Michael Davis
There are several methods to dry out mushrooms, each with their own pros and cons. The most common methods include using a dehydrator, an oven, or air-drying. When using a dehydrator, it is important to ensure that the mushrooms are evenly spaced out and not touching. This method can be expensive, but it is a good investment for those who regularly cultivate mushrooms. Using an oven is another option, but it requires a longer drying time and can be less effective in removing moisture. Air-drying is a simple and inexpensive method, but it may not be suitable for humid environments and can be inconsistent. Other methods, such as using a fan or pre-drying with Epsom salt, can also be explored based on individual needs and preferences.
Characteristics of Drying Out Mushrooms
| Characteristics | Values |
|---|---|
| Required Equipment | Mesh colander, baking rack, baking sheet, oven, dehydrator, cardboard, fan, airtight container |
| Mushroom Preparation | Wipe with a damp towel, do not wash under running water, slice thinly |
| Drying Techniques | Air drying, oven drying, dehydrator drying, pre-drying |
| Drying Time | 7-10 days for air drying, 2 hours for oven drying, 12-24 hours for dehydrator drying, a few hours for pre-drying |
| Storage | Store dried mushrooms in airtight containers or canisters in a cool, dry, and dark place |
| Shelf Life | Up to 1-2 years |
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What You'll Learn
Air drying
Preparation
Start with fresh mushrooms, as this method will not work with mushrooms that are past their prime. Wipe them clean with a lightly dampened towel or a dry brush/paper towel. Do not wash them under running water as this may cause mould to grow.
Slicing
Slice the mushrooms into pieces that are about 1/8th inch (0.3 cm) to 1/2 inch (1.25 cm) thick. Thicker slices will take longer to dry. If you want to speed up the drying process, you can also choose to partially dry them in the oven first and then let them finish air-drying.
Air-drying Setup
Place the mushroom slices in a well-ventilated area with good airflow, such as on a mesh colander, a baking rack set on a baking sheet, or a drying rack. If you are using a rack, make sure the mushrooms are laid out in a single layer and are not overlapping, as this can affect their shape and moisture levels.
Another option is to string the mushrooms with cooking string, similar to threading a bead necklace. You can use a sterilized needle to pierce through the mushrooms and then hang them somewhere dry and sunny.
Timing
Let the mushrooms air dry for about a week to 10 days. The drying time will depend on the humidity levels and the size and thickness of the mushroom slices. Check on them regularly, and they are ready when they are dry to the touch and do not give when squeezed. Well-dried mushrooms will feel like small, light rocks and will snap when bent.
Storage
Once the mushrooms are completely dry, store them in airtight containers or canisters in a cool, dry, and dark place. Properly dried mushrooms can last up to a year or even longer.
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Using a dehydrator
To use a dehydrator, you must first clean your mushrooms. Wipe them with a damp paper towel or use a mushroom brush followed by a quick rinse under cold running water. Contrary to culinary myth, raw mushrooms do not soak up lots of water during a quick rinse.
Next, slice your mushrooms into pieces that are between 1/4 to 1/2 inches thick. The thicker the slices, the longer it will take to dry. Arrange the cleaned, sliced mushrooms on the dehydrator trays, making sure that none of the pieces touch or overlap. This allows for the best airflow around them, and they will dry faster and more evenly. If they touch or overlap, some areas may retain moisture.
Dry the sliced mushrooms at 110 F until the pieces are crispy and dry. This process takes 4 to 6 hours for 1/4-inch slices and up to 8 hours for thicker slices. Some sources suggest drying at a higher temperature of 140 F. If you are drying thicker slices, the process may take up to 10 hours. Always follow the specific instructions that come with your dehydrator.
Once the mushrooms are dried, allow them to cool completely before handling. When they are room temperature, it's time to transfer them to storage containers. Store your dehydrated mushrooms in sanitized glass jars with tight-fitting lids. Fill your jars and label each with the contents, including the type of mushroom and the date of drying. Store your filled jars away from direct light and heat to extend their shelf life.
Dried mushrooms can be stored for at least a year and can be used in most recipes that call for fresh mushrooms. To rehydrate mushrooms, pour boiling water over them in a heat-proof bowl and allow them to soak for 20 to 30 minutes. The water used to rehydrate is great for stocks, soups, and sauces.
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Pre-drying
Choose a Suitable Surface:
Place your freshly harvested mushrooms on a piece of cardboard or a dry towel. It is important to ensure that the mushrooms are spread out evenly and are not touching each other. This allows for adequate airflow around each mushroom, promoting even drying.
