Rehydrated mushrooms

"Reg" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

I assume some dishes are better than others for using
rehydrated mushrooms in place of fresh? I very rarely
use them.

I need to make a duxelles and I'm wondering if I can get
away with not using fresh. I should probably just get
unlazy and do a midnight run to the store.

--
Reg

They are not necessarily a second choice. Once cleaned and rehydrated they
often have a stronger flavor than fresh, depending on type. At any season
there will be more different mushrooms available dry than fresh.

Giusi said:

They are not necessarily a second choice. Once cleaned and rehydrated they
often have a stronger flavor than fresh, depending on type. At any season
there will be more different mushrooms available dry than fresh.

I ended up giving them a try. The results taste pretty good. I soaked
them a long time and the duxelles ended up just slightly chewy, so I gave
it a quick spin in the food processor after cooking. That helped. The
wellington is all assembled and ready to cook tomorrow.

Thanks for the info.

--
Reg

Giusi said:

"Reg" <[email hidden]> ha scritto nel messaggionews:[email hidden]...>I assume some dishes are better than others for using

Quoted message said:

rehydrated mushrooms in place of fresh? I very rarely
use them.

Quoted message said:

I need to make a duxelles and I'm wondering if I can get
away with not using fresh. I should probably just get
unlazy and do a midnight run to the store.

Quoted message said:

--
Reg

They are not necessarily a second choice. Once cleaned and rehydrated they
often have a stronger flavor than fresh, depending on type. At any season
there will be more different mushrooms available dry than fresh.

I pretty much only use dried mushrooms these days, I get them mainly
from Asian/Chinese stores (here in the states), 'though they are
available at plenty of other places...

I like the ease of storage. Also, the price is usually pretty decent
and the dried have a more intense taste to me than fresh...

I even use them to top pizza, etc. I wouldn't hesitate at all to use
them for a duxelles...

--
Best
Greg

"Giusi" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Reg" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

I assume some dishes are better than others for using
rehydrated mushrooms in place of fresh? I very rarely
use them.

I need to make a duxelles and I'm wondering if I can get
away with not using fresh. I should probably just get
unlazy and do a midnight run to the store.

--
Reg

They are not necessarily a second choice. Once cleaned and rehydrated
they often have a stronger flavor than fresh, depending on type. At any
season there will be more different mushrooms available dry than fresh.

I agree with you, Giusy! They have a stronger flavour , especially Porcini!

--
Kisses
Pandora

Reg said:

I assume some dishes are better than others for using
rehydrated mushrooms in place of fresh? I very rarely
use them.

I need to make a duxelles and I'm wondering if I can get
away with not using fresh. I should probably just get
unlazy and do a midnight run to the store.

I've tried it with dried [censored] and it doesn't work. The
texture suffers, and some of the water leeches back out of the
shrooms when chopped finely, making for a wet duxells.

Go over to GG park and pick some fresh.

-sw

Gregory Morrow <[email hidden]> dropped this
news:[email hidden]: in
rec.food.cooking

Quoted message said:

Quoted message said:

"Reg" <[email hidden]> ha scritto nel
messaggionews:[email hidden]...>I
assume some dishes are better than others for using

Quoted message said:

rehydrated mushrooms in place of fresh? I very rarely
use them.

Quoted message said:

I need to make a duxelles and I'm wondering if I can get
away with not using fresh. I should probably just get
unlazy and do a midnight run to the store.

Quoted message said:

--
Reg

<snip>

Quoted message said:

I pretty much only use dried mushrooms these days, I get them mainly
from Asian/Chinese stores (here in the states), 'though they are
available at plenty of other places...

I like the ease of storage. Also, the price is usually pretty decent
and the dried have a more intense taste to me than fresh...

I even use them to top pizza, etc. I wouldn't hesitate at all to use
them for a duxelles...

