John Miller
Mushrooms can be dried in a variety of ways, including air drying, oven drying, and using a dehydrator. Air drying involves placing the mushrooms in a well-ventilated area with good airflow for 7-10 days. Oven drying requires heating the mushrooms at a low temperature for a few hours and then transferring them to a colander to air-dry for a few more days. Using a dehydrator is another effective method, but it can be expensive. Dried mushrooms can be stored in sealed containers or plastic bags and will last for months or even years.
| Characteristics | Values |
|---|---|
| Equipment | Dehydrator, oven, colander, sheet pan, paper towels, plastic bags, cardboard, fan, desiccants, food processor, coffee grinder, spice grinder |
| Preparation | Wipe mushrooms with a damp cloth, do not wash under running water, peel and slice large mushrooms, leave small mushrooms whole and unpeeled, dip in citric acid solution, place in a well-ventilated area, preferably in the sun |
| Drying Time | 7-10 days for air drying, 2 hours in the oven, 12-24 hours in a dehydrator, 4-8 hours for pre-dried mushrooms, 8-10 hours in an oven or dehydrator |
| Storage | Store in a cool, dry, dark place, in the refrigerator or freezer, in moisture-vapour-proof containers or bags, for up to 2 years |
| Rehydration | Soak in warm water for 1-2 hours, use the soaking liquid for cooking |
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What You'll Learn
Air drying
To begin the air-drying process, start with fresh mushrooms. Wipe them clean with a damp cloth—do not wash the mushrooms under running water. You can then peel and slice the larger mushrooms, leaving the smaller ones whole and unpeeled. If you wish, you can dip the mushrooms in a solution of one teaspoon of citric acid and one quart of water for three to five minutes to prevent discolouration and microbial growth. Drain the mushrooms well.
Next, arrange the mushrooms in a single layer on a drying tray, plate, or sheet pan. Cover them with a paper towel or napkin to keep off dust and ensure they still have plenty of air. Place the mushrooms in a well-ventilated area with a supply of fresh air and, if possible, sunlight. Ensure the mushrooms are not overcrowded and have good airflow underneath them. A mesh colander works great for this.
Leave the mushrooms to air-dry for seven to ten days, or until they do not give when squeezed. The drying time will vary based on humidity levels and the size of the mushrooms. If you are drying the mushrooms in a humid environment, you may need to leave them for longer. To speed up the process, you can partially dehydrate the mushrooms in the oven first. Place them in an oven heated to 175°F/80°C for two hours, flipping them halfway through, before transferring them to a colander to air-dry for another three to five days.
Once the mushrooms are completely dry, you can store them in a sealed container in a cool, dry, and dark place, such as a pantry, or in the refrigerator or freezer. They will last for up to two years. To rehydrate the mushrooms for cooking, soak them in warm water for one to two hours, and use the soaking liquid in your recipe if possible.
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Oven drying
Drying mushrooms is a great way to preserve them for long-term storage. You can dry mushrooms in the oven in just a few simple steps.
First, clean the mushrooms. To do this, gently scrub them with a vegetable or mushroom brush under running cool water. Alternatively, you can wipe them with a damp cloth or towel. If you prefer, you can slice them into pieces around 1/8-1/4 inches thick before cleaning. Slicing the mushrooms will help them dry faster and more evenly.
Next, preheat your oven to a low temperature, between 130-180°F (54-65°C). Line a baking tray with parchment paper and spread the mushrooms out in a single layer, ensuring they are not overlapping. Place the tray in the oven and leave for one hour.
After an hour, remove the mushrooms from the oven and turn them over. Blot any surface moisture with a paper towel. Return the mushrooms to the oven for another hour.
Take the mushrooms out of the oven and let them cool. During this time, they will crisp up. Check if the mushrooms are completely dry. If not, return them to the oven for another 30 minutes, checking every 15 minutes until they are dry.
