dried mushrooms

There is nothing that feels more like comfort food than a fresh batch of brothy, tender pinto beans topped with cilantro, jalapeños and avocado, and served with warm tortillas. It’s so simple, yet so filling and delicious. Frijoles de la olla are beans cooked in a pot, and here, that pot is an electric pressure cooker, which makes preparation quicker and even more hands-off. Seasonings like dried chiles, garlic and dried mushrooms take the broth’s flavor to another level. For a spicier version, toss in some chiles de árbol, too. You can swap in dried black or flor de junio beans for an equally delicious and rich broth. Any leftovers would be great in enfrijoladas or chili. 

Frijoles de la Olla

pinto beans (12 ounces)

dried ancho chile

guajillo chiles, stemmed, seeded and rinsed

avocado leaf

bay leaves

black garlic garlic cloves, peeled

mushrooms

kosher salt (Diamond

jalapeños,

corn tortillas,

cilantro leaves

Hass avocados, pitted, peeled and sliced

Add the beans, chiles, avocado leaf, bay leaves, garlic, dried mushrooms, salt and 8 cups water to an electric pressure cooker (such as an Instant Pot), and set to cook for 40 minutes at high pressure.

During the last few minutes of cooking, lightly char the jalapeños over the open high flame of a gas burner, or sear them on a comal or in a dry, heavy skillet over medium-high heat until blackened and beginning to soften, 3 to 5 minutes over a flame or about 10 minutes in a skillet. Use heatproof tongs to turn occasionally. Once cooked, set aside. 

Once the pressure cooker has completed cooking, carefully release the pressure to open the lid. Taste test at least 5 beans to make sure they are all tender and fully cooked. If any are not, set the machine to its “sauté” function and bring the liquid to a boil. Simmer until the beans are smooth and soft. 

Discard the avocado and bay leaves. If you’d like a more full-bodied broth, transfer the chiles, garlic and 1 1/2 cups cooking liquid to a blender or food processor, blend until completely smooth, and return to the pot of beans. Taste for salt and adjust as needed. 

Warm the tortillas over the open flame of a gas burner or on a comal or in a dry, heavy skillet over medium-high heat until soft. Divide the beans and rehydrated mushrooms among bowls, then top with cilantro, avocado and charred jalapeños. Sprinkle a pinch of salt on the avocado slices and serve with the warmed tortillas.

A hearty plate of chopped cabbage, shiitake mushrooms and carrots stewed in aromatics, chap chye is ubiquitous on the Lunar New Year table in Singapore, though every family has a different way of making it depending on its heritage. This recipe comes from Darren Ho, a Singaporean chef of Teochew, Hainanese, Cantonese and Peranakan descent. Other cooks like adding cubes of pork for flavor, lily buds for texture and a heaping of black moss fungus on top because its Cantonese name — fat choy — is a homophone for good luck. Mr. Ho flavors his vegan version with fermented bean paste and bean curd cubes, which lend distinct creamy undertones. Serve with white rice.

Chap Chye (Braised Cabbage and Mushrooms)

shiitake mushrooms

water

noodles (mung bean noodles)

soybean paste (taucheo)

oyster sauce (vegetarian, if preferred)

bean curd cubes (furu; see Tip), or 2½ tablespoons red miso paste

soy sauce

peanut oil

dried tofu skin, cut into 1-inch-thick strips (see Tip)

shallots,

garlic cloves,

green cabbage, cut into 2-inch-thick pieces, leaves separated

carrots,

palm sugar or dark brown sugar,

fine salt, plus more to taste

Cilantro sprigs,

In a large heatproof bowl, cover the dried mushrooms with 4 cups boiling water. In a medium bowl, combine the glass noodles with enough room temperature water to cover. Soak both for 30 minutes.

Meanwhile, make the sauce: Combine the fermented soybean paste, oyster sauce, bean curd cubes and soy sauce in a small bowl. Mash the bean curd cubes with a fork, and mix thoroughly to form a paste. Set aside.