I'm in Creve Coeur every Wednesday seeing one doctor or the other. It's
just a short drive to what I call the "Asian Strip". Lots of Asian
grocers and restaurants. I always have dried mushrooms on hand because
they are really handy in a pinch. I use them a lot in ramen and in spur
of the moment stir frys. Sometimes I will put them in soups and spaghetti
sauces too. Never tried them for duxelles. I still don't think they are
as good as fresh in most recipes but they are very acceptable.

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been
turned off.
~unknow author

Reg said:

Giusi said:

They are not necessarily a second choice. Once cleaned and rehydrated they
often have a stronger flavor than fresh, depending on type. At any season
there will be more different mushrooms available dry than fresh.

I ended up giving them a try. The results taste pretty good. I soaked
them a long time and the duxelles ended up just slightly chewy, so I gave
it a quick spin in the food processor after cooking. That helped. The
wellington is all assembled and ready to cook tomorrow.

I hope you saved the soaking water for soup or gravy!

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Wed, 22 Aug 2007 12:39:02 +0200, "Pandora" <[email hidden]>

Quoted message said:

"Giusi" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Reg" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

I assume some dishes are better than others for using
rehydrated mushrooms in place of fresh? I very rarely
use them.

I need to make a duxelles and I'm wondering if I can get
away with not using fresh. I should probably just get
unlazy and do a midnight run to the store.

--
Reg

They are not necessarily a second choice. Once cleaned and rehydrated
they often have a stronger flavor than fresh, depending on type. At any
season there will be more different mushrooms available dry than fresh.

I agree with you, Giusy! They have a stronger flavour , especially Porcini!

I LOVE dried mushrooms, even dried button mushrooms taste better to
me.

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

Steve Wertz said:

Reg said:

I assume some dishes are better than others for using
rehydrated mushrooms in place of fresh? I very rarely
use them.

I need to make a duxelles and I'm wondering if I can get
away with not using fresh. I should probably just get
unlazy and do a midnight run to the store.

I've tried it with dried [censored] and it doesn't work. The
texture suffers, and some of the water leeches back out of the
shrooms when chopped finely, making for a wet duxells.

You didn't cook them long enough then. Duxelles are supposed to be
dry. I wring out all the water from the mushrooms (using a tea towel)
after chopping and before sauteing.

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

sf dropped this news:[email hidden]: in
rec.food.cooking

Quoted message said:

Reg said:

Giusi said:

They are not necessarily a second choice. Once cleaned and
rehydrated they often have a stronger flavor than fresh, depending
on type. At any season there will be more different mushrooms
available dry than fresh.

I ended up giving them a try. The results taste pretty good. I soaked
them a long time and the duxelles ended up just slightly chewy, so I
gave it a quick spin in the food processor after cooking. That helped.
The wellington is all assembled and ready to cook tomorrow.

I hope you saved the soaking water for soup or gravy!

I always use the soaking water for something. It's great when using it for
making ramen.

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been turned
off.
~unknow author

sf said:

Steve Wertz said:

I've tried it with dried [censored] and it doesn't work. The
texture suffers, and some of the water leeches back out of the
shrooms when chopped finely, making for a wet duxells.

You didn't cook them long enough then. Duxelles are supposed to be
dry. I wring out all the water from the mushrooms (using a tea towel)
after chopping and before sauteing.

I assume you did that with dried mushrooms>? (since I can't see
wringing out fresh mushrooms).

The one time I did try dried they still seemed to retain too much
water. The water came out after it sat in the fridge overnight.

This batch was made with porcini and portabella. Probably my
best ever. The salmon roe helps. It was an excellent
combination.

http://i16.tinypic.com/4r0dlc5.jpg

-sw

Steve Wertz said:

sf said:

Steve Wertz said:

I've tried it with dried [censored] and it doesn't work. The
texture suffers, and some of the water leeches back out of the
shrooms when chopped finely, making for a wet duxells.

You didn't cook them long enough then. Duxelles are supposed to be
dry. I wring out all the water from the mushrooms (using a tea towel)
after chopping and before sauteing.

I assume you did that with dried mushrooms>? (since I can't see
wringing out fresh mushrooms).

Actually, it was fresh mushrooms. You might be surprised at how much
moisture is in them.

