I just saw a neat tip: use a french press to rehydrate mushrooms. An easy way to keep the 'shrooms submerged. And then to separate the 'shrooms and fluid. You can discard or use the fluid as you choose.

I haven’t tried it yet, but I think that it’s certain to work.

Ok. Ill bite. What reason would one have to rehydrate mushrooms?

^^^^^^^^
Some mushrooms, especially the more exotic ones, are sold as dehydrated mushrooms. My favorite grocery offers such mushrooms. Amazon offers them too. E.g.:

www.amazon.com/dp/B01G3J80IA/r..._api_i_9JAYDbKQ28SS1

quote:

Originally posted by Pipe Smoker:
^^^^^^^^
Some mushrooms, especially the more exotic ones, are sold as dehydrated mushrooms. My favorite grocery offers such mushrooms. Amazon offers them too. E.g.:

www.amazon.com/dp/B01G3J80IA/r..._api_i_9JAYDbKQ28SS1

This is the big reason.

A lot of Italian recipes that use mushrooms for flavor but not as the "meat" of the dish call for dehydrated porcini mushrooms. Porcini mushrooms have a richer, deeper flavor than pretty much any other kind of mushroom and add a lot to a dish, but fresh porcinis aren't always available, even in Italy (in the US, they're almost never available), and can be startlingly expensive.

Plus they can just sit in your pantry and be there when you need them. A couple months ago I needed to come up with a sauce for a meat dish on short notice with no time to go to the store and managed a surprisingly good mushroom cream sauce with a few kinds of dried fungi (porcinis, shiitakes, and shredded Chinese black fungus) out of the pantry.