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.
The BEST Recipes that Use Dried Mushrooms
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
- 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)
- 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.