Q&A for How to Rehydrate Dried Mushrooms

You can put them in the fridge for a few days, covered, but it's best to use them once you reconstitute them. You don't have to squeeze them.

Yes, that will work to rehydrate the mushrooms.

Dehydrated mushrooms are good for a long time, as long as they're stored in a cool, dry place without bugs.

Yes, if stored properly. When kept in a cool, dark, and dry place in an airtight container, they can last over a year. Check for signs of spoilage, such as an off odor, mold, or a loss of flavor and aroma. If they smell or taste off, it's best to discard them.

The texture of rehydrated mushrooms should resemble that of fresh ones but may be a bit soggier. Shiitake mushrooms should be chewy but not very spongy, while more porous varieties like bamboo fungus should be spongier than chewy.

Yes, although they will absorb some of the soup's liquid, reducing the amount of free liquid. Additionally, any dirt on the mushrooms would transfer to the soup.

This may be due to the mushrooms being spoiled or not soaked long enough. To address the latter, cut the mushrooms while dry, then add them to hot liquid. You can also speed up soaking by pressing the mushrooms against the side of the container to remove air from inside.

Rehydrating dried mushrooms is simple and enhances their flavor in dishes. Place them in a bowl and cover with hot water, soaking for about 20-30 minutes until soft and pliable. Strain the mushrooms, reserve the soaking liquid for cooking, rinse under cold water, and pat dry for use in recipes. Experiment with soaking liquids like broth or wine for added flavor.

You can soak mushrooms in cold water for at least a day if refrigerated, or until they start to smell, which is typically 2 to 3 days.

Removing the stems of mushrooms is a matter of personal taste. You can choose to leave them on or remove them based on your preference.