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Do You Cook With Dried Mushrooms?

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LaLaLaurie06 LaLaLaurie06 8 years
I definitely don't want to after looking at that picture. Bleh.
mafalda_quino mafalda_quino 8 years
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..:(
mafalda_quino mafalda_quino 8 years
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..:(
aimeeb aimeeb 8 years
:sick:
aimeeb aimeeb 8 years
:sick:
Spectra Spectra 8 years
I've never really used them much, but I'd love to try them sometime.
emalove emalove 8 years
I LOATHE mushrooms. One of the only foods that I can think of that I won't eat. Ever.
julieulie julieulie 8 years
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.
chiefdishwasher chiefdishwasher 8 years
I love the small cans of whole button mushrooms.
shoneyjoe shoneyjoe 8 years
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.
Food Food 8 years
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.
Dana18 Dana18 8 years
I have never uses dried mushrooms but I have always wanted to try them.
lisabarn lisabarn 8 years
I answered sometimes if the recipe calls for it, but I also use them when the recipe calls for real expensive mushrooms like porcini!
Jude-C Jude-C 8 years
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.
mafalda_quino mafalda_quino 8 years
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.
mafalda_quino mafalda_quino 8 years
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.
ilanac13 ilanac13 8 years
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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