How Mushrooms Dry: Techniques And Tips

Mushrooms are a popular ingredient used in a variety of dishes. They can be consumed fresh, but they can also be dried and stored for later use. Drying mushrooms is a great way to preserve them and make them last longer. It is a simple process that can be done at home using various methods such as air drying, sun drying, oven drying, or using a dehydrator. The drying process intensifies the flavour of mushrooms and makes them more versatile in cooking. Dried mushrooms can be rehydrated and used in soups, risottos, pasta dishes, and more. They can also be ground and used as a seasoning or flavour enhancer. Additionally, properly dried mushrooms can be stored for months without losing their potency or flavour.

Methods for drying mushrooms

Drying mushrooms is a great way to preserve them for long-term storage. There are several methods to dry mushrooms, each with its own advantages and disadvantages. Here are some detailed instructions for different methods of drying mushrooms:

Air-drying:

This is the cheapest and easiest way to dry mushrooms. However, it may not always result in completely dry mushrooms, especially in humid environments. Choose a sunny room, windowsill, or flat rooftop with good air circulation. Place the mushrooms on a drying rack, ensuring they are not overcrowded, and let them dry for 7-10 days. You can also string them up with cooking string or thread, but this may be more labour-intensive. Covering them with a paper towel can help absorb moisture.

Oven-drying:

If you don't have a food dehydrator, you can use your oven to dry mushrooms. Slice the mushrooms into 1/2-inch pieces or halves, and place them on a baking sheet or rack in a single layer, ensuring they are not overlapping. Set the oven temperature to 150 degrees Fahrenheit, and cook for one hour. Then, flip them over and bake for another hour to remove excess moisture. Leave the oven door slightly ajar to allow moisture to escape. Repeat this process until they are completely dry.

Dehydrator:

Using a food dehydrator is an easy and low-maintenance method. Simply place the sliced mushrooms on the dehydrator trays, ensuring they are not overcrowded. Set the temperature to around 120-150 degrees Fahrenheit, and let them dry for 2-8 hours, depending on the size of your slices and the number of racks.

Freezer:

This is a slower method but can be effective, especially if you don't need the mushrooms immediately. Place the mushrooms in a paper bag and put them in the freezer. They will gradually dry over time.

Sun-drying:

This method is free and does not require any electricity. Simply place the mushrooms in a dry, sunny area and let them dry for one to two days. However, it may take longer, and you need to ensure protection from animals and insects.

Regardless of the method chosen, it is important to note that mushrooms should not be waterlogged before drying. Use a damp cloth or brush to clean them instead of soaking them in water. Additionally, drying times may vary depending on the humidity levels and the size of the mushrooms.

Storing dried mushrooms

Drying mushrooms is a great way to make them last longer and prevent rotting. Once dried, mushrooms can be stored for months without losing their flavour or potency.

Preparing Mushrooms for Drying

Before drying, clean the mushrooms by wiping them with a damp paper towel or using a mushroom brush followed by a quick rinse under cold running water. For larger mushrooms, peel and slice them, leaving small mushrooms whole and unpeeled. If you want to dry larger mushrooms without slicing them, you can tear them into smaller pieces, although some people claim this may reduce their potency.

Drying Mushrooms

There are several methods for drying mushrooms. You can use a food dehydrator, an oven, or air dry them. If you are drying mushrooms in an oven, spread them evenly on ungreased cookie sheets and dry at 140°F (60°C). If you are using a dehydrator, follow the manufacturer's instructions, but a temperature of about 120°F (50°C) is recommended. Sun drying is another option, which involves placing the mushrooms in direct sun for 8-10 hours with the gills facing up.

Once the mushrooms are fully dried, they should be stored in airtight containers in a cool, dry, and dark place. You can use glass jars or vacuum-sealed plastic bags. To prevent mould, you can use desiccants, such as silica gel packs, to absorb any residual moisture within the storage container. Properly stored, dried mushrooms can last for 6 to 12 months, or even longer.

Reasons for drying mushrooms

Drying mushrooms is a popular method of preserving them for long-term storage. Here are some reasons why you might want to dry mushrooms:

Long-term preservation

Drying mushrooms is an effective way to preserve them for future use. Properly dried mushrooms can be stored for several months to a year or more without losing their flavour or potency. This is especially useful if you have a large batch of fresh mushrooms that you cannot consume before they spoil. By drying them, you can extend their shelf life and reduce waste.

Enhanced flavour

The drying process intensifies the flavour of mushrooms, enhancing their deep umami taste. Dried mushrooms can add a "meatiness" to stocks, soups, and stews. They are commonly used in Asian cooking to lend a strong savoury flavour to various dishes.

