To give dried mushrooms more flavor, simply soaking them in water is not enough.

Dried mushrooms are often considered a lesser or misunderstood ingredient. As chef Katie Button explained, there's a prevailing notion that "fresh is always better," a belief that doesn't always hold true, especially with dried mushrooms.

As a long-lasting product, dried mushrooms can be stored for years in the pantry if properly kept, and they add an earthy note to any dish, such as a creamy porcini risotto. However, most recipes call for rehydrating them in water, which does the trick but doesn't add any flavor.

Water can be useful for softening a strong flavor, thanks to its diluting properties. Sometimes, however, what's needed is not to soften but to intensify, and in that case, water isn't the solution.

Mushrooms already have an intense flavor, often described as "umami." Therefore, it's best to use a flavorful liquid, such as broth or wine, which takes advantage of the mushroom's porosity to enrich it before adding it to the dish. In a recipe for braised ribs with red berries, for example, rehydrating the mushrooms with the grappa and broth already in the recipe eliminates an unnecessary ingredient and adds an earthy note that blends seamlessly into the dish.

If using wine or another alcoholic beverage, keep in mind that the alcohol won't completely evaporate. Boiling for 15 minutes reduces its volume by about 40%, and doubling the time only removes another 5%. If you don't want to use alcohol, it's best to use broth.

To rehydrate them, you need a hot liquid, which can be done in two ways: boil the liquid and soak the mushrooms in it, or cook both together over low heat. It's best if they are completely submerged, as their porous nature causes them to float. Trigg Brown proposes an ingenious solution: a French press, whose plunger keeps the mushrooms underwater.

Using wine or broth instead of water is an excellent way to enhance the flavor of a dish, and it also makes use of liquids that many recipes already require.