Sarah Brown
Chanterelle mushrooms are a fun and exciting find when foraging in the fall. They are edible and can be cooked and eaten fresh or dehydrated and preserved for later use. Dehydrating mushrooms is an easy process that simply involves using a dehydrator. However, some people are disappointed by the results, as the unique spicy apricot flavor of the mushroom can disappear, and the texture can become rubbery when reconstituted. Nevertheless, dried chanterelle mushrooms can be excellent in soups, stews, casseroles, sauces, and spice mixes.
Characteristics and values of drying chanterelle mushrooms
| Characteristics | Values |
|---|---|
| Drying method | Dehydrator, air drying, oven roasting, dry-frying |
| Dehydrator settings | 125°F for 4-8 hours, check every 2 hours |
| Dehydrator preparation | Slice mushrooms lengthwise at about 1/4 inch thickness |
| Container | Airtight container, glass jar, freezer bag, vacuum seal bag, zip-top bag |
| Storage | Store in a dark, cool place, in the pantry |
| Storage time | 6-12 months, up to a year |
| Rehydration | Soak in water, use a French press |
| Rehydrated texture | Chewy, rubbery |
| Uses for dried mushrooms | Soups, stews, casseroles, sauces, spice mixes, coatings, powder |
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What You'll Learn
Dehydrating chanterelle mushrooms
Chanterelle mushrooms are edible mushrooms that can be cooked and eaten fresh or dehydrated and preserved for later use. Dehydrating mushrooms is an excellent way to preserve your harvest. The process of dehydrating chanterelle mushrooms is easy and can be done in a few simple steps.
Firstly, ensure your mushrooms are clean. If your mushrooms are dirty, place them in a mixing bowl and fill it with water. Swirl the mushrooms around to release any dirt, then transfer them to a strainer and repeat until they are clean. It is important to note that mushrooms are porous, so avoid soaking them in water for too long.
Next, slice the mushrooms lengthwise into pieces about 1/4 inch thick. Smaller mushrooms can be left whole. Place the sliced mushrooms on the dehydrator trays, ensuring they do not overlap. Set the temperature of your dehydrator; some sources recommend 125°F for 4–8 hours. Check the mushrooms every 2 hours, and remove any pieces that are dry and crispy. The mushrooms are ready when they are leathery and snap when bent.
Finally, allow the mushrooms to cool before placing them in an airtight container or bag for storage. Dehydrated mushrooms can be stored in a cool, dark place for 6–12 months.
Some people choose to pulverize their dried chanterelles into a coarse powder, which can be used to flavour dishes or as a mushroom bullion powder. However, it is important to note that some people find that dried chanterelles become rubbery when rehydrated and lose their unique flavour.
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Storing dehydrated mushrooms
Firstly, it is important to use an airtight container. Glass canning jars with screw-on lids are a good option, as are resealable plastic bags. If using plastic bags, it is important to use a bag that is compatible with extremely low temperatures, as these bags are usually thicker. It is also important to squeeze out as much air as possible from the bag before sealing it. If you live in a humid climate, you can use oxygen-absorbing packets in your jars or bags. These packets contain iron powder that absorbs oxygen and keeps food fresh for longer.
Secondly, it is important to store the mushrooms in the right place. They can be kept in a cool, dark place such as a cabinet, or in the fridge or freezer. If storing in the freezer, it is important not to place heavy items on top of the mushrooms, as they may get crushed.
Finally, it is a good idea to label the container with the date the mushrooms were dehydrated. This will help you keep track of how long they have been stored for.
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Preparing chanterelles for dehydration
Cleaning Chanterelles
Before you start the dehydration process, it is essential to clean your chanterelles thoroughly. Chanterelle mushrooms have a unique structure that can easily absorb water, so avoid soaking them in water for an extended period. Instead, use a large mixing bowl and fill it with water. Place the chanterelles in the bowl and gently swish them around to release any dirt. Use a strainer to remove the mushrooms from the dirty water, and repeat this process until no dirt or silt remains in the bowl. You can also use a stiff paintbrush to remove any stubborn dirt or debris from the mushrooms.
