Dried mushrooms are a great way to preserve the aroma of the forest for the winter. However, their use requires appropriate preparation. Sometimes, after soaking, they come out with an unpleasant bitterness, which spoils the taste of the soup, sauce or stuffing. For this reason, not everyone likes dishes containing dried mushrooms.
The reason may be not only the product itself, but also the length of drying, storage conditions or the fact that the mushrooms came from a sandy, poor area.. That’s why simply pouring water over them is not always enough. Appropriate water additives can change this.
To prevent the dried mushrooms from turning bitter while soaking, I add onion to the water. The quartered vegetable releases sulfur compounds, which react with bitter compounds. Thanks to this, it will not only neutralize the bitterness, but also give the mushrooms a delicate, slightly sweet taste.
Bay leaf, allspice or pepper added to water will have a similar effect. They will soften the earthy and tart notes in the mushrooms, giving them a spicy flavor. After draining and rinsing, the mushrooms are soft, clean and ready for cooking without the risk of making the dish bitter. Some housewives soak dried mushrooms in salted milkwhich removes the bitterness and gives them a creamy consistency.
To make dried mushrooms satisfy the most demanding palates, rinse them thoroughly before soaking. Thanks to this, you will remove sand and possible impurities from them. Soak them in warm (but not boiling) water. Bathing too hot will make the mushrooms rubbery and may lose some of their flavor.
The mushrooms should soak for at least about 2-3 hours. Boletes and boletes may require so-called overnight soaking, which lasts 12-18 hours. After this time, it is worth straining them, rinsing them in fresh water and only then cooking them. This helps get rid of any bitterness. Do not throw away the water after soaking the mushrooms, it is an excellent base for aromatic soups and sauces.
Source: guster.pl
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