their already deep, umami flavor, and extends the life of these valuable “shrooms” almost indefinitely. Dried mushrooms of any type are a great addition to your pantry, and are easy to make using a dehydrator, convection or regular oven.
Drying. Tis method works with all mushroom types, the drying
process will be shorter with thinner, smaller mushrooms like beech or smaller trumpets. First clean the mushrooms of all dirt and debris, then
cut into evenly sized pieces no larger than 1/2 inch thick. Tinner slices will dry faster. Dry in a dehydrator according to directions or scatter on a baking sheet and place in a convection oven at 105 F or a regular oven at 130 F for about 8–10 hours. Turn the pieces occasionally and leave in the oven until the mushrooms are completely dry and crispy. Once cooled, the mushrooms can be stored in an airtight
container at room temperature or in the refrigerator or freezer. Properly dried and stored mushrooms will keep for a year or more. Rehydrate dried mushrooms in tepid water for about 20
Directions: Bring the dried mushrooms and the stock to a boil in a small
saucepan. Remove from heat and let soak for 20–25 minutes. Remove the mushrooms, roughly chop and reserve with the soaking liquid. Heat two tablespoons of the oil in a large saucepan over
medium heat, add the pork, generously season with salt and pepper, and cook until lightly browned. Add the onion and garlic to the pan, lightly salt and cook until softened. Add the prosciutto and fresh mushrooms (with the additional tablespoon olive oil if necessary) and briefly sauté. Stir the tomato paste into the mixture and continue to cook for 3–4 minutes, coating the meats and vegetables. Pour in the wine, and reduce by half. Add the soaking liquid to the saucepan along with the
reserved dried mushrooms, canned tomatoes, oregano, thyme, salt, chili flakes and butter. Simmer gently over medium low heat, uncovered, until the pork is tender, about an hour. Break up the tomatoes and pork with a wooden spoon as it cooks, stirring occasionally. Add water or stock if necessary. When the meat is tender, adjust the seasoning and remove from heat. Cook the pasta in salted water until al dente and drain,
reserving a cup of the cooking water. Place the pan back over medium heat, add the pasta to the sauce with about a half cup (or more as needed) of the cooking water. Toss and cook for an additional 2–3 minutes or until the pasta and sauce have bound together and thickened. Stir in the cheese and serve with additional cheese if desired.
Drying Porcini, Making Powders and Salts
If there was ever a reason to dry mushrooms, porcini would make the top of the list! Drying porcini further intensifies
44 FUNGI Volume 15:1 Winter 2022
minutes. Drain and chop the mushrooms and add to soups or gravies. Larger mushrooms can be patted dry, treated like fresh and sautéed. Use hot or simmering water/stock if you want to infuse even more flavor into the liquid. Te strained soaking liquid will give a glorious burst of mushroom essence to stocks, sauces and stews. Note: If you purchase dried porcini, there are two varieties:
AA and A. Te AA is the highest quality, have an abundance of flavor, are usually larger and have less grit or other debris. Tey are a slightly higher price but worth it for a special dish. Single A quality are more readily available and less expensive, and great to have in the pantry.
Powders Dried mushrooms can be ground into a powder using a spice
grinder. Mix with other seasonings, chili powders or dried herbs to create a mushroom rub for coating steaks or roasts. One tablespoon of powder equals 1/4 cup of fresh as a replacement when using to flavor dishes.
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