10+ Dried Mushroom Recipes that are Delicious! (2024)

September 29, 2023July 11, 2023 by Erin

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Dried mushrooms are a great way to add umami flavor to your dishes. They are also more affordable and shelf-stable than fresh mushrooms. Here are 10+ dried mushroom recipes.

PS – Be sure to check out these 35+ recipes that use fresh mushrooms too!

The BEST Recipes that Use Dried Mushrooms

This Mushroom Risotto is rich, creamy and totally decadent.Made with dried porcini mushrooms to infuse the cooking stock.

Dried Mushroom Risotto

These PF Chang's Lettuce Wraps are a copycat recipe of their popular dish. Ground chicken and mushrooms are wrapped in cooling lettuce cups and topped with a special customizable dipping sauce.

PF Changs Lettuce Wraps

Family recipe for homemade Pork Shumai (Chinese siu mai, or steamed dumplings filled with pork & shiitake mushrooms). The best easy dim sum!

Get the RECIPE from Plays Well with Butter

More Mushroom Recipes

Mushroom Pot Pie
Hungarian Mushroom Soup
Mushroom Pâté
Thai Mushroom Salad
Creamy Mushroom Sauce
Creamy Mushroom Chicken

Did you try any of these dried mushroom recipes?

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10+ Dried Mushroom Recipes

Dried mushrooms are a great way to add umami flavor to your dishes. Here are 10+ flavor packed recipes that use dried mushrooms! Try this Mushroom Risotto. It's rich, creamy and totally decadent.

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 people

Created by Platings and Pairings

Ingredients

6 cups bone broth (chicken broth or stock)
2 cups water
2 teaspoons soy sauce
1/2- ounce dried porcini mushrooms (rinsed in strainer)
4 Tablespoons unsalted butter
2 Tablespoons olive oil
2 medium onions (chopped fine (2 cups))
10 ounces cremini mushrooms (finely chopped)
2 garlic cloves (minced)
1 1/2 cups Arborio rice
3/4 cup dry white wine (or dry vermouth)
2/3 cup grated Parmesan
2 Tablespoons chopped parsley
Salt and pepper (to taste)

Instructions

Bring the broth, water and soy sauce to a boil in a medium saucepan. Add the porcini mushrooms and reduce heat to a simmer. Cook until the porcini are tender, 5-10 minutes. Then remove the porcini with a slotted spoon and finely chop them. Leave the broth to simmer on the stove top.
Meanwhile, melt the butter in a large sauce pot or dutch oven over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the cremini mushrooms, porcini mushrooms and garlic. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
Stir in the arborio and saute for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes.
Stir in the Parmesan and parsley. Season with salt and pepper, to taste.
Enjoy!

Notes

Leftovers will keep in the fridge for up to three days.

To reheat, add a splash of broth and heat on the stove or in the microwave.

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

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