You love mushrooms, but have you tried dried mushrooms? These dehydrated beauts last much longer than fresh mushrooms and can quickly be reconstituted into your favorite recipes— with the same taste and nutritional value you love.
For those who aren’t sure how to dry your mushrooms, we have a great article on how to properly dehydrate your fungi. After you make a jarful, give one of these great dried mushroom recipes a try:
1. Mushroom Medley Stir-Fry
Traditionally, stir-fry is known for its tangy soy sauce— but we’re switching things up with our Mushroom Medley. This savory dish offers a sweet and toasty tropical hit instead, thanks to the hint of sugar, coconut aminos and white wine that it’s coated in after frying. Enjoy the varying textures and flavors of pork, tofu and egg, mixed with fresh carrots. The garlic and ginger help to balance the sweetness and your dehydrated mushrooms offer a salty note without the added sodium.
1-1/2 tsp sugar
2 tbsp coconut aminos (or soy sauce)
2 tbsp white wine
1-1/2 oz dried mushrooms (any variety or a mixture of many)
1 clove garlic, minced
6 oz ground pork
2 tbsp vegetable oil
1-inch piece fresh ginger, cut into 1-inch strips
1 medium carrot, cut into 2-inch strips
1 block firm tofu, diced
2 green onions cut into 1/2-inch strips
1 egg, beaten (optional)
Only 20 minutes prep and 15 minutes to cook— sounds like a good deal for a quick and tasty dinner. Get this gluten-free recipe on the Monterey Mushroom’s website.
2. Sweet & Spicy Glazed Mushrooms
This recipe features a very special mushroom: Woodear. This fungi offers a distinct crunch, strangely combined with a melt-right-in-your mouth texture. Best of all, the unique sauces and peppery, spicy seasonings give these glazed mushrooms an indescribable flavor— you just have to experience it for yourself to understand. Add these savory toppings on top of your favorite fish, a plump chicken breast or a juicy steak. The best 15-minutes you’ll ever spend cooking; we promise.
1 oz dried Woodear Mushrooms
3 cups beef stock
1 cup water
2 tsp oyster sauce
2 tsp hoisin sauce
1/4 tsp five-spice seasoning
1/4 tsp black pepper
1/4 tsp ground red pepper
1 clove fresh crushed garlic
1-1/2 tbsp cornstarch mixed with 1/4 cup water
Blanch your dehydrated mushrooms in boiling water or soak in wine to reconstitute. That’s right; we said wine! Get directions here.
3. Chanterelles & Caramelized Onions
Ever hear of Chanterelles mushrooms? Maybe you’ve seen them in the grocery store. They’re shaped like little funnels and pale gold in color. This wild fungi has a surprisingly delicate, peppery flavor profile— and an equally tender texture. You’ll smell a sweet apricot aroma as they cook, mixed with the sharp onion and garlic edge of the other ingredients in this recipe. Marjoram seasoning and sour cream add to the flavor, giving your sautéed mushrooms a creamy, earthy combination that’s too good to resist.
1 oz dried Chanterelle Mushrooms
1 tbsp olive oil
2 tbsp butter
1/2 small onion, minced
1 clove garlic, minced
1 tsp dried marjoram
1/2 cup sour cream
Salt and pepper to taste
These Chanterelle Mushrooms are calling your name. Serve as a side dish or place on top of breaded fish, grilled chicken or over rice. Here are the cooking instructions on our blog.
4. Mushroom Polenta
Get your cornmeal out from the back of the cabinet and put it to use in a warm mushroom polenta. This recipe sticks to a few simple ingredients including onion, dried mushrooms (of course!) and butter. Best of all, all you have to do is boil some water and cook your ingredients for 10 minutes. Serve it like a porridge, or let it cool and solidify into a loaf. This Italian stable makes for a great side with sweet or savory dishes.
1 oz dried mushrooms, any variety
3 cups water
1 tsp salt
1 tbsp chopped onion
1-1/2 tsp cornstarch mixed with 1/4 cup water
3 cups water
1 tbsp butter
1/2 tsp salt
1 cup yellow cornmeal
1 cup cold water
Print these short cooking directions on our blog, and add this recipe to your little recipe book!
5. Morel Sauce
There’s nothing quite like the taste of the hollow cap Morel mushroom. The problem is, this highly desired fungi can be costly to buy fresh. Purchasing them dried helps to reduce the price and enhance your convenience. In this recipe, your Morels will simmer in your favorite white wine, absorbing the notes of whichever vino you choose. You’ll even get to practice a new “brunoise” cutting technique for cubing onions to really wow your dinner guests. Serve this extraordinary sauce with pasta, poultry or seafood.
1/4 cup butter
1/4 cup brunoised onion
2 tsp chopped garlic
1/4 cup white wine
2 tbsps heavy cream
1/2 oz Morel Mushrooms, rehydrated
Salt and pepper, to taste.
The heavy cream is the secret to this sauce’s smoothness. Find the cooking directions here.
All Your Mushroom Favorites
We introduced you to some unique dried mushroom recipes in this post, but you can’t beat the staples— like tacos and spaghetti.
Enjoy a few traditional dishes, with the added flavor of fresh mushrooms. Download our More Flavor, Less Guilt ebook and whip up 15 healthier mushroom platefuls of goodness.