I assume some dishes are better than others for using
rehydrated mushrooms in place of fresh? I very rarely
use them.

I need to make a duxelles and I'm wondering if I can get
away with not using fresh. I should probably just get
unlazy and do a midnight run to the store.

--
Reg

"Reg" > ha scritto nel messaggio
. net...
>I assume some dishes are better than others for using
> rehydrated mushrooms in place of fresh? I very rarely
> use them.
>
> I need to make a duxelles and I'm wondering if I can get
> away with not using fresh. I should probably just get
> unlazy and do a midnight run to the store.
>
> --
> Reg
>
They are not necessarily a second choice. Once cleaned and rehydrated they
often have a stronger flavor than fresh, depending on type. At any season
there will be more different mushrooms available dry than fresh.

Giusi wrote:

> They are not necessarily a second choice. Once cleaned and rehydrated they
> often have a stronger flavor than fresh, depending on type. At any season
> there will be more different mushrooms available dry than fresh.


I ended up giving them a try. The results taste pretty good. I soaked
them a long time and the duxelles ended up just slightly chewy, so I gave
it a quick spin in the food processor after cooking. That helped. The
wellington is all assembled and ready to cook tomorrow.

Thanks for the info.

--
Reg

Giusi wrote:

> "Reg" > ha scritto nel .prodigy.net...>I assume some dishes are better than others for using
> > rehydrated mushrooms in place of fresh? I very rarely
> > use them.
>
> > I need to make a duxelles and I'm wondering if I can get
> > away with not using fresh. I should probably just get
> > unlazy and do a midnight run to the store.
>
> > --
> > Reg
>
> They are not necessarily a second choice. Once cleaned and rehydrated they
> often have a stronger flavor than fresh, depending on type. At any season
> there will be more different mushrooms available dry than fresh.


I pretty much only use dried mushrooms these days, I get them mainly
from Asian/Chinese stores (here in the states), 'though they are
available at plenty of other places...

I like the ease of storage. Also, the price is usually pretty decent
and the dried have a more intense taste to me than fresh...

I even use them to top pizza, etc. I wouldn't hesitate at all to use
them for a duxelles...


--
Best
Greg

"Giusi" > ha scritto nel messaggio
...
>
> "Reg" > ha scritto nel messaggio
> . net...
>>I assume some dishes are better than others for using
>> rehydrated mushrooms in place of fresh? I very rarely
>> use them.
>>
>> I need to make a duxelles and I'm wondering if I can get
>> away with not using fresh. I should probably just get
>> unlazy and do a midnight run to the store.
>>
>> --
>> Reg
>>
> They are not necessarily a second choice. Once cleaned and rehydrated
> they often have a stronger flavor than fresh, depending on type. At any
> season there will be more different mushrooms available dry than fresh.
>
I agree with you, Giusy! They have a stronger flavour , especially Porcini!

--
Kisses
Pandora

On Wed, 22 Aug 2007 08:07:41 GMT, Reg > wrote:

>Giusi wrote:
>
>> They are not necessarily a second choice. Once cleaned and rehydrated they
>> often have a stronger flavor than fresh, depending on type. At any season
>> there will be more different mushrooms available dry than fresh.
>
>
>I ended up giving them a try. The results taste pretty good. I soaked
>them a long time and the duxelles ended up just slightly chewy, so I gave
>it a quick spin in the food processor after cooking. That helped. The
>wellington is all assembled and ready to cook tomorrow.
>
I hope you saved the soaking water for soup or gravy!


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Wed, 22 Aug 2007 12:39:02 +0200, "Pandora" >
wrote:

>
>"Giusi" > ha scritto nel messaggio
...
>>
>> "Reg" > ha scritto nel messaggio
>> . net...
>>>I assume some dishes are better than others for using
>>> rehydrated mushrooms in place of fresh? I very rarely
>>> use them.
>>>
>>> I need to make a duxelles and I'm wondering if I can get
>>> away with not using fresh. I should probably just get
>>> unlazy and do a midnight run to the store.
>>>
>>> --
>>> Reg
>>>
>> They are not necessarily a second choice. Once cleaned and rehydrated
>> they often have a stronger flavor than fresh, depending on type. At any
>> season there will be more different mushrooms available dry than fresh.
>>
>I agree with you, Giusy! They have a stronger flavour , especially Porcini!

