+
General Discussion

Dried mushrooms--gone funky?

Alexandra Halsey | Jan 14, 200309:02 PM     7

So I need 4 ounces of dried mushrooms (to make baked mushroom linguine from Martha, FWIW). I’ve got 2 ounces of porcini, and 2 ounces of the Polish-type dried mushrooms (much cheaper). All of these mushrooms are at least two years old but have been in a dark, relatively cool place the whole time.

Anyone know if these are still okay to use? They seem to smell pretty mushroomy, but at least one mushroom looked like it had a little bit of whitish fuzz on it (though I don’t know if it was always there). Can dried mushrooms go bad?

Would also appreciate input regarding flavor: the rec. calls for 4 oz. dried porcini or chanterelle. Can I get the same flavor with the less expensive, nameless dried mushrooms? (FWIW, there’s also two pounds of fresh mushrooms to be added)

Thanks for any tips.

AH

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Stick to Healthy Eating Resolutions for the New Year
Guides

How to Stick to Healthy Eating Resolutions for the New Year

by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...

5 Plant-Based Swaps for the Carbs You Crave
Guides

5 Plant-Based Swaps for the Carbs You Crave

by Gretchen Lidicker | Trying to cut carbohydrates? There are plenty of great plant-based substitutes for your favorite carbs...

13 Easy Ingredient Swaps for Healthier Cooking
Guides

13 Easy Ingredient Swaps for Healthier Cooking

by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. Even...

9 Easy Low Sugar Breakfast Recipes to Start Your Day Off Right
Recipe Round-Ups

9 Easy Low Sugar Breakfast Recipes to Start Your Day Off Right

by Gretchen Lidicker | If you want to eat less sugar, finding no-sugar and low sugar breakfast recipes that are both easy...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.