I’ve made this recipe before and I usually skip the dried mushroom step because this part always weirds me out. I was taught to wash and reconstitute dried mushrooms in water to get the dirt and sand off. Is it a good idea to just chuck dried porcini into broth? Soaking just a couple dried porcini in water results in a deeply brown solution that I can’t imagine putting into my fresh mushroom stock.
by HinsdaleCounty
6 Comments
The grit should sink to the bottom and I guess you could decant the clean stock off and leave the very bottom.
Yeah should be fine
Part of the color comes from the shroom itself of course. What’s the issue rinsing them off first? I dont usually but just do it and toss them in.
🤦♂️ don’y worry about it. a classic italian risotto mushroom stock method is literally just rehydrating dried porcini in hot water to make the stock, no fresh mushrooms
After reconstituting the mushrooms, I typically strain the liquid through a coffee filter or cheesecloth. It removes all the grit. Then I add the strained liquid into the risotto late in the process
I grind up dried shiitake mushrooms and use in chili without washing. So I’d say it is ok.