Dehydrated Mushroom
Agaricus bisporusClinical Encyclopedia
Dehydrated Mushroom provides 296 kcal, 27.2g of protein, 57.6g of carbohydrates, and 7g of fiber per 100g. With a Nutri-Score grade 'A', it is a highly recommended option for nutrient density.
Dehydrated mushrooms are a concentrated source of nutrients, retaining most of their vitamins and minerals while providing a rich umami flavor. They are versatile in cooking and can be rehydrated for various dishes.
Dehydrated MushroomVSAcorn Squash
Dehydrated MushroomVSAdria Blue Potatoes
Dehydrated MushroomVSAir Potato
Dehydrated MushroomVSGarlic
Dehydrated MushroomVSAlexanders
Dehydrated MushroomVSAloe Vera
Dehydrated MushroomVSArrowhead
Dehydrated MushroomVSArtichoke
Dehydrated MushroomVSArugula
Dehydrated MushroomVSAsh Gourd
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Rehydrate in warm water for 20-30 minutes before use. Can be added to soups, stews, or stir-fries for enhanced flavor.
Smart Selection & Storage
Choose mushrooms that are firm and free from blemishes. Ensure they are uniformly dried and have a strong, pleasant aroma.
Store in a cool, dark place in an airtight container to prevent moisture absorption and maintain quality.
Myths vs Realities
Healthy Recipes
Dehydrated Mushroom Quinoa Salad
This refreshing quinoa salad combines the earthy flavors of dehydrated mushrooms with fresh vegetables and a zesty lemon dressing, making it a perfect light meal.
- 1 cup cooked quinoa
- 1/2 cup dehydrated Agaricus bisporus
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. Rehydrate the dehydrated mushrooms in warm water for 30 minutes, then drain and chop.
- 2. In a large bowl, combine the cooked quinoa, rehydrated mushrooms, cherry tomatoes, cucumber, and red onion.
- 3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper, then pour over the salad and toss to combine.
Dehydrated Mushroom and Spinach Omelette
Start your day with a protein-packed omelette featuring rehydrated mushrooms and fresh spinach, providing a nutritious and satisfying breakfast.
- 3 large eggs
- 1/4 cup dehydrated Agaricus bisporus
- 1 cup fresh spinach
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1. Rehydrate the dehydrated mushrooms in warm water for 20 minutes, then drain and chop.
- 2. In a bowl, whisk the eggs with salt and pepper, then stir in the rehydrated mushrooms and spinach.
- 3. Heat olive oil in a skillet over medium heat, pour in the egg mixture, and cook until set, then sprinkle feta cheese on top before folding.
Dehydrated Mushroom and Lentil Soup
This hearty lentil soup is enriched with the umami flavor of dehydrated mushrooms, making it a comforting and nutritious meal for any time.
- 1 cup dried lentils
- 1/2 cup dehydrated Agaricus bisporus
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 1. Rehydrate the dehydrated mushrooms in warm water for 30 minutes, then chop.
- 2. In a large pot, sauté onion, carrots, and celery until softened, then add the rehydrated mushrooms, lentils, broth, thyme, salt, and pepper.
- 3. Bring to a boil, reduce heat, and simmer for 30-40 minutes until lentils are tender.
Dehydrated Mushroom Stir-Fry
A quick and colorful stir-fry featuring rehydrated mushrooms and seasonal vegetables, perfect for a healthy weeknight dinner.
- 1 cup mixed bell peppers, sliced
- 1 cup broccoli florets
- 1/2 cup dehydrated Agaricus bisporus
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 1. Rehydrate the dehydrated mushrooms in warm water for 20 minutes, then slice.
- 2. In a large skillet, heat sesame oil and sauté garlic and ginger until fragrant, then add the mixed vegetables and rehydrated mushrooms.
- 3. Stir-fry for 5-7 minutes, then add soy sauce and cook for another minute before serving.
Dehydrated Mushroom and Brown Rice Casserole
This wholesome casserole combines brown rice, rehydrated mushrooms, and vegetables, baked to perfection for a comforting meal.
- 1 cup cooked brown rice
- 1/2 cup dehydrated Agaricus bisporus
- 1 cup broccoli, chopped
- 1/2 cup shredded cheese
- 1 cup vegetable broth
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1. Rehydrate the dehydrated mushrooms in warm water for 30 minutes, then chop.
- 2. In a mixing bowl, combine cooked brown rice, rehydrated mushrooms, broccoli, cheese, vegetable broth, garlic powder, salt, and pepper.
