Umami in dried mushrooms - Umaminnovation

Dried porcini
Dried morel mushrooms
Dried shiitake mushrooms

Mushrooms often appear in fairy tales and have always had a magical relationship with humans. Their history is long, with archaeological sites showing that they have been eaten for thousands of years or more, some mushrooms being delicious for food, others for spiritual rituals.

For the ancient Egyptians, mushrooms were the ‘food of the gods’ and were thought to help with longevity and immortality. At the same time, in China, they have long been used for food and as herbal medicine for incurable diseases.

Even today, mushrooms are one of the great foodstuffs for gourmets, and some enthusiasts keep the places where the tasty mushrooms grow a secret, even among family members.

Edible mushrooms are known to be nutritious and rich in fibre, protein, minerals and vitamins, but some mushrooms become rich in umami when dried.

Dried porcini

Porcini, with its cute piglet-like shape, is a mushroom found in North America, Europe and parts of Asia. Low in calories and rich in dietary fibre, porcini contain high levels of vitamins B2 and B3, which aid metabolism, and vitamin D, which prevents osteoporosis. They also contain copper and selenium and have antioxidant properties.

As artificial cultivation of porcini has yet to be established, dried porcini are more readily available than fresh. Another significant advantage is that the flavour compounds are also concentrated due to the drying process.

Dried porcini adds an excellent flavour to risotto, pasta and gratins.

Dried morel mushrooms

The morel mushroom is one of the ingredients that heralds spring on French tables. These expensive mushrooms can be transformed into a beautiful sauce simply by adding them to a fresh cream sauce.

In addition to being rich in protein, they are also nutritious, containing amino acids, B vitamins, vitamin D and minerals.

Although it is considered poisonous to eat raw, it can be cooked and dried morel mushrooms are available. They are perfect with cream sauces, pasta and risotto.

Dried shiitake mushrooms

Originating from China and Japan, shiitake mushrooms are popular in vegetarian cooking. They are now also sold in the USA and Europe under the Japanese name Shiitake.

There are two types of shiitake mushrooms: artificially grown and naturally grown. Artificially grown shiitake mushrooms are cheaper and easier to obtain but are inferior in flavour and quality compared to naturally grown shiitake mushrooms. The difference is also clearly visible when they are dried.

Fresh shiitake mushrooms are also rich in vitamins, minerals and protein, but vitamin D, folic acid and guanylic acid increase dramatically when dried. In particular, guanylic acid is almost exclusively found in dried shiitake mushrooms.

To rehydrate dried shiitake mushrooms, it is essential to take your time. Soaking them in water overnight is just right. The rehydrated water can also be used as a soup and is very tasty in risotto and pasta. Making ajillo and marinades is also a good idea.

Dried mushrooms are preserved food, so they are an excellent partner to enjoy at any time of the day. In addition, they can add a deep and satisfying flavour to your dishes by soaking them in water and then rehydrating them.

Mushrooms are the cleaners of the forest, living in symbiosis with the trees and returning trees and leaves to the soil. So enjoy their mellow taste, rich in the bounty of the woods.