Lift the mushrooms out of the water and into a fine-mesh sieve, reserving the soaking water. Squeeze out excess water from the shiitake mushrooms, then trim the shiitake stems and discard. Thinly slice the shiitake caps. With a knife or scissors, trim and discard any tough, craggy bits from the wood ear mushrooms. If they’re larger than 2 inches in diameter, cut them in half. Drain the glass noodles and set aside.

Set a large wok or large Dutch oven over medium-high heat and add the peanut oil. When the sides of the wok begin to smoke, slide in half of the dried tofu skin and fry until light golden brown, 20 to 30 seconds. Transfer the fried tofu skin to a paper towel. Repeat with the remaining dried tofu skin. Reserve the oil in the wok and reduce the heat to medium-low.

When the reserved oil is shimmering, add the shallots and garlic. Cook, stirring, until fragrant, 1 to 2 minutes. Add the sliced shiitake mushrooms and cook for 30 seconds. Add the sauce, and toss in the cabbage. Quickly stir to combine so that the sauce completely coats the cabbage. Pour in the reserved mushroom water, leaving behind any grit, and turn the heat up to high. When the mixture begins to bubble, reduce the heat to medium-low and cover the wok. Cook, stirring occasionally, until the cabbage has wilted completely, about 10 minutes.

Add the wood ear mushrooms, glass noodles, fried tofu skin and carrots. Mix, cover and cook, stirring occasionally, until the cabbage has absorbed all the liquid and is very tender, 10 to 15 minutes. The dish is done when there is no more liquid pooled at the bottom. Turn off the heat, then stir in the palm sugar and salt, adding more to taste if you’d like. Transfer to a deep serving dish and garnish with cilantro. Serve immediately.

<p>An easy homemade traditional Japanese broth recipe made with kombu and bonito flakes is the key to this delicious bowl of ramen noodles.</p>


Dashi Ramen

kombu

shiitake dried mushrooms

garlic, crushed

bird chilis (opt.)

bonito flakes

rice wine vinegar

cucumber,

sugar

salt

red pepper flakes

Ramen Noodles (4-5 ounces bowl)

Seared Tofu (3 ounces bowl)

Seared baby bok choy (1/2 head/bowl)

poached egg/bowl

scallions

A simple ragu of dried wild mushrooms and fresh mushrooms that can be incorporated into many different recipes. Yield: about 3 cups.

Dried Wild Mushroom Ragu

oz fresh shiitake mushrooms, or substitute wild mushrooms (thickly sliced)

garlic (thinly sliced)

dry white wine

cooking oil (like olive)

sea salt (plus more to taste)

stock

¼ cup thinly sliced shallot or red onion

thyme

one-inch thick strips of lemon zest (peeled with a vegetable peeler)

Rehydrate the mushrooms in 1 cup of stock or water, then agitate to remove grit, remove the mushrooms and coarsely chop, then strain the stock and reserve.

Sweat the shallot and garlic in the oil for 2-3 minutes, then add the fresh mushrooms, herbs, salt and pepper and cook until the mushrooms are wilted. Add the rehydrated, dried mushrooms.

Add the wine, cook until reduced by half, then add the mushroom liquid, lemon zest and reserved stock and cook for 15 minutes, or until the mushrooms are completely cooked.

Discard the lemon zest, cool and store in the fridge.

To reheat the ragu and serve by itself, I like to whisk in a little unsalted butter or heavy cream to thicken it slightly and add body, but, it can be nice all by itself, like if you’re serving it alongside a bowl of freshly cooked polenta. To refresh the flavor, hit it with a dash of fresh lemon juice before serving.

The ragu will last for 5 days in the fridge and can also be frozen for long term storage.

