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How to Soak Dried Forest Mushrooms
Mushroom dishes are among the most deeply delicious and beautifully aromatic foods any home cook can prepare. Unfortunately, fresh wild mushrooms are only available during the brief autumn mushroom season, and at other times of the year, dried mushrooms become the practical alternative for keeping that beautiful woodland flavour available throughout the rest of the year. To prepare a properly tasty and aromatic mushroom soup, salad, filling or any other appetizer, dried wild mushrooms first need to be soaked according to the proper traditional method described below.
The soaking technique is genuinely simple but absolutely essential, since unsoaked dried mushrooms remain too tough and flavourless to use in any cooked dish. The recommended 2-hour minimum soaking time allows the dried mushrooms to fully rehydrate and recover their proper plump tender texture. The reserved soaking water also captures enormous amounts of concentrated mushroom flavour and should never be discarded, since it forms the proper foundation of any subsequent mushroom dish such as soup or sauce.
Preparation time: 125 minutes.
Ingredients
Show ingredients
- dried wild mushrooms - 50 g.
Preparation
- Gather the necessary ingredients on a clean work surface. Pour the dried wild mushrooms into a deep cooking pot or heatproof bowl. Choose a vessel large enough to allow the mushrooms to expand significantly during the soaking process, since dried mushrooms can swell to several times their original size when properly rehydrated.
- Pour cold water into the pot with the dried wild mushrooms and rinse them gently by hand to remove any surface dust, dirt or small bits of grit that may be clinging to the dried mushrooms. Drain the cloudy water away thoroughly through a fine-mesh sieve to keep all the mushroom pieces in the pot.
- Refill the pot with fresh cold water so that it covers the mushrooms completely with about a centimetre of water above the top. Leave the pot to stand undisturbed for a few hours or ideally overnight in a cool place. The longer soaking time produces the most fully rehydrated tender mushrooms.
- After the soaking time, the mushrooms will have swelled to their full plump rehydrated size and are now ready for cooking in any chosen recipe. Save the soaking water in a separate container, since this concentrated mushroom-flavoured liquid forms the proper foundation of mushroom soups, sauces and other recipes. Bon appetit!
Cooking video
Tips and Tricks
Tip 1. Always reserve the soaking water from the dried mushrooms, since it contains enormous amounts of concentrated mushroom flavour that would otherwise go entirely to waste. Strain the soaking water through a coffee filter or several layers of cheesecloth to remove any remaining bits of grit before using in soups, sauces or risottos. The strained liquid keeps for up to three days in the refrigerator or up to three months in the freezer for future use.
Tip 2. Use cold rather than warm water for the soaking step, since cold water rehydrates the mushrooms more gently and preserves more of their delicate aromatic compounds. To put your properly soaked mushrooms to immediate good use in a beautifully aromatic dish, try our mushroom soup from dried forest mushrooms recipe for the most authentic traditional Slavic preparation method.
Tip 3. Choose properly intact dried mushroom pieces rather than crumbled bits and dust, since whole pieces produce the most flavourful broth and the best texture in finished dishes. Look for mushrooms with a strong woodland aroma and an even brown colour at the supermarket or specialty shop. Avoid any with visible mould, off-smells or signs of insect damage, since spoiled dried mushrooms cannot be saved by any amount of soaking or cooking.
Tip 4. Squeeze the soaked mushrooms gently before chopping or adding to dishes to remove excess water for the best texture in finished cooked dishes. For another beautifully aromatic mushroom-based recipe to add to your weekly rotation, try our crowd-pleasing mushroom cutlets from boiled frozen mushrooms as a satisfying vegetarian main course.
FAQ
What kinds of dried mushrooms can be soaked this way?
The same basic soaking technique works for almost all varieties of dried mushrooms, including porcini (boletus), morels, chanterelles, shiitake, oyster mushrooms, wood ear mushrooms, and even mixed wild mushroom blends. Each variety brings its own slightly different flavour profile and aroma to the finished dish. Different varieties may rehydrate at slightly different rates, so check the texture of larger pieces by squeezing gently, and continue soaking longer if needed for full rehydration.
Can I speed up the soaking process?
Yes, using warm water instead of cold can cut the soaking time roughly in half, though the trade-off is some loss of delicate aromatic compounds during the warmer faster soaking. For genuine emergencies, very hot water can rehydrate dried mushrooms in just 30 minutes, but the resulting mushrooms will taste noticeably less flavourful than properly slow-soaked ones. The traditional cold-water overnight method genuinely produces the best results for any cook with the patience to wait properly.
How long do soaked mushrooms keep?
Store soaked mushrooms covered in their soaking liquid in a sealed container in the refrigerator for up to three days for best results. After that point, the mushrooms begin to soften noticeably and lose their proper texture. For longer storage of up to six months, drain the soaked mushrooms thoroughly, pat them dry on paper towel, and freeze them in airtight containers. Thaw overnight in the refrigerator before use, then proceed with the chosen recipe normally.
Why are my dried mushrooms still tough after soaking?
Tough soaked mushrooms usually means either the soaking time was too short or the dried mushrooms themselves were past their prime when purchased. Increase the soaking time to a full overnight rest, or even up to 24 hours for very large or thick dried pieces. If the mushrooms still seem unpleasantly tough after extended soaking, the dried product may simply be too old to recover properly. Always check the expiry date on dried mushroom packages before buying.
