_Dried Wild Mushrooms

Serves: 5



Some of the more commonly found dried wild mushrooms are:

* Black trumpet--This delicate black "chanterelle" is often infused into cream sauces, especially for pasta dishes. It is a delicious accompaniment to game meats.

* Chanterelle--The most familiar chanterelle is a golden apricot color and, like its relative the black trumpet, is shaped like a horn. Chanterelles have a natural affinity for light meats--poultry, pork, veal, or quail--and for eggs. They are also delicious in cream sauces and paired with starchy items like pasta or risotto.

* Morel--One of the most delicious and meatiest of wild mushroom, the morel also has a distinctive appearance. Its long, narrow cap is covered with deep folds, like a brain. It is a savory accompaniment to red meats and game.

* Oyster--Often described as having an oysterlike flavor, these mushrooms are very similar in flavor and texture to white button mushrooms. Like portobello and shiitake, they are so commonly available fresh that using them dried seems unnecessary.

* Porcini--Also known as c├Ępe or Boletus, porcini have an extremely rich flavor that complements almost any dish. In Europe, where they are highly prized, fresh porcini are eaten alone with a simple sauce, but the dried specimens are best used in a sauce for pasta or with other bland starches. They can range in color from pale tan to brown and should be flexible even when dried.

* Portobello--Known as cremini when young, this hearty mushroom adds flavor, texture, and color to almost any dish. Because portobellos are commonly available fresh, their function as a dried mushroom is negligible.

* Shiitake--Unlike other large mushrooms, which are often dried in slices, shiitakes are commonly dried whole. Because their stems are woody, they should be removed after soaking. Shiitakes have a meaty texture but a very delicate flavor they can be paired with almost anything.

This _Dried Wild Mushrooms recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

More Recipes from the Homemade in a Hurry Cookbook:
01-The Changing Face of Homemade
02-What's Your Hurry?
03-The Ingredients
04-Organic and All-Natural Ingredients
05-Setting Up A Pantry
06-Using the Recipes
_Asian Quick-Soak Noodles
_Baby Carrots
_Buying And Storing Honey
_Buying Leafy Vegetables
_Canned Dairy
_Canned Pumpkin Is Better Than Fresh
_Canned Tomatoes
_Chai Concentrate
_Chiles-Too Hot To Handle
_Choosing Meat
_Cook Your Vegetables By Color
_Cooking With Salad Dressing
_Cooking Without Heat
_Cornbread Mixes
_Curry Paste
_Defining Fruit
_Don't Overlook (Seafood)
_Dried Wild Mushrooms
_Dry-Pack, Day-Boat, Unsoaked Scallops
_Fennel, Celery, And Other Stem Vegetables
_Fish On The Bone
_Fishing For Broth
_Flavored Oils
_Flavored Salsa
_Food In A Tube
_Frozen Dough
_Frozen Potatoes
_Hanger Steak
_How Do You Know When The Fish Is Done?
_How Does A Slow-Cooker Work?
_Instant And Precooked Polenta
_Instant Polenta
_Judging Freshness
_Keep Your Skin On
_Lean Fish / Fat Fish
_Leftovers: Turkey Salad Reinvented
_Lemon Zest
_Making Substitutions For Cream
_Making Substitutions: Salsa And Dressing
_Meatless Protein
_Melting Cheese
_Mesquite Sauces
_Microwave Steaming
_Mole Paste
_Perfect Cheesecake
_Pots And Pans
_Precut Produce
_Prepared Pie Crust
_Preservatives In Jarred Garlic
_Puff Pastry
_Quick Tomato Sauces
_Quick-Cooking Whole-Grain Rice
_Ready-To-Serve Precooked Bacon
_Refried Beans
_Refrigerated Guacamole
_Restaurant-Style Stock And Sauce Concentrates
_Resting Lasagna (Or Any Casserole)
_Salting To Cook, Not Just For Flavor
_Shopping For Root Vegetables
_Speed-Baking Potatoes
_Sprouts: An Instant Salad
_Techniques For Cooking Vegetables
_The Allure Of Pouched Fish
_The Joy Of Soy
_The Sweet Side Of Pepper Spread
_The Theory Behind Slow-Roasting
_The Two Faces Of Veggie Burgers
_Tomatoes And Cream
_Tough Cuts Of Meat
_V8: A Garden In A Jar
_Vegetables That Are Fruit
_What Is Bruschetta?
_What Makes An Onion Sweet?
_White Beans
_You Say Tabbouleh, I Say Tabouli

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