Dried Wild Mushrooms Recipes
There is nothing better than a supply of dried mushrooms when your favorite fungi are out of season. It is a kitchen essential or as we like to say, the best extension of the spice cabinet. They are often listed by many accomplished cooks as an essential pantry item.

Sure, they may not be on the top with the sacks of rice or olive oil, but they are in the middle of them, especially if you love to cook European and Asian cuisines. You can use them in sauces, sides, entrees, and appetizers as they are one of the most versatile vegetables.

If you ever wanted to eat more of these veggies, but you are not sure how to prepare them, then you are at the right place. In this article, we will show you eight delicious dried mushroom recipes that you are guaranteed to love.

If you want to know more all you have to do is read on so you can learn how to prepare them like a professional chef. We also recommend you to check highest rated dehydrators that will help you do this the right way.

1. Red Cabbage Salad and Mushrooms with Yogurt Dressing


  • Thinly sliced, button dried mushrooms, 100 g
  • Shiitake dried mushrooms, caps sliced thinly, stalks discarded, 100 g
  • Thinly sliced oyster dried mushrooms, 100 g
  • Two teaspoon soy sauce
  • Two tablespoon lime juice
  • One peeled and crushed garlic clove
  • Two tablespoon lemon juice
  • Three tablespoons extra-virgin olive oil
  • Red cabbage, thinly shredded, core removed, 150 g
  • One teaspoon caster sugar
  • Two tablespoon cider vinegar
  • Plain yogurt, 100 ml
  • Vegetable oil, 50 ml
  • Black pepper and salt
  • Basil leaves, a handful
Red Cabbage and Mushrooms Salad


In one large bowl put the shiitake and button mushrooms and in another one place the oyster mushrooms. To the shiitake and button, add the soy sauce and lime juice. To the oyster ones, add the one tablespoon lemon juice and the garlic. To each of the bowl pour the half of olive oil and combine well.

Use the sugar and vinegar and mix with the cabbage. Leave the covered mushrooms and the cabbage in the fridge to marinate preferably six to eight hours, at least two. It is a good idea to toss them for a couple of times. Whisk the vegetable oil and yogurt with the remaining lemon juice and season with pepper and salt. To serve, drain the mushrooms after you tossed them together. Use the basil leaves; tear them and combine with the cabbage.

Take the plates and divide the cabbage among them. On top of them, sit the mushrooms. Drizzle the yogurt over the salad after you have to stir it.

2. Savoury Barley soup with Thyme and Wild Mushrooms


  • Porcini dried mushrooms, 15 g
  • Dry white wine, 125 ml
  • One tablespoon olive oil
  • Chopped shallots, 120 g
  • Two minced garlic cloves
  • Chopped cremini mushrooms, 220 g
  • ½ teaspoon dried thyme or one teaspoon fresh minced
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • Chicken broth, 700 ml
  • Pearl barley, 177 ml
  • One tablespoon tomato paste
  • Water 700 ml
  • Two teaspoon lemon juice
Savoury Barley soup with Thyme and Wild Mushrooms


Wash the porcini well to remove any grit or dirt. Over medium-high heat, in a small saucepan bring the wine to a simmer. Add the porcini after you have removed the pan from the heat. Leave it to rest for fifteen minutes, then reserving the liquid, drain the porcini over a bowl.

Warm the olive oil, over medium-high heat in a massive, large pot. Add the garlic and shallots and whisk three to five minutes or until the shallots are wilted. Add the ¼ pepper, ¼ salt, thyme and the cremini. Cook for about four to five minutes, until the cremini, begins to brown and release their liquid. Include soaking liquid from reserved mushroom and cook until boils.

Add the chopped porcini, water, tomato paste, barley and broth to the pot. Simmer and cover for 45 to 50 minutes, until the barley is tender. Leave it to cool after you have removed it from the heat.

In a blender puree about 250 ml of the soup. Pour it again into the pot, heat until it is medium-hot and add the lemon juice. Use pepper and salt to season. It is best to serve immediately.

3. Wild Mushrooms and Wheat Risotto


  • Dried porcini mushrooms, 10 g
  • Hot water, 300 ml
  • Three tablespoons oil
  • Two diced and peeled onions
  • Three finely chopped and peeled garlic cloves
  • Halved button mushrooms, 300 g
  • Warm water 1 ½ l
  • Wheat 500 g
  • Vegetable stock, one l
  • Carrots, 250 g
  • Parmesan cheese, 75 g
  • Whipping cream 125 ml
  • Fresh basil
Wild Mushrooms and Wheat Risotto


Use the porcini mushrooms and drain them and reserve the water. Don’t forget to chop them finely. In a saucepan, heat the oil and cook the porcinis for about two minutes. Add the three quarters of the thyme, button mushrooms, garlic, and onions.

In the pan include drained wheat berries. Cook for about one minute and then place the mushroom stock and water in it. Over medium heat simmer for fifty minutes and occasionally stir.

Add the cream, parmesan cheese, and carrots and cook for about ten minutes. Use black pepper and salt to season the meal. Garnish it with remaining thyme, Parmesan, and basil. Serve immediately.

4. Dried Wild Mushrooms Risotto


  • Dried mushroom, 115 g
  • One l mushroom or vegetable stock
  • Two tbsp. olive oil
  • One minced onion
  • Two minced garlic cloves
  • One-pound Arborio rice
  • Dry white wine, 125 ml
  • Two tbsp. chopped green onions
  • heavy cream, 125 ml
  • Three tbsp. freshly grated parmesan cheese
  • Freshly ground black pepper and salt
Dried Wild Mushrooms Risotto


In a large pan cook the stock until boils and when you remove it from the heat add the mushrooms. Leave it to rest for about fifteen minutes and then reserve the liquid after you have strained the mushrooms. Roughly chopped them.

