Why Dried Mushrooms Are Worthless

Dried mushrooms are a versatile ingredient used in cooking and traditional medicine. They are created by drying fresh mushrooms, which can be done using modern appliances like a dehydrator or simply by placing freshly picked mushrooms in an area with good air circulation. Dried mushrooms are often more affordable and packed with flavour, and they can be stored for extended periods without spoilage. Before using dried mushrooms in recipes, they typically need to be reconstituted or rehydrated by soaking them in water or broth. The soaking liquid can also be used in cooking to add flavour to dishes. Dried mushrooms are a valuable ingredient for plant-based and vegan cooking, enhancing the savouriness and texture of various dishes.

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Air drying

To begin the air-drying process, mushrooms should be cleaned with a damp cloth or paper towel, rather than soaked or washed under running water, as they are porous and may become waterlogged. Larger mushrooms should be sliced into pieces to ensure even drying, though smaller mushrooms can be dried whole.

The mushrooms are then placed in a well-ventilated area with good airflow, such as on a windowsill or in a mesh colander, taking care not to stack or overcrowd them. A fan can be used to improve air circulation and speed up the drying process. The mushrooms should be left to air dry for 3-10 days, depending on their size and the humidity of the environment.

It is important to check on the mushrooms regularly during the drying process. They are ready when they are completely dry to the touch and snap easily when bent. If the mushrooms are still flexible or bendable, they are not yet fully dry and may need to be finished off in an oven or dehydrator.

Once the mushrooms are fully dried, they can be stored in a sealed container in a cool, dry, and dark place for up to two years. It is important to ensure that the mushrooms are completely dried before sealing them away, as any remaining moisture could encourage contamination and spoilage.

Oven drying

Oven-drying is a great way to preserve mushrooms for long-term storage. It's a simple process that only requires an oven, a few baking sheets, and jars.

Firstly, it's important to clean the mushrooms thoroughly. Mushrooms often have dirt in their crevices, so it's a good idea to scrub them gently with a vegetable or mushroom brush under running cool water. Contrary to popular belief, mushrooms do not soak up lots of water.

Next, slice the mushrooms into pieces of similar size. A thickness of 1/8 to 1/4 inch is recommended. Thicker slices will take longer to dry.

Remove any surface moisture by spreading the sliced mushrooms on a clean dish towel, rolling it up loosely, and gently squeezing. Then, arrange the mushrooms on a baking sheet, ensuring none of the pieces overlap.

Preheat the oven to a low temperature, between 65°C and 175°C. The specific temperature and drying time may depend on your oven type and the mushrooms you are using. Electric fan ovens, for example, may require different settings than gas ovens.

Place the baking sheet with the mushrooms in the oven for about an hour. Then, flip the mushrooms over and return them to the oven for another hour. It's important to ensure that the mushrooms are completely dry. If they are not, continue drying in the oven in 30-minute intervals, checking for dryness every half hour.

Once the mushrooms are dry and crisp, let them cool before transferring them to covered glass jars or airtight containers. Proper cooling is essential, as the mushrooms will crisp up more as they cool, similar to cookies. Be sure to label the jars or containers with the mushroom variety and date of drying. Store them away from direct light or heat, and aim to use the dried mushrooms within a year.

To use dehydrated mushrooms, simply place them in a heat-proof bowl and cover them with boiling water for 20 to 30 minutes. You can also grind them into a powder to add flavour to soups and stocks.

Using desiccants

Pre-drying

Pre-drying is a crucial step to remove excess water from the mushrooms before using a desiccant. To pre-dry, place the mushrooms on a piece of cardboard or a dry towel in a well-ventilated, disinfected, dark area, out of direct sunlight. Ensure that the mushrooms are evenly spread out and not touching. You can also place the cardboard or towel in front of a fan to speed up the process. The mushrooms will be pre-dried within a few hours.