- 3. Transfer the mixture to a baking dish and bake at 350°F (175°C) for 25-30 minutes until heated through and cheese is bubbly.
Dehydrated Mushroom and Chickpea Salad
This protein-rich salad features chickpeas and rehydrated mushrooms, tossed with a tangy vinaigrette for a satisfying lunch option.
- 1 can chickpeas, drained and rinsed
- 1/2 cup dehydrated Agaricus bisporus
- 1/2 red bell pepper, diced
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1. Rehydrate the dehydrated mushrooms in warm water for 20 minutes, then chop.
- 2. In a large bowl, combine chickpeas, rehydrated mushrooms, red bell pepper, and parsley.
- 3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper, then pour over the salad and toss to combine.
Dehydrated Mushroom Risotto
This creamy risotto is infused with the rich flavor of dehydrated mushrooms, making it a luxurious yet healthy dish.
- 1 cup Arborio rice
- 1/2 cup dehydrated Agaricus bisporus
- 4 cups vegetable broth
- 1 onion, diced
- 1/2 cup white wine
- 1/4 cup Parmesan cheese
- Salt and pepper to taste
- 1. Rehydrate the dehydrated mushrooms in warm water for 30 minutes, then chop.
- 2. In a saucepan, sauté onion until translucent, then add Arborio rice and cook for 2 minutes.
- 3. Gradually add vegetable broth and white wine, stirring frequently until rice is creamy and cooked, then stir in rehydrated mushrooms and Parmesan cheese.
Dehydrated Mushroom Tacos
These flavorful tacos feature spiced rehydrated mushrooms and fresh toppings, offering a healthy twist on a classic favorite.
- 1 cup dehydrated Agaricus bisporus
- 1 teaspoon taco seasoning
- 4 corn tortillas
- 1 avocado, sliced
- 1/2 cup salsa
- 1/4 cup cilantro, chopped
- 1. Rehydrate the dehydrated mushrooms in warm water for 20 minutes, then drain and mix with taco seasoning.
- 2. In a skillet, sauté the seasoned mushrooms for 5-7 minutes until heated through.
- 3. Assemble tacos by placing mushrooms in tortillas and topping with avocado, salsa, and cilantro.
Dehydrated Mushroom and Sweet Potato Hash
This hearty hash combines sweet potatoes and rehydrated mushrooms, making for a nutritious and filling breakfast or brunch option.
- 2 medium sweet potatoes, diced
- 1/2 cup dehydrated Agaricus bisporus
- 1 onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 eggs (optional)
- 1. Rehydrate the dehydrated mushrooms in warm water for 20 minutes, then chop.
- 2. In a large skillet, heat olive oil and sauté onion until translucent, then add sweet potatoes and cook for 10-15 minutes until tender.
- 3. Add rehydrated mushrooms, salt, and pepper, and cook for an additional 5 minutes; top with fried or poached eggs if desired.
Dehydrated Mushroom and Zucchini Noodles
This light and healthy dish features zucchini noodles tossed with rehydrated mushrooms and a savory garlic sauce, perfect for a low-carb meal.
- 2 medium zucchinis, spiralized
- 1/2 cup dehydrated Agaricus bisporus
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 1. Rehydrate the dehydrated mushrooms in warm water for 20 minutes, then slice.
- 2. In a skillet, heat olive oil and sauté garlic until fragrant, then add rehydrated mushrooms and cook for 5 minutes.
- 3. Add zucchini noodles, soy sauce, salt, and pepper, and cook for an additional 3-5 minutes until noodles are tender.
Frequently Asked Questions (FAQ)
How do I rehydrate dehydrated mushrooms?
Soak them in warm water for 20-30 minutes until they become plump and tender.
Can I use dehydrated mushrooms in any recipe?
Yes, they can be added to soups, sauces, and stir-fries, but ensure they are rehydrated first.
Are dehydrated mushrooms as nutritious as fresh ones?
Yes, they retain most of their nutrients, though some water-soluble vitamins may be reduced.
How should I store dehydrated mushrooms?
Keep them in an airtight container in a cool, dark place to maintain freshness.
Can I eat dehydrated mushrooms without cooking them?
It's recommended to rehydrate and cook them to improve digestibility and flavor.
Do dehydrated mushrooms have a long shelf life?
Yes, when stored properly, they can last for several years.
Are there any health benefits to eating dehydrated mushrooms?
Yes, they are rich in antioxidants, vitamins, and minerals that support overall health.
Can I use dehydrated mushrooms in salads?
It's best to rehydrate them first, but they can add a unique flavor to salads when properly prepared.