Drying is an old traditional preservation method known for centuries.
Wild mushrooms intensify in flavour and aroma when dried.
They may be used in soups, stuffings and gratins. They’re the perfect trimming for pastas, rice, potatoes and semolinas.
28 g of dried mushrooms amounts to about 300 g of freshly picked mushrooms.
Instructions: soak in warm water for at least 30 minutes, then drain.
You can use other liquids to rehydrate: milk with morels, brown beer with king bolete, a mix of white wine and water with swollen stalked cat, or chicken stock with the forest mix ! You will obtain great variations in flavours.
Keep the liquid for flavouring your soups or preparing a sauce !