1,459 easy and fully explained recipes, with +66K photos and 78 videos

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 €

150 g

2 Ingredients

Last modified on: April 5^th 2017

For 150 g, you will need:

1 50 g dried morels
2 water
Total weight: 50 grams

Change these quantities to make:

50 g 75 g 150 g 300 g 450 g

Change measures:

Metric

Metric weight Metric volumes

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

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.

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	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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman

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.
41 K4.1 40 min.

This recipe uses (among others)

Dried morels

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

Water

Like these other recipes: Two-olive ciabatta, Sorrel soup, Rabbit civet "à la normande", Hazelnut and orange cake, Fougasse with bacon and Comté, ... See them all 132

Other recipes you may also like

Brioche dough

It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16^th 2020518 K 44.2 14 hours 30 min.

Bechamel sauce

Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
June 13^th 2024423 K4.3 20 min.

How to prepare cabbage

Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
December 31^th 20131.12 M 13.6 45 min.

Pesto

Pesto is an Italian sauce made from pine nuts, Parmesan and basil. It's very simple but quite delicious, and goes particularly well with pasta.
July 25^th 2020267 K 25 15 min.

Duo of slow-cooked pork

Two pork ingredients, smoked sausage and a shoulder joint here, are left to cook slowly on a bed of vegetables and herbs, moistened with a vegetable or poultry stock. This is one of those crafty dishes that can be reheated over and over, getting better each time.
November 18^th 201865 K 4 hours 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.