HOW TO COOK DRIED MUSHROOMS RECIPES

Steps:

• Soak morels for up to 4 hours in salt water. The mushrooms are hollow, and the salt water will kill any little bugs that might be living in them.
• Drain and rinse with fresh water.
• Slice at least one side of the mushrooms.
• Lie mushrooms on a towel.
• Direct the air flow of a small fan onto the mushrooms and let dry up to 24 hours.
• The mushrooms will reduce in size drastically. When they are dry, bag them in a ziplock bag and throw them in the freezer to use later.
• Reconstituting Mushrooms:.
• Soak mushrooms in broth, wine, or water for up to 5 minutes. They will spring back to the size they were when they were picked.

Steps:

• Soak the dried mushrooms in cold water until they are fully rehydrated, about 20 minutes
• Agitate the mushooms in the water vigorously to remove any clinging dirt.
• Remove the mushrooms from their juice with a large slotted spoon, then strain the liquid through a fine strainer or sieve. Mince the mushrooms with a knife.
• Saute the shallot and the butter until the shallots are translucent, about 1 minutes. Add the sherry and cook for a minutes, then add the chopped mushrooms, and their liquid, thyme then season with the salt and cook on medium heat until almost all of the liquid is evaporated, this should take about 10-15 minutes.
• When almost all of the liquid is evaporated, remove the duxelles and place in a container in the fridge, uncovered. Once the mixture is totally cooled, cover it with plastic wrap until needed. Cooked mushrooms duxelles should be eaten within 3 days. The duxelles can also be frozen.