Sarah Brown
Oyster mushrooms are highly perishable, lasting only 5-7 days before turning bad. However, drying them can extend their shelf life to 6 months or more. While commercial producers use vacuum or dehydrating equipment, you can easily dry oyster mushrooms at home using a few simple methods. This involves cleaning the mushrooms, tearing them into strips, and then air-drying them in a well-ventilated area or using an oven. Once completely dry, they can be stored in airtight containers and rehydrated by boiling or soaking in water.
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What You'll Learn
Cleaning oyster mushrooms
Oyster mushrooms are relatively easy to clean. They grow on substrates like wood, cardboard, or coffee grounds, so they don't come into contact with dirt and require little cleaning before cooking.
To clean oyster mushrooms, you can brush or scrape off any dirt and rinse them just before cooking if desired. Lightly brush each mushroom with a dry paper towel to remove loose dirt. You can also use a clean, dry, or slightly damp cloth to wipe off the dirt. If there is a lot of heavy residue, you can use a damp paper towel or cloth to wipe the mushrooms clean, but be careful not to use too much water or apply too much pressure, as you don't want to damage the mushrooms.
If you want to wash your oyster mushrooms, a quick rinse under running water will suffice. You can place them in a colander and rinse them briefly. Make sure to dry them on a clean towel before cooking. It is best to clean mushrooms shortly before cooking, as washing them increases the chance of them becoming slimy, mouldy, or rotten.
You can also use a mushroom brush to clean oyster mushrooms. These are small and round with soft bristles, perfect for cleaning delicate mushrooms. If you don't have a mushroom brush, a pastry brush will work just as well.
Oyster mushrooms tend to attract beetles, which like to get deep down into the gills. After rinsing, you can quickly run your finger across the gills to check for any bugs or dirt. You can then place them gill-side down on a paper towel or paper bag to drain and use another paper towel to gently press down and soak up excess water.
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Tearing mushrooms into strips
Tearing oyster mushrooms into strips is an important step in the process of air-drying them for storage. It is also a recommended method of preparing the mushrooms for cooking. Here is a detailed guide on tearing oyster mushrooms into strips:
Cleaning the Mushrooms
Before tearing oyster mushrooms, it is important to clean them. Oyster mushrooms should not be washed under running water as this can spoil their structure and make them slimy. Instead, wipe them clean with a dry, soft brush or a lightly dampened towel.
Tearing Technique
When tearing oyster mushrooms, the goal is to create craggy, uneven edges that will brown beautifully when cooked. Separate large clusters into smaller, bite-sized pieces. You can do this by gently tearing the mushrooms into similarly-sized pieces. Tearing oyster mushrooms is easier than cutting them, and it leaves their shape more intact.
Stems
Most oyster mushroom stems are tender enough to cook and eat. However, if the very bottom of the stem feels tough or woody, use a sharp knife to trim it off. Discard the tough stems, but keep the tender stems intact as they will add flavour and texture to your dish.
Drying the Strips
After tearing the oyster mushrooms into strips, they need to be completely dried before storing. Place the strips in a well-ventilated area, preferably in the sun. Allow them to air dry for 7-10 days, or until they do not give when squeezed. You can also use a dehydrator to speed up the drying process.
Storing the Dried Strips
Once the oyster mushroom strips are completely dry, store them in labelled mason jars or sealed containers. Properly dried oyster mushrooms can be stored for up to a year or even longer.
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Air circulation and drying time
Air circulation is key to drying oyster mushrooms. They should be placed in a well-ventilated area, preferably in the sun. A dry, warm airing cupboard can also work well.
To ensure good airflow, mushrooms should be laid out in a single layer, either on a wire rack or a clean, dry baking sheet. A mesh colander can also be used, placed on top of a baking sheet to allow air to circulate underneath the mushrooms. If you are drying a large batch, you can use a screen or a rack.
It is important not to overcrowd the mushrooms. If you are drying a large quantity, it may be best to use a dehydrator, as this will ensure consistent results.
Drying time will vary depending on humidity levels and the size of the mushrooms. It is important to ensure that the mushrooms are completely dry before storing them. This can take around 7-10 days, but may be shorter in hot, dry conditions. In humid conditions, it may not be possible to air dry mushrooms at all.