I LOVE dried mushrooms, even dried button mushrooms taste better to
me.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Wed, 22 Aug 2007 11:39:32 GMT, Steve Wertz
> wrote:

>On Wed, 22 Aug 2007 05:19:46 GMT, Reg wrote:
>
>> I assume some dishes are better than others for using
>> rehydrated mushrooms in place of fresh? I very rarely
>> use them.
>>
>> I need to make a duxelles and I'm wondering if I can get
>> away with not using fresh. I should probably just get
>> unlazy and do a midnight run to the store.
>
>I've tried it with dried shitakes and it doesn't work. The
>texture suffers, and some of the water leeches back out of the
>shrooms when chopped finely, making for a wet duxells.
>
You didn't cook them long enough then. Duxelles are supposed to be
dry. I wring out all the water from the mushrooms (using a tea towel)
after chopping and before sauteing.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Wed, 22 Aug 2007 09:39:53 -0500, Steve Wertz
> wrote:

>On Wed, 22 Aug 2007 07:30:14 -0700, sf wrote:
>
>> On Wed, 22 Aug 2007 11:39:32 GMT, Steve Wertz
>> > wrote:
>>
>>>I've tried it with dried shitakes and it doesn't work. The
>>>texture suffers, and some of the water leeches back out of the
>>>shrooms when chopped finely, making for a wet duxells.
>>>
>> You didn't cook them long enough then. Duxelles are supposed to be
>> dry. I wring out all the water from the mushrooms (using a tea towel)
>> after chopping and before sauteing.
>
>I assume you did that with dried mushrooms>? (since I can't see
>wringing out fresh mushrooms).

Actually, it was fresh mushrooms. You might be surprised at how much
moisture is in them.
>
>The one time I did try dried they still seemed to retain too much
>water. The water came out after it sat in the fridge overnight.
>
>This batch was made with porcini and portabella. Probably my
>best ever. The salmon roe helps. It was an excellent
>combination.
>
>http://i16.tinypic.com/4r0dlc5.jpg
>
Can't beat porchini in much of anything.





--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

sf wrote:

> Can't beat porchini in much of anything.
>

Agreed, only in soups I prefer another kind: Cantarellus Cibarius, or
Finferlo, or Gallinaccio.
It's unbeatable in soups.
--
Vilco
Think pink, drink rose'

Reg > wrote:

>I ended up giving them a try. The results taste pretty good. I soaked
>them a long time and the duxelles ended up just slightly chewy, so I gave
>it a quick spin in the food processor after cooking. That helped. The
>wellington is all assembled and ready to cook tomorrow.

What variety of mushrooms were they? "Duxelle" is a sort of a
generic name.

Steve

Steve Pope wrote:

> Reg > wrote:
>
>
>>I ended up giving them a try. The results taste pretty good. I soaked
>>them a long time and the duxelles ended up just slightly chewy, so I gave
>>it a quick spin in the food processor after cooking. That helped. The
>>wellington is all assembled and ready to cook tomorrow.
>
>
> What variety of mushrooms were they? "Duxelle" is a sort of a
> generic name.


Criminis.

? Would different types of dried mushrooms perform
that much differently in this application ?

TIA

--
Reg

Reg > wrote:

>Steve Pope wrote:

>> What variety of mushrooms were they? "Duxelle" is a sort of a
>> generic name.

>Criminis.

>? Would different types of dried mushrooms perform
>that much differently in this application ?

I think so. My two favorite mushrooms are porcinis and criminis.
Both develop/maintain a lot of flavor when dried. Notably
though you can always buy fresh criminis, and only seldom porcinis,
so I see more utility for dried porcinis.

Steve

<sf> ha scritto nel messaggio
...
> On Wed, 22 Aug 2007 12:39:02 +0200, "Pandora" >
> wrote:
> I LOVE dried mushrooms, even dried button mushrooms taste better to
> me.

I agree!!!

--
Kisses
Pandora

"Steve Wertz" > ha scritto nel messaggio
...
> On Wed, 22 Aug 2007 07:30:14 -0700, sf wrote:
>
>> On Wed, 22 Aug 2007 11:39:32 GMT, Steve Wertz
>> > wrote:
>>
>>>I've tried it with dried shitakes and it doesn't work. The
>>>texture suffers, and some of the water leeches back out of the
>>>shrooms when chopped finely, making for a wet duxells.
>>>
>> You didn't cook them long enough then. Duxelles are supposed to be
>> dry. I wring out all the water from the mushrooms (using a tea towel)
>> after chopping and before sauteing.
>
> I assume you did that with dried mushrooms>? (since I can't see
> wringing out fresh mushrooms).
>
> The one time I did try dried they still seemed to retain too much
> water. The water came out after it sat in the fridge overnight.
>
> This batch was made with porcini and portabella. Probably my
> best ever. The salmon roe helps. It was an excellent
> combination.
>
> http://i16.tinypic.com/4r0dlc5.jpg

Ohh! What a nice vision!
I must try!

