Sarah Brown
Drying mushrooms is a great way to intensify their deep umami flavor and enhance their texture. It is a simple process that can be done without any special equipment, although it does require some time and patience. There are various methods for drying mushrooms, including air-drying, oven-drying, and dehydrator drying. Once dried, mushrooms can be rehydrated and cooked, adding a 'meaty' flavor to stocks, soups, and stir-fries. The process of drying mushrooms has been practiced for thousands of years and is a popular technique in Asian cooking, particularly with shiitake mushrooms.
Do you have to dry mushrooms?
| Characteristics | Values |
|---|---|
| Reasons for drying mushrooms | Intensifies the deep umami flavor, adds a "meatiness" to stocks, and can be used for Japanese dashi stocks or Korean stews |
| Drying methods | Air drying, oven, dehydrator |
| Air drying | Place in a well-ventilated area with fresh air and sun for 7-10 days |
| Oven | Heat oven to 175°F/80°C, place mushrooms in for 2 hours, flipping halfway through |
| Dehydrator | Dry at 140°F/60°C, turn large pieces over every 3-4 hours, total drying time 8-10 hours |
| Rehydrating | Soak in warm water for 1-2 hours |
| Uses for rehydrating water | Use in cooking if pleasant taste, e.g. for rice or stock |
| Storage | Store in a sealed container for up to 1-2 years |
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What You'll Learn
Cleaning and preparing mushrooms
Dried mushrooms are a staple in Asian cooking. The drying process intensifies the deep umami flavour of the mushrooms, allowing them to lend their strong flavour to stocks, soups, braises, and stir-fries.
To dry mushrooms, first clean them by wiping with a damp paper towel or using a mushroom brush followed by a quick rinse under cold running water. Then, place them in a well-ventilated area, preferably in the sun. Allow them to air dry for 7-10 days, until they do not give when squeezed. Drying time will vary based on humidity levels and the size of the mushrooms. To expedite the process, you can partially dehydrate them in the oven before air drying. Place them in an oven heated to 175°F (80°C) for 2 hours, flipping them halfway through. Then, transfer them to a colander to air-dry for another 3-5 days.
Once fully dried, store them in a sealed container for up to a year, ensuring they are completely dried before sealing. To rehydrate the mushrooms for cooking, soak them in warm water for 1-2 hours. You can also use the soaking liquid in cooking if you like, as it will be full of flavour.
When cooking with dried mushrooms, it is important to thoroughly cook them after you rehydrate them. Our human stomachs lack the enzyme to digest chitin, a substance found in mushrooms. Some people insist on a thorough process of scrubbing reconstituted mushrooms with salt and flour until washing provides no staining residue indicative of dirt or other foreign material.
There are several ways to cook dried mushrooms. Some people like to sauté them in butter or oil, while others prefer to start with water and then add oil or butter. Some recipes suggest putting water and the mushrooms in a hot pan, as the steam helps the mushrooms expel water. Another method is to dry-sauté the mushrooms, which involves cooking them in a hot, dry pan until they release their liquid and it cooks off, leaving them browned.
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Air drying mushrooms
Air drying is an effective way to dry mushrooms without the need for special equipment like a dehydrator or an oven. This method is ideal in climates with low humidity and works best during the fall, winter, and spring seasons.
To begin the air-drying process, start with fresh mushrooms and wipe them clean with a slightly damp towel. Avoid washing the mushrooms under running water. Place the mushrooms in a well-ventilated area with ample airflow, such as near an open window or a fan. The sun can aid in the drying process, so it is preferable to choose a sunny spot if possible.
For optimal results, use a mesh colander or a baking rack placed over a baking sheet. Ensure that the mushrooms are not overcrowded and have sufficient space to dry. The drying time can vary from 7 to 10 days, depending on the humidity levels and the size of the mushrooms. They are ready when they feel dry to the touch and do not give when squeezed.
To expedite the air-drying process, you can partially dehydrate the mushrooms in the oven before transferring them to a colander to complete the air-drying process. Preheat your oven to 175°F (80°C) and place the mushrooms on a baking rack or an oven-proof plate for 2 hours, flipping them halfway through. After this initial oven drying, let the mushrooms air dry for another 3-5 days.
Once the mushrooms are fully dried, store them in a sealed container. Properly dried mushrooms can last up to 2 years when stored in a cool, dry place. To use the dried mushrooms in cooking, simply rehydrate them by soaking in warm water for 1-2 hours. The soaking liquid, rich in flavor, can also be used in various dishes.
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Using a dehydrator
Preparation:
Before placing the mushrooms in the dehydrator, it is important to clean and slice them into pieces. The thickness of the slices can vary depending on your preference and intended use. Thicker slices, ranging from 1/4 to 1/2 inch, will take longer to dry. Therefore, if you prefer thicker mushroom pieces in your dishes, you can adjust your slicing thickness accordingly.
Arranging the Mushrooms:
Place the cleaned and sliced mushrooms on the dehydrator trays, ensuring that none of the pieces touch or overlap. This arrangement allows for optimal airflow, ensuring faster and more even drying. If the pieces touch or overlap, some areas may retain moisture.
Dehydrating Temperature and Time:
Set the dehydrator temperature to 110 °F (approximately 43 °C). The drying time will depend on the thickness of your slices. For 1/4-inch slices, the drying process will take around 4 to 6 hours, while thicker slices can take up to 8 hours or more. It is important to refer to the specific instructions provided with your dehydrator for precise guidelines.
