Cooking with Dried Mushrooms
Mushrooms are nutritional powerhouses and are an affordable way to add nutrition, flavor, and texture to all kinds of dishes including pastas, soups, stews, and more. Check out a few of our favorite recipes below!
Need help rehydrating our dried mushrooms? Check out our FAQ Page.
Creamy soup made with onion, Porcini Mushrooms, garlic, white wine, and chicken stock.
- 4 tbsp. unsalted butter
- 2 medium onions
- 1/2 oz dried FungusAmongUs Porcini Mushrooms, rehydrated
- 1 garlic clove
- 5 tbsp. dry white wine
- 3 3/4 cups chicken stock, boiling
- 4 oz potatoes, peeled and diced
- 1 tbsp. lemon juice
- Salt and Pepper
Melt butter in large saucepan. Add onions and brown lightly. Add garlic, porcini and wine. Add stock and potatoes. Simmer gently for 45 minutes. Purée soup in just a few short bursts, so that pieces of mushroom are left intact. Season with lemon juice, salt and pepper. Serves 4.
Simple and quick pork loin recipe with honey, mustard, and tasty Portobello mushrooms.
- 2 pork loin chops
- 2 tbsp. honey
- 2 tsp. whole grain mustard
- 1/2 oz. dried Portobellos, rehydrated
Put the chops in a non-stick skillet, and cook over a low heat for about 2 minutes on each side. Stir in the honey, mustard, and mushrooms. Cover and cook gently for 8-10 minutes, turning the chops over halfway through the cooking time. Serve sprinkled with parsley. Serves 2.
Grilled or broiled chicken sauce with a mushroom kick.
- 1/2 clove garlic
- 2 tbsp. butter
- 2 tbsp. all purpose flour
- 1 cup beef broth
- 1 tbsp. fresh parsley, chopped
- 1/2 oz. dried oysters, rehydrated and drained
- 1/2 oz. dried shiitake, rehydrated and drained
- 2 green onions, chopped
- 1 tbsp. butter
- 1/4 cup Jack Daniel's Whiskey
Rub saucepan with garlic; discard garlic. Melt butter and stir in flour. Slowly add broth, stirring constantly. Add parsley. Cook until thickened and set aside. Sauté mushrooms and onion in butter until tender. Add whiskey and thickened broth. Simmer several minutes over low heat. Serve over grilled or broiled chicken. Makes 2 1/2 cups.
Creamy soup with onion, Morel mushrooms, beef broth, and dry sherry.
- 4 tbsp. butter
- 1 small onion, minced
- 1/2 oz dried Morels, rehydrated
- 2 tbsp. flour
- 3 cups beef broth
- 2 cups half and half
- 2 tbsp. dry sherry
- 2 tbsp. minced fresh parsley or chives
- Salt and Pepper
In a sauté pan or skillet, melt butter and sauté the onion and the morels for about 10 minutes. Stir in the flour and cook 2 to 3 minutes. Stir in beef broth until well blended. Add the half and half. Simmer, but do not allow the soup to boil. Just before serving, add the sherry and salt and pepper to taste. Sprinkle parsley on top and serve.
A comforting pasta dish with butter, onion, garlic, cream, and our Mixed Mushroom Medley.
- 6 tbsp. butter
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 oz. Mushroom Medley, rehydrated
- 1 cup heavy cream
- 2 tbsp. fresh chopped thyme
- 2 tbsp. lemon juice
- 2 tsp. soy sauce
- 1 lb. fettuccine, cooked and drained
Melt butter in large skillet over medium heat. Cook onions, garlic, salt, and pepper until slightly golden. Add mushrooms, turn up heat and cook, stirring and tossing frequently until soft, about 2 minutes. Pour in cream and herbs and boil for 5 minutes to thicken. Stir in lemon juice and remove from heat. Pour sauce over hot pasta and toss well.
Classic recipe to prep any kind of mushrooms for rice, pasta, gravy, stir fry, sauces, stews, and soups.
One of the many wonderful things about
mushrooms is that they are interchangeable. Below is a
simple basic recipe that works for any mushroom and can be
added to any dish.
- 2 tbsp. butter or vegetable oil
- Dried mushrooms, rehydrated
- Chopped garlic to taste
After rehydrating the mushrooms, cut mushrooms into slices. Heat
the butter or vegetable oil in a medium skillet. Cook the
mushrooms and garlic 2-3 minutes. Add mushrooms to your
recipe. Additional Serving Suggestions: Garnish steaks and potatoes. Add to dips. Pureé for paté, bread, and cracker spreads.
Shrimp quickly stir-fried with garlic, ginger, onion, white wine, soy sauce, and our Wood Ear mushrooms.
- 1 oz. dried Wood Ears, rehydrated
- 2 tbsp. ea. sesame and peanut oil
- 1-2 cloves garlic
- 1 tsp. grated ginger
- 1 lb. shrimp, peeled and de-veined
- 1 green onion, sliced
- 2 carrots, very thinly sliced
- 1/2 cup ea. green peas and bamboo shoots
- 3 tbsp. dry white wine
- 1 tsp. soy sauce
Heat sesame and peanut oils. Add garlic and ginger, stir over medium heat. Add shrimp, wood ears, and green onion. Remove mixture when shrimp are opaque. Add the carrots, bamboo shoots, and green peas and stir for one minute. Add wine and soy sauce. Stir-fry for 2 minutes. Return shrimp mixture and heat through. Serve with rice.