Dried Mushroom Recipes

Try these easy & delicious dried mushroom recipes!

Dried Morel Mushroom Sauce

  • 1 oz dried morel mushrooms, reconstituted & drained, reserving 1/2 cup of  liquid
  • 1/4 cup sugar
  • 1/4 cup of water
  • 1/4 cup red wine vinegar
  • 1 Tbsp aged Balsamic vinegar
  • 3 tablespoons unsalted butter
  • 1/3 cup finely chopped shallots
  • 2 cups dry red wine
  • 2 cups chicken stock
  • Fresh lemon juice to taste

In a small heavy saucepan boil water with sugar, without stirring, until golden caramel.  Remove pan from heat and carefully add red wine vinegar and 1 tablespoon balsamic vinegar down side of pan.  Stir mixture over moderate heat until completely blended, about 3 minutes. Remove  from heat.

In a heavy saucepan, cook the reconstituted morels in butter, stirring over moderate heat until all the liquid from the  morels is evaporated, about 5 minutes.  Transfer morels with a slotted spoon to a bowl and reserve.

Add shallots to pan and cook, stirring, until golden. Stir in wine and raise the heat to a low boil, cooking until reduced to about 1 cup.  Add stock and reserved morel soaking liquid and reduce to about 1-1/4 cups, about 15 minutes.

Remove pan from heat and stir in caramel mixture.  Add morels to sauce with salt and pepper to taste.  Stir in the lemon juice and, if desired, a little additional Balsamic vinegar to taste.

Risotto with Porcini and Saffron

Roasted Mushroom Bruschetta
Fiddleheads with Shiitake Mushrooms


Interested in more recipes and ideas using dried mushrooms?

Visit the Earthy Delights Recipe Collection for dozens of recipes & cooking tips for dried mushrooms!

Dried Mushrooms 101

Using dried mushrooms: the basics

If you’ve never used dried mushrooms, the process may seem intimidating at first, but it’s pretty straightforward.

First, some important facts.

  • Dried mushrooms must ALWAYS be cooked before they are eaten, whether dry or reconstituted.  Many edible wild mushrooms contain naturally occurring substances that can be highly irritating to the human digestive system.  Cooking neutralizes these natural compounds, making them safe to consume.

REMEMBER: Not all wild mushrooms are edible. Cooking unidentified wild mushrooms, whether fresh or dried, will not necessarily render them harmless. NEVER, EVER EAT ANY WILD MUSHROOM THAT HAS NOT BEEN POSITIVELY IDENTIFIED AS EDIBLE BY AN EXPERIENCED PERSON.  It’s just not worth it!

  • Reconstituted dried mushrooms will “plump out” to 6 – 8 times their dry weight. Only reconstitute as much as you need at one time; once reconstituted, the mushrooms will not store well.

Reconstituting dried mushrooms is easy. Just follow these simple steps:

1. Place your mushrooms in a bowl large enough to accommodate all of them.

2. Cover them with warm water.

3. Let them sit in the water for about 30 minutes. Gradually, they will absorb the moisture and expand.

Tip: For added flavor, try using warmed red or white wine, Madeira, Marsala or chicken broth instead of water.

4. Strain or decant the mushroom soaking liquid to avoid any grit or forest debris.  Save this flavorful liquid for use in gravies, sauces, rice, and pasta dishes. And if you should have more than you need at the moment, save the extra liquid for future use by freezing it in ice cube trays.

5. Lastly, gently rinse the mushrooms well in running water to remove any remaining grit and set aside to drain briefly.  Blot the drained mushrooms gently with a paper towel.

Your reconstituted mushrooms are now ready for use in your favorite recipe!


More Tips for Using Dried Mushrooms

Dried mushrooms are typically sold whole or in slices, but they’re also available in a variety of other forms. For example, you may find dried mushrooms available in granulated or powdered form.
But even if not, you can easily create your own mushroom powder at home by grinding dried mushrooms in a spice mill, food processor or blender.

Mushroom granules or powder are useful when you want to impart the flavor of the mushroom itself to a dish without adding whole mushrooms. Add mushroom powder to flour when making pasta or pizza dough, to flavor and thicken sauces, soups or stews, or as a coating for fish, chicken or meats.