Dried mushrooms are edible fungi that have been dehydrated to remove most of their moisture, concentrating their flavor into an intense, earthy, umami-rich ingredient that keeps for months without spoiling.
Common types include porcini, shiitake, oyster, and morel. Drying removes up to 90% of a mushroom's water content, producing a dense, chewy texture that softens again once rehydrated. To use, soak dried mushrooms in hot water or broth for 15-30 minutes; the soaking liquid, now infused with mushroom flavor, can be reserved and added to the dish.
Dried mushrooms are especially suited to slow-cooked preparations, such as braises, stews, and risotto, where their flavor has time to infuse the dish. Finely ground, they also work as a savory seasoning in sauces, marinades, and rubs. Porcini are a staple of Italian and Mediterranean cooking; shiitake and related dried mushrooms are widely used in East and Southeast Asian soups and stir-fries.
Choose plump, pliable mushrooms free of mold or discoloration; quality and price vary significantly by species and origin.