Inside Our Test Kitchen: 3 Reasons Dried Mushrooms Rock - Rachael Ray Every Day

Inside Our Test Kitchen: 3 Reasons Dried Mushrooms Rock

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If you’re curious about those packets of dried porcini or cremini or shiitake, but aren’t sure how to use them, these three reasons should convince you to snag a bag right away and start cooking.

1. They last. A package of dried mushrooms will keep at least a year in your cabinet. And if you store them in an airtight container and stick them in the freezer, they'll be good for years. Talk about shelf life!

2. They're cheap. It takes nine ounces of fresh 'shrooms to make one ounce of dried, but they still cost about half as much. Use them in any recipe calling for cooked mushrooms: Just pour boiling water over them, let sit until softened and they're ready to use.

3. They're so good. Dried mushrooms are umami gold! They're full of extra-concentrated flavor, and so it their soaking liquid. Substitute it for water to cook grains, use as a broth for soup, or add it to the dish you were constituting the mushrooms for.

Try these recipes!

creamy mushroom ragu

Creamy Mushroom Ragu with Mushroom Pappardelle

Porcini-Barley Soup

Porcini-Barley Soup
Porcini Lovers' Tagliatelle

Porcini Lovers' Tagliatelle

Chicken Thighs with Porcini & Celery

Chicken Thighs with Porcini & Celery

Chicken and Mushrooms with Taleggio Polenta

Chicken and Mushrooms with Taleggio Polenta

-- By Janet Taylor McCracken