Using dried porcini mushrooms in cooking is quite simple.
There are just some subtleties that you better know.
Mushrooms are not washed before drying and if you bought dried mushrooms in the market, be prepared for the fact that they are cleaned dirty.
Therefore, before cooking, do not forget to clean them.
Soaking the dried porcini mushrooms is also a must. It can be in cold water, or it can be in milk. It will soften the taste of the mushrooms.
It is better to strain the water after soaking the mushrooms. Then they will not be bitter, and the taste will be more subtle.
In addition, it is more convenient to wash the mushrooms after soaking. After that, all the sand and dust dried on the mushrooms are easily removed.
If you need the mushroom broth, it is very good even in the second water and in the first there may be an unpleasant aftertaste.
After soaking, do not forget to cut the mushrooms, as they are dried in large pieces.
Remove the foam from the broth in the same way as when boiling fresh mushrooms.
Dried porcini mushrooms can completely replace fresh ones. Only their number should be reduced 6-8 times. If it is written - 300 fresh, take no more than 50 g of dried mushrooms.
If you do not have time to soak the mushrooms, then you can boil them and cook them for 10-15 minutes. Then strain the water, rinse the mushrooms and continue cooking your porcini mushroom soup or mushroom risotto.
Read more: how to cook dried porcini mushrooms.
