Dried Porcini Mushrooms

[Gruney]

Tomorrow, I intend to make this - https://www.bbc.co.uk/food/recipes/hear ... tpot_93924

You will see, that the recipe requires a handful of dried porcini mushrooms and 400ml veg stock - but instructs you to thow the mushrooms in straight from the packet - see the accompanying video. I've always soaked dried mushrooms first, and used the soaking liquid, minus grit, in the casserole.Indeed the packet instructions prescribe this.
Nigel Slater is vociferous on the subject of the flavour of the sauce, adding all sorts, and I'm wondering why he doesn't include the soaking water. To my mind, he's missing a trick and I'd like to do so, but adding this as well as the veg stock which I would like to do, and then reducing at the end. Or would cooking them in the stock for 30 minutes release the flavour into the dish, plus the grit. What does anyone think, please - I've got all the ingredients, and I really fancy it.

NB - the packet instructions say - "Soak mushrooms in 300ml of boiling water. After 30 minutes, remove the mushrooms with a slotted spoon and cook before eating. If using the soaking liquid as a stock, let it settle and pour off gently, leaving any sediment behind".

[Stokey Sue]

I saw Giorgio Locatelli on a tv programme and he said if you are going to simmer the porcini in liquid for 20 minutes or more there is no point in soaking, they will be fine and all the flavours goes into the sauce.

So I tried it, and of course he’s right, he’s Giorgio Locatelli!

The only advantage of soaking I can see is if the ‘shrooms are gritty and need cleaning, but I haven’t had any gritty ones in years. Even Lidl’s specials are fine.

[Gruney]

Thanks a million Sue - that's a big relief.

[scullion]

interesting, i always soak them - and have always had a little fine grit - even with the lidl ones.
i suppose that if there is any grit it might fall to the bottom and unless you lick the pot you won't be scooping it up!

[Amber]

In searching for something else this week, I read that you can grind dried mushrooms into a powder, and use them like a truffle dust flavouring.

[KeenCook]

that's an interesting idea, Amber

[scullion]

i've done that when i had a glut of fresh ones - dried them and then ground them - then forgot to use them...

[Gruney]

Reverting briefly to the OP; I had it last night, and can confirm it was pretty good it's on my doagainer list.