Dried Mushrooms

Joined Jan 4, 2012
I bought a variety of dried mushrooms, thinking I will always have some mushrooms available when I need them for a recipe. I just soaked some dried portobellos as directed on the package. I sauteed them to go with a steak but they were tough. Are dried mushrooms usually tough? Anyone any tips on preparing them so they are not tough?
Joined Apr 3, 2008
Yes they usually are tough. Dry mushrooms are great as a flavor agent. I use them in risottos, stock. They're also very good if you chop them finely after they've been soaked. Or pulverized dry into breadcrumbs. But I recommend fresh mushrooms if you want to eat them whole.
Joined Aug 21, 2004
Yes they usually are tough.
What she said.

In addition to the uses listed above, another option is to put them (still dried) in a spice grinder, blitz them into powder and use in rubs or add them to things like like meatloaf.
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Staff member
Joined Oct 7, 2001
I agree with what everyone else has said.  Soaking and sautéing dried mushrooms as a side dish is not the best use for them.  They will be tough.  I save dried mushrooms for stews and sauces where I they get chopped up and cooked for a considerable amount of time.  I also agree that they are wonderful in risotto, where they provide a much bigger mushroom "punch" than fresh mushrooms and they work awesome finely ground and used as part of a rub.
Joined Oct 9, 2008
A partial exception is dried shiitake, which can be soaked then stewed a long time and will be wonderfully meaty and chewy.
Joined Jan 4, 2012
Thank you all so much for the help. I will grind some up and add to hamburgers when my grandson is here this weekend. I'll use others in soups etc. Had been thinking of using some for the Duxelles in Beef Wellington, but probably wouldn't work.
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