18 Flavorful Dried Mushroom Recipes for Every Occasion
Dried mushrooms are a culinary treasure trove, offering a depth of flavor and versatility that can elevate even the most mundane dishes. Whether you’re a seasoned chef or a culinary newbie, dried mushrooms are a must-have ingredient in your pantry. In this article, we’ll explore 18 mouthwatering recipes that showcase the incredible range of dried mushroom-based dishes. From creamy risottos to savory stews, these recipes will inspire you to get creative with this versatile ingredient.
Get ready to unlock the full potential of dried mushrooms and discover new flavors and techniques to impress your family and friends. In our collection of 18 flavorful dried mushroom recipes, we’ll take you on a gastronomic journey that spans from comforting classics to innovative twists.
Creamy Dried Mushroom Risotto
A rich and comforting Italian-inspired dish, this Creamy Dried Mushroom Risotto is a perfect accompaniment to your favorite protein or as a standalone main course. The combination of Arborio rice, dried mushrooms, and creamy Parmesan sauce creates a hearty and satisfying meal.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups dried mushrooms (such as porcini or cremini), rehydrated and sliced
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent.
2. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add wine (if using) and cook until absorbed. Then add broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking, stir in rehydrated mushrooms and garlic. Cook for an additional 2-3 minutes.
5. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Garlic Butter Dried Mushroom Pasta
A rich and savory pasta dish that combines the earthy flavor of dried mushrooms with the pungency of garlic butter.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti, linguine)
– 1 cup dried mushrooms (e.g., porcini, shiitake), rehydrated and chopped
– 2 cloves garlic, minced
– 4 tbsp. unsalted butter, softened
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt 2 tbsp. of butter over medium heat. Add minced garlic and cook for 1-2 minutes or until fragrant.
3. Add rehydrated mushrooms and cook for an additional 2-3 minutes, stirring occasionally.
4. Combine cooked pasta with mushroom mixture. Season with salt and pepper to taste.
5. Stir in remaining 2 tbsp. of butter and grated Parmesan cheese until well combined.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Slow-Cooked Dried Mushroom Soup
This hearty soup is a perfect comfort food for chilly days. Rich and earthy flavors are extracted from dried mushrooms, simmered with aromatic vegetables and creamy coconut milk.
Ingredients:
– 1 cup dried mushrooms (porcini or shiitake)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 4 cups vegetable broth
– 1 can coconut milk
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a slow cooker; add onion and cook until softened.
2. Add garlic, carrots, and dried mushrooms; stir to combine.
3. Pour in vegetable broth and bring to a simmer.
4. Cover and cook on low for 8 hours or high for 4 hours.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 8 hours (low) or 4 hours (high)
Savory Dried Mushroom Gravy
Elevate your dishes with this rich and savory gravy, made by rehydrating dried mushrooms and simmering them in a flavorful broth. Perfect for serving over roasted meats, mashed potatoes, or as a dip for bread.
Ingredients:
– 1/2 cup dried mushrooms (such as porcini or chanterelle)
– 2 cups vegetable broth
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 teaspoon all-purpose flour
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rehydrate the dried mushrooms by soaking them in hot water for at least 30 minutes. Drain and chop.
2. In a medium saucepan, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute.
3. Sprinkle the flour over the garlic and whisk to combine. Cook for 1 minute.
4. Gradually add the vegetable broth, whisking continuously. Bring to a simmer and cook until thickened, about 5-7 minutes.
5. Add the rehydrated mushrooms and season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes or until the gravy has reached desired consistency.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Herbed Dried Mushroom Stuffing
Herbed Dried Mushroom Stuffing Recipe
Elevate your holiday meals with this savory stuffing recipe featuring dried mushrooms and fragrant herbs.
Ingredients:
– 1 cup dried porcini mushrooms, rehydrated and chopped
– 2 tablespoons butter, melted
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh thyme, chopped
– 1 teaspoon dried sage
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups stale bread, cut into 1-inch cubes
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the chopped onion and minced garlic until translucent.
3. Add the rehydrated mushrooms, parsley, thyme, sage, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
4. In a large bowl, combine the cooked mushroom mixture and bread cubes.
5. Drizzle the melted butter over the stuffing mixture and toss until evenly coated.
6. Transfer the stuffing to a greased 9×13-inch baking dish.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Dried Mushroom and Spinach Quiche
Elevate your quiche game with the earthy flavors of dried mushrooms and nutritious spinach. This recipe is perfect for a weekend brunch or a quick dinner.
Ingredients:
– 1 pie crust
– 1 cup dried mushrooms (porcini or chanterelle work well)
– 2 cups fresh spinach, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rehydrate the dried mushrooms by soaking them in hot water for 20 minutes. Drain and chop.
3. In a skillet, sauté the onion and garlic until softened. Add the chopped mushrooms and cook until they release their liquid and start to brown.
4. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
5. Roll out the pie crust and fill with the mushroom mixture, spinach, and cheese. Pour in the egg mixture.
6. Bake for 40-45 minutes or until the quiche is set and golden brown.
Cooking Time: 40-45 minutes
Rich Dried Mushroom Bourguignon
Rich Dried Mushroom Bourguignon Recipe
Experience the deep, earthy flavors of mushrooms in this slow-cooked Bourguignon-style dish, perfect for a cozy evening with friends and family.
Ingredients:
– 1 cup dried porcini mushrooms, rehydrated and chopped
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup red wine (such as Merlot or Cabernet Sauvignon)
– 1 cup beef broth
– 1 teaspoon tomato paste
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add rehydrated mushrooms, red wine, beef broth, tomato paste, and bay leaf. Season with salt and pepper to taste.
4. Bring the mixture to a simmer, then reduce heat to low and let cook for 1 hour, or until the sauce has thickened slightly.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour
Umami Dried Mushroom Stir-Fry
Elevate your stir-fry game with this savory and aromatic dish, packed with the rich umami flavor of dried mushrooms.
Ingredients:
• 1 cup dried shiitake or cremini mushrooms
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (bell peppers, carrots, broccoli)
• 1 teaspoon soy sauce
• 1 teaspoon oyster sauce (optional)
• Salt and pepper to taste
Instructions:
1. Rehydrate dried mushrooms by soaking them in hot water for 20 minutes. Drain and chop into small pieces.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add onion and garlic; stir-fry until softened, about 2-3 minutes.
4. Add mixed vegetables and cooked mushrooms; stir-fry for an additional 3-4 minutes.
5. Season with soy sauce and oyster sauce (if using); stir-fry to combine.
6. Taste and adjust seasoning as needed.
Cooking Time: 15-20 minutes
Dried Mushroom and Wild Rice Pilaf
A flavorful and nutritious pilaf recipe that combines the earthy taste of dried mushrooms with the nutty flavor of wild rice, perfect for a comforting meal.
Ingredients:
– 1 cup dried mixed mushrooms (such as porcini, chanterelle, and shiitake)
– 2 cups water
– 1 cup wild rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Rinse the dried mushrooms with cold water, then soak them in water for at least 4 hours or overnight.
2. Drain and chop the rehydrated mushrooms into small pieces.
3. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the garlic, wild rice, and mushroom pieces to the saucepan. Cook for 1-2 minutes, stirring constantly.
5. Add 2 cups of water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 40-45 minutes or until the liquid is absorbed and the rice is tender.
6. Season with salt and pepper to taste. Serve hot.
Cooking Time: 40-45 minutes
Roasted Dried Mushroom and Potato Hash
Roasted Dried Mushroom and Potato Hash Recipe
This hearty recipe combines the earthy flavors of roasted dried mushrooms with crispy potatoes, perfect for a comforting side dish or breakfast option. With just a few simple ingredients, you can create a satisfying meal that’s packed with nutrients.
Ingredients:
– 1 cup dried mushroom mix (such as shiitake and cremini)
– 2 large Russet potatoes, peeled and diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or chives for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, toss the dried mushrooms with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
3. Spread the mushroom mixture on a baking sheet lined with parchment paper and roast for 10-12 minutes, or until crispy and fragrant.
4. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the diced potatoes and cook for 5-7 minutes, stirring occasionally, until they’re golden brown and crispy.
5. Combine the roasted mushrooms with the cooked potatoes in a bowl. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: Approximately 25-30 minutes
Dried Mushroom and Thyme Focaccia
Elevate your bread game with this flavorful focaccia, infused with the earthy goodness of dried mushrooms and the warmth of thyme. Perfect for a quick snack or as a accompaniment to soups and salads.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon active dry yeast
– 1 tablespoon olive oil
– 1/2 cup dried mushrooms (such as porcini or shiitake), rehydrated and chopped
– 2 tablespoons chopped fresh thyme
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine flour, warm water, and yeast. Mix until a shaggy dough forms.
3. Knead the dough for 5-7 minutes, until smooth and elastic.
4. Place the dough on a lightly floured surface and shape into a rectangle.
5. Dimple the dough with your fingers, then sprinkle with rehydrated mushrooms and thyme.
6. Drizzle with olive oil and season with salt.
7. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Spicy Dried Mushroom Tacos
A flavorful twist on traditional tacos, these spicy dried mushroom tacos combine the earthy taste of mushrooms with a kick of heat from chili flakes and cumin. Perfect for a quick weeknight dinner or a party appetizer.
Ingredients:
– 1 cup dried mushrooms (such as shiitake or cremini)
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon chili flakes
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: sliced radishes, lime wedges, cilantro
Instructions:
1. Reconstitute dried mushrooms by soaking them in hot water for at least 30 minutes. Drain and chop.
2. Heat olive oil in a skillet over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, chili flakes, cumin, and paprika. Cook for an additional minute.
