Thursday, May 24, 2012

Reconstituting Dried Mushrooms

Sometimes a recipe calls for mushrooms and fresh are great but cannot always be obtained.  Next best thing when using exotic mushrooms or morels when they are not easily obtained or out of season is to buy dried mushrooms which are usually to be found in most produce departments in better grocery stores.

The problem is they need to be re-hydrated.

  1. Do you soak them in room temp or luke warm water?
  2. Boil or simmer them?
     3.  Bring to a simmer, turn off heat, and let steep for approximately 20-30 minutes or more if needed.

I personally find that #3 is my method of choice and these are the steps I use.

First I open the package of dried mushrooms and remove in foreign objects which are obviously not mushrooms.

Secondly, I place them in a sauce pan and cover with Vegetable broth. (or broth of your choice)

Third, I bring them to a simmer and remove from heat.

Lastly, I then will strain them from the broth/liqueur and reserve such for use in the dish I am preparing.

At this point, I can cut up my reconstituted mushrooms if needed and/or add them to my dish.

Mushroom and Asparagus Pasta

Mushroom and Asparagus Pasta

This is a replication of Healthy Choice: Portabella Marsala Pasta, if you would like to try this, I would appreciate anyone willing to be my test kitchen.  I just ask for your honest feed back and any suggestions you may have.  Also any pictures of the process from start to finish would be much appreciated.

Servings: 6

Categories: Vegan

Source: To Vegan or Not to Vegan
Copyright: Self

3 medium Shallots, minced or small dice
1 large Red Bell pepper, diced small
2 cloves Garlic, crushed and minced
2 tablespoons olive oil, more if needed
1/2 teaspoon Sea Salt, Season to taste
1/4 teaspoon fresh ground black pepper, Season to taste
1/8 teaspoon crushed red pepper flakes, Season to taste
8 ounces porcini mushroom, diced/reconstituted and rough chopped of using dried and reserve liquid
1/2 cup Marsala wine
1/2 cup vegetable stock, or use liquid reserved from dried mushrooms
1 pound Asparagus, blanched/shocked cut into 2" lengths
2 tablespoons parma Vegan Parmesan, reserve half
16 ounces whole wheat pasta, Penne or Wide Noodles
2 tablespoons fresh parsley, minced fine

1. Prepare pasta as directed on box and shock and hold

2. Prepare Shallots, red pepper, garlic, mushrooms, and asparagus.  Blanch and shock asparagus and hold.

3. Heat 2 tablespoons of oil in a large saute' pan and saute' shallot and red pepper 3-4 minutes until shallot is translucent.  Add garlic and saute' until fragrant.

4. Add mushrooms, saute 3-4 minutes until juice is released.

5. Add Marsala and either vegetable stock or mushroom liquid.  Cook until liquid is reduced by approximately half and add asparagus and toss in pasta and parmesan.Season to taste with Salt, pepper, pepper flakes and any other seasoning desired.

6. Garnish with additional parm and parsley.