Weigh the mushrooms, then place them in a bowl. Cover the mushrooms with water: Cover generously with water and gently push on the mushrooms to submerge them into the water. Soak your mushrooms: Soaking time will vary depending on the size and thickness of the mushrooms.

white and yellow Chanterelle

They're quite firm in texture with a wonderfully delicate aroma reminiscent of the forest floor. Their flavor is difficult to describe: fruity (some say they taste of apricots) and herbaceous with a slight peppery bite. The texture of the chanterelle is tender, yet quite firm even after cooking.

King bolete

If there is a universally popular wild mushroom, it may be Boletus edulis. .... Dried boleteshave a deep, rich taste that dominates soups and sauces for polentas ...

morel

Morels are unique with their meaty texture and an earthy and nutty flavour. They have a big reputation. Morels are a bit of a rock star in the food world because they're so hard to find, so expensive, and so exotic looking. They are usually reserved for fancy meals with fancy wine and meats.