4. Add reconstituted mushrooms and stir to combine. Season with salt and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning mushroom mixture onto tortillas and topping with desired toppings.
Cooking Time: 15 minutes
Dried Mushroom and Goat Cheese Tart
Elevate your brunch game with this earthy and creamy tart, featuring the rich flavors of dried mushrooms and tangy goat cheese.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup dried mushroom duxelles (see note)
– 1/4 cup crumbled goat cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Spread the dried mushroom duxelles evenly over the center of the pastry, leaving a 1-inch border around the edges.
4. Crumble the goat cheese over the mushrooms.
5. Fold the edges of the pastry up over the filling, pressing gently to seal.
6. Brush the pastry with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes, or until the pastry is golden brown.
8. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Smoky Dried Mushroom and Lentil Stew
A hearty and comforting stew perfect for a chilly evening, this recipe combines the earthy flavors of dried mushrooms with the creamy texture of lentils. The smokiness from the chipotle peppers adds a depth of flavor that will leave you wanting more.
Ingredients:
– 1 cup dried porcini mushrooms
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, diced
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, chipotle pepper, and dried mushrooms to the pot. Cook for an additional 1-2 minutes.
4. Add the lentils, vegetable broth, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Dried Mushroom and Caramelized Onion Pizza
Elevate your pizza game with this savory combination of earthy dried mushrooms and sweet caramelized onions.
Ingredients:
– 1 lb pizza dough (homemade or store-bought)
– 1/4 cup dried porcini mushrooms, rehydrated in 2 tbsp hot water
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup shredded mozzarella cheese
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Caramelize onions by cooking sliced onions in olive oil over medium-low heat, stirring occasionally, until golden brown (about 20-25 minutes).
4. Spread caramelized onions over the pizza dough, leaving a small border around edges.
5. Add rehydrated mushrooms, garlic, salt, and pepper on top of onions.
6. Sprinkle mozzarella cheese evenly over the top.
7. Bake for 15-18 minutes or until crust is golden brown.
8. Garnish with fresh thyme leaves.
Cooking Time: 25-30 minutes
Golden Dried Mushroom and Sage Butter Gnocchi
Transform humble gnocchi into a gourmet delight with this rich and savory recipe. Golden dried mushrooms and fragrant sage create a match made in heaven.
Ingredients:
– 1 package of store-bought or homemade gnocchi
– 2 tablespoons unsalted butter, softened
– 1/4 cup golden dried mushrooms, chopped
– 2 tablespoons chopped fresh sage
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions until they float to the surface.
2. In a small saucepan, melt butter over medium heat. Add chopped mushrooms and cook, stirring occasionally, until golden brown (about 5 minutes).
3. Stir in chopped sage and season with salt and pepper to taste.
4. Drain cooked gnocchi and toss with mushroom-sage mixture. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Dried Mushroom and Truffle Oil Bruschetta
Elevate your appetizer game with this earthy and aromatic bruschetta, featuring dried mushrooms and truffle oil.
Ingredients:
– 1 baguette, sliced into 1/2-inch thick rounds
– 1/4 cup dried porcini mushrooms, rehydrated in hot water and chopped
– 2 tablespoons olive oil
– 1 tablespoon truffle oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together the rehydrated mushrooms, olive oil, and truffle oil.
3. Arrange baguette slices on a baking sheet lined with parchment paper.
4. Spoon the mushroom mixture onto each bread slice, leaving a 1/4-inch border around edges.
5. Season with salt and pepper to taste.
6. Bake for 10-12 minutes or until the bread is toasted and the mushrooms are fragrant.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 10-12 minutes
Braised Dried Mushroom and Barley Bowl
This hearty bowl combines tender dried mushrooms with nutty barley, aromatic spices, and a rich vegetable broth, perfect for a cozy night in. The slow-cooked flavors meld together to create a satisfying and comforting meal.
Ingredients:
– 1 cup dried mushrooms (such as porcini or shiitake)
– 2 cups chicken broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup pearl barley
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the dried mushrooms and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the mushrooms are rehydrated and tender.
5. Stir in the pearl barley and cumin. Simmer for an additional 10-15 minutes or until the barley is cooked.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to elevate your cooking game with these 18 flavorful dried mushroom recipes! From creamy risottos to savory stir-fries, and from hearty soups to decadent tarts, there’s something for every occasion. Discover new ways to use dried mushrooms in pasta dishes, soups, stews, and more. Impress your friends and family with the rich flavors of Dried Mushroom Risotto, Garlic Butter Dried Mushroom Pasta, or Smoky Dried Mushroom and Lentil Stew. Whether you’re a seasoned cook or just starting out, these recipes are sure to become new favorites.