Using a desiccant

Once the mushrooms are pre-dried, you can use a desiccant to remove any lingering moisture. Place the pre-dried mushrooms in a container with a desiccant like silica gel underneath. Do not let the mushrooms touch the desiccant as it is not safe to eat. You can also use homemade desiccants like anhydrous magnesium sulfate (Epsom salt). To make this, fill a baking tray with a 1-cm thick layer of Epsom salt and preheat your oven to 230–250°C. Put the tray in the oven and bake for about 2 hours. The salt will become a solid cake. Take it out, break it up into pieces, and quickly place it in airtight containers to prevent it from becoming moist again. Now, place the mushrooms on top of the salt, ensuring they do not touch it.

Storage

Once the mushrooms are completely dry, store them in airtight containers or jars in a cool, dry place. Dried mushrooms can last for up to a year or more.

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Freezing

Freeze-drying is a food preservation method that removes moisture from food items while maintaining their flavour, nutritional value, and texture. It involves freezing the food and then gradually removing the frozen water through a process called sublimation, where ice turns directly into vapour without passing through the liquid stage.

Freeze-dried mushrooms have a longer shelf life than fresh mushrooms, and they can be stored for an extended period without the risk of spoilage, typically for up to 20 years if stored properly. This makes them a convenient alternative to fresh mushrooms, as you don't have to worry about their expiration date. They are also a cost-effective way to get your daily dose of vitamins and minerals like biotin, niacin, riboflavin, pantothenic acid, selenium, and copper. When placed under UV light, the vitamin D component gets activated, which makes them the only non-meat source with this important vitamin.

Fresh and canned mushrooms can be safely freeze-dried. It is important to use fresh mushrooms, as older mushrooms may not hold up well during the drying process and may produce an unpleasant smell when subjected to heat. To check for freshness, snap off the mushroom stem where it meets the cap; the stem should be firm and break instead of bending. Mushrooms should also be free from any signs of spoilage, such as mould or sliminess.

Some commonly freeze-dried mushroom varieties include button mushrooms, shiitake mushrooms, oyster mushrooms, and porcini mushrooms. These mushrooms vary in flavour from mild to intense, and understanding these flavour profiles can help you choose the right mushrooms for specific dishes. For example, earthy-flavoured mushrooms like porcini and morel pair well with pasta and risotto, while sweet-flavoured oyster mushrooms complement seafood and vegetable dishes.

Pre-drying

Drying mushrooms is a great way to preserve them for long-term storage. Mushrooms are full of moisture and prone to rot, so they don't last long in their fresh state. However, if dried and stored properly, they can last for months or even years.

Choose a Suitable Location:

Select a disinfected, dark, and well-ventilated area for pre-drying. Ensure the humidity in the environment does not exceed 55% RH; use a hygrometer to measure humidity if needed. A shelf in a walk-in closet, the top of a refrigerator, or a well-ventilated room with a fan are ideal locations.

Prepare the Mushrooms:

Start with fresh mushrooms. Wipe them clean with a damp cloth to remove any dirt, but do not wash them under running water or soak them, as this will add too much moisture. If desired, slice the mushrooms into 1/2-inch pieces or cut them in half, depending on their shape.

Arrange the Mushrooms:

Place the mushrooms on a dry surface, such as a piece of cardboard or a paper towel, ensuring they are not overcrowded and are not touching each other. Leave some space between them for airflow.

Leave the mushrooms in the chosen location for several hours or a few days, depending on the conditions. Check on them periodically and observe the changes in their appearance. The pre-drying process is complete when the mushrooms appear wrinkled and feel rubbery to the touch. If using a towel, replace it periodically to prevent moisture buildup.

Complete Dehydration:

After pre-drying, you can proceed with complete dehydration using various methods, such as air drying, oven drying, or using a food dehydrator. Ensure the mushrooms are completely dry before storing them. They should snap easily and break apart like crackers.

Storage:

Once fully dried, store the mushrooms in airtight containers or jars in a cool, dry, and dark place. Properly dried and stored mushrooms can last for up to two years or even longer.

Frequently asked questions