The Perfect Dryness For Mushrooms

Mushrooms are a versatile ingredient used in various dishes, and drying them is a great way to preserve them for later use. The process of drying intensifies their deep umami flavor, making them a popular choice for stocks, soups, and stir-fries. However, the big question remains: how dry should mushrooms be? The answer lies in their texture. When dried, mushrooms should be crisp, brittle, and snap easily when bent. They should feel like little light rocks and not give when squeezed. To achieve this level of dryness, mushrooms can be air-dried, oven-dried, or dehydrated using a food dehydrator. Each method has its advantages and considerations, but the ultimate goal is to remove enough moisture to prevent mold and extend the shelf life of these flavorful fungi.

Dehydrator settings

Dehydrating mushrooms is an effective way to preserve them for later use. 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 dehydrate mushrooms, it is recommended to use a dehydrator with temperature settings ranging from 40°C to 125°C. The specific temperature and duration depend on the type of mushroom and the desired level of dryness. For example, magic mushrooms should be dehydrated at a lower temperature setting of around 40°C to preserve their psilocybin content. The process can take between 4 and 8 hours, depending on the initial moisture content of the mushrooms.

For other varieties of mushrooms, higher temperatures are typically used. Some sources suggest dehydrating at 55°C for 8 hours, while others recommend temperatures between 110°F (43°C) and 120°F (49°C) for 6 to 8 hours or up to 10 hours for thicker slices. It is important to ensure that the mushrooms are not overcrowded in the dehydrator and that the edges are not touching, as overlapping areas can retain moisture and affect the drying process.

It is worth noting that the drying time may vary based on factors such as humidity levels, the thickness of the slices, and the specific instructions provided by the dehydrator manufacturer. Therefore, it is always recommended to refer to the specific guidelines for your dehydrator and adjust the temperature and timing accordingly.

Once the mushrooms are dehydrated, it is crucial to let them cool completely before storing them in airtight containers. Properly dehydrated mushrooms will have a crisp texture and snap easily when bent. By following these dehydrator settings and guidelines, you can effectively dry mushrooms and preserve their flavour and texture for future use.

Air-drying

To pre-dry your mushrooms, place them on a piece of cardboard or a dry towel, ensuring they are evenly spread out and not touching. Move your cardboard or towel to a well-ventilated area out of direct sunlight, such as on top of your fridge or a shelf in a walk-in closet. Alternatively, place the cardboard in front of a fan to air them out. Check on your mushrooms every hour or so to see how they're getting on. Pre-drying will take a matter of hours, and they are ready for the next step when they become rigid and start to feel dry to the touch.

Next, transfer your mushrooms to a container that allows air to circulate around them, such as a mesh colander or a baking rack set on top of a baking sheet. Place them in a well-ventilated area, preferably in the sun if possible, and allow them to air-dry for 7-10 days. To expedite the process, you can partially dehydrate them in the oven before air-drying. Set the oven to the lowest possible temperature and keep the door slightly ajar to increase airflow and reduce the temperature. Place your mushrooms in the oven for one hour, then remove them, blot any visible moisture, turn them over, and return them to the oven for another hour.

After this, transfer them to a colander to continue air-drying for another 3-5 days. Check on your mushrooms every day. After a few hours, they will start to become more rigid and dry. The process is complete when they become so dry that they snap when bent. Once fully dried, they will be very fragrant.

Dried mushrooms can be stored in sealed containers for up to a year. To rehydrate them for cooking, soak them in warm water for 1-2 hours, and use the soaking liquid in your dish if possible, as it will be full of flavour.

Pre-treatment

Before drying mushrooms, it is important to start with fresh mushrooms as this method will not work with mushrooms past their prime. Wipe them clean with a lightly dampened towel or soft-bristled brush. Do not wash them under running water as this can make them soggy.

Slice or tear the mushrooms into even pieces. The drying process can be done in an oven or on a grid over a radiator. For the oven method, preheat the oven to a low temperature of 50°-60°C. With the help of a cloth, you can leave the oven door half-open to help remove moisture. Place the mushrooms on a baking rack set on top of a baking sheet and put them in the oven. Alternatively, you can place the mushrooms on a grid and set them over a radiator. Turn on a fan to improve air circulation and dry the mushrooms faster.

The mushrooms will need to dry for about a week. You can also place them in the sun until they resemble raisins, but this method can take several weeks and bugs may eat your mushrooms, so a solar dehydrator is recommended. Remember to pick them at night, so they don't hydrate with the night's moisture. Once they are completely dry to the touch and do not give at all when squeezed, they are ready for storage.

Storage

Dried mushrooms can be stored for up to two years, but only if they are completely dried before sealing. They should be stored in a cool, dry place in a sealed container.

There are several ways to dry mushrooms. The most popular method is to use a food dehydrator, which can be set at temperatures between 55°C and 160°F (60°C or 140°F is deemed optimal). The mushrooms should be dried for 8-24 hours, until they are brittle and snap cleanly in half. If you don't have a dehydrator, you can use an oven set to a low temperature, or dry them in the sun or on a windowsill. Air drying will only work in environments with low humidity (below 55% RH).

Before drying, mushrooms should be cleaned with a damp cloth or brush, and thick stalks should be removed. Some people recommend dipping the mushrooms in a citric acid solution to prevent mould, but this may affect the flavour. Mushrooms can be left whole, but slicing them will reduce drying time.

Once dried, mushrooms should be left to cool and then placed loosely in a large container, about two-thirds full. The container should be stored in a dry, well-ventilated place for 4-10 days. The mushrooms should be stirred or shaken daily to separate the pieces. If moisture forms inside the container, return the mushrooms to the drying process.

Small amounts of dried mushrooms can then be transferred to moisture-proof containers or bags. They should be labelled and stored in a cool, dry, dark place, or in the refrigerator or freezer.

Rehydrating

Firstly, it is recommended to rinse the dried mushrooms in cool water to remove any dirt and debris. This is especially important for Chinese dried mushrooms, also known as shiitake mushrooms, which have a strong flavour that can enhance soups, stir-fries, and braised dishes.

After rinsing, place the mushrooms in a bowl and cover them with water. The temperature of the water will depend on the desired texture and flavour of the mushrooms, as well as the thickness of the mushroom slices or caps. For a faster rehydration process, use warm or hot water, which will soften the mushrooms more quickly but may extract more of their flavour. If time is not an issue, room temperature or cold water is recommended to better preserve the flavour and texture of the mushrooms.

For thickly sliced or capped mushrooms, such as shiitake, a long, slow soak in room temperature water (8 hours or more) is recommended to achieve a deeply-flavoured, firm, and velvety texture. If using hot water, it is recommended to soak the mushrooms for 15 to 30 minutes, or until softened. For room temperature water, the soaking time may be increased to 30 minutes to one hour.

After soaking, the mushrooms should be soft and intensely flavoured. It is recommended to rinse the mushrooms again to remove any leftover grit, or to wipe them with a paper towel. The soaking water can be strained and saved to use as a flavourful vegetable broth, but it should be noted that the flavour is strong and may overwhelm a dish.

Frequently asked questions