In a large saucepan heat the oil and add the garlic and onions. For two to three minutes saute gently.

Coat with oil after you have stirred in the rice. Pour the wine into this pan and simmer, until the liquid is absorbed. Stir the mushrooms and include the reserved stock. Stir until the rice is tender and plump and all the liquid is absorbed.

Add the cream, cheese and green onions. Use the pepper and salt to season the meal according to your personal preference.

5. Wild Mushrooms with La Surena Chicken Tenders


  • Wild mushrooms, 300 g
  • One chicken breasts, skinless
  • Ground black pepper and salt
  • One egg
  • One tbsp. water
  • Breadcrumbs
Wild Mushrooms with La Surena Chicken Tenders


Before you start preparing this meal, preheat the oven to 125 degrees F. Spread the mushrooms on the tray of the dehydrator and place them in the unit. Leave them for about ten hours to dry properly.

After they are done, use the food processor to grind the mushrooms until becoming powder. In a medium bowl place the breadcrumbs and powdered dried mushrooms. Slice the chicken and season it with pepper and salt.

Mix the water and the egg in a bowl. Take the chicken pieces and cover them with the egg mixture and then with the breadcrumb one.  In a skillet or deep fryer, cook the meat at 350 degrees F until it is cooked through and browned. You can use it with some sauce you prefer.

6. Wild Mushroom Soup


  • Canola or safflower oil, 75 ml
  • One finely diced white onion
  • Eight finely diced garlic cloves
  • Four finely diced and seeded serrano chilies
  • Three finely diced and peeled ripe plum tomatoes
  • Two tablespoon olive oil
  • brushed clean and sliced fresh wild mushrooms, 900 g
  • Two teaspoon sea salt
  • Chicken broth, 2 l
  • Four finely chopped fresh epazote leaves
  • Freshly ground pepper
Wild Mushroom Soup


In a large, heavy pot warm the oil over the medium-high heat. Place the onion in it and sauté for about six minutes or until it gets a golden color. Add the chilies and garlic and sauté for another one minute. Add the tomatoes and stir for about fifteen minutes, until they are very soft.

Over medium-high heat, in another large pan warm the two tablespoons olive oil and add the mushrooms. Make sure that the pan is not dry if it is then you can add more oil. Cook, occasionally stirring for about five minutes or until the mushrooms release their liquid and season with the two teaspoons salt.

To the onion mixture add the mushrooms and pour in the broth. Over medium-high heat bring to simmer and add the epazote. Season with pepper and simmer to blend the flavors for about fifteen to twenty minutes. Serve immediately.

7. Peas with Wild Mushrooms Risotto


  • Two tablespoons rinsed dried porcini mushrooms
  • 1 1/3 l vegetable broth
  • dry white wine, 250 ml
  • One tablespoon unsalted butter
  • One finely chopped yellow onion, small
  • One-pound Arborio rice
  • 500 g frozen peas
  • One tablespoon olive oil
  • Grated Parmigiano-Reggiano cheese, 115 g
  • Freshly ground pepper and salt
Wild Mushrooms Risotto With Peas


In a little bowl place the mushrooms. Add 75 ml hot water and leave it to rest for about twenty minutes or until the mushrooms are soft. After that, drain them and chop finely.

In a saucepan bring the wine and the broth to a gentle simmer, over medium heat, then over low heat, maintain the simmer.

In a Dutch oven or a heavy bottom saucepan, pour the olive oil and melt the butter over medium heat. Put in the onions and saute for about four minutes or until softened. Include the rice, stir and cook regularly for about one minute, until the grains are well coated and opaque.

Pour in the 500-ml broth mixture and cook for three to four minutes, until the liquid is absorbed, continually stirring. Low the heat and continue to add one cup of the broth at a time. Pour in the next cup only when the previous liquid is absorbed.

After about twenty minutes, when the rice is creamy and tender, stir in the peas and mushrooms and cook for about two minutes. Mix the cheese and season with pepper and salt. Garnish with the shards of cheese and serve.

8. Wild Mushroom Stew and Pork


  • Dried wild mushrooms, 15 g
  • Shallots, 500 g
  • Two tbsp. butter
  • Diced pork tenderloin, 1 1/3 pounds
  • Two carrots
  • Dry white wine, 250 ml
  • Bouillon vegetable powder, one tsp
  • Whipping cream 150 ml
  • Four tbsp. cornstarch
  • Pappardelle pasta
Wild Mushroom Stew and Pork


Pour the warm water into a medium bowl and soak the mushrooms for about one hour. In a pan of boiling water, blanch the shallots for 30 seconds to one minute. After that, it would be easy for you to peel off its skin.

In a saucepan heat the butter and place the pork in it. Fry the meat for about three to four minute. Remove from the pan after you have seasoned it. Add the carrots and shallots to the pan and for about one or two minutes stir-fry the vegetables. Add the ½ cup of water, bouillon powder, wine, soaking liquid and mushrooms. The next thing is to cover the meal and continue simmering for about ten to fifteen minutes.

Into the stew, stir the cream. Mix the five tablespoons water with the cornstarch and keep stirring until smooth. Combine with the stew, add the meat and cook until starts boiling. Leave to simmer for about two to three minutes, stirring occasionally. Season it and serve.


When it comes to adding flavors to dinner, we must say that one of the best things you can use are dried mushrooms. They are savory and rich that makes some meat-free meals feel more substantial. The flavor is intense and concentrated, and they are terrific in everything from sautes to sauces.

In this article, you can find some excellent recipes that you can make for your family and friends. If you want to amaze them with a perfect dinner or lunch, pick one of our favorite meals and prepare them as a chef. And if you want to learn how to dehydrate mushrooms on your own, read our other article.