--
Kisses
Pandora

"Reg" > wrote in message
et...
> Giusi wrote:
>
>> They are not necessarily a second choice. Once cleaned and rehydrated
>> they often have a stronger flavor than fresh, depending on type. At any
>> season there will be more different mushrooms available dry than fresh.
>
>
> I ended up giving them a try. The results taste pretty good. I soaked
> them a long time and the duxelles ended up just slightly chewy, so I gave
> it a quick spin in the food processor after cooking. That helped. The
> wellington is all assembled and ready to cook tomorrow.
>
> Thanks for the info.
>
> --
> Reg
>
>
What kind of mushroom did you use? Hydrated porcinis end up almost too wet
to saute, though I have. A straight rehydrated dried porcini duxelles will
be pretty potent. I have mixed hydrated porcinis with button mushrooms in a
ratio of 20:80 with a good taste. Straight porcinis are also fairly
expensive. You could use morels, if you want to get even more expensive. The
delicate morel flavor might get lost in a Wellington.
How much bread crumb did you use and what kind of pate did you use to bind
everything together?
What kind of puff pastry did you use?

Sorry for all the ??? It's a big effort to do a whole wellington.

Kent

"Gregory Morrow" > wrote in message
oups.com...
> Giusi wrote:
>
>> "Reg" > ha scritto nel
>> .prodigy.net...>I
>> assume some dishes are better than others for using
>> > rehydrated mushrooms in place of fresh? I very rarely
>> > use them.
>>
>> > I need to make a duxelles and I'm wondering if I can get
>> > away with not using fresh. I should probably just get
>> > unlazy and do a midnight run to the store.
>>
>> > --
>> > Reg
>>
>> They are not necessarily a second choice. Once cleaned and rehydrated
>> they
>> often have a stronger flavor than fresh, depending on type. At any
>> season
>> there will be more different mushrooms available dry than fresh.
>
>
> I pretty much only use dried mushrooms these days, I get them mainly
> from Asian/Chinese stores (here in the states), 'though they are
> available at plenty of other places...
>
> I like the ease of storage. Also, the price is usually pretty decent
> and the dried have a more intense taste to me than fresh...
>
> I even use them to top pizza, etc. I wouldn't hesitate at all to use
> them for a duxelles...
>
>
> --
> Best
> Greg
>
>
Aren't almost all dried Asian mushrooms shitakes? That would be very
assertive for a duxelle in a Wellington.

Kent

"Kent" > ha scritto nel messaggio
news
> What kind of mushroom did you use? Hydrated porcinis end up almost too wet
> to saute, though I have. > Kent

Try this: rehydrate the porcini and then put them into a clean piece of
cloth and fold it into a tube. Then grasp the ends and wring it out
thoroughly. You can use the cloth to strain the mushroom soaking water
which you should never throw away.

Kent wrote:

> What kind of mushroom did you use? Hydrated porcinis end up almost too wet
> to saute, though I have. A straight rehydrated dried porcini duxelles will
> be pretty potent. I have mixed hydrated porcinis with button mushrooms in a
> ratio of 20:80 with a good taste. Straight porcinis are also fairly
> expensive. You could use morels, if you want to get even more expensive. The
> delicate morel flavor might get lost in a Wellington.

I truly love morels. If I had them I sure would have used them.

> How much bread crumb did you use and what kind of pate did you use to bind
> everything together?

No pate in this one, just duxelles. The gang from work didn't
seem to mind.

> What kind of puff pastry did you use?

I did whats called a quick puff pastry AKA a rough puff.
To speed things up, you work several big butter chunks into
the detrempe from the start instead of using one single block
of butter and wrapping it with the detrempe.

Four single turns and one double. Took about 1 1/2 hours in all.
Darn near as much puff to it as a regular puff pastry in a fraction of
the time.

>
> Sorry for all the ??? It's a big effort to do a whole wellington.

And fun, too!

--
Reg