Dried mushrooms are fantastic. Not only are they easy to store and keep for a long time, but you’ll also find an incredible variety in Asian supermarkets. In Chinese cooking, for example, they’re used all the time!
A lot of you have asked me if there’s a special way to rehydrate them, so here’s my answer!
Simple steps to rehydrate dried Chinese mushrooms
- Rinse the mushrooms you’ve chosen under cold water.
- Place the dried mushrooms in a bowl and cover them with warm water. (Tip: You’ll probably need to put a small plate, pot lid, or something similar on top to keep the mushrooms from floating.)
- Soak the dried mushrooms in warm water for about 20 to 30 minutes, or until they’re soft. The exact soaking time will depend on how thick they are. The water should be about as warm as bathwater.
If you’re in a hurry, you can soak dried mushrooms in hot water for 15 to 30 minutes. It’s not ideal, since hot water will affect the flavor of the mushrooms.
After rehydrating them in hot water, you’ll notice that dried mushrooms aren’t as flavorful as they usually are.
Cold water really is the best way to rehydrate dried mushrooms because it helps them keep all their flavor. But you do need to be patient.
What should you do with the leftover soaking liquid?
The soaking liquid from dried mushrooms can be used to boost the flavor of a soup or braising liquid, or you can add it to stir-fried vegetables to keep them from drying out. It also makes a great vegetarian or vegan substitute for chicken stock in recipes.
Ingredients
- 50 g dried mushrooms
- 500 ml warm water
Instructions
- Rinse your mushrooms under cold water.
- Place the dried mushrooms in a bowl and cover with warm water. Note: You may need to set a small plate, a pot lid, or another weight on top to keep them submerged.
- Soak for 20 to 30 minutes, until softened. The exact time depends on the mushrooms' thickness. The water should be comfortably warm, about bath-water temperature.
These rehydration tips worked perfectly, and using the soaking liquid in my stir-fry added so much flavor that I made extra on purpose; leftovers were just as good the next day 😊
This has become my go-to trick every fall and winter when I’m making hot pot or noodle soups, and the tip about saving the soaking liquid adds so much extra flavor. So simple, yet it makes everything taste more like the cozy dishes I crave this time of year 😊
Love how gorgeous these rehydrated mushrooms look once drained and sliced; the sheen and plump texture make the bowl look like it belongs in a food magazine, and of course I had to snap a quick photo 📸
Served a mushroom-rich stir-fry at a dinner with friends using your rehydration method, and the texture and flavor were spot on. Everyone kept commenting on how deep the umami was, and two guests asked me to send them the “mushroom soaking” link the next day 🙂