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How to Rehydrate Dried Mushrooms - Re-Hydrating Reconstitute

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Using hot water will take about 30 mins as cold water takes a couple of hours. The best way to reconstitute dried mushrooms is to simply soak them in water. Many recipes call for hot or warm water but it isn't always necessary to use hot water. Room temperature water will also soften the mushrooms and many people believe it extracts less of the flavor from the mushrooms, leaving more mushroomy flavor right there in the mushroom where it belongs.
All dried mushrooms reconstitute in warm water. Time will vary based on size and variety and whether the mushrooms are whole or sliced. Agaricus The common white variety mushrooms are sometimes dried at button stage. Chanterelles, Egg, Girole, Girolle, Pfifferling Popular edible wild mushrooms from Europe and North America. Characteristics: Trumpet-shaped and have a strong apricot smell. Black fungus & White Fungus Cloud, Wood, Tree, Silver Ear Primarily used to add a special texture to Asian dishes. Characteristics: Cook quickly over high heat for a crisp texture. Shiitake Black Chinese Ideal for Asian dishes. Morels European wild mushrooms with a hollow, honeycomb-like caps and a spongy texture. Characteristics: Rich, earthy flavour. Best used in sauces and slow-cooked dishes. Porcini One of the most popular of the Cep mushrooms Characteristics: Rich, meaty flavour. Truffles Black, White Edible fungus which is not technically a mushroom. Grows at the roots of specially inoculated oak trees, 5cm–30cm below the ground. Most truffles are imported from the forests of Europe, although black truffle plantations established around Australia. Characteristics: Canned or fresh, truffles are expensive. Highly perishable; use fresh truffles within 1–2 days of purchase - As part of the HOW TO COOK GREAT NETWORK -
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