Quoted message said:

The one time I did try dried they still seemed to retain too much
water. The water came out after it sat in the fridge overnight.

This batch was made with porcini and portabella. Probably my
best ever. The salmon roe helps. It was an excellent
combination.

http://i16.tinypic.com/4r0dlc5.jpg

Can't beat porchini in much of anything.

😉

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

sf said:

Can't beat porchini in much of anything.
😉

Agreed, only in soups I prefer another kind: Cantarellus Cibarius, or
Finferlo, or Gallinaccio.
It's unbeatable in soups.
--
Vilco
Think pink, drink rose'

Reg said:

I ended up giving them a try. The results taste pretty good. I soaked
them a long time and the duxelles ended up just slightly chewy, so I gave
it a quick spin in the food processor after cooking. That helped. The
wellington is all assembled and ready to cook tomorrow.

What variety of mushrooms were they? "Duxelle" is a sort of a
generic name.

Steve

Steve Pope said:

Reg said:

I ended up giving them a try. The results taste pretty good. I soaked
them a long time and the duxelles ended up just slightly chewy, so I gave
it a quick spin in the food processor after cooking. That helped. The
wellington is all assembled and ready to cook tomorrow.

What variety of mushrooms were they? "Duxelle" is a sort of a
generic name.

Criminis.

? Would different types of dried mushrooms perform
that much differently in this application ?

TIA

--
Reg

Reg said:

Steve Pope wrote:

Quoted message said:

Quoted message said:

What variety of mushrooms were they? "Duxelle" is a sort of a
generic name.

Quoted message said:

Criminis.

Quoted message said:

? Would different types of dried mushrooms perform
that much differently in this application ?

I think so. My two favorite mushrooms are porcinis and criminis.
Both develop/maintain a lot of flavor when dried. Notably
though you can always buy fresh criminis, and only seldom porcinis,
so I see more utility for dried porcinis.

Steve

<sf> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Wed, 22 Aug 2007 12:39:02 +0200, "Pandora" <[email hidden]>
wrote:
I LOVE dried mushrooms, even dried button mushrooms taste better to
me.

I agree!!!

--
Kisses
Pandora

"Steve Wertz" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

sf said:

Steve Wertz said:

I've tried it with dried [censored] and it doesn't work. The
texture suffers, and some of the water leeches back out of the
shrooms when chopped finely, making for a wet duxells.

You didn't cook them long enough then. Duxelles are supposed to be
dry. I wring out all the water from the mushrooms (using a tea towel)
after chopping and before sauteing.

I assume you did that with dried mushrooms>? (since I can't see
wringing out fresh mushrooms).

The one time I did try dried they still seemed to retain too much
water. The water came out after it sat in the fridge overnight.

This batch was made with porcini and portabella. Probably my
best ever. The salmon roe helps. It was an excellent
combination.

http://i16.tinypic.com/4r0dlc5.jpg

Ohh! What a nice vision!
I must try!

--
Kisses
Pandora

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Giusi said:

They are not necessarily a second choice. Once cleaned and rehydrated
they often have a stronger flavor than fresh, depending on type. At any
season there will be more different mushrooms available dry than fresh.

I ended up giving them a try. The results taste pretty good. I soaked
them a long time and the duxelles ended up just slightly chewy, so I gave
it a quick spin in the food processor after cooking. That helped. The
wellington is all assembled and ready to cook tomorrow.

Thanks for the info.

--
Reg

What kind of mushroom did you use? Hydrated porcinis end up almost too wet
to saute, though I have. A straight rehydrated dried porcini duxelles will
be pretty potent. I have mixed hydrated porcinis with button mushrooms in a
ratio of 20:80 with a good taste. Straight porcinis are also fairly
expensive. You could use morels, if you want to get even more expensive. The
delicate morel flavor might get lost in a Wellington.
How much bread crumb did you use and what kind of pate did you use to bind
everything together?
What kind of puff pastry did you use?

Sorry for all the ??? It's a big effort to do a whole wellington.

Kent