Slicing Chanterelles
After cleaning, the next step is to slice your chanterelles to prepare them for dehydration. Slice the mushrooms lengthwise into pieces about 1/4 inch thick. Smaller mushrooms can be left whole and dried without slicing. However, slicing larger mushrooms will help expedite the dehydration process and ensure more even drying.
Dehydrating Chanterelles
The most recommended method for dehydrating chanterelles is to use a dehydrator. Dehydrators typically have trays or nets that you can stack with the sliced mushrooms. Set the temperature of your dehydrator; some sources recommend a temperature of 125°F (52°C) for 4–8 hours. Check the mushrooms every 2 hours to monitor their progress. You can also adjust the temperature setting based on your preferences for nutrient preservation or faster drying.
Storing Dehydrated Chanterelles
Once your chanterelles are sufficiently dehydrated, they should be crisp and snap when bent. Allow them to cool, and then transfer them to airtight containers or mason jars for storage. Store the containers in a dark, cool place, such as a pantry. Properly stored dehydrated chanterelles can last from 6 to 12 months, and they make a great addition to soups, stews, casseroles, and spice mixes.
It is important to note that some sources indicate that dried chanterelles may become rubbery when rehydrated and lose their unique flavor. However, others find that powdered chanterelles can add an umami flavor to dishes. Experimentation may be required to find the best method for your preferences.
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Rehydrating dried chanterelles
Rehydrated chanterelles can be used in a variety of dishes, including soups, stews, sauces, and sides. They can be sautéed in butter or oil and served as a side dish or garnish, pairing well with roasted meats or vegetables. They can also be tossed in a food processor with olive oil, salt, herbs, and aromatics before being added to a dish.
When rehydrated, chanterelles retain their unique aroma and taste, adding a distinct flavor and texture to your dishes. They can be incorporated into recipes with long cooking times and a lot of liquid, such as soups or stews. You can also cook them down in the pan with the water they were soaked in, then add more liquid like wine or broth, and cook until it boils off before adding oil if you want to crisp them up.
If you're making a soup, you can also blend the rehydrated mushrooms and use the puree as a base, adding depth of flavor to your dish.
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Alternative preservation methods
Although dehydrating is a popular preservation method for mushrooms, it is not recommended for chanterelles as they tend to lose their flavour and become rubbery. Here are some alternative ways to preserve chanterelle mushrooms:
- Refrigeration: Raw chanterelles can be stored in the refrigerator for up to ten days. Place the mushrooms in a paper bag or a bowl loosely covered with a paper towel to allow them to breathe. If the mushrooms turn slimy, discard them.
- Freezing: Chanterelles can be frozen after removing some of their water content through dry sautéing. Clean the mushrooms, chop them into desired sizes, and heat a skillet over medium-low heat. Add the mushrooms to the dry, hot skillet and cook, stirring occasionally, until they release their juices and shrink slightly. Remove from heat and let them cool before transferring to freezer bags or airtight containers for storage in the freezer. Frozen chanterelles can last for up to a year.
- Pickling: Pickling is a classic way to preserve chanterelles, but they will take on the flavours of the pickling mixture. First, dry sauté the mushrooms and then use a vinegar-based pickling brine (equal parts water and vinegar) along with your choice of seasonings. Store the pickled chanterelles in the refrigerator or can them using a boiling water bath for 15 minutes.
- Cooking Down to a Duxelles: Duxelles is a mixture of chopped mushrooms and shallots cooked down in butter or oil and then frozen for future use. However, this method may not be ideal for chanterelles as they are prized more for their texture than their flavour.
- Powdering: Instead of drying chanterelles in big chunks, some people pulverize the mushrooms into a coarse powder that can be used in soups, stews, casseroles, or as a 'mushroom bullion powder'.
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Frequently asked questions
The best way to dry chanterelle mushrooms is to use a dehydrator. Slice the mushrooms lengthwise at about 1/4-inch thickness. Smaller mushrooms can be kept whole. Place the mushrooms on dehydrator nets and set the temperature accordingly. Check the mushrooms every 2 hours and remove any pieces that are dry and crispy.
It takes anywhere from 4 to 8 hours for chanterelle mushrooms to dry completely. You will know the mushrooms are dehydrated enough when they become leathery and snap like a cracker when bent.
Dried chanterelle mushrooms should be stored in an airtight container or glass jar in a dark, cool place. They can be stored for up to a year.
