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Do You Cook With Dried Mushrooms?
January 21, 2009
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I definitely don't want to after looking at that picture. Bleh.
I'd like to correct my earlier comment, I meant porcini, not portobello. Also, although I loooove mushrooms that picture is not their best representation...they look mouldy, like they're about to grow baby mushrooms..:(
I'd like to correct my earlier comment, I meant porcini, not portobello.Also, although I loooove mushrooms that picture is not their best representation...they look mouldy, like they're about to grow baby mushrooms..:(
I've never really used them much, but I'd love to try them sometime.
I LOATHE mushrooms. One of the only foods that I can think of that I won't eat. Ever.
I prefer using fresh mushrooms because then I can snack on them while I cook (I LOVE mushrooms). I'll use dried if I specifically need to, but I won't eat them raw so I can't munch away while cooking, which is half the fun of cooking with mushrooms in the first place.
I love the small cans of whole button mushrooms.
I'm gonna have to echo Yum on the dried shiitakes and to add not only that they're super easy to reconstitute, but that the water gets really flavorful and can be used as an ingredient on its own too.
Dried shiitakes are a staple in Chinese cooking. They're also cheaper and easy to reconstitute: Simply soak them in hot water for a bit.
I have never uses dried mushrooms but I have always wanted to try them.
I answered sometimes if the recipe calls for it, but I also use them when the recipe calls for real expensive mushrooms like porcini!
Dried shiitakes are great--I actually prefer them to fresh, for their deeper flavor and more interesting texture. Plus, the liquid that results from soaking them is a great cooking liquid.
I would normally use fresh, or sometimes a combination of the two. I found my mushroom risotto took on a much deeper flavour when I started using dried portobello mushrooms and the juices they rehydrate in.
I would normally use fresh, or sometimes a combination of the two.I found my mushroom risotto took on a much deeper flavour when I started using dried portobello mushrooms and the juices they rehydrate in.
i typically use fresh mushrooms but i don't think that i'd be against using dried ones. it all depends on the recipe i guess
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