Dried mushrooms are a precious ingredient, rich in aroma and perfect to enhance simple, rustic dishes. But before cooking them, it is essential to rehydrate them properly.
THE PORTION
To get 100 grams of dried mushrooms, you need 1 kilogram of fresh cleaned mushrooms sliced and dried. The portion per person for first courses is about 10 grams, while as a side dish we recommend at least 20 grams, but the ideal amount I suggest is 25 grams.
You can buy our dried mushrooms in 50g and 100g bags available in our online store. For risottos, soups, and sauces, we recommend extra dried porcini mushroom crumbs in 100g bags.
All the above products are available HERE.
1. Soaking: the first step
Nespoli dried mushrooms should be soaked in lukewarm water for about 15-20 minutes. This softens and rehydrates them to prepare for cooking.
The soaking time for our product may differ from other brands because our mushrooms are packaged and stored in a way that prevents them from drying out too much, which would alter their flavor and color.
2. Rinsing and beware of soaking water
Once rehydrated, drain them well and rinse under running water to remove any traces of dirt or impurities.
❗ Soaking water should always be discarded: it is not safe to use as it may contain soil residues, dirt, and unwanted substances.
3. Cooking
Once rehydrated, dried mushrooms can be used exactly like fresh mushrooms.
They can be sautéed, used in risottos, soups, pasta sauces, or served as a side dish with meat and polenta.
As a side dish
Cooking time is the same as fresh mushrooms, at least 15-20 minutes. If combined with meat, add the mushrooms only when cooking time matches to avoid overcooking and becoming too slimy. This way, mushrooms blend well with other flavors while maintaining the optimal texture.
In risotto
Following the usual risotto cooking method, after toasting the rice (following the typical sauté of oil, onion/garlic, or shallot), add the mushrooms to the pan, then pour in the broth (I recommend vegetable broth to avoid overpowering the mushroom flavor, but chicken broth can be used if mild).
The recipe with all steps is in the recipe section.
In sauce
Mushrooms can also be added to a classic tomato sauce, always considering the cooking time. I recommend cooking the tomato sauce first and adding the mushrooms only 15-20 minutes before the end of cooking.
Dried mushrooms, compared to fresh mushrooms, retain a stronger flavor.
This is mainly because mushrooms contain about 90% water (like most vegetables), and once rehydrated, they do not fully absorb the amount of water lost during the drying process.
Dried mushrooms are ideal for risottos or sauces precisely because of their much more concentrated flavor.
