Michael Davis
Drying mushrooms is a great way to preserve their flavour and increase their shelf life. The process is simple and can be done without any special equipment, although it can be expedited with the use of an oven or dehydrator. Once dried, mushrooms can be stored in airtight containers for up to a year and rehydrated in warm water when needed. This guide will teach you how to completely dry mushrooms using various methods, ensuring they are properly preserved for future use.
Characteristics and Values
| Characteristics | Values |
|---|---|
| Equipment | No special equipment is needed. |
| Air drying | Put mushrooms in an open container with good airflow underneath them (a mesh colander or a baking rack set on a baking sheet works great for this purpose). Leave them out to dry for about a week. |
| Oven drying | Preheat the oven to 170-175°F. Brush the mushrooms clean and cut them into 1/4-inch slices. Place the mushrooms on a drying screen or a cooling rack in the oven. Prop open the oven door to vent steam. Dehydrate for 2-3 hours. |
| Oven and air drying | Partially dehydrate the mushrooms in the oven for 2 hours at 175°F, flipping them halfway through. Then transfer to a colander to air-dry for another 3-5 days. |
| Dehydrator | A dehydrator is an optimal way to dry mushrooms. It uses a heat source and airflow to remove water content. |
| Storage | Store dried mushrooms in a sealed or airtight container in a cool, dry place for up to 1-2 years. |
| Rehydration | To rehydrate dried mushrooms for cooking, soak them in warm water for 1-2 hours. Use the soaking liquid in cooking if possible, as it will be full of flavor. |
| Other methods | Some people pickle or cook and freeze mushrooms. |
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What You'll Learn
Air drying
Preparation
Start with fresh mushrooms and wipe them clean with a lightly dampened towel. Do not wash the mushrooms under running water. If you wish to speed up the drying process, you can cut or tear the mushrooms to increase their surface area. However, some people believe this may reduce the potency of the mushrooms.
Air-drying
Place the mushrooms in an open container that allows good airflow underneath them. A mesh colander or a baking rack set on top of a baking sheet works well for this purpose. Leave them out to dry for about a week. During this time, check on the mushrooms regularly. They will start to become more rigid and dry within a few hours.
Storage
Once the mushrooms are completely dry to the touch and do not give at all when squeezed, they are ready for storage. Store them in a sealed container or an airtight jar and keep them in a cool, dry place. Properly dried mushrooms can last up to a year or even longer.
Rehydration
To use the dried mushrooms for cooking, simply soak them in warm water for 1-2 hours. The soaking liquid will be full of flavor, so it can be used in your dish as well.
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Oven drying
Drying mushrooms in the oven is a great way to preserve their flavour and make them last for at least a year. Here is a step-by-step guide on how to do it:
Firstly, choose any variety of mushrooms you like. Before drying, they need to be cleaned thoroughly. Gently scrub them with a vegetable or mushroom brush under running cool water. Then, to remove surface moisture, place the mushrooms on a clean dish towel, roll it up, and gently squeeze.
Next, slice the mushrooms into pieces that are around 1/8 to 1/4-inch thick. Thicker slices will take longer to dry. Ensure that the pieces are of similar sizes so that they dry evenly.
Preheat your oven to a low temperature, somewhere between 125 and 175 degrees Fahrenheit. If your oven has a convection setting, turn it on, as this will improve air circulation. Prop the oven door open slightly with a wooden spoon to ensure adequate ventilation and prevent steaming.
Place the mushroom slices on a baking sheet, making sure they do not overlap or touch. Put the baking sheet in the oven and leave for one hour. Then, take the sheet out, flip the mushrooms, and return them to the oven for another hour.
After two hours, take the mushrooms out of the oven and let them cool. This step is essential, as the mushrooms will continue to crisp up as they cool. Once cooled, check if they are completely dry. If not, return them to the oven for another 30 minutes, then check again. Repeat this process until the mushrooms are dry and crispy.
Finally, allow the mushrooms to cool completely before transferring them to airtight glass jars. Label the jars with the variety and date, then store them away from direct light or heat. Your dried mushrooms will last for up to a year and can be rehydrated by soaking in warm water for 20 to 30 minutes before use.
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Dehydrator drying
Preparation
Start with clean hands, equipment, and countertops. Clean mushrooms with a damp paper towel or a mushroom brush, followed by a quick rinse under cold running water. Cut the mushrooms into 1/4-inch slices or pieces.
