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.
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.
362 K 3.4/5 (212 reviews)
1 hour 10 min.
Easy
150 g
2 IngredientsLast modified on: April 5th 2017
For 150 g, you will need:
50 g dried morels
Times for this recipe
Preparation: 10 min.
Resting: 1 hour
All in all: 1 hour 10 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 1 min.
Take 50 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.
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.
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.
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.
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).
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 | 1 RDI=1 % | 2 RDI=0 % | 0 | 10 RDI=1 % | 60 RDI: 1 % |
| Per 100 g | 3 RDI=1 % | 4 RDI=0 % | 0 | 30 RDI=1 % | 120 RDI: 1 % |
How much will it cost?
- For 150 g : 21.95 €
Change currency: 
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.
53 K4.1 40 min.
This recipe uses (among others)
Dried morels
Like these other recipes: Gratin of potatoes with morels and yellow wine, Paté en croute (terrine in a pie crust), Mushrooms on toast, French style, Morel risotto with Vin Jaune and Mont d'Or, Sausage mushroom and cheese crumble, ... See them all 5
Water
Like these other recipes: New leavened bread, How to cook pasta properly, Franche-Comté sticks, Red mixed pickle, Zucchini and potato scarpaccia, ... See them all 136
Other recipes you may also like
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015409 K3.3 55 min.
Blackcurrant-almond muffins
Blackcurrant muffins with a rather special ground almond dough. Blackurrants give a delicious hint of acidity, which goes very well with the almond flavour. February 21th 2011268 K3.8 50 min.
Mulled wine Belle-Plagne style
If it's cold or you're in the snow, you will appreciate mulled wine which warms body and soul... There are as many mulled wine recipes as ski runs, so here is a basic one that you can easily adapt to your taste. February 21th 2011255 K 14 1 hour 35 min.
When to add salt to cooking water?
Is it better to salt cooking water, for vegetables for example, at the beginning when it is cold or when it boils? I always heard that one should salt "after", when water is boiling, because if it is salted "before" it will take longer to boil. True or false? Let's try the experiment... July 25th 2017150 K4 15 min.
Arizona cupcakes
Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona. October 13th 2010217 K 14.6 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 5 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.