Checking for Doneness:
To check if the mushrooms are sufficiently dry, they should feel dry to the touch and ideally have a crisp or crumbly texture. You can also perform the snap test by intentionally leaving a few thicker pieces and snapping them in half. Properly dried mushrooms should snap cleanly and feel similar to a potato chip. If they bend, they require additional drying time.
Cooling and Storing:
Once the mushrooms are adequately dry, allow them to cool completely before storing. Transfer the cooled dried mushrooms to airtight glass jars and cover them tightly with lids. Label the jars with the contents, including the type of mushroom and the date of drying. Store the jars away from direct light or heat. Properly dried and stored mushrooms can last for at least a year.
Rehydrating for Cooking:
To use dehydrated mushrooms in cooking, simply pour boiling water over them in a heat-proof bowl and soak them for 20 to 30 minutes. You can use the richly flavoured soaking liquid for soup stocks and sauces. After rehydration, thoroughly cook the mushrooms before consuming them, as dried mushrooms contain chitin, which human stomachs cannot easily digest.
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Oven drying
Drying mushrooms is a great way to intensify their deep umami flavour and make them last longer. While it is not necessary to dry mushrooms before cooking them, drying them in the oven is a good way to expedite the drying process. Here is a detailed guide on how to dry mushrooms in the oven:
Preparation:
First, you will need to gather fresh mushrooms and clean them. Place them in a well-ventilated area, preferably in the sun, and allow them to air dry for a few hours. This initial air-drying step helps to remove some of the moisture from the mushrooms, which will reduce the time needed in the oven.
Oven-Drying:
Preheat your oven to a low temperature, ideally between 120-175 degrees Fahrenheit (around 50-80 degrees Celsius). The exact temperature may vary slightly depending on your oven and the type of mushrooms you are using. Place the mushrooms on an oven-safe plate or a baking rack over a sheet pan. Make sure they are spread out with some space between them to allow for even drying.
Place the mushrooms in the oven and set a timer for 2 hours. It is important to note that drying mushrooms in the oven can be a fire hazard, so stay in the kitchen while the mushrooms are drying and keep an eye on them to ensure they do not burn.
Flipping and Further Drying:
After the first hour, carefully remove the mushrooms from the oven and flip them over to ensure even drying. Then, return them to the oven for the remaining time. Once the timer goes off, check the mushrooms. They should be partially dried at this point. If they still feel too moist, you can return them to the oven for additional time, checking every 15 minutes until they are sufficiently dry.
Completion and Storage:
Once the mushrooms are partially dehydrated, remove them from the oven and let them cool. Then, transfer the mushrooms to a colander or another well-ventilated container to continue air-drying for another 3-5 days. This step ensures that the mushrooms are completely dried before storage.
After the mushrooms are fully dried, they should be fragrant and stiff. Store them in a sealed container in a cool, dry place. Properly dried and stored mushrooms can last for up to a year or even longer.
Dried mushrooms can be a delicious addition to soups, stir-fries, and other dishes, adding a boost of flavour and texture. Remember that drying mushrooms is a process that requires time and attention, but the results can be well worth the effort.
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Storing dried mushrooms
Dried mushrooms can be stored in airtight containers made of glass or plastic. They should be kept in a cool, dry, dark place such as a cupboard, pantry, or freezer. It is important to avoid exposing dried mushrooms to high temperatures, moisture, oxygen, and contaminants as these factors can cause the mushrooms to deteriorate or lose potency.
To extend the shelf life of dried mushrooms, some people choose to vacuum seal their containers or use desiccants like silica gel packs to absorb any residual moisture. Marking the date of purchase or harvest on the container can also help keep track of the mushrooms' shelf life, which is typically between six months to two years when stored in a cool, dry place.
If you are storing dried mushroom powder, it is recommended to vacuum seal the powder by pinching the bag at the bottom and leaving a good amount of space at the top to prevent moisture from getting in.
For those who prefer to cook their mushrooms before drying, freezing is a great option. After cleaning, sauté the mushrooms in butter, salt, and pepper, then add onion, garlic, or shallot for extra flavor. Once the water in the mushrooms has evaporated, let them cool and spoon them into freezer bags or containers, removing as much air as possible. Frozen pre-sautéed mushrooms can be used directly in sauces, soups, casseroles, and more, adding a depth of flavor to your dishes.
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Frequently asked questions
You can dry mushrooms by air drying or using a dehydrator or oven. To air dry, place the mushrooms on a wire rack, baking tray, or clean cloth, ensuring they are not overcrowded. Leave them in a well-ventilated area for 7-10 days, until they are dry and leathery, and do not give when squeezed. To dry in an oven or dehydrator, first peel and slice large mushrooms, leaving small mushrooms whole. Then place them in a single layer on drying trays and dry at 140°F (60°C) for 8-10 hours, or until dry.
Mushrooms are done drying when they are dry and leathery, and you are able to snap the stem.
Dried mushrooms can last up to a year or more when stored in a sealed container in a cool, dry place.
Yes, you can partially dry mushrooms in the oven at a low temperature 175°F/80°C for 2 hours, flipping them halfway through. However, some sources advise against this method as mushrooms can dry out too quickly or burn.
It is recommended to clean mushrooms before drying by wiping them with a damp paper towel or a dampened cloth. Do not wash them under running water.
