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Article: Dried mushrooms fit variety of styles
- Article from:
- Chicago Sun-Times
- Article date:
- February 23, 1989
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Q. I would be thrilled with an answer to this one. My
sister-in-law gave me a jar of dried mushrooms. I am an experienced
cook, but I am stumped as how to use these. Do I use them in
casseroles? Also, do they have to be washed? And do they need to be
reconstituted in water before adding to a recipe? I would appreciate
any suggestions you can offer.
A. Because you did not mention the type of mushrooms you
received, we are providing information on dried Chinese black,
Japanese shiitake, French cepes and Italian porcini mushrooms as well
as morels. The following is excerpted from The Von Welanetz Guide to
Ethnic Ingredients by Diana and Paul Von Welanetz (Warner Books,
$10.95 softcover).
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