Ever craved those delicious chanterelle mushrooms but couldn’t find any fresh? Dried chanterelles are your answer! They’re easy to find, last way longer, and guess what?
Their flavor is even richer than fresh ones. Want to know how to turn these dried wonders into tasty treats?
We’ll show you how to soak them back to life and cook them up perfectly. Get ready to enjoy chanterelles any time you want!
How To Cook Dried Chanterelle Mushrooms?
Fresh chanterelles are amazing, but what about when they’re out of season? No worries! Dried chanterelles offer a convenient year-round solution. Let’s unlock their hidden potential with some simple rehydration and cooking techniques!
Here are the ingredients you’ll need to cook dried chanterelle mushrooms:
For the mushrooms
- Dried chanterelle mushrooms
- Water
Optional (for additional flavor)
- Butter or olive oil
- Garlic, shallots, or other herbs (fresh thyme, parsley, oregano)
- Salt
- Black pepper
You may also use the soaking liquid from the mushrooms (broth) in your recipe for extra flavor.
Instructions to follow
Here’s how to cook dried chanterelle mushrooms:
Rehydration
Rinse: Briefly rinse the dried mushrooms in cold running water to remove any debris.
Soaking: There are two ways to rehydrate:
Soak in a bowl: Place the mushrooms in a bowl and cover them with boiling water. Let them soak for 15-20 minutes, or until they become plump and pliable.
Direct addition: If you’re using the mushrooms in a soup, stew, or sauce that will simmer for at least 20 minutes, you can skip soaking and add the dried mushrooms directly to the pot.
Cooking
Strain and chop: After soaking, drain the mushrooms and discard the soaking liquid (it may contain some grit). Chop the mushrooms into desired sizes depending on your recipe.
Sautéing: You can use two methods for cooking:
Dry sauté: Heat a pan over medium-high heat. Add the chopped mushrooms directly to the dry pan and cook, stirring occasionally, until the liquid releases and evaporates.
Once the pan is dry again, you can add butter, oil, and other ingredients to finish cooking according to your recipe. This method concentrates the flavor and gives the mushrooms a chewier texture.
Sautéing with fat: Heat a pan with butter or olive oil over medium heat. Add the chopped mushrooms and cook, stirring occasionally, until golden brown and fragrant.
Tips
- 1 ounce of dried chanterelles typically rehydrates to 3-4 ounces of fresh mushrooms.
- The soaking liquid from the mushrooms can be used to add extra flavor to your dish. Strain it first to remove any grit.
- Dried chanterelles have a more intense flavor than fresh ones. You may want to adjust the amount you use in your recipe accordingly.
- Enjoy your delicious cooked dried chanterelle mushrooms!
How To Serve Cooked Dried Chanterelle Mushrooms?
Cooked dried chanterelle mushrooms are versatile and can be enjoyed in many ways. Here are some ideas:
On their own
Sautéed: Sauté the rehydrated mushrooms with butter, garlic, and herbs for a simple and flavorful side dish. Season with salt and pepper and garnish with fresh parsley.
As an appetizer: Serve the sautéed mushrooms on toasted crostini with a drizzle of balsamic reduction.
Incorporated into other dishes
Pasta: Add the rehydrated mushrooms to your favorite creamy pasta sauce or toss them with cooked pasta, olive oil, and Parmesan cheese.
Risotto: Use chopped, rehydrated mushrooms in a flavorful risotto recipe. Their earthy flavor pairs well with other fall ingredients like pumpkin or butternut squash.
Soups and stews: Rehydrated mushrooms and their soaking liquid can add depth of flavor to soups and stews.
Omelets or frittatas: Sauteed mushrooms make a delicious filling for omelets or frittatas. You can also add chopped, rehydrated mushrooms directly to the egg mixture.
Stuffing: Incorporate chopped, rehydrated mushrooms into your stuffing recipe for a more flavorful Thanksgiving dish.
Remember: With dried mushrooms, the flavor is more concentrated than fresh, so you might use slightly less than you would with fresh mushrooms.
No matter how you choose to serve them, enjoy the unique flavor and aroma of cooked dried chanterelle mushrooms!
How To Store Leftover Cooked Dried Chanterelle Mushrooms?
Leftover cooked dried chanterelle mushrooms can be stored in two ways, depending on how soon you plan to use them:
In the refrigerator (for short-term storage)
Cool completely: Let the leftover mushrooms cool completely to room temperature. This helps prevent moisture build-up and bacteria growth.
Transfer to container: Place the leftover mushrooms in an airtight container. A glass container with a lid works well, or you can transfer them to a zipper-lock freezer bag, squeezing out as much air as possible.
Refrigerate: Store the container in the refrigerator for up to 3-5 days.
In the freezer (for longer-term storage)
Cool completely: Just like for fridge storage, let the leftover mushrooms cool completely first.
Portion control: For easier use later, consider portioning the leftovers into individual serving sizes or recipe-sized amounts before freezing.
Transfer to freezer container: Place the cooled mushrooms in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
Freeze: Label the container with the date and store it in the freezer for up to 1 year.
Reheating
When you’re ready to enjoy your leftover cooked dried chanterelle mushrooms, you can reheat them gently in a skillet with a little butter or oil. You can also add them directly to soups, stews, or sauces while they are reheating.
Important Note: It’s not recommended to refreeze leftover cooked dried chanterelle mushrooms after thawing. This can affect their texture and flavor.
FAQs
How to use dry chanterelle mushrooms?
You can use dried chanterelle mushrooms in two ways: rehydrate them in hot water for 15-20 minutes then cook like fresh, or add them directly to dishes with long cooking times (20+ minutes) to let them rehydrate as they cook.
How to rehydrate dried chanterelle mushrooms?
Soak dried chanterelles in hot water for 15-20 minutes, or until plump. Strain, reserving flavorful liquid for soups or sauces. Use rehydrated mushrooms like fresh in your recipe.
Are chanterelle mushrooms good dried?
Absolutely! Drying concentrates their flavor, making them a great way to preserve and intensify their taste in dishes.
Do dried mushrooms need to be soaked before cooking?
In general, yes. Soaking plumps them up and spreads their intense flavor. But, you can skip soaking for long-cooking dishes (20+ minutes) as they’ll rehydrate while cooking.
How long to soak dry chanterelles?
Soak dried chanterelles in hot water for 15-20 minutes, or until they’re plump and rehydrated.
Conclusion
So there you have it! Rehydrating and cooking dried chanterelles is a breeze. With a quick soak and a simple sauté, you can unlock their intense flavor and add a touch of luxury to any dish.
Dried chanterelles are perfect for pasta sauces, risottos, soups, stews, or even simply tossed with some garlic and butter for a delicious side.
Don’t be afraid to experiment and discover your favorite way to enjoy these unique mushrooms. Now get out there and start cooking!