Rehydration

Purpose

Soften dried porcini while extracting a usable mushroom liquor.

Controls

Steep 15 g dried porcini with thyme in 150 g water at 80–90 C for 20 min; strain the liquid to remove grit. The approved conversion tops up the strained liquor to 140 g for the ragout.

Process

1. Cover the dried porcini and thyme with hot water and steep.
2. Lift, squeeze gently, and chop the softened mushrooms.
3. Filter the liquor and measure or top it up for the ragout.

Failure Modes

Symptom	Likely cause	Corrective action
Gritty ragout	Soaking liquor was not filtered	Strain through fine mesh or a coffee filter before use.