Have an empty veggie cabinet? These dried mushroom recipes have you covered.
Trust me, dried mushrooms need to become a new staple in your pantry.
They last a whole lot longer than fresh mushrooms while not losing any of their umami-rich taste.
They’re perfect for when you’re running low on fresh vegetables.
When dried, the flavor of your favorite ‘shrooms become more intense, concentrated, and a whole lot more delicious.
This makes them great for soups, stews, and well, everything!
Simply soak them in hot water and watch them puff up into little hydrated miracles.
No hanging about, let’s dive straight into these dried mushroom recipes!
Nothing hits the spot like a big bowl of creamy mushroom soup, especially on those cold, rainy days.
And this dried, wild mushroom soup is the ultimate winter warmer.
The secret to this soup’s success? A splash of dry sherry and a medley of spices perfectly complement the rich mushroom taste.
Parsley, thyme, chives, and bay leaves add a fabulous depth of flavor. Delish!
Hang up your raincoat, grab your soup spoons, and get stuck in. You won’t regret it.
When your belly is rumbling and you need a meal now, look no further than this shiitake stir-fry.
This quick and easy recipe boils rehydrated shiitake mushrooms in the stir fry sauce.
This ensures they stay moist and delicious and don’t get all hard and chewy.
And let’s be honest, no one wants a tough mushroom when they’re hungry.
Plus, this way, all those soft little mushrooms absorb so much more flavor. They’re kind of like little flavor sponges. Yum!
Candied, spicy, and deep fried? Could a mushroom get any better?
These glazed Korean gems are drool-worthy. If you’ve never tried this type of Korean dish, you’re missing out!
Gangjeong is a ‘hangwa’, or traditional Korean confectionery.
Soaked dried shiitake mushrooms are deep-fried and coated with a spicy, sticky syrup.
A hot bowl of mushroom risotto is the definition of comfort food. Creamy, rich, and filling, what’s not to love?
This traditional Italian dish is oh-so hearty and delicious.
Best of all, homemade dried mushroom broth adds a deep and umami flavor to this creamy marvel.
Serve this delectable dish at your next family gathering or dinner party. Guests will devour every single bite.
So, don’t expect leftovers! Just be sure to give yourself the biggest bowl.
You’ve got to try a bowl of this hearty, mushroom goodness.
You’re guaranteed to fall in love. Plus, it’s a great choice for a meat-free mid-week meal.
This dish has its roots in the Ashkenazi Jewish communities of Eastern Europe.
Barley and mushrooms are popular ingredients on most traditional tables. And this dish will be just as wonderful on your dinner table.
A mix of dried mushrooms and fresh mushrooms add a wonderful and complex flavor.
And even better, this soup is packed with nutritional value. It’s perfect for a healthy lunch or dinner.
Okay, the perfect winter warmer has to be a big bowl of mushroom stroganoff.
But how do you get your hands on wild mushrooms during the off-season? You use dried ones, of course!
Now, different species of wild mushrooms create unique flavors and results.
This recipe uses dried black trumpets and porcini mushrooms. But feel free to use whatever mushrooms you like.
As I mentioned before, different dried mushrooms give different flavor intensities.
Love a strong mushroom taste? Use lots of porcinis or shiitakes. Morels and boletes are also great options.
Just adjust the number of mushrooms you use to suit your tastes.
One bite of this vegan mushroom bolognese, and you’ll be transformed into a mushroom fiend. I guarantee it. I mean, I was!
Hearty, meaty, and delightfully filling, this recipe is the ultimate sit-by-the-fire meal.
Plus, it’s great for when you’re craving a healthier version of good-ole bolognese. Pasta never tasted so good.
Shiitake and brown bottom mushrooms add umami and a meaty texture. I promise, you won’t miss the beef one bit!
But who said you had to give up beef? Meat lovers, this one’s for you. Tender, juicy, and fall-off-the-bone, you just can’t say no.
This slow-cooked beef brisket is mouth-wateringly good.
It’s simmered slowly with apple cider, maple syrup, molasses, dried mushrooms, caramelized onions, and garlic.
The smell alone is to die for. You’ll want to sit in the kitchen all day.
If you’re looking to serve up a showstopper meal at your next dinner party.
This is certain to have clean plates all around. It’s lick-the-plate-clean levels of delicious!
Yeah, you read the title right. You can make substitutes like fish sauce out of dried mushrooms! Who knew?
And since it’s full of mushrooms, it’s entirely vegan! It’s all about the dried shiitake mushrooms and wakame seaweed.
Together they create a sauce packed full of umami and rich flavor. You’ll never need to buy fish sauce again.
Kick your vegetarian Asian style dishes up a notch with this fantastic vegan hack.
Or even impress your plant-based friends. They’ll be speechless and will beg you for more.
I think we can all agree one of the best ways to enjoy mushrooms is in a creamy sauce.
And this umami-rich dried and fresh mushroom sauce is the ultimate indulgence.
Pan-fried polenta acts as a wonderful crispy complement to the intense mushroom sauce.
But of course, you can enjoy this wonderful sauce over pasta, mashed potatoes, or meatballs.
Honestly, it’s so good, you’ll want to make this dish every single day this week. And who’s stopping you? Go for it!
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