Storage: Store dried wild mushrooms in an air-tight container or zip top bag in a cool, dry, dark cupboard.
Shelf Life: Dried mushrooms will retain their flavor for at least a year, but likely far longer.
Wild mushroom blends are a great choice for richly flavored stocks, sauces and stews. Rehydrate them before cooking in boiling water, or if your recipe involves a simmering or boiling, add them right to the pot.
The rehydrating water can be strained and used as a flavorful stock for soups, risottos (
how to make risotto), sauces and other recipes.
Dried chanterelle mushrooms can sometimes reconstitute woody, so pureeing them after rehydrating is recommended. Their pale yellow color makes them easy to identify in this blend, so why not try picking them out after rehydrating, then pureeing them with the soaking water for use as part of your sauce, stew or soup base? Leaving the other mushrooms whole or in large pieces will provide textural and visual contrast.
Flavors that pair well with wild mushrooms include garlic, butter, cream, lemon juice, wine (white or red), chile peppers, seafood, beef,
game meats, onions, pasta, parmigiano reggiano (parmesan) cheese,
marjoram, thyme and parsley.
How to Reconstitute Dried Mushrooms
Dried Mushroom Recipes & Techniques
