Water (for soaking mushrooms)

Description

The water used for soaking mushrooms after rehydration has a light to dark brown color and an intense, earthy-umami aroma; the taste can be rich and slightly sweet-nutty, depending on the type of mushrooms. It extracts soluble aromatic compounds, minerals, and some B vitamins from the dried mushrooms, is virtually calorie-free, and can enhance dishes with depth of flavor without adding fat or excess salt. In the kitchen, it is used as an aromatic base broth for soups, risottos, sauces, fillings, and marinades, always after being filtered to remove sand. It should be stored in a tightly sealed container: in the refrigerator for 24–48 hours or in portions in the freezer (ice cubes) for several months; before use, bring it to a boil and discard it if the smell or appearance raises any doubts.