Autumn's Bounty: Dried Mushrooms
Mushrooms are quintessentially autumnal. They’re earthy and fibrous, perfect for a fall stew or red wine reduction. And because of their meat-like heft and texture, mushrooms are quite versatile in the kitchen.
Yet even when mushrooms are in season, the dried variety brings something special to the table. Chef Darren McGrady, this month’s CreateChef featured chef, always keeps dried mushrooms on hand. When he worked as the Royal Chef, he and other chefs harvested wild mushrooms at Balmoral Castle, doused them in butter and froze them to serve later. Chef McGrady says foraged mushrooms add extra texture and nuance to any dish.
For these reasons, Chef McGrady included Dried Wild Porcini Mushrooms in his curated box this month. These mushrooms are an especially integral part of the chef’s Gaelic steak sauce. Convenient for storage, dried mushrooms are also easy to rehydrate. Simply soak them in hot water for several minutes and they’re ready to be eaten. The mushroom liquid leftover makes for a great stock in soup. The mushrooms are also a fine addition in ramen, risotto, or even pasta sauce.
We’re always overjoyed to bring kitchen staples to your home and hope they inspire your cooking creations. Tag us to share how CrateChef transforms your cooking.