Forum: cooking.stackexchange.com
Tags: <mushrooms>
Title: How to work with Dried Mushrooms?
Question: I was recently given a bag of dried mushrooms and am unsure how to work with them.  What's the best way to use them?

Answers:
sents: text: Soak them for a while in warm water, and you'll be able to use them, yes.
text: However It is equally important to know that you should reserve the liquid for its essential mushroomness, and yet also that said reserved liquid should be run through a coffee filter to remove grit.
answer_details: author: cooking.stackexchange.com/users/218/Satanicpuppy
score: 19
sents: text: I guess you must be referring to dried Shiitake Mushrooms.
text: I agree with all the answers above, but I must make some additional steps to it.
text: I also believe we are talking the whole mushroom.
text: If it is sliced mushrooms, you will need to soak them for less time.
text: Yes, it's best to use cold water and it will take at least couple of hours.
text: I would soak them in cold water for about 15 mins Pour all the water out.
text: Put in fresh water and keep soaking it.
text: I will do this step couple of times.
text: Remember you may save the water to use as flavouring, but you have to clean the mushroom and make sure the bitterness is gone.
text: Also, I must say the imported Chinese mushroom must be handled carefully as there have been reports that they may contain dangerous chemicals.
text: After a couple of hours, make sure the mushrooms are soft, take them out of water, and drive them thoroughly.
text: You may keep the water if you wish.
text: The mushrooms are good for foods that are steamed or stir-fry.
text: Hot water
text: If you are in rush, then you may use hot or warm water.
text: You still have to go through the cleaning process, but the time will be less.
text: Soup
text: If you use mushrooms for making soup, you may not need to soak it.
text: I would soak them for quick 10 mins and give them a clean.
text: Throw them straight into water and boil them to make soup.
text: The flavour of the mushrooms will come out nicely.
answer_details: author: cooking.stackexchange.com/users/2951/Foodrules 
score: 8
sents: text: Perhaps not the 'best' way to use dried mushrooms, but if you powder them up in your spice grinder, they make an excellent thickening agent for soups/sauces.
text: You won't get thickening at the level of cornstarch or arrowroot, but it will thicken things and impart a mushroomy goodness.
answer_details: author: cooking.stackexchange.com/users/5455/Wayfaring Stranger
score: 5
sents: text: For some a few minutes in warm water will reconstitute them.
answer_details: author: cooking.stackexchange.com/users/1670/dmckee --- ex-moderator kitten
score: 2
sents: text: Depending on the mushrooms, it may take a little longer.
text: You could soak them in warm/hot water and it'll be quicker, but if I have the time I generally soak them in cold water for about an hour.
text: I'm told it retains much more of the flavour when you do that.
answer_details: author: cooking.stackexchange.com/users/231/talon8
score: 2

Summary of the answers:
You can soak them in warm water for most recipes, or use them without soaking in soups. You can also grind them up as a thickening agent for soups and sauces.
For most uses, soak the mushrooms before use. For soup, this is not necessary. You can also grind them up into a powder and use as a thickener.