Michael Davis
Mushrooms are a versatile ingredient used in a variety of dishes. They can be dried and stored for later use, which is a great way to preserve their flavour and texture. The process of drying mushrooms is simple and can be done without any special equipment. Air drying is the cheapest and easiest method, but it can also be done in an oven or with a food dehydrator. Once dried, mushrooms can be stored in airtight containers and kept in a cool, dry, dark place for up to two years. This guide will take you through the steps of curing mushrooms at home and offer storage tips to ensure their longevity.
| Characteristics | Values |
|---|---|
| How to cure a mushroom | Plucking and removing mushrooms before they release spores |
| Using garden (horticulture) vinegar diluted with water and spraying the mushroom | |
| Aerating the lawn | |
| How to cure a human who has eaten a poisonous mushroom | Activated charcoal |
| Early volume resuscitation for liver and kidney toxic syndromes | |
| Intravenous (IV) injection of methylene blue for methemoglobinemia | |
| Benzodiazepines for agitation | |
| Fomepizole (4-methylpyrazole) for poisoning from disulfiram-containing mushrooms | |
| Small doses of atropine for severe muscarinic symptoms | |
| Orogastric lavage within the first postprandial hour |
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What You'll Learn
Air drying mushrooms on a wire rack
Drying mushrooms is a great way to preserve them for long-term storage. There are many ways to dry mushrooms, including using a food dehydrator, an oven, or air drying. This guide will focus on air-drying mushrooms on a wire rack.
Firstly, you will need to clean the mushrooms with a brush or a dry paper towel. Avoid getting the mushrooms wet, as this can cause mould or fungi to grow. If there are spots of dirt that won't come off, use a damp cloth or paper towel to scrub them off.
Next, cut the mushrooms into slices. The thickness of the slices can vary, with some sources recommending 1/8-inch slices, while others suggest 1/2-inch slices. Thicker slices will take longer to dry.
Now you are ready to arrange the mushrooms on the wire rack. Place them in a single layer, ensuring that none of them are overlapping. This will prevent them from sticking together or warping into strange shapes. Cover the mushrooms and the rack with a 'net tent' to keep bugs away. If you don't have a net tent, you can use a piece of mesh fabric draped over and under the rack and mushrooms.
Place the wire rack in a warm room with a humidity level between 55-65%. Avoid direct sunlight, as this can degrade psilocybin, the compound with the most psychedelic effects. It will usually take about a week for the mushrooms to air dry completely.
Once the mushrooms are dry, let them cool completely before storing them in airtight containers, such as mason jars or canisters. Adding a silica packet or some rice to the container can help absorb moisture and extend the shelf life. Store the containers in a cool, dark location until you are ready to use the mushrooms.
Proper storage is crucial to prolonging the shelf life of your dried mushrooms. When stored in airtight containers in a cool, dark place, your mushrooms can remain potent for several months or even up to a year.
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Storing dried mushrooms in airtight containers
Dried mushrooms can be a wonderful addition to your kitchen, adding an earthy flavour to soups, pastas, stir-fries, and countless other dishes. If stored properly, they can have an extended shelf life.
To store dried mushrooms, first, label your container with the date. This way, you can keep track of their shelf life and consume them before they begin to degrade naturally. Dried mushrooms last a long time, especially if kept in the refrigerator or freezer—up to 12 months or even longer.
Once you’ve labelled the airtight container, pour the dried mushrooms from their original package into their new container. Choose an airtight container that is dry and moisture-proof. Good options include plastic resealable bags, glass canning jars (such as Mason jars), or vacuum-sealed plastic bags. If you are using a resealable plastic bag, do your best to squeeze any excess air out of the bag before sealing it. Screw the lid tightly on the jar or seal the plastic bag completely so there's no air in it.
If you live in a particularly humid climate, you can consider using oxygen-absorbing packets in your resealable bags or jars. These packets contain iron powder that absorbs most of the oxygen out of the packaging, which can keep food items from spoiling for longer. Oxygen-absorbing packets are not totally necessary to store with mushrooms, but they are a good idea, especially if you are storing the mushrooms at room temperature in a kitchen cabinet.
Finally, place the repackaged mushrooms into your fridge, freezer, or cabinet. The mushrooms should be stored in a cool, dry, dark place, free of potential contaminants, heat, freezing temperatures, and sunlight.
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How to identify and avoid mouldy mushrooms
Mushrooms are a type of fungi, so it's understandable to be uncertain about how mould (also a fungus) might affect them. Here are some ways to identify and avoid mouldy mushrooms:
Storage
Mushrooms should be stored unwashed in a brown paper bag in the main area of your fridge. Avoid keeping them in the crisper drawer, as this can expose them to too much moisture and turn them mouldy. Buying whole mushrooms and storing them unwashed can help to maximise their lifespan.
Signs of mould
Mouldy mushrooms will display dark, blotchy, wet spots. If only a few mushrooms show these signs, it's safe to pick them out and check the rest. However, if you notice a slimy texture or dramatic shift in colour, it's a telltale sign that the mushrooms have already begun to grow mould and should be discarded. Mushrooms should have a fresh earthy smell, if they smell like anything at all. A strong smell, especially fishy or ammonia-like, is a sign of spoilage.
