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Wild rice soup (questions)

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zxcvbob:
https://www.bhg.com/recipe/minnesota-wild-rice-chowder/?print

I have some dried button mushrooms that I bought at an Asian market.  I don't know what kind they really are but I think Shitakes.  (also some dried wood ears but those don't have much flavor and stay crisp no matter how long you cook them)  I've used the maybe-shitakes before and they taste good.  I also bought some wild rice on clearance a few years ago and need to use it.  This looks like a good recipe to use them both up. 

How to adapt it to use dried mushrooms?  I'm thinking just guess how many I need and soak them in the fridge overnight in plenty of water, then use the soaking water to cook the wild rice.

BobR:
Rehydrating the mushrooms and then using the water in the recipe sounds like an excellent idea, just a little more mushroominess. My wife detests mushrooms, she is the only person I have seen pick the mushrooms out of cream of mushroom soup! It is a textural thing not flavor, so to get around that anytime I cook using mushrooms which I leave big enough for her to remove and give to me I will grind up to powder some dry mushrooms and add to whatever I am cooking, even more mushroominess!

bob

K Frame:
Rehydrating them in the fridge overnight is a good way of doing it. Apparently it really makes the flavor bloom.

But... you MUST do it in the fridge. Apparently you can get some nasty surprises (mold blooms, and not the good kind) if you soak them at room temperature overnight.

JTHunter:

--- Quote from: BobR on September 13, 2024, 03:57:48 PM ---My wife detests mushrooms, she is the only person I have seen pick the mushrooms out of cream of mushroom soup!

bob
--- End quote ---

Good for her !
Not only will I NOT eat cream of mushroom soup, I even pick them out of those canned peas that have them in the peas.  [barf]

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