Dried Mushrooms are GREAT! ©

Dried Mushrooms are GREAT! ©

By Arlene Wright-Correll

Home Farm Herbery’s dried mushrooms are one of our greatest works of art. We call them works of art because they do wondrous things to our cooking.

Many years ago we used to cook with them raw until we stumbled upon drying them and realized that there was a whole world that we were missing out on?

Dried mushrooms are a thing and a thing that is INTENSE FLAVOR that is readily available to almost everyone.

Here at Home Farm Herbery dried mushrooms let you experience new and different mushroom varieties that you wouldn’t otherwise be able to try without traveling quite a distance.

Dried mushrooms range from your more traditional Shiitakes and Portabellas to our Wild Mushroom blend which has a number of gourmet mushrooms.

They also have different flavor profiles and textures including an earthy meatiness, an earthy sweetness and umami flavors. Umami is one of the five basic tastes along with sweet, sour, salty and bitter. This specific flavor is what you would call ‘savory’ and is experienced through your taste receptors that absorb glutamate. Umami flavors can be hard to describe, but come with a specific mouth feel that many people have experienced. This induces salivation and a feeling of furriness on the tongue. 

Did you know that possibly the best part of dried mushrooms is that they can last for up to several years in the proper storage conditions?

There are many types of Dried Mushrooms

Dried Porcini Mushrooms have a very meaty texture when reconstituted and also have a complex flavor. Porcini mushrooms are very versatile and can be substituted for fresh Porcinis when they are not in season. Porcini mushrooms are used in a variety of cuisines including Asian, Italian and other European cuisines. Porcini mushrooms are typically used in soups, stews, stocks and braising liquids. 

Dried Shiitake Mushrooms are one variety of mushrooms that cooks actually prefer in the dried form, as opposed to fresh. This is because the drying process brings out the umami flavor that the fresh mushrooms do not possess. In Japan, shiitake mushrooms are added to miso soup and added to simmered and steamed dishes, while in Chinese cuisine they are more likely to be sautéed in vegetarian dishes. We like to use Shiitake mushrooms to make gravy, pasta and rice.

Dried Morel Mushrooms are loved by mushroom aficionados who will tell you that their flavor cannot be beaten by any other type of fresh mushroom. Morel mushrooms are very easy to recognize by their honeycomb shaped cap. These mushrooms have a rich, smoky and earthy flavor and we like to use them in a variety of dishes. Some of our favorites include beef, chicken and seafood recipes. We also like to use them to make casseroles, gravy and pasta dishes.

Dried Lobster Mushrooms can be substituted in recipes that call for just about any other type of mushroom. Their flavor will be unique depending on the mushroom hosts, but they will almost always have a spicy, strong shrimp and shellfish aroma and a possible peppery taste if the host mushroom is a Lactifluus. We use Lobster mushrooms in an array of dishes such as scrambled eggs, baked pasta, gravies or any other mushroom dish that could also use some vibrant orange color.

Candy Cap Mushrooms are a mushroom that does not follow the typical pattern of being eaten as a vegetable. Candy cap mushrooms are unique because they can enhance the flavors in sweet and savory dishes. When dried, these mushrooms have an aroma that brings to mind maple syrup or butterscotch. Because of the sweet aspect of this mushroom, it is used as a flavoring in the way that saffron, truffles and vanilla would be. These mushrooms are used by innovative cooks to bring a surprising flavor to breads, cookies and ice cream. They are also delicious in savory dishes that include polenta, pork and quinoa. 

Our Magically Forest Dried Wild Mushroom Blend   is combination of our favorite mushrooms that includes Morels, Chanterelles, Black Trumpets, Porcini, Lobsters, Sliced Shiitakes, and Boletes. We like to use our Wild Mushroom Blend to make dishes such as beef dishes, casseroles, stir fries, stuffing and soups.

Dried Black Trumpet Mushrooms 

Black Trumpet Mushrooms which are actually a very common variety of mushroom, but they are dark, small and grow in the forest so they are very hard to find thus making them the most expensive mushrooms we offer. We use these when we make our incredible Black Trumpet Mushroom Duck Salami or sausages.

We love their smoky, rich buttery and elegant flavor with a pleasant, fruity aroma and our Black Trumpet Mushrooms pair well with hearty stews, meat and chicken, rice dishes, egg dishes, soups and stir-fry and will give an added layer of depth to sauce and gravy.

At first you may think that dried mushrooms are a bit expensive, but top chefs and home cooks alike can tell you how much the drying process intensifies the flavor of the mushroom. They are also a good addition to any well stocked pantry and are perfect for months when wild mushrooms are not in season. 

May the Creative Force be with you

Arlene Wright-Correll

Home Farm Herbery