The flavor of dried mushrooms is concentrated, making them a terrific go-to when you need a quick injection of flavor in a meal. And just like their fresh counterparts, they can be used in everything from pastas to soups. Even better, once they've been soaked, the remaining liquid is basically an intense mushroom broth that can add extra flavor. Food & Wine's guide to dried mushrooms offers mouth-watering risotto recipes, hearty casserole ideas and more.
Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish. Satisfying Vegetarian Recipes
F&W's Melissa Rubel Jacobson created this recipe to use up extra dried mushrooms and odds and ends of pasta. While the different pasta shapes cook at different rates in the water, they all become tender once baked. More Baked Pasta Recipes
Fresh and dried mushrooms give this risotto a double dose of earthy flavor. You can use twice the shrimp and no scallops, or the reverse. If you prefer sea scallops, quarter them. Slideshow: How to Make Risotto