Dried Mushrooms 101

Be sure to look for large, thick pieces of mushroom—and don’t forget to smell the bag.

Many supermarkets now carry several varieties of dried mushrooms—porcinis, chanterelles, morels, and shiitakes are among the most common. Here are a few tips on purchasing and handling this potent ingredient.

PURCHASING AND STORING

When purchasing dried mushrooms, avoid packages filled with small, dusty pieces or those labeled “wild mushroom mix”—they are often older and of lesser quality. Dried mushrooms should have an earthy (not musty or stale) aroma. Store dried mushrooms in an airtight container in a cool, dry place for up to one year.

PREPARING

Dried mushrooms are typically gritty and tough, so they should be rinsed thoroughly to remove any dirt and grit and then microwaved, covered, with at least twice the volume of water or broth (alternately, they can be soaked in hot liquid for about 5 minutes) until they become pliable enough to chop. Don’t throw the soaking liquid away—once strained (we use a fine-mesh strainer lined with a single paper towel or paper coffee filter), it adds a meaty, earthy flavor to soups, stews, and rice dishes.