Serving

Give mac ’n’ cheese a mushroom makeover for a freeze-ahead family meal. Using dried wild mushrooms means you don’t have to wait until they’re in season

Wild mushroom mac 'n' cheese

dried mushrooms (mixed dried mushrooms or porcini are good)

butter

chestnut mushrooms, sliced

plain flour

milk

tsp English mustard powder mustard

macaroni or other short pasta

nutmeg

extra mature cheddar, grated

panko breadcrumbs (optional)

Tip the dried mushrooms into a heatproof bowl, pour over hot water from the kettle until just covered, then set aside to soak until cool. Meanwhile, heat about a third of the butter in a frying pan until sizzling and scatter in the chestnut mushrooms. Season and fry for 4-5 mins over a high heat until soft and cooked through. Set aside. When the dried mushrooms are cool, drain over a bowl to catch the soaking juices, pressing to squeeze out all the liquid, then roughly chop.

Heat all but about ½ tsp of the remaining butter in a large saucepan over a high heat until sizzling, then add the rehydrated mushrooms and fry for 2-3 mins until well browned. Scatter over the flour and stir together to make a sandy paste. Cook for 2 mins, then gradually pour in the reserved mushroom soaking liquid, leaving any sediment in the bottom of the bowl. Simmer until thickened, then gradually stir or whisk in the milk until completely incorporated into a sauce. Add the mustard powder or mustard and season to taste with a grating of nutmeg and some salt and pepper. Leave the sauce to cook gently on a low-medium heat. Meanwhile, cook the macaroni in a saucepan of boiling water for 2 mins less than stated on the packet.

When the macaroni is ready, drain well and tip back into the saucepan. Pour over the mushroom sauce, tip in the fried chestnut mushrooms, all the cheddar and half the parmesan, then vigorously stir everything together until fully combined. Use the last of the butter to butter a casserole dish, then scrape in the macaroni and mushroom mix. Scatter with the remaining parmesan and the breadcrumbs, if using. Will keep covered and chilled for up to two days or in the freezer for up to three months. Defrost fully in the fridge before baking.

When you’re ready to cook, heat the oven to 200C/180C fan/ gas 6. Bake for 20-25 mins until golden and bubbling. Leave to stand for a few minutes, then bring to the table and serve straight from the dish.

Say so long to the thick brown steak sauce found at your local grocer and hello to a more flavorful homemade version.

Brigit Binns' Steak Sauce Recipe

ketchup

porcini mushrooms

Worcestershire Sauce

lemon juice

white vinegar

Thai or Vietnamese fish sauce

white onions ((or 1 large shallot))

garlic

brown sugar

dry mustard

Prep. Finely chop enough onion to create 1/2 cup (57.6g). Mince the garlic.

Cook. In a saucepan, whisk together all the ingredients, bring to a boil, reduce the heat, partially cover, and gently simmer until the sauce is thick, chunky, and very aromatic, about 45 minutes.

In most recipes you soak dried mushrooms first, but much of their flavor is lost in the water (notice how it turns brown?). For this recipe, you do not need to soak the mushrooms first. They will soften and give up their flavor in the sauce while it simmers, and nothing will be lost in the soaking liquid.

Pass it through a fine-mesh sieve to remove the solids.

Serve. Chill then serve or refrigerate for up to 2 months.

Pot roast is sorely underrated in my opinion. The homey, rustic dish is comfort food at its finest. Prepared low and slow on the cooktop, the meat becomes soft and super flavorful. It tends to get even more tender and delicious prepared a day or two ahead of time and left to rest, covered, in the refrigerator. (The fat needs to be skimmed off before reheating.)

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Frijoles de la Olla

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Savory Pot Roast with Dried Mushroo...

Top 7 dried mushrooms recipes from across the web

The most viewed dried mushrooms recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Frijoles de la Olla

Chap Chye (Braised Cabbage and Mush...

Dashi Ramen

Dried Wild Mushroom Ragu

Wild mushroom mac 'n' cheese

Brigit Binns' Steak Sauce Recipe

Savory Pot Roast with Dried Mushroo...

The most viewed dried mushrooms recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine