Looking for a way to add depth and umami flavor to your meals? Dried mushrooms are a game-changer! With their concentrated flavor and versatility, they can elevate everything from pasta dishes to soups, salads, and even baked goods. Whether you’re a seasoned chef or a culinary newbie, dried mushrooms are an ingredient worth getting familiar with.
In this article, we’ll explore 18 savory recipes that showcase the best of what dried mushrooms have to offer. From creamy risottos to hearty stews, comforting casseroles, and flavorful stir-fries, these dishes will inspire you to get creative with your pantry staples. So, let’s dive in and discover the wonderful world of dried mushroom cooking!
Creamy Dried Mushroom Risotto
Transform dried mushrooms into a rich and creamy risotto with this easy-to-follow recipe.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 cup dried mushrooms (such as porcini or shiitake), rehydrated and drained
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3 minutes.
2. Add Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
3. Add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking, stir in rehydrated mushrooms, Parmesan cheese, and garlic.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: Approximately 25-30 minutes
Dried Mushroom and Thyme Soup
This comforting soup is a perfect blend of earthy mushrooms and herbaceous thyme, sure to warm your senses on a chilly day. With just a few simple ingredients and minimal prep time, you can enjoy this delicious and satisfying meal in no time.
Ingredients:
– 1 cup dried mixed mushrooms (such as porcini, shiitake, and oyster)
– 4 cups chicken broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 teaspoons fresh thyme leaves
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the dried mushrooms, chicken broth, and thyme leaves to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 25-30 minutes
Garlic Butter Dried Mushroom Pasta
This rich and savory pasta dish combines the earthy flavor of dried mushrooms with the pungency of garlic butter, perfect for a cozy night in. With just a few ingredients and simple steps, you can create a satisfying meal that’s sure to please.
Ingredients:
– 8 oz pasta of your choice (e.g., spaghetti, linguine)
– 1/2 cup dried mushrooms (e.g., porcini, shiitake), rehydrated in hot water
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add rehydrated mushrooms and cook for an additional 2-3 minutes, stirring occasionally.
4. Combine cooked pasta and mushroom mixture. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 15-20 minutes
Slow-Cooked Dried Mushroom Stew
Rich and savory, this stew is perfect for a cozy evening meal. By slow-cooking dried mushrooms with aromatic spices and tender vegetables, you’ll be rewarded with a hearty and comforting dish.
Ingredients:
– 1 cup dried mushrooms (such as porcini or chanterelle)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup red wine
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large Dutch oven or slow cooker, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the dried mushrooms, beef broth, red wine, and thyme. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then cover and transfer to the slow cooker or continue cooking on low heat for 2-3 hours.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 2-3 hours (slow cooker) or 1 hour (stovetop)
Dried Mushroom and Spinach Quiche
This quiche is a perfect blend of earthy flavors, with the umami taste of dried mushrooms complemented by the freshness of spinach. It’s an ideal recipe for brunch or dinner.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 1 cup dried mushrooms (such as porcini or chanterelle), rehydrated and chopped
– 2 cups fresh spinach leaves, chopped
– 2 large eggs
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
3. In a bowl, whisk together eggs, heavy cream, and a pinch of salt and pepper.
4. Add chopped mushrooms, spinach, and cheddar cheese to the egg mixture and stir well.
5. Pour the mixture into the pie crust and smooth out the top.
6. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
Roasted Dried Mushroom and Potato Hash
Roasted Dried Mushroom and Potato Hash Recipe
A hearty and flavorful side dish that combines the earthy taste of dried mushrooms with the comforting warmth of roasted potatoes.
Ingredients:
– 1 cup dried mushroom mix (such as shiitake, cremini, and oyster)
– 2-3 large potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until golden brown.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add sliced onion and cook until caramelized (about 5-7 minutes).
4. Add minced garlic and dried mushrooms to the skillet. Cook, stirring occasionally, until mushrooms are rehydrated and fragrant (about 10-12 minutes).
5. Combine roasted potatoes with mushroom mixture in a large bowl. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: Approximately 35-40 minutes
Dried Mushroom and Lentil Curry
This hearty and flavorful curry is a perfect blend of Indian spices and wholesome ingredients, making it a great option for a quick and satisfying meal. With the natural sweetness of lentils and the earthy flavor of dried mushrooms, this dish is sure to please even the pickiest eaters.
Ingredients:
– 1 cup dried mixed mushrooms (such as porcini, shiitake, and oyster)
– 1 cup red or brown lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt, to taste
– 2 tablespoons olive oil
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight.
2. Heat the oil in a large saucepan over medium heat. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, ginger, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
4. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the lentils are tender.
5. Stir in the dried mushrooms and cook for an additional 5 minutes.
6. Season with salt to taste. Garnish with cilantro leaves.
Cooking Time: 35-40 minutes
Herb-Infused Dried Mushroom Gravy
This rich and flavorful gravy is perfect for elevating your favorite dishes, from roasted meats to creamy mashed potatoes. With the earthy flavor of dried mushrooms and the brightness of fresh herbs, this gravy is sure to become a staple in your kitchen.
Ingredients:
– 1 cup dried mushroom stems (such as porcini or shiitake)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh thyme
– 1/2 cup chicken or vegetable broth
– Salt and pepper to taste
Instructions:
1. In a small saucepan, heat the olive oil over medium heat.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the dried mushroom stems and cook for an additional 2-3 minutes, stirring occasionally.
4. Add the chopped parsley and thyme, and cook for 1 minute.
5. Pour in the broth and bring to a simmer.
6. Reduce heat to low and let simmer for 10-15 minutes or until the gravy has thickened slightly.
7. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Dried Mushroom and Wild Rice Pilaf
This hearty pilaf is a perfect blend of earthy flavors, with the nutty taste of wild rice complemented by the rich aroma of dried mushrooms. It’s an ideal side dish or base for a variety of main courses.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup dried porcini mushrooms, rehydrated and sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Rinse the wild rice in a fine-mesh strainer and drain well.
2. In a large saucepan, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the rehydrated mushrooms, wild rice, water or broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until the liquid is absorbed and the rice is tender.
Cooking Time: 40-45 minutes
Pan-Seared Dried Mushroom and Steak
Elevate your steak dinner with the rich flavors of pan-seared dried mushrooms. This simple yet impressive recipe is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 (6-8 oz) steak of choice (e.g., ribeye, filet mignon)
– 1/4 cup dried mushrooms (such as porcini, shiitake, or chanterelle)
– 2 tbsp olive oil
– 1 tsp butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat a skillet or cast-iron pan over medium-high heat.
2. Pat the steak dry with paper towels. Season with salt and pepper.
3. Add the olive oil and butter to the preheated pan. Once melted, add the dried mushrooms.
4. Sear the steak for 3-4 minutes per side, or until cooked to desired doneness.
5. Remove the steak from the pan. Let it rest for a few minutes before slicing.
6. Serve with the pan-seared mushrooms spooned over the top of the steak. Garnish with chopped parsley if desired.
Cooking Time:
– Steak: 12-15 minutes total, depending on thickness and desired doneness
– Mushrooms: 5-7 minutes
Dried Mushroom and Goat Cheese Tart
Elevate your dinner party with this earthy and creamy tart, featuring the rich flavors of dried mushrooms and tangy goat cheese.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup dried mushroom mix (such as porcini, chanterelle, and oyster)
– 8 oz goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. Sprinkle dried mushrooms evenly over the center of the pastry, leaving a 1-inch border around edges.
4. Top mushrooms with crumbled goat cheese and chopped parsley.
5. Fold edges of pastry up around filling, pressing gently to seal.
6. Brush pastry with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Spicy Dried Mushroom Stir-Fry
Spicy Dried Mushroom Stir-Fry Recipe
Summary: This recipe combines the earthy flavor of dried mushrooms with a spicy kick from chili flakes, perfect for a quick and flavorful meal. Enjoy!
Ingredients:
– 1 cup dried mushrooms (such as shiitake or cremini)
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon chili flakes
– Salt and pepper to taste
– Optional: chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Rehydrate the dried mushrooms by soaking them in hot water for about 20 minutes.
2. Heat the oil in a large skillet or wok over medium-high heat.
3. Add the onion, garlic, and ginger; cook until the onion is translucent, about 2-3 minutes.
4. Add the rehydrated mushrooms, chili flakes, salt, and pepper. Stir-fry for about 5 minutes, or until the mushrooms are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped green onions and toasted sesame seeds if desired.
Cooking Time: 15-20 minutes
Dried Mushroom and Barley Casserole
A hearty and comforting casserole that’s perfect for a chilly evening. This recipe combines the earthy flavors of dried mushrooms with nutty barley, creating a satisfying and filling meal.
Ingredients:
– 1 cup dried mushrooms (such as porcini or shiitake), rehydrated in hot water
– 2 cups cooked barley
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the rehydrated mushrooms and cook until they’re fully reconstituted and fragrant.
4. In a separate pot, combine the cooked barley, mushroom mixture, cheddar cheese, and heavy cream. Season with salt and pepper to taste.
5. Transfer the mixture to a 9×13-inch baking dish and bake for 25-30 minutes, or until hot and bubbly.
Cooking Time: 25-30 minutes
Creamy Dried Mushroom and Chicken Casserole
A comforting casserole filled with tender chicken, earthy mushrooms, and a rich cream sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups dried mushrooms (such as porcini or shiitake), rehydrated in hot water and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup cream of mushroom soup
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, sauté chicken, onion, and garlic until the chicken is cooked through.
3. Add rehydrated mushrooms, cream of mushroom soup, heavy cream, thyme, salt, and pepper. Stir until combined.
4. Transfer the mixture to a 9×13 inch baking dish.
5. Top with shredded cheddar cheese (if using).
6. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Dried Mushroom and Caramelized Onion Pizza
This savory pizza combines the earthy flavors of dried mushrooms with the sweetness of caramelized onions, all on a crispy crust. Perfect for a cozy night in or a special occasion.
Ingredients:
– 1 lb pizza dough
– 1/2 cup dried mushrooms (such as porcini or shiitake), rehydrated and sliced
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup grated Parmesan cheese
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Caramelize onions by cooking them in olive oil over medium heat, stirring occasionally, until dark brown and sweet (about 20-25 minutes).
4. Top the pizza dough with caramelized onions, rehydrated mushrooms, Parmesan cheese, salt, and pepper.
5. Bake for 15-18 minutes or until crust is golden brown.
6. Garnish with fresh thyme leaves if desired.
7. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Dried Mushroom and Sage Stuffing
Elevate your holiday meals with this savory stuffing recipe that combines the earthy flavor of dried mushrooms with the warmth of sage.
Ingredients:
– 1 cup dried porcini or chanterelle mushrooms, rehydrated and chopped
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 teaspoon dried sage
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chicken broth
– 2 cups cubed bread (white or whole wheat)
– 1 egg, beaten
Instructions:
1. Preheat oven to 350°F.
2. In a skillet, sauté the chopped onion and minced garlic in butter until softened.
3. Add the rehydrated mushrooms, flour, sage, salt, and pepper. Cook for 2 minutes.
4. Stir in the chicken broth and bring to a simmer.
5. In a large bowl, combine the bread, mushroom mixture, and beaten egg. Mix well.
6. Transfer the stuffing to a greased 9×13-inch baking dish.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Dried Mushroom and Truffle Oil Bruschetta
Elevate your appetizer game with this earthy and aromatic bruschetta, featuring the rich flavors of dried mushrooms and truffle oil.
Ingredients:
– 1 baguette, sliced into 1/2-inch thick rounds
– 1/4 cup dried mushroom mix (such as porcini, shiitake, and cremini)
– 2 tablespoons truffle oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss dried mushrooms with a pinch of salt and pepper.
3. Drizzle truffle oil over the mushroom mixture and toss to combine.
4. Brush baguette slices with olive oil and toast in the oven for 5-7 minutes, or until lightly browned.
5. Top toasted bread with mushroom-truffle mixture, garlic, and a sprinkle of parsley (if using).
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Dried Mushroom and Beef Stroganoff
This recipe combines the rich flavors of dried mushrooms with tender beef and a hint of creaminess, perfect for a cozy dinner.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups dried porcini mushrooms, rehydrated and sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup heavy cream
– 2 tbsp Dijon mustard
– 1 tsp paprika
– Salt and pepper to taste
– 8 oz egg noodles
Instructions:
1. Cook the egg noodles according to package instructions.
2. In a large skillet, sauté the beef strips until browned, about 3-4 minutes. Remove from heat and set aside.
3. Add the chopped onion and minced garlic to the skillet; cook until the onion is translucent, about 3-4 minutes.
4. Add the rehydrated mushrooms, beef broth, heavy cream, Dijon mustard, paprika, salt, and pepper to the skillet. Stir to combine.
5. Simmer the mixture for 10-12 minutes or until the sauce has thickened slightly.
6. Return the cooked beef strips to the skillet; stir to coat with the mushroom sauce.
7. Serve the stroganoff over cooked egg noodles.
Cooking Time: Approximately 25-30 minutes
Summary
Elevate your meals with the earthy flavor of dried mushrooms! This article presents 18 savory recipes that showcase the versatility of dried mushrooms. From creamy risottos to hearty stews, and from pasta dishes to quiches and casseroles, these recipes offer a wide range of options for using up your dried mushroom stash. Whether you’re looking for a quick weeknight dinner or a special occasion meal, there’s something on this list for everyone. Get inspired by the variety of flavors and textures in these delicious and easy-to-make dishes!
Leave a Reply