How to perfect the art of preparing dried mushrooms
The distinctive taste of many festive dishes often relies on dried mushrooms. This is a key reason to carefully collect porcini and bay boletes in the autumn. They are indispensable for cabbage, dumplings, and even herring dishes. However, one small mistake can alter the taste of dried mushrooms.
Dried mushrooms are an essential addition to many dishes, but they require proper preparation. It's well-known that they need soaking. Although this task seems quite simple, it's important to do it correctly. A small mistake can make the mushrooms tough.
Dried mushrooms are an important ingredient in traditional dishes
Dried mushrooms are renowned for their intense flavour and deep aroma. Even a small addition of porcini or bay boletes can significantly enhance a dish. However, to achieve this, they must be prepared correctly. Soaking makes the mushrooms softer and reduces cooking time. This process also serves another purpose: it rinses out any remaining sand and other contaminants that could not be removed before drying. However, it should be done in such a way that the mushrooms' aroma is preserved.
It's easy to make a mistake when soaking mushrooms
During festive preparations, it's easy to make a mistake, often due to haste. The water boils in the kettle, so you quickly pour it over the mushrooms? It's boiling water that makes them tough, causing them to lose their aroma and nutritional value. Dried mushrooms should be soaked in lukewarm water. The water should completely cover them to allow even moisture absorption. The water after soaking the mushrooms is very rich in flavour and can be used to prepare sauce or soup.
Use this trick
Do you have dried mushrooms that were not from the last season? Older bay boletes or porcini will taste better if you enhance the water in which they are soaked. Adding onion or bay leaves will add flavour to them. An old, tried-and-tested method is soaking mushrooms in lukewarm, salted milk, which makes them more delicate.
How long should you soak mushrooms? It depends on their type and how long they have been stored. It's best to monitor this process. Mushrooms soaked too briefly will be tough, and if they remain in water too long, they will lose their texture and aroma. Bay boletes and porcini should be ready after soaking for about two hours. In milk, they should be soaked for about four hours.
