I’ve been getting dried wood ear mushrooms at an Asian grocery to add to ramen for a while, and it’s a game changer. I just put it in a mug of boiling water for a few minutes and then add it into the soup.
I recently got some dried shiitake, and that’s an ingredient that I wish I’d known about before. You rehydrate them in boiling water and leave them for a few hours. After that, squeeze them out and prepare them like fresh mushrooms. Retain the water that you soaked them in and you can use it to infuse that mushroom flavor into whatever you’re cooking. I made a mushroom gravy over rice yesterday, and it was great.
I think even people who don’t normally like the texture of mushrooms might enjoy them; they’ve got a bit more of a “meaty” texture than fresh ones, not quite so spongy. You can also grind them up while they’re dry and add savory mushroom flavor to anything.
It’s a great way to always have mushrooms on hand. Do you have a way that you like to prepare them?
When I’m making something with fresh criminis I like to rehydrate some motels and porcinis to throw in. Not necessarily because they’re dried, I just never have those fresh. But they add such good, deep flavor and umami.
I could never get down with wood ears, sitting about the texture gives me the ick. But totally agree on shiitakes. Shiitakes and kombu soaked in water makes a great base broth–basically a vegan dashi. Sometimes I’ll even just sip it with a dab of miso, like a savory tea.
The texture is my favorite thing about wood ears, but I can see why some people wouldn’t like it; it’s definitely not for everyone. I’ve got some miso garlic I’ve been fermenting, maybe I’ll try to make a garlic and mushroom miso soup soon. Thanks for the idea!
I should look for some dried morels, I’ve heard they’re delicious. I think mushrooms are some of the tastiest things on the planet.