Mushrooms make an excellent addition to any pantry. Stored properly in an airtight container in a cool, dark place, most varieties can be kept for 12 months or more.

Additionally, drying mushrooms increases the availability of more wild-foraged varieties, which normally have a short season and shelf life.

• They have a more concentrated flavor than their fresh compatriots, and enhance soups, stews, braises, and sauces, along with animal and plant-based proteins.

• Soaking is a must, either in room-temperature water overnight or for 20 minutes or so in hot water. Much like cold brew, the two methods can result in different flavors, but either process works well, depending on the time you have.

• Remember to save the soaking water after straining out the mushrooms! It’s full of deep, earthy flavor, and can be used in place of or as part of the stock of a recipe. If the mushrooms are especially gritty (i.e., morels), a quick rinse under cool water will wash that off. Be sure to allow the soaking liquid to rest so any grit settles to the bottom. It can then be strained through paper towels, coffee filters or cheesecloth.

• Rehydrated mushrooms can be chopped but should still get a bit of cooking. A quick sauté or simmer in a soup will fully bring out those flavors.

• Dried porcini and chanterelles work well in a quick sauce for pasta or mixed into risotto in the final stages. Morels want to be the star — keep it simple and use them in quick pan sauces.

• Dried mushrooms also work well in weeknight stir fries. They can even upgrade canned mushroom soup! Consider mixing fresh and dried into the same dish for different flavor nuances and textures.

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