Meet Mushroom Will, or Will Cunningham, as he’s more commonly known to those in Golden. Over the past few years, he’s become the local mushroom guy, and what an adventure it’s been.
Founded by a passionate mycologist and outdoor enthusiast, it’s more than just a business to him; it’s a community dedicated to the love of mushrooms.
Mushroom Will uses a simple yet profound vision: to connect people with the natural world through the wonders of mushrooms. Will has spent years growing mushrooms in Golden, currently cultivating some 36 different species: oyster, lions mane, shitake, maitake, reishi, turkey tail, and more.
Will’s mission is to share this knowledge and passion with others, offering farming and gardening wisdom and growing quality gourmet mushrooms. He also finds himself crafting mushroom medicinals with a wide variety of health benefits.
For those looking to dive deeper into the world of mycology, Mushroom Will is consistent in that he makes sure to participate in all the local farmer’s markets. Anytime there’s an event where there is space for vendors, you’ll more than likely find him there. “You have to show up where people can find you,” says Will. “I always want to be available to people.”
Mushroom Will also offers a curated selection of gourmet mushroom products through a website, at www.mushroomwill. com. From dried morels and chanterelles to homemade mushroom-infused oils and vinegars, these products bring the flavours of the forest to your kitchen.
Each product is carefully grown, processed, and packaged to ensure the highest quality. Whether you’re a home cook looking to elevate your dishes or a chef seeking unique ingredients, Mushroom Will’s products are a must try.
For more information and to try his mushrooms for yourself, visit Mushroom Will’s website and join the community of mushroom lovers who are rediscovering the magic of mushrooms in Golden, BC.
How to use dried mushrooms from Mushroom Will:
Dried mushrooms are a convenient and flavorful staple to keep in your pantry. They can elevate a few simple ingredients into something extraordinary. For example, you can create a sumptuous mushroom risotto with just dried mushrooms and rice. There’s also nothing quite like a pasta sauce infused with dried mushrooms. Their versatility shines through in a variety of sauces, soups, and stews.
Not only are the mushrooms themselves packed with flavour, but soaking them before use yields an incredible liquid rich in earthy umami. You can use this liquid to enhance other recipes.
While dried mushrooms offer great versatility, there are a few essential steps to prepare them for use. Below, I’ve outlined the soaking and draining process and answered some common questions I’ve received about this fantastic ingredient.
What is the Shelf Life of Dried Mushrooms?
Dried mushrooms should be kept in a cool, dark place, such as a pantry, where they can maintain their full flavour for six to 12 months. After this period, they remain edible for up to a year, although their flavour will gradually diminish with time.
How To Substitute Dried Mushrooms For Fresh Mushrooms
Once you’ve rehydrated dried mushrooms, it’s best to use them right away to enjoy their optimal taste. If you can’t use them immediately, they can be stored in an airtight container in the refrigerator for one to two days.
Additionally, the water used to rehydrate the mushrooms can be stored in the fridge in an airtight container for a few more days.
Dried and fresh mushrooms offer distinct flavours and textures, making them not interchangeable in terms of taste and texture.
Dried mushrooms typically possess a richer, earthier flavour compared to their fresh counterparts. They can also be more moist, resembling sautéed fresh mushrooms but with a more intense flavour, which some might describe as slimy.
For this reason, using fresh mushrooms and complementing them with rehydrated dried mushrooms to enhance the overall flavour profile.
That said, if you find yourself needing fresh mushrooms for a recipe but only have dried ones on hand, here’s a substitution method you can try:
• 3 ounces of dried mushrooms = 1 pound fresh mushrooms
Based on the assumption that you will be rehydrating the mushrooms and that the recipe calls for sautéing fresh mushrooms. Therefore, 3 ounces of rehydrated dried mushrooms is equivalent to 1 pound of sautéed fresh mushrooms.
It’s important to note that you cannot substitute dried mushrooms in recipes that require fresh mushrooms without cooking them. Rehydrated dried mushrooms are similar to sautéed mushrooms, not fresh ones.
Should You Cook Dried Mushrooms?
Yes, begin by soaking the mushrooms as detailed below. Once soaked, they should be cooked; you can either sauté them or simmer them in a liquid.
Preparing Dried Mushrooms for Cooking
Dried mushrooms are a versatile ingredient that can enhance a variety of dishes. To prepare them for cooking, start by rinsing the mushrooms briefly under cold water to remove any dirt or debris. Next, soak them in warm water for about 20 to 30 minutes, allowing them to rehydrate and regain their original texture. Once softened, drain the mushrooms and reserve the soaking liquid, as it can be a flavorful addition to your recipe. Finally, slice or chop the mushrooms as desired, and they’re ready to be incorporated into your favourite meals. Enjoy the rich, earthy flavour they bring to your cooking!
Now that we’ve had some of our dried mushroom questions answered, we can move on to the important part of rehydrating the mushrooms.
Rehydrate
Begin by placing the dried mushrooms in a bowl. Next, pour in just-boiled water, using a ratio of 1 cup of water for every 1 ounce of dried mushrooms. Allow the mushrooms to soak in the water for 30 minutes.
Although they may float and not appear fully submerged, that’s perfectly fine. Be sure to stir them occasionally for even rehydration.
Strain the liquid
To begin, strain the mushrooms to eliminate any fine dust that may make your dish gritty. It’s generally advised to use a coffee filter, paper towel, or cheesecloth for this task. Line a fine mesh sieve with your chosen material, placing a bowl underneath to catch the flavorful liquid. Then, pour the mushrooms and their soaking liquid through the lined sieve.
While this is the standard method, I’ve found that the mushroom liquid often isn’t very gritty, making this step somewhat tedious. Sometimes, it even takes an eternity for the liquid to drain. I find coffee filters the least effective, as they tend to clog, while paper towels absorb some liquid, and cheesecloth isn’t always available. As a result, I typically use the sieve without lining it. If you notice any grit afterward, you can always strain it again through a paper towel.
After straining, rinse the mushrooms under cold water to remove any remaining grit. Roughly chop them at this stage because rehydrated mushrooms can be a bit slimy, and smaller pieces help avoid encountering large, slimy bits in your dish.
Cook!
Once the mushrooms have been soaked, strained, rinsed, and chopped, it’s time to cook them. Sauté them in butter or olive oil or combine them with freshly sautéed mushrooms for a bit longer in the pan.
For the liquid, add it to the sautéed mushrooms, keeping the skillet on medium heat. Allow the mushroom liquid to evaporate mostly, producing a rich and concentrated broth.
Hopefully this enhances your confidence in using dried mushrooms; they are a fantastic staple in your pantry.
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