Canned is better if will use it with sauce mainly because canned on is soft and easy to mix with sauce.
We might need you to define (or redefine) better here. First, when properly rehydrated, dried are plenty "soft"
for a sauce, in fact, soft enough to puree even. And second, the primary goal here I think, is flavor.
Try this:
Make 2 batches of a say, cream/broth or wine sauce using the exact same ingredients & proportions, except....
one batch use dehydrated shrooms, rehydrating with whatever liquid youre using, broth or wine etc, long
enough to "absorb" its flavour. (As most here know, this is called infusing.)
Second batch use your "soft" canned mushrooms.
Then have someone you trust give you a blind taste test.....and see which one YOU find superior in flavor.
All that said, the only way I use canned (in a tight pinch!) is to saute' them first, as close to au sec as possible, then
"re-infuse" them with wine, broth, or sherry, maybe a little garlic... before using them in the dish. Newly passable,
but certainly no sub for fresh or dried.
Originally Posted by ordo
Careful also hydrating with wine.
Why is that? Have I been a bad boy again? /img/vbsmilies/smilies/surprised.gif