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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.

300K 196 3.4

Last modified on: April 5^th 2017

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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

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How long does it take?

Time required for this recipe:

Preparation	Resting	Start to finish
10 min.	1 hour	1 hour 10 min.

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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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
14 Kcal or 59 Kj	2 gr	2 gr	0 gr
1 %	1 %	<1 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
28 Kcal or 117 Kj	3 gr	4 gr	0 gr
1 %	1 %	<1 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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 recipes that use 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.
30K4.1 37 min.

See all recipes that use it

This recipe uses (among others)

	Dried morels: You can check-out other recipes which use it, like for example: Paté en croute (terrine in a pie crust), Morel risotto with Vin Jaune and Mont d'Or, Sausage mushroom and cheese crumble, Mushrooms on toast, French style, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, Rum babas, Fresh fruit in sabayon, Quick chicken curry, Morel risotto with Vin Jaune and Mont d'Or, ... All

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