Mushrooms, Fresh and Dried

Since I have no access to wild mushrooms anywhere in or near my very metropolitan yard, I’m limited to the expensive selection at the grocery store. One way I stretch my mushroom dollar is to include a mix of dried mushrooms with the fresh. The dried version is much cheaper than its fresh counterpart, yet is seriously meaty and delicious. Plus, through the reconstitution process, you’re left with a tasty, rich broth – strain it (to remove grit) and include in soup or sauce.

I just chop and saute the fresh and reconstituted dried mushrooms together in a little butter or olive oil, with a sprinkle of salt and fresh herbs, and dig in. We enjoyed a panful tonight – chanterelles are particularly scrumptious – spooned over a simple frittata.