I want to substitute fresh mushrooms in a mushroom sauce with dried ones because I hate the texture
I'm planning on making a pasta with mushroom sauce dish and found this recipe for a mushroom sauce. It's basically heating oil and butter then cooking the mushrooms for a few minutes, then adding broth, cream, and parmesan and letting it simmer for a few more minutes.
300 grams / 10 oz mushrooms
190 ml / 3/4 cup broth
250 ml / 1 cup heavy cream
30 grams / 1 oz parmesan
300 grams pasta
The problem is I hate the texture of mushrooms but I love the umami taste it brings.
I have a large bag of dried shiitake mushrooms and want to use them in this recipe instead of fresh or canned mushrooms.
How should I make that substitution? I was thinking of hydrating them in hot water for 20 minutes, use the resulting broth instead of the chicken broth in the recipe, and after they're hydrated measure 300 grams of the hydrated mushrooms (the quantity of fresh mushrooms needed for the recipe) and blend them, then add that to the recipe.
Will that turn out good? Or maybe I should just grind the dried mushrooms into a powder and use that instead? If so, then how much? And what steps in the recipe should I change to accommodate that?