to tip the mushrooms out with the water as this is usually full of earth or sand and you will dirty the mushrooms again. So, the mushrooms need to be lifted cleanly out of the water.

Set aside the soaking water for later.

Stage 4 - 30 min.

If you are using morels, which tend to be full of dirt (and only in this case) put them in a fresh bowl of hot water and leave to soak again for half an hour.

For other mushrooms, one soaking is enough.

Stage 5 - 3 min.

Meanwhile, go back to the soaking water which is much too good to throw away. It has been transformed by absorbing the flavour of the mushrooms and is now a very flavoursome mushroom "jus".

Scoop out this "jus" with a ladle, being careful not to tip or stir up the water. Collect as much as you can that is "clear", without any dirt or sediment.

Stage 6

Keep the mushroom "jus" in a sealed container in the fridge, but for a few days at most.

It can be used in any savoury recipe that asks for a flavoured liquid, such as stock (like morel risotto with vin jaune and mont d'or).

Stage 7 - 3 min.

The final thing to do with the mushrooms is to drain them thoroughly before using. The best way of doing this is to use a salad spinner. Once drained, your rehydrated mushrooms are ready for use.

Remarks

With morels, the proportion of dried mushrooms to rehydrated is 1:3. In other words, 50 g of dried morels will give you three times that weight when reyhdrated: 150 g.

Keeping: A few days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	4 RDI=2 %	6 RDI=1 %	0	40 RDI=2 %	180 RDI: 2 %
Per 100 g	3 RDI=1 %	4 RDI=0 %	0	30 RDI=1 %	120 RDI: 1 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For 450 g : 65.85 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipe

Steamed leeks with morel sabayon

For this very simple recipe, steamed leeks (cooked in 2 stages) are served with a sabayon made with mushroom "jus", preferably from morels. The sabayon is the major taste element in this dish, and adds a delicious woodland-mushroom flavour.
41 K4.1 40 min.

This recipe uses (among others)

Dried morels

Like these other recipes: Mushrooms on toast, French style, Sausage mushroom and cheese crumble, Paté en croute (terrine in a pie crust), Morel risotto with Vin Jaune and Mont d'Or, ... See them all 4

Water

Like these other recipes: Turnip and Jerusalem artichoke soup, Butter cream, Leavened bread, Green parsley tahini sauce, How to use gelatin, ... See them all 132

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