To speed up the process, you can partially dehydrate the mushrooms in the oven before air drying. Place the mushrooms in an oven heated to 150 F (65 C) or 175 F (80 C) for 1-2 hours, flipping them halfway through. After this, transfer them to a colander to continue air-drying for another 3-5 days.
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Using an oven to dry mushrooms
Drying oyster mushrooms in an oven is a great way to preserve their flavour year-round. Here is a step-by-step guide to achieving the best results:
Cleaning and Preparing the Mushrooms:
Start with fresh oyster mushrooms and clean them thoroughly. While some sources suggest wiping them with a damp cloth or brush, others recommend rinsing them under running water and then drying with paper towels or a clean cloth. The mushrooms need to be dry before placing them in the oven, so ensure you remove any surface moisture.
Slicing the Mushrooms:
Slice the mushrooms into uniform pieces. A recommended thickness is 1/8 to 1/4-inch thick slices. Thicker slices will take longer to dry.
Oven Setup and Timing:
Preheat your oven to a low temperature, ideally between 150-175°F (65-80°C). Place the mushroom slices on a baking sheet, ensuring they do not overlap. You can also use a baking rack placed over a baking sheet to allow better airflow. Prop open the oven door slightly with a wooden spoon to allow moisture to escape.
Place the mushrooms in the oven and leave for about two hours, flipping them halfway through to ensure even drying. After this, the mushrooms will be partially dried.
Air-Drying to Finish:
Remove the partially dried mushrooms from the oven and transfer them to a colander or mesh container. Place them in a well-ventilated area, preferably with access to sunlight. Allow them to air-dry for another 3-5 days, or until they are completely dry and do not give when squeezed.
Storing the Dried Mushrooms:
Once fully dried, transfer the mushrooms to airtight glass jars or containers. Label the containers with the variety and date. Store them in a cool, dry, and dark place, away from direct light and heat. Properly dried mushrooms can last up to one or even two years when stored correctly.
Dried oyster mushrooms can be rehydrated by soaking them in warm water for about one to two hours. The flavoured broth produced during rehydration can be used in cooking to enhance the flavour of your dishes.
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Rehydrating dried oyster mushrooms
Oyster mushrooms are a delicious treat, and drying them is an excellent way to store them for the colder months. But how do you rehydrate dried oyster mushrooms?
Firstly, it is important to clean your mushrooms. You can either use a dry soft brush or a lightly dampened towel to wipe them clean. If you need to rinse them, make sure to dry them off with paper towels.
Once your mushrooms are clean, it is time to rehydrate them. There are a few different methods you can use. One popular method is to boil them in water for a few minutes. You can also use milk, especially if you plan to flour and fry the mushrooms or make gravy. Another option is to place them in a bowl of hot water and use a plate to weigh them down. However, a French press is an even better option, as it keeps the mushrooms fully submerged and allows you to press more flavor out of them. Simply fill the French press with hot water and let the mushrooms soak for 20 minutes to an hour, then slowly push down on the plunger. You can save the broth, as this is where a lot of the flavor is, and use it in stocks and braises.
The time it takes for the mushrooms to rehydrate will depend on the type and size of the mushroom. Smaller mushrooms will be quite rehydrated within minutes, while larger ones may take longer. It is important to thoroughly cook the mushrooms after rehydrating them, as the human stomach lacks the enzyme to digest a substance called chitin that is present in all mushrooms worth rehydrating.
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Frequently asked questions
First, clean the mushrooms with a damp cloth or soft brush. You can also wash them under running water, but make sure to dry them off with paper towels afterward. Then, tear the mushrooms into strips along their gills.
Oyster mushrooms should be left to air dry for 7-10 days, or until they do not give when squeezed. The drying time will vary based on humidity levels and the size of the mushrooms.
Place the mushrooms in a well-ventilated area with good airflow, preferably in the sun. They should be placed in a single layer on a wire rack or a clean, dry baking sheet to allow warm air to circulate around them.
Once the mushrooms are completely dry, store them in a sealed container in a cool, dry place. They can last for up to 2 years when properly dried and stored.