Natural variation
Be aware of natural colour variations when evaluating mushrooms for mould. For example, lion's mane mushrooms are white but often have a faint pink or orange hue, even when freshly harvested. Some mushrooms, like oysters, are fairly soft even when freshly harvested.
Allergy concerns
According to the USDA, some types of mould cause allergic reactions and respiratory problems. This should be a concern, especially for those with a diagnosed mould allergy or respiratory problems.
Safety
Consuming rotten mushrooms can cause food poisoning, nausea, vomiting, diarrhoea, and botulism. It is better to be safe than sorry, so steer clear of mouldy mushrooms.
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Using an oven to dehydrate mushrooms
Drying mushrooms in the oven is a great way to preserve their flavour and make them last for months. The process is simple and requires little equipment.
Firstly, select mushrooms that are fresh and at their peak quality. Avoid any that show signs of decay, mould or bruising. You can choose to dry the mushrooms whole or sliced. If you opt for sliced, ensure they are cut into similar-sized pieces, with a thickness of around 1/8 to 1/4 inch. Thicker slices will take longer to dry.
Before placing the mushrooms in the oven, they must be cleaned thoroughly. Avoid soaking them in water, as this is a common myth that can impact the drying process. Instead, gently scrub them with a vegetable or mushroom brush under running cool water. You can also use a damp kitchen towel or a dampened paper towel to wipe them clean.
Once cleaned, remove any excess water from the mushrooms. One method is to spread them on a clean dish towel, roll it up gently, and squeeze to remove surface moisture. Another method is to blot the mushrooms with a paper towel. This step is crucial, as any remaining water can cause the mushrooms to steam in the oven instead of dehydrating.
Next, preheat your oven to a low temperature. The ideal temperature range is between 125°F and 150°F (52°C to 65°C). Arrange the mushrooms on a parchment-lined baking tray, ensuring they do not overlap and there is a little space between them for air to circulate.
Place the tray in the oven and leave for one hour. After this, flip the mushrooms over and return them to the oven for another hour. Keep checking the mushrooms every half hour and turn them over if necessary. The total drying time can vary from 4 to 12 hours, depending on the thickness of the mushrooms and the humidity.
Your mushrooms are ready when they are dry and leathery. To check, try to snap one; if it bends, it is not completely dry. Once they are fully dehydrated, allow them to cool completely before storing. Transfer the mushrooms to covered glass jars or sealed containers and label them with the variety and date. Store them away from direct light or heat, and use within a year.
To use your dehydrated mushrooms, place them in a heat-proof bowl and cover with boiling water for 20 to 30 minutes. You can also soak them in warm water for 1 to 2 hours, depending on your preference. Don't discard the soaking liquid! It will add a rich flavour to your soups, sauces, and stocks.
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How to clean mushrooms before drying
The best way to clean mushrooms depends on the type of mushrooms and how they were sourced. Here are some methods to clean mushrooms before drying:
Inspect the mushrooms
Before cleaning, inspect the mushrooms for any dirt or grime. Mushrooms purchased from a grocery store are usually cultivated in a sterile environment and may not need extensive cleaning. Wild mushrooms, on the other hand, may have dirt, leaves, twigs, or other debris attached and will likely require a more thorough cleaning process.
Brushing
For cultivated mushrooms with minimal dirt, a simple brush with a dry cloth, paper towel, or pastry brush may be sufficient. This method helps remove loose dirt or dust without the need for water.
Rinsing with water
If the mushrooms are fairly dirty, especially wild mushrooms with lots of nooks and crannies, you can use water to clean them more thoroughly. Fill a large bowl with cold water and add a few mushrooms at a time. Swirl them around gently for a few seconds to loosen and dislodge any dirt. Immediately remove the mushrooms from the water and place them on a clean, lint-free towel. Gently pat them dry and lay them out to air-dry completely before moving on to the next batch. Ensure that you do not soak the mushrooms for an extended period, as they can absorb water, affecting their texture and flavour.
Soaking in saltwater (for morel mushrooms)
Morel mushrooms can be very dirty and may require a more intensive cleaning process. It is recommended to soak them in saltwater first to kill bugs and remove dirt. After soaking, give them a quick rinse and then gently pat them dry.
Once the mushrooms are cleaned and dried, you can proceed with the drying process.
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Frequently asked questions
Curing mushrooms is easy. First, clean the mushrooms with a brush or a damp cloth. Then, slice them thinly and place them on a wire rack or a tray. Put them in a dry, well-ventilated area, out of direct sunlight, for 7-10 days. You can also use a food dehydrator or a warm oven (60-70°F/150°F) for a few hours.
You'll know the mushrooms are cured when they snap easily. They should feel like little rocks and have no bend in them.
Store dried mushrooms in airtight containers in a cool, dry, dark place. They should last for up to 2 years.
Wet mushrooms can be cured, but they must be refrigerated and used within a few days. They will develop mould if left too long.
