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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.
Course Pantry
Cuisine American
Cook Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 21kcal


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


  • 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.


  1. Mushrooms: This method works with many dried mushrooms such as porcini or shiitake. 1 1/2 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).


Serving: 0.25ounces | Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg