If dried mushrooms such as porcini or shiitake are unavailable, the closest substitute is fresh cultivated mushrooms cooked down thoroughly. For extra umami depth, mushroom bouillon or a few drops of soy sauce can partly mimic the intensity that dried mushrooms add.
How can you use fresh mushrooms instead of dried?
The intense flavor of dried mushrooms comes from water evaporating during drying and concentrating their aroma. To get a similar intensity from fresh mushrooms, slice them and cook them in a dry pan until all their liquid has evaporated, about 8–10 minutes. As a rough quantity comparison, about 250 grams of fresh mushrooms can replace 30 grams of dried mushrooms because cooking reduces their volume considerably.
What if the recipe calls for the soaking liquid from dried mushrooms?
Many recipes call for soaking dried mushrooms in warm water and adding that liquid, which is rich in mushroom flavor, to a sauce or rice. That step is missing when using fresh mushrooms. Instead, add one 200 ml measure of water or stock to the cooked-down fresh mushrooms and simmer for 5 more minutes to create a similarly flavored liquid.
When should you use mushroom bouillon?
Ready-made mushroom bouillon is the quickest way to add the intense flavor of dried mushrooms with one ingredient. For dishes such as risotto and sauces, dissolve 1 cube in one or two 200 ml measures of hot water and add it directly. Bouillon cubes are high in salt, so reduce the salt elsewhere in the recipe accordingly.
How does soy sauce make up for the lack of umami?
Soy sauce does not fully replace the intensity of dried mushrooms, but a few drops can noticeably add depth, especially to stock-based sauces. Since soy sauce is salty, consider the other sources of salt in the recipe and adjust the seasoning at the end.
No matter which substitute you choose, the distinctive, intense, slightly earthy flavor of dried mushrooms cannot be fully recreated. Cooking fresh mushrooms thoroughly and supplementing them with mushroom stock or soy sauce gives the closest result.
Why aren't cooked fresh mushrooms as dark as dried mushrooms?
The deep, almost brown color of dried mushrooms develops during drying. No matter how long fresh mushrooms are cooked, they cannot fully reach that color. To darken them slightly, add a small amount of soy sauce or caramelized onion while cooking. This can deepen both the color and the overall flavor.
Do not add salt too early while cooking down mushrooms. Salt draws out their liquid sooner and can make them steam instead of brown. Add it only after the liquid has fully evaporated and the edges have begun to brown lightly. Stir the mushrooms frequently but gently, without crushing the pieces; otherwise, their liquid may be released too early and unnecessarily extend the cooking time.