In­gre­di­ents in-depth

Dried mush­rooms

BBC Good Food - - Test Kitchen -

For a big hit of au­tum­nal flavour from your store­cup­board, you can’t beat dried mush­rooms. Re­hy­drate them in just-boiled wa­ter and you get the added bonus of a mush­room stock that can also be used. There can be some gritty sed­i­ment left in the stock, so leave that to set­tle in the bot­tom of the soak­ing bowl.

Morels These stand­out hon­ey­comb-capped fungi should be left whole or sim­ply halved. They work well with chicken, pork or fish or in a cream sauce. Find our recipe for chicken and morel pie at bbc­good­food.com.

Porcini Also known as dried ceps, they make a great flavour­packed base to veg­e­tar­ian gravy, or use them to boost the flavour of a mush­room soup or risotto. They also pair well with meat and game.

Shi­itake Used mostly in Asian cook­ing, these slip­pery broad­capped mush­rooms add a deep savoury umami flavour to broths and braises, or they can be sliced and used in stir-fries.

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