This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
359 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=0 % | 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.
51 K4.1 40 min.
This recipe uses (among others)
Dried morels
Like these other recipes: Sausage mushroom and cheese crumble, Mushrooms on toast, French style, Gratin of potatoes with morels and yellow wine, Paté en croute (terrine in a pie crust), Morel risotto with Vin Jaune and Mont d'Or, ... See them all 5
Water
Like these other recipes: Raisin breads (pains aux raisins), How to heat milk without it catching on the bottom of the pan, Benoîton, Nougat, Lumberjack turnovers, ... See them all 136
Other recipes you may also like
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025300 K 24.5 3 hours 8 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016248 K4.4 2 hours 2 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake. March 10th 2015253 K4.3 2 hours 20 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018340 K4 2 hours 30 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011272 K3.9 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
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.