Loading the Dehydrator
Arrange the mushrooms in a single layer on the dehydrator trays, ensuring there is space between the pieces to allow for airflow. Do not let the mushrooms touch each other. If your dehydrator has multiple trays, spread the mushrooms evenly across the trays.
Setting the Temperature and Time
Set the dehydrator to a low-temperature setting, ideally around 40°C (125°F) to keep the psilocybin intact. The drying time will depend on your machine, the load, humidity, and air temperature, typically ranging from 3 to 8 hours. Check your mushrooms every hour or so to monitor their progress.
Testing for Doneness
Mushrooms are ready when they are brittle and snap easily under pressure. If they bend, return them to the dehydrator and continue drying.
Conditioning
Allow the mushrooms to cool completely before placing them in an airtight container, such as a mason jar. Seal the container and leave it on your counter for a few days. Check daily for moisture or condensation. If moisture is present, return the mushrooms to the dehydrator for further drying.
Storage
Once the mushrooms are fully dried and conditioned, store them in airtight containers or bags. Include a moisture absorber if you plan to open the container frequently or live in a humid area. Properly dried and stored mushrooms can last for at least a year.
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Freezing
Firstly, select the freshest mushrooms you can find, avoiding any with dark spots, shrivelled caps or an unpleasant odour. Wild mushrooms in the slimy-capped Suillus genus, for example, are tasty but have a high moisture content, making them difficult to dehydrate. Such mushrooms are better preserved by freezing.
Before freezing, clean the mushrooms with a brush or a dry paper towel. Do not wash them with water, as this may cause mould to grow. Next, chop the mushrooms into small pieces, slivers or slices that are less than 0.5 inches thick. The smaller the pieces, the quicker they will freeze.
You can freeze mushrooms raw or cooked. To freeze raw, simply place the chopped mushrooms in a single layer on a baking sheet and put them in the freezer. Once frozen, transfer the mushrooms to freezer containers or bags. This will ensure they remain loose and individual, allowing you to take out only the amount you need when cooking.
To freeze cooked mushrooms, heat a little oil or butter in a skillet over medium-low heat. Add the mushrooms and cook, stirring often, until they first release their liquid and then reabsorb it. You can also prepare the mushrooms by steaming them first. Once cooked, allow them to cool, then transfer them to freezer containers or bags.
Freeze-dried mushrooms can be stored for 10-15 years when vacuum-sealed with an oxygen absorber.
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Pickling
Preparation:
Firstly, ensure you are using young, small, firm mushrooms for pickling. Larger, more mature mushrooms are better suited for drying. Wild mushrooms, such as chanterelles, are excellent for pickling, but they are susceptible to bugs, so always check for infestation. Clean the mushrooms thoroughly by swishing them in cold water, then transfer them to a tray lined with paper towels and let them dry overnight in the fridge.
Brining:
The next step is to make the brine, also known as the pickling solution. This is typically a mixture of vinegar, water, sugar, salt, and sometimes additional spices. Bring this mixture to a boil, then add the mushrooms and cook for around 15 minutes. Drain the brine, but keep it aside, as you will need it later.
Flavouring:
In a separate pot, prepare the marinade by boiling water, salt, sugar, and any additional flavourings of your choice, such as bay leaves, peppercorns, garlic, basil, or chillies. Once the sugar and salt have dissolved, add vinegar to the mixture, then remove it from the heat.
Jarring:
Prepare your jars by washing them in hot, soapy water and rinsing them thoroughly. It is important to ensure the jars are clean and sterile to prevent any contamination. Dice garlic cloves and place them at the bottom of the jars. Pack the jars with the cooked mushrooms, then pour in the marinade until the mushrooms are completely covered.
Storage:
Seal the jars tightly and store them in a cool, dry, and dark place for at least two weeks before consuming. Pickled mushrooms can be stored for up to a month in the refrigerator and will last for several weeks.
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Frequently asked questions
Mushrooms can be dried in the oven, using a dehydrator, or by air-drying.
Preheat the oven to 170-175°F. Brush the mushrooms clean and cut them into 1/4-inch slices. Arrange the mushrooms on a drying screen or a mesh colander and place them in the oven. Prop open the oven door to vent steam. Dehydrate for 2-3 hours until they are dry and leathery.
Place the mushrooms in an open container with good airflow underneath them (a mesh colander works great for this purpose). Leave them out to dry for about a week. Once they are completely dry, store them in a sealed container.
