How To Soak Dried Porcini Mushrooms To Make Them More Fragrant

The key to soaking dried porcini mushrooms is to slowly soak them in warm water at 35-40°C for 20-30 minutes + gently rub to remove sand + precipitate and reuse the bacteria water. It is strictly forbidden to blanch them in boiling water or soak them in cold water for a long time, which will cause the aroma to be lost.

Key operating steps
Initial washing to remove dust: Use running cold water to quickly wash away the floating dust on the dried mushrooms, and cut off the hard base of the roots.
Warm water addition‌: Add ‌35-40℃ warm water‌ (it feels slightly warm but not hot), and you can add ‌a little sugar or salt‌ (to help the fiber stretch and lock in volatile aromatic substances), and the water is enough to cover the bacteria.
Let stand and slowly wake up‌: Cover and let stand for 20-30 minutes until the bacteria are completely stretched and soft; if the time is too long, it will easily become sour and taste soft.
Gently rub and clean: gently rub your hands along the texture to clean the crevices and sediment, do not rub hard to break it.
Filter the water and reuse it: Soak the water and let it settle for 5 minutes. Pour the upper clear part back into the pot and stew it. This is a natural freshness enhancer; discard the sediment at the bottom.