Ventilation and Airflow:
Move the cardboard or towel to a well-ventilated area with good airflow. Avoid direct sunlight, as this can affect the drying process. Consider placing the setup on top of a refrigerator or on a shelf in a walk-in closet, where there is often consistent airflow. Alternatively, you can place a fan in front of the mushrooms to increase airflow and speed up the pre-drying process.
Environmental Factors:
Keep an eye on the humidity levels in your environment. If you live in a particularly humid region, consider placing the cardboard or towel near a radiator or heat source. The warmth will help speed up the evaporation of moisture from the mushrooms. Check on your mushrooms regularly to monitor their progress and adjust the setup as needed.
Timing and Consistency:
Dehydrator Option:
If you plan on regularly drying mushrooms, investing in a dehydrator can be a worthwhile option. Pre-dried mushrooms can be spread out evenly on the drying racks of the dehydrator, ensuring none of them are touching. Dehydrators offer a more controlled and consistent drying environment, although they can be more expensive than other methods.
Post Pre-Drying Steps:
Once the mushrooms have reached the desired level of dryness, they can be further dried using various methods such as air-drying, oven-drying, or using a desiccant. Remember that the goal of pre-drying is to remove excess moisture and prepare the mushrooms for more effective and consistent final drying.
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Oven-drying
Preparation:
Start with fresh mushrooms, as this method will not work with mushrooms past their prime. Wipe them clean with a lightly dampened towel or a dry brush/paper towel. Do not wash them under running water, as this may cause mould to grow.
Slicing:
Slice the mushrooms into pieces about 1/8th inch (0.3 cm) thick. Thicker slices will require a longer drying time.
Oven Setup:
Preheat your oven to a low temperature, between 175-180° F (80-65° C). You can use a baking sheet or a baking rack placed on top of a baking sheet to arrange the mushrooms. If you are using a baking sheet, make sure it is ungreased.
Drying Process:
Spread the mushroom slices out flat in a single layer on the baking sheet/rack, ensuring they do not overlap. Place them in the oven for about 1 hour. Then, take them out and flip them over to dry the other side. Gently blot any surface moisture with a paper towel.
Final Steps:
Return the mushrooms to the oven for another hour or until they are completely dry. You can assess this by trying to snap one of the mushrooms; if it snaps easily, it is ready. If not, continue drying in the oven in 30-minute intervals until ready. Once done, let the mushrooms cool on the baking sheet, then transfer them to an airtight container.
Storage:
Store the dried mushrooms in airtight canisters or jars. Be sure the mushrooms are completely dried before sealing them away. Keep them in a cool, dry, and dark place. Properly dried mushrooms can last up to a year or even longer.
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Freezing
To freeze mushrooms, place them in a single layer on a pre-frozen sheet pan and freeze them uncovered. Then, transfer the frozen mushrooms to a freezer bag or vacuum pack bag, removing as much air as possible before sealing. Frozen mushrooms will keep for up to 12 months. It is important to only thaw mushrooms when ready to use, as refreezing can affect their flavour and texture.
Freeze-drying is a highly effective method for extending the shelf life of mushrooms, but it requires the use of a freeze dryer, which can be costly. This technique uses a vacuum to remove moisture from frozen mushrooms, and the mushrooms are dried at temperatures between -30 to -50°C. When properly freeze-dried and stored, mushrooms can last for up to 20 years, retaining most of their flavour, texture, and nutrients.
To lengthen the shelf life of dried mushrooms, they can be vacuum-sealed in bags or mason jars, with the addition of an oxygen absorber to remove any extra oxygen. Dried mushrooms stored in airtight containers in a cool, dry, and dark area can last for six months, while vacuum-sealed mushrooms with oxygen absorbers can be stored for 10 to 15 years.
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Frequently asked questions
You can air-dry mushrooms by placing them in an open container with good airflow, such as a mesh colander, in a well-ventilated area for 7-10 days.
Clean the mushrooms with a brush or paper towel and cut them into slices. Preheat the oven to 175-180°F (80-65°C) and put the mushrooms on a baking sheet for 1-2 hours. Blot away any moisture with a paper towel and return them to the oven until they are completely dry.
Air-drying mushrooms can take 7-10 days. Drying mushrooms in the oven can take 1-2 hours, plus additional time to blot away moisture and return them to the oven.
Fully dried mushrooms will be very fragrant and will snap when bent.
