Wild Lobster Dried Mushrooms

Wild Lobster Dried Mushrooms

Regular price $11.99
Lobster mushrooms are a great addition to a great variety of dishes for flavor and color. They are a very mild tasting mushroom, yet they have a meaty texture. Add to stir fry, soups, meat dishes, poultry, fish, etc. They are excellent sauteed with butter and garlic!
Dried mushrooms need to be reconstituted with water before you can use them, and this produces two wonderful things: the mushrooms themselves and their flavorful soaking liquid. Both can be used in soups, stews, sauces, pâtés, and gratins. Often dried mushrooms are used in conjunction with not-so-flavorful button mushrooms to give them a boost. Dried mushrooms add a rich, meaty, savory note to any dish.

How To Work with Dried Mushrooms

  1. Cover the mushrooms with water: Cover generously with water and gently push on the mushrooms to submerge them into the water.
  2. Soak your mushrooms: Soaking time will vary depending on the size and thickness of the mushrooms. Most thinly sliced mushrooms will be re-hydrated in 20 to 30 minutes. Thicker and whole cap mushrooms may take a little longer — you can rush this a bit by soaking them in hot water. Mushrooms are ready to use when they have softened all the way through.
  3. Remove the mushrooms from the liquid: When the mushrooms are soft, lift them from the water using your fingers or a spoon, squeezing them lightly to remove as much water as possible.
  4. Rinse the mushrooms: Taste a mushroom. If you detect any grittiness, you'll need to rinse them. Place the mushrooms in a strainer and run them under the faucet for several seconds, tossing them and making sure all the grit is gone. Your mushrooms are now ready for your recipe.
  5. Strain the soaking liquid: Place the strainer over the second bowl and line with a coffee filter or paper towel. Pour the soaking liquid into the strainer and allow it to drain through. Discard the filter. Use the soaking liquid in your recipe or store in the refrigerator in a covered container for about one week (or freeze for up to 3 months).