How-To for Dried Wild Mushrooms

DRIED WILD MUSHROOM PRIMER

If you’ve ever wandered through the woods and caught a noseful of decaying leaves, damp forest dirt, and lingering perfume, there’s a good chance you found wild mushrooms. When harvested rather than trampled, they turn any dish into a feast. If you think you are using wild mushrooms as a side dish, an accent, or a garnish, think again: these dirty little flavor powerhouses intend to take over the plate.

There are so many ways to get these critters involved in your menus. When dried, wild mushrooms’ wildness intensifies. Small and brittle, they bring a toothsome texture to a dish. Soaked in plain ole water, or something more sophisticated (like bourbon or wine), they become the babas of the underworld. Added into a sauté, the soaking liquid reunites the mushroom with its lifeblood. A perfect ingredient, n’est-ce pas?

So many things taste good just because there are mushrooms lurking in them : duxelle-stuffed ravioli, wild mushroom velouté, prepared polenta, pâtés, mousses, hairspray…

About those dried mushrooms...

• Store in a zipper-sealed bag in a dark place.
• Always cook before eating.
• Soak in something warm (water, stock, wine) until they soften up.
• Strain the liquid through a coffee filter and add to recipe.
• Chop dried mushrooms fine for better distribution of flavor.
• Add button or crimini for juicy texture and bite.

Wild Mushroom Bruschetta with Arugula and Prosciutto

Swab 6 thick slices of peasant bread with olive oil or duck fat, sprinkle with sea salt, and grill until slightly browned.

Soak, drain, and chop 3 ounces dried wild mushrooms. Heat olive oil in a small saute pan and cook the mushrooms until softened, about 6 minutes. Season to taste with sea salt and freshly ground pepper.

Lay 2 leaves of arugula and 2 thin slices prosciutto on each bruschetta. Top with a mound of hot mushrooms and serve.
 
Bon App!
Amy Farges