rehydration of mushrooms
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You definitely could, but how often are you rehydrating mushrooms? I don't know that I would want to keep that water, even sitting in my fridge, for weeks or months on end between uses as I usually use fresh mushrooms and only use dried on rare occasions. Even if using it regularly I probably wouldn't use it more than 2-3 times. I think that it would get a bit "funky."
I'll second Mike9's suggestion; I often strain the liquid then use, at least a portion of that liquid in whatever I am making. In winter, I often make a ragout of Sausage and Dried Mushrooms to put over pasta. After I sauté my onions, in the fat rendered off of the Italian sausage, I will deglaze the pan with mixture of red wine and the mushroom water. I feel that it adds a depth to the flavor.
If it doesn't go into the dish itself, I'll often put it in the soup stock for the soup in an Asian dinner.
Yesterday though, I discarded it as it didn't fit in the meal anywhere.
mushroom water could overpower the dish with its woody flavour! Also the flavour from fresh water should be enough! as the water doesnt really have any umami flavour to it, just the woody bit!
Just received my mushrooms and its a big bag so vacummed sealed one and double bagged the other in zip lock bags. I put some in a foodsaver container to use first. I make this breakfest thing so figured I'll use some for that but what else? Saw some videos on youtube sadly most were in asian so who knows what they were doing. How long can the broth be keeped in the fridgs and what liquid do you rehydrate in, could i use wine as well broth?
If you strain all the solids from the liquid using a coffee filter or something similar, even just a fine cotton towel, you can freeze it and it will keep for a few months at a minimum, make sure you remove as much of air from whatever container you're using..
What type of mushrooms are you using?
I use dried mushrooms when porchini and chanterelle are out of season, I like to supplement them with some button mushrooms for texture.
If you have extras try this:
Double brown buttons and rehydrated mushrooms, once in a couple drops of oil, once in a tab of butter.
shallot, garlic, thyme, S&P.
deglaze with white wine of choice, add mushroom water and a touch of cream to finish.
perfect for pastas, especially raviolis filled with mushrooms and ages cheeses.