How to Cook Dried Mushrooms

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Learn how to cook dried mushrooms, a powerhouse ingredient packed with savory, meaty flavor. They are delicious in soups, stews, gravies, and comforting dishes.

Dried mushrooms that have been rehydrated, minced on a cutting board.

Tutorial notes

  • Mushrooms: This method works with many dried mushrooms such as porcini or shiitake. 1 ½ ounces dried mushrooms is about 8 ounces fresh mushrooms.
  • Water: To infuse even more flavor into your dried mushrooms, soak in chicken broth or beef broth.
  • Buying: Dried mushrooms are available at many grocery stores (I usually find them in the Asian aisle). 
  • Washing: Visually inspect dried mushrooms for dirt and other debris. If needed, rinse throughly in cold water before using.
  • Storage: Dried mushrooms may last up to 3 years in the pantry (read the package to check with your particular brand).
  • Microwave method: In a small microwave-safe bowl, cover dried mushrooms with water. Cover bowl with plastic wrap, cut several steam vents in plastic, and microwave for 30 seconds. Let stand until mushrooms soften, about 5 minutes.
  • Add to recipes: Some recipes call for dried mushrooms as-is; they will rehydrate while cooking in a soup, sauce, or gravy. In those instances, the mushrooms do not need to be rehydrated (always follow your recipe).

Step-by-step instructions

  1. In a medium bowl, add dried mushrooms and boiling water. Let sit until soft and pliable, about 5 to 10 minutes.
Dried mushrooms being rehydrated in liquid.
  1. To chop, first transfer to a fine-mesh strainer lined with paper towel, or a coffee filter. Strain liquid and discard.
Dried mushrooms that have been rehydrated, minced on a cutting board.

Mushroom Ravioli with Walnut Sauce

Pair store-bought mushroom ravioli with a delicious 6-ingredient creamy walnut sauce (that comes together in the blender!) for an easy 15-minute dinner your family will ask for every week.

15 minutes
View Recipe

Recipes with dried mushrooms

Dried mushrooms that have been rehydrated, minced on a cutting board.

How to Cook Dried Mushrooms

Learn how to cook dried mushrooms, a powerhouse ingredient packed with savory, meaty flavor. They are delicious in soups, stews, gravies, and comforting dishes.
Author: Meggan Hill
5 from 1 vote
Cook Time 5 mins
Total Time 5 mins
Servings 6 servings
Course Pantry
Cuisine American
Calories 21

Ingredients 

  • 1 1/2 ounces dried mushrooms (see note 1)
  • 1/2 cup boiling water (see note 2)

Instructions 

  • In a medium bowl, add dried mushrooms and boiling water. Let sit until soft and pliable, about 5 to 10 minutes.
  • To chop, first transfer to a fine-mesh strainer lined with paper towel, or a coffee filter. Strain liquid and discard.

Notes

  1. Mushrooms: This method works with many dried mushrooms such as porcini or shiitake. 1 ½ ounces dried mushrooms is about 8 ounces fresh mushrooms.
  2. Water: To infuse even more flavor into your dried mushrooms, soak in chicken broth or beef broth.
  3. Buying: Dried mushrooms are available at many grocery stores (I usually find them in the Asian aisle). 
  4. Washing: Visually inspect dried mushrooms for dirt and other debris. If needed, rinse throughly in cold water before using.
  5. Storage: Dried mushrooms may last up to 3 years in the pantry (read the package to check with your particular brand).
  6. Microwave method: In a small microwave-safe bowl, cover dried mushrooms with water. Cover bowl with plastic wrap, cut several steam vents in plastic, and microwave for 30 seconds. Let stand until mushrooms soften, about 5 minutes.
  7. Add to recipes: Some recipes call for dried mushrooms as-is; they will rehydrate while cooking in a soup, sauce, or gravy. In those instances, the mushrooms do not need to be rehydrated (always follow your recipe).

Nutrition

Serving: 0.25ouncesCalories: 21kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 109mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 1mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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