Ease of storage and transportation

Dehydrating mushrooms reduces their weight and volume, making them easier to store and transport. They can be packed into airtight containers and stacked on shelves without taking up much space or weighing heavily. This is particularly advantageous for backpacking or camping trips, where space and weight are limited.

Versatility in cooking

Dried mushrooms can be easily rehydrated by soaking them in warm water for about 20 minutes to a few hours. The soaking liquid, infused with flavour, can also be used in cooking. Rehydrated mushrooms are perfect for any recipe that calls for fresh mushrooms. Additionally, dried mushrooms can be powdered and used in drinks or other dishes, providing versatility in the kitchen.

Cost savings

By drying mushrooms when they are in season and plentiful, you can take advantage of lower prices and stock up for future use. This allows you to avoid paying higher prices for fresh mushrooms during seasons when they are scarce or expensive. Drying mushrooms yourself is also a cost-effective alternative to buying pre-dried mushrooms from stores.

Preparing mushrooms before drying

Preparing mushrooms for drying involves several steps. Firstly, select mushrooms that are at their peak quality and flavour. Avoid using mushrooms that show signs of decay, mould, or bruising, as this may affect the drying process.

Next, clean the mushrooms by wiping them with a damp paper towel or using a mushroom brush, followed by a quick rinse under cold running water. After cleaning, the mushrooms should be dried with a towel or left to air dry to remove any remaining moisture before the actual drying process begins.

For the pre-drying process, place the mushrooms on a piece of cardboard or a dry towel, ensuring they are spread out and not touching. Place the cardboard or towel in a well-ventilated area out of direct sunlight, or in front of a fan. Check on the mushrooms periodically, and once they appear wrinkled and rubbery to the touch, the pre-drying is complete.

For large mushrooms, it is recommended to slice or tear them into smaller pieces to increase the surface area and facilitate faster drying. However, some people believe that cutting the mushrooms may reduce their potency, so tearing them is a preferred method.

After pre-drying, the mushrooms are ready for the actual drying process. They can be dried in an oven, dehydrator, or by sun-drying. If using an oven or dehydrator, arrange the mushrooms in a single layer on drying trays. For sun-drying, place the mushrooms in direct sunlight for 8-10 hours with the gills facing upwards. The ideal drying temperature is around 120°F to 140°F (50°C to 60°C).

During the drying process, monitor the mushrooms closely, especially towards the end, as vegetables can scorch easily. The mushrooms are fully dried when they are dry and leathery, and they should snap when bent. The total drying time can vary from 8-10 hours in a dehydrator to up to 20 hours in a conventional oven.

Once the mushrooms are fully dried, they can be conditioned by placing them loosely in large plastic or glass containers and storing them in a dry, well-ventilated place for 4-10 days. Stir or shake the containers daily to separate the pieces. If beads of moisture form inside the container, return the mushrooms to the drying process and repeat the conditioning step.

Finally, store the dried mushrooms in moisture-vapour-proof containers or bags in a cool, dry, and dark place. Properly stored dried mushrooms can last for 6 to 12 months, and they make a great addition to soups, stews, sauces, and more.

Rehydrating dried mushrooms

Dried mushrooms are a great way to add a lot of flavour to your dishes. They are also a good way to make mushrooms last longer and prevent rotting. Dried mushrooms can be rehydrated and used in soups, stews, sauces, pâtés, and gratins.

How to Rehydrate Dried Mushrooms:

The first step is to inspect your dried mushrooms for dirt and wash them if needed. You can place the mushrooms in a strainer and run them under the faucet for several seconds, tossing them and ensuring all the grit is gone. If you are in a hurry, you can use warm or hot water to soak your mushrooms as they will soften more quickly. However, keep in mind that more of their flavour will be extracted into the soaking water.

The next step is to choose your water temperature and soak the mushrooms. There are varying opinions on the best water temperature to use, with some sources recommending warm or hot water, and others suggesting that room temperature water extracts less flavour from the mushrooms, leaving more flavour in the mushroom itself. The amount of time needed to soak the mushrooms will depend on the type and size of the mushroom. Smaller mushrooms will rehydrate within minutes, while larger mushrooms will take longer.

Once the mushrooms are rehydrated, they can be strained and chopped, and then added to your recipe. The soaking liquid can also be used in your recipe or stored in the refrigerator for about one week or in the freezer for up to three months. It is important to note that rehydrated mushrooms should be cooked thoroughly before consumption as they contain chitin, a substance that human stomachs lack the enzyme to digest.

Frequently asked questions