rehydration of mushrooms

Discussion in 'Food & Cooking' started by dagger, Apr 2, 2017.

  1. dagger

    dagger

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    For some reason couldn't post in first thread so ask here. Can you keep using the same water to rehydrate bunches of mushrooms? Wondering since filtered first bach why not just use the water again since it has flavor and been refridged
     
  2. mike9

    mike9

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    After mushrooms are re-hydrated I carefully pour off the liquid into another container leaving the grit behind.  I add the liquid to whatever I'm cooking as it's packed with flavor.  
     
  3. pete

    pete Moderator Staff Member

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    You definitely could, but how often are you rehydrating mushrooms?  I don't know that I would want to keep that water, even sitting in my fridge, for weeks or months on end between uses as I usually use fresh mushrooms and only use dried on rare occasions.  Even if using it regularly I probably wouldn't use it more than 2-3 times.  I think that it would get a bit "funky."

    I'll second Mike9's suggestion; I often strain the liquid then use, at least a portion of that liquid in whatever I am making.  In winter, I often make a ragout of Sausage and Dried Mushrooms to put over pasta.  After I sauté my onions, in the fat rendered off of the Italian sausage, I will deglaze the pan with mixture of red wine and the mushroom water.  I feel that it adds a depth to the flavor.
     
  4. chrislehrer

    chrislehrer

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    +1 on using the liquid in the dish. Why keep it for more rehydration? Is water so expensive?
     
  5. french fries

    french fries

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    That liquid is often so gritty that I like to run it through a coffee filter before adding it to the dish I'm cooking. For example if making mushroom risotto, that liquid goes straight in the pan along with the chicken stock I'm using.
     
  6. phatch

    phatch Moderator Staff Member

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    If it doesn't go into the dish itself, I'll often put it in the soup stock for the soup in an Asian dinner.

    Yesterday though, I discarded it as it didn't fit in the meal anywhere. 
     
    Last edited: Apr 3, 2017
  7. dagger

    dagger

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    Just received my mushrooms and its a big bag so vacummed sealed one and double bagged the other in zip lock bags. I put some in a foodsaver container to use first. I make this breakfest thing so figured I'll use some for that but what else? Saw some videos on youtube sadly most were in asian so who knows what they were doing. How long can the broth be keeped in the fridgs and what liquid do you rehydrate in, could i use wine as well broth?

    Thanks
     
  8. french fries

    french fries

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    Mushroom risotto!!
     
  9. dantesdishes

    dantesdishes

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    If you strain all the solids from the liquid using a coffee filter or something similar, even just a fine cotton towel, you can freeze it and it will keep for a few months at a minimum, make sure you remove as much of air from whatever container you're using..

    What type of mushrooms are you using? 

    I use dried mushrooms when porchini and chanterelle are out of season, I like to supplement them with some button mushrooms for texture.

    If you have extras try this:

    Double brown buttons and rehydrated mushrooms, once in a couple drops of oil, once in a tab of butter.

    shallot, garlic, thyme, S&P.

    deglaze with white wine of choice, add mushroom water and a touch of cream to finish.

    perfect for pastas, especially raviolis filled with mushrooms and ages cheeses.
     
  10. dagger

    dagger

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    A Grade Dried Shiitake Mushrooms bought from amazon, they are meaty mushrooms
     
  11. koukouvagia

    koukouvagia

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    Am I the only one who throws dried mushrooms straight into the stock pot then??
     
  12. dagger

    dagger

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    Cremini mushrooms are $2+ in a can twice the price of white or Portobello mushrooms but why? When i checked these are regular mushrooms that fall between white and portbello. I read white mushroom only came about when i farmer in PA found some growing on his farm and cultivated them
     
  13. pete

    pete Moderator Staff Member

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    Cremini and Portobello are the same. Only difference is age-Creminis are harvested young and if allowed to mature before being picked are then called Portobellos. As for how white mushrooms came to be on the market, I don't k ow bit that story seems rather suspect in my opinion.