Mushrooms Archives

DRIED CHANTERELLES-A MUSHROOM WITH DELICATE, FRUITY FLAVOR

Chanterelles have been recently discovered by Americans as a culinary delight. Depending on the type of cut and quality, dried chanterelle mushrooms are often used to enhance the presentation of dishes. These golden-colored mushrooms vary from mild and meaty to nutty with a slight cinnamon flavor. They are also noted for their slight apricot scent. Chanterelles are frequently used in pasta dishes and complement fish, chicken and other light meats very well. Chanterelles marry well with white or brown rice. They are also great in soups and risotto. Reconstitute the dried chanterelles by soaking them in white or red wine, soup stock, water, consommé or milk until soft. Top quality chanterelles are grown and harvested in the United States and many are exported. To store dried chanterelles, always keep them in a cool, dry place. Even better the refrigerator or freezer works best for storage.

BLACK TROMPETTE MUSHROOMS ARE OFTEN REFERRED TO AS ‘FALSE TRUFFLES’

Black Trompette mushrooms have a dark, almost black color and are often used to impersonate truffles. Thus the moniker ‘false truffles’ is often attached to them.  Recently many chefs have discovered these mushrooms with their sweet scent and rich flavor. Quality dried trompettes should resemble flowers and can be as long as three inches. Despite its stem, the black trompettes are fully edible and both stem and cap have the same delicious flavor and texture. When reconstituted, the excellent buttery flavor of this mushroom comes to fore. These mushrooms complement fish entrees very well. They are also a nice addition to soups and casseroles. After reconstituting they can be an interesting ingredient in vegetarian dishes. Sauté a few of them and then add to your favorite wild rice dish. As with other dried mushrooms these should be reconstituted in wine, stock or water. After they are softened you can use them in your dish. Soak them in warm, lightly salted or sugared water or water diluted with a complementary wine until soft. Use as desired. To store dried black trompettes, always keep them in a cool, dry place. Even better the refrigerator or freezer works best for storage.

PORCINI MUSHROOMS-A CHEF’S DELIGHT

Porcini mushrooms are in a category of their own. With a flavor profile that is earthy and unique, this delicious mushroom takes well to many different dishes. Beef and onion dishes are two favorites. Tomato based pasta sauces also take on a deliciously different taste profile when both the mushrooms and their reconstituting liquid are added. Of course the traditional Italian dish risotto con funghi (rice with mushrooms) would never be the same without the porcini. You can also combine porcini mushrooms with polenta. Because its own flavor is so assertive, porcini mushrooms work very well with strongly flavored fish which is unusual for a mushroom. Try adding porcini mushrooms to a béchamel (balsamella in Italian) and then spreading it on toast. Arugula and sautéed porcinis also marry nicely. Finish this off with a good quality balsamic vinegar dressing. To re-hydrate dried porcini, soak them in just enough warm water to cover for about thirty minutes. Drain the mushrooms through paper towels and rinse carefully. Never throw out the flavorful porcini liquid. Remember to refrigerate or freeze the flavorful liquid. Use them in recipes where the flavor of the porcini mushrooms will enhance the dish. Soups and stews are great for adding the porcini liquid. As a rule of thumb, one ounce of dried porcini mushrooms serves four people when added to soups or stews. To store dried porcini, always keep them in a cool, dry place. Even better the refrigerator or freezer works best for storage.

BOLETUS EDULIS ALSO KNOWN AS PORCINI MUSHROOMS

Whenever the words porcini mushrooms are uttered people usually associate the mushrooms with Italy. There is no doubt that the Italians have put their stamp on the variety of mushroom whose scientific name boletus edulis is known throughout many parts of the world as porcini. As a result a lot of people think the Italians have cornered the market on the variety. It is important to note that the variety is no more exclusively Italian, French, Bulgarian, Chinese or anywhere else they are grown. Excellent porcini mushrooms can be found naturally growing in a wide variety of habitats throughout China, Europe, North America and other parts of the Northern Hemisphere.  So remember that while the Italians have to be given a lot of credit for spreading the fame of the boletus edulis by giving them the simple name porcini, which by the way translates to ‘little pig or piglets’, there are other areas of the world where these delicious and flavorful gems grow in pristine forests. With globalization more and more porcini are coming from these areas for cooks to enjoy and savor.

 

RECONSTITUTING DRIED MUSHROOMS

To reconstitute dried mushrooms soak them in warm water, wine or stock for about 20 minutes then filter the liquid. Use either a coffee filter (we prefer the natural filters) or paper towels. Quickly wash the mushrooms (ours are so clean than little washing is necessary). Chop the mushrooms or leave them as they are. They can then be used in your favorite recipe just like fresh ones. 

STORING DRIED MUSHROOMS

It is very important that dried mushrooms are stored properly to insure long term and maximum freshness. Storing them in a cupboard which is warm will diminish shelf life. If you must store them in a cabinet make sure that the cabinet is both dark and cool. Place the mushrooms into either a plastic or glass container with a tight fitting lid. Our first recommendation, though, is freezing or storing in a refrigerator or freezer. Place the dried mushrooms in a clean, tight sealing freezer bag. The reason for maximum cold storage is because heat and moisture are the greatest enemies. The mushrooms should keep well for six months to a year.

ALL ABOUT DRIED MUSHROOMS

Flavor is what counts and this is what you get from the dried mushrooms and their liquid essence. After soaking, dried mushrooms produce an essence with an intense flavor. If using the mushrooms in a sauce or soup, soak them in a small amount of the water, stock or broth you plan to use in preparing the dish. The soaking liquid may also be used in cooking to increase the mushroom flavor. This is especially true with porcini mushrooms. The liquid can be reduced or simply added to soups, stews, pasta sauces and other sauces.

 

Why are they so expensive? It takes one hundred pounds of fresh mushrooms to yield ten pounds of dried. Fresh mushrooms are 90 percent water.

Porcini Powder

If you love the taste of porcini mushrooms, then you need to know about porcini powder. The next time you prepare a dish which calls for flouring your chicken breast, veal or any other meat mix some porcini powder in with the flour. The normal ratio is about three quarters flour to one quarter porcini powder. Add a little freshly ground five peppercorn mix along with a little salt. Saute your meat or poultry in a little unsalted butter mixed with some olive oil for a delicious treat.

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