Once the mushrooms are fully dry, allow them to cool completely before transferring them to airtight glass jars or canisters. Label the containers with the variety of mushroom and the date. Stored this way, dried mushrooms can last for at least a year.
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Using a dehydrator
Dehydrators are an excellent way to dry mushrooms. They use a gentle heat source and constant airflow to gradually and evenly remove moisture. Dehydrators are especially useful if you plan on cultivating mushrooms regularly.
To prepare your mushrooms for the dehydrator, clean them with a brush or a damp paper towel to remove any dirt. Then, cut them into slices that are between 1/4 and 1/2 inches thick. The thicker the slices, the longer they will take to dry. Arrange the cleaned, sliced mushrooms on the dehydrator trays, ensuring that none of the pieces touch or overlap. This allows for optimal airflow, and they will dry faster and more evenly. If they touch or overlap, some areas may retain moisture.
When dehydrating, set the temperature between 110°F and 125°F (40-52°C) and leave them for 3 to 8 hours, depending on the thickness of the slices. Some sources suggest temperatures as high as 140°F (60°C) for up to 10 hours. The mushrooms are done when they are crispy and break in half instead of bending. If necessary, turn large pieces over every 3 to 4 hours during the drying period.
Once the mushrooms are dried, allow them to cool completely before transferring them to airtight containers for storage. Label the containers with the type of mushroom and the date of drying. Store the containers away from direct light or heat. Properly dried and stored mushrooms can last a year or more.
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Storing dried mushrooms
Once your mushrooms are completely dry, it's time to store them. The key things to remember are that dried mushrooms should be stored in a cool, dry, dark place, and that airtight containers are best.
Freezing dried mushrooms is a good option, as it ensures they are kept away from light and heat. Place dried mushrooms in a clean, tight-sealing freezer bag or airtight container. They should keep well for six months to a year, or even longer. One source notes that their dried mushrooms kept for two years.
If you are storing dried mushrooms in a cabinet or pantry, choose a cool, dark place. You can use a plastic bag or a glass or plastic container with a tight-fitting lid or airtight seal. You could also use a mason jar or vacuum-sealed bag. Mark the date on the container so you can keep track of their shelf life.
If you are using a container that is not airtight, it is a good idea to open it up every week or so for a couple of months to change out the air.
If you are storing magic mushrooms or psilocybin mushrooms, it is important to avoid exposing them to high temperatures, as this can degrade the psilocybin compound. Keep them in a cool, dry, dark place, free of potential contaminants, exposure to heat, freezing temperatures, and sunlight.
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Rehydrating dried mushrooms
If you are in a hurry, warm or hot water will speed up the process. However, it is worth noting that the mushrooms will absorb more flavour, and this will end up in the soaking water. This is a good thing if you plan to use the soaking water in your cooking, as it will be full of flavour. If you are using the mushrooms in an application where you need the mushrooms themselves to be full of flavour, room temperature water is a better option.
The amount of time needed to rehydrate the mushrooms will depend on the type and size of the mushrooms. Some sources suggest that a few minutes or hours is enough, while others recommend soaking the mushrooms for one to two hours. One source suggests that dried shiitake mushrooms are a good option if you want a punch of flavour when rehydrated.
It is important to note that rehydrating mushrooms is not the same as cooking them. Mushrooms contain a substance called chitin, which human stomachs cannot digest. So, be sure to thoroughly cook mushrooms after you rehydrate them.
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Frequently asked questions
It takes 7-10 days to air-dry mushrooms. Place them in a well-ventilated area, preferably in the sun. You can also partially dehydrate them in the oven before air-drying to speed up the process.
Using a food dehydrator is the fastest way to dry mushrooms. Dehydrators use a gentle heat source and constant airflow to gradually and evenly remove moisture.
Store dried mushrooms in a sealed container in a cool, dry, dark place or in the refrigerator or freezer. They will last for months or even years if completely dried.
