What differences are there between reconstituted dried mushrooms and fresh? I'm new to the idea of cooking with dried (reconstituted) mushrooms and am wondering how they would differ from fresh when cooked.  

Specifically, is the texture noticeably different?  What types of (cooked mushroom) dishes and cooking techniques are appropriate for dried vs. fresh?  

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Dehydrated mushrooms usually have a really intense flavor, and are a bit tougher than fresh mushrooms. Reconstituted they can be use in risotto, filled pasta, duxelles for an enhanced mushroom flavor.