There are many ways to reconstitute dried mushrooms, but here is the easiest: 1) Put the desired amount of dried mushrooms in a non-reactive bowl. 2) Pour boiling water over the dried mushrooms to cover. 3) Let sit for at least 20 minutes, or until the mushrooms are tender. 4) Strain the mushrooms and use …

Buying fresh mushrooms in bulk and preserving them yourself is a cost-effective way to ensure you have wild mushrooms in your pantry all year long.  Below are the methods we prefer for preserving and storing leftover mushrooms: How to Dehydrate Fresh Mushrooms If you dry them, they will last for years and retain an intensified …

This soup is rich, earthy, and creamy.  The paprika isn’t enough to make the soup spicy, but just to add a pleasant warmth which, coupled with acidity of the lemon juice & sherry vinegar, helps keep the soup balanced Ingredients: (Makes 10 servings) 1 oz. Dried Wild Mushrooms Mix, reconstituted with soaking water reserved (you …

Wild Matsutake Soup (6 servings) Wine Pairing: Sauvignon Blanc from San Cerre or Albarino from Rias Baixas, Spain or Grunear Veltliner from Austria This is a comforting soup with a slight pine note provided by the wild matsutake mushroom. Perfect for a cold winter’s day.  This recipe uses most of the fresh matsutake as a topping (preserving its …

  Miso soup is a staple in Japan, where it can be found at breakfast, lunch, or dinner meals, usually served in a small bowl to the side of the main dish.  Miso is an excellent source of protein, and so this soup is a great source of low-fat energy.  Many people make miso soup …

  What is dashi? Dashi is a traditional fish stock essential to Japanese cooking.  You will find it in many Japanese soups, sauces, and stews.  The two most central, essential ingredients in dashi are dried bonito flakes (aka katsuobushi) and kombu seaweed (sometimes spelled “konbu”).  Usually 2 oz each of bonito flakes and kombu are …