Dried mushrooms are a great way to add umami flavor to your dishes. They are also more affordable and shelf-stable than fresh mushrooms. Here are 10+ dried mushroom recipes.
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PS – Be sure to check out these 35+ recipes that use fresh mushrooms too!
The BEST Recipes that Use Dried Mushrooms
This Mushroom Risotto is rich, creamy and totally decadent. Made with dried porcini mushrooms to infuse the cooking stock.
Dried Mushroom Risotto
These PF Chang's Lettuce Wraps are a copycat recipe of their popular dish. Ground chicken and mushrooms are wrapped in cooling lettuce cups and topped with a special customizable dipping sauce.
PF Changs Lettuce Wraps
Family recipe for homemade Pork Shumai (Chinese siu mai, or steamed dumplings filled with pork & shiitake mushrooms). The best easy dim sum!
Get the RECIPE from Plays Well with Butter
This 30 Minute Creamy Sesame Miso Ramen with Crispy Mushrooms is for those nights when you need a cozy, healthy dinner, and you need it fast!
Get the RECIPE from Half Baked Harvest
Filet Mignon with Dried Porcini Mushroom Compound Butter. Perfect for at at home date night!
Get the RECIPE from Pinch of Yum
Easy Ginger Chicken and Spinach Ramen…for nights when you need a cozy but healthy dinner….but you’re craving your favorite bowl of ramen!
Get the RECIPE from Half Baked Harvest
Made with fresh and dried mushrooms, this easy mushroom broth recipe is full of rich, umami flavor. Delicious in soups, risottos, and more!
Get the RECIPE from Love and Lemons
Silky and tender pork strips are stir-fried with wood ear mushroom, aromatics, and cucumber in a delicious, savory, and slightly sweet fragrant sauce!
Get the RECIPE from That Spicy Chick
Vegan Porcini Mushroom Gravy- dried porcini mushrooms give this gravy tons of umami flavor that’s sure to highlight any dish you serve!
Get the RECIPE from Making Thyme for Health
Russian Mushroom Soup is a flavorful soup made using a mix of dried mushroom, barley, and veggies. It is a filling soup perfect for winters.
Get the RECIPE from Whisk Affair
A quick and easy vegetarian pasta dish packed with earthy mushroom flavour. Ready in about 20 minutes The mushroom sauce is also delicious served with chicken or fish.
Get the RECIPE from Recipes Made Easy
Steamed Chicken with Mushrooms. This Cantonese steamed chicken and mushrooms is the ultimate home cooked comfort food dish of silky, luxurious chicken, mushrooms and lily flowers.
Get the RECIPE from The Woks of Life
More Mushroom Recipes
- Mushroom Pot Pie
- Hungarian Mushroom Soup
- Mushroom Pâté
- Thai Mushroom Salad
- Creamy Mushroom Sauce
- Mushroom Stuffing with Pecans & Fresh Herbs
- Creamy Mushroom Chicken
Did you try any of these dried mushroom recipes?
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10+ Dried Mushroom Recipes
Dried mushrooms are a great way to add umami flavor to your dishes. Here are 10+ flavor packed recipes that use dried mushrooms! Try this Mushroom Risotto. It's rich, creamy and totally decadent.
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Servings: 4 people
Ingredients
- 6 cups bone broth (chicken broth or stock)
- 2 cups water
- 2 teaspoons soy sauce
- 1/2- ounce dried porcini mushrooms (rinsed in strainer)
- 4 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 2 medium onions (chopped fine (2 cups))
- 10 ounces cremini mushrooms (finely chopped)
- 2 garlic cloves (minced)
- 1 1/2 cups Arborio rice
- 3/4 cup dry white wine (or dry vermouth)
- 2/3 cup grated Parmesan
- 2 Tablespoons chopped parsley
- Salt and pepper (to taste)
Instructions
- Bring the broth, water and soy sauce to a boil in a medium saucepan. Add the porcini mushrooms and reduce heat to a simmer. Cook until the porcini are tender, 5-10 minutes. Then remove the porcini with a slotted spoon and finely chop them. Leave the broth to simmer on the stove top.
- Meanwhile, melt the butter in a large sauce pot or dutch oven over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the cremini mushrooms, porcini mushrooms and garlic. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
- Stir in the arborio and saute for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes.
- Stir in the Parmesan and parsley. Season with salt and pepper, to taste.
- Enjoy!
Notes
Leftovers will keep in the fridge for up to three days.
To reheat, add a splash of broth and heat on the stove or in the microwave.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
Nutrition
Calories: 618kcal | Carbohydrates: 67g | Protein: 26g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 44mg | Sodium: 572mg | Potassium: 481mg | Fiber: 2g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 0.5mg | Calcium: 211mg | Iron: 3.9mg
