John Miller
Oyster mushrooms are fleshy and meaty and can be used in casseroles, stews, soups, and sauces. They can be dehydrated to make jerky or veggie bacon. Dehydrating oyster mushrooms is easy and can be done in a food dehydrator, an oven, or even on a wood-burning stove. Once dehydrated, they can be stored in airtight containers or vacuum-sealed mason jars.
| Characteristics | Values |
|---|---|
| Ideal thickness for slicing | Uniformly thin sections, about 1/4 inch |
| Temperature | 110°F-115°F |
| Dehydration time | 7 hours |
| Preservation method | Airtight containers, mason jars, vacuum-sealed jars |
| Rehydration | Hot water, milk |
| Uses | Jerky, soups, sauces, gravy, casseroles, stews, veggie bacon |
| Identification | Oyster-shaped, silvery grey or greyish-brown caps, grow on deciduous wood, usually in layers |
| Similar look-alikes | Angel wings |
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What You'll Learn
Slicing and preparation
Before drying, it is important to clean the mushrooms. You can do this by gently brushing them with a dry, soft brush, similar to the kind that comes with a mushroom knife. If they are particularly dirty, you may want to wash them, but be sure to pat them dry with kitchen paper afterward. Washing oyster mushrooms can make them go slimy, so it is best to avoid doing so if possible.
Once cleaned, the mushrooms should be cut into uniformly thin sections. You can slice off and halve the stems, then halve or quarter the caps, depending on their size. It is important to ensure that the pieces are thin enough to dry thoroughly. If the pieces are too thick, the outside will dry out while the inside remains wet, leading to the growth of mold or bacteria.
If you plan to use the mushrooms for a specific recipe, it is important to slice them appropriately. For example, if you want to make veggie bacon, you would slice the mushrooms lengthwise. You may also want to cut off any thick or bad spots. If you are making mushroom powder, you can chop the mushrooms with a knife or use a food processor to speed up the process.
After slicing, the mushrooms are ready to be dehydrated. There are various methods for dehydration, including using a food dehydrator, an oven, or the warmth from a wood-burning stove.
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Dehydration methods
Before dehydrating oyster mushrooms, it is important to identify them correctly. Oyster mushrooms have oyster-shaped, silvery grey or greyish-brown caps and usually grow in layers on deciduous wood. They can also be purchased as growing kits, in which case they can be blue, gold, or pink. Oyster mushrooms do not grow directly out of the soil but on non-coniferous wood.
When dehydrating mushrooms, it is important to consider how you plan to cook with them afterward. For example, if you want to make veggie bacon, you would slice the mushrooms lengthwise. If you are dehydrating oyster mushrooms to make jerky, you can soak them in sauce before dehydrating.
Oyster mushrooms can be dehydrated in a food dehydrator or in the oven. If you are using a food dehydrator, you can wash the mushrooms or brush them with a small soft brush first. Then, cut off the stems and any thick or bad spots, and slice the mushrooms into uniformly thin sections. Place the mushrooms on the dehydrator trays and dehydrate for several hours at 115 °F to preserve flavor and nutrients.
If you are using an oven, it is important to ensure that it is set to a low temperature. Cut the mushrooms into small strips and place them on a rack in the oven for two evenings. Then, transfer the mushrooms to a glass jar and leave it uncovered for another evening before sealing it, ensuring the mushrooms are completely dry.
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Rehydration techniques
Once you have dehydrated your oyster mushrooms, you might want to rehydrate them before cooking. The best rehydration results for oyster mushrooms are achieved at a lower drying temperature of 40 °C and a higher relative humidity of 75% during dehydration. The rehydration process can be done in water at room temperature for 30 minutes.
You can also use a French press to keep the mushrooms fully submerged in hot water. This allows you to press even more flavor out of them after they have soaked.
If you have access to laboratory equipment, you can use an oven with forced air circulation to investigate the rehydration capacity of the mushrooms.
Freeze-dried oyster mushrooms have been shown to have the maximum rehydration ratio, highest instrumental color, and lowest hardness.
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Storage options
Once the oyster mushrooms are dehydrated, they need to be stored correctly to ensure they remain edible. Dehydrated oyster mushrooms should be packed into clean, dry, airtight containers. Ideally, the mushrooms should be stored in glass jars, although some sources suggest that oyster mushrooms do not like sealed containers. If you are using a sealed container, it is recommended that you leave the jar open for a day before sealing it completely. It is important to ensure that the mushrooms are completely dry before sealing the container, to prevent them from rotting.
Oyster mushrooms can also be stored in brown paper bags, which will help them to remain dry. However, they should not be stored in plastic bags, as this can make them slimy. If you need to wash the mushrooms, it is best to use them immediately or pat them dry with kitchen paper. To clean the mushrooms, it is recommended to use a dry, soft brush, such as a small artist's brush.
When storing oyster mushrooms in the refrigerator, it is best to keep them in the vegetable compartment or in a cold store. They should be placed in a lidded, slightly open plastic box so that they can breathe. Stored this way, oyster mushrooms will last for about two weeks.
It is also important to label the container with the mushroom type and the harvest and packing dates. This helps to ensure that you are using the mushrooms within their recommended storage period.
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Recipes and uses
Dehydrated oyster mushrooms are a versatile ingredient with multiple uses and health benefits. They can be a great vegan alternative to bacon or jerky, providing a meaty texture and umami flavor.
Dehydrating Oyster Mushrooms
Before dehydrating, cut the oyster mushrooms into uniformly thin sections. You can slice off and halve the stems, then halve or quarter the remaining caps, depending on their size. It is recommended to dehydrate at a lower temperature of 115°F (46°C) for several hours to preserve flavor and nutrients. Alternatively, you can dehydrate at a higher temperature of about 110°F (43°C) for 7 hours, which will retain the enzymes in the mushrooms.
Storage
Once the mushrooms are completely dry and cooled, pack them into clean, dry, airtight containers. Label the containers with the mushroom type and the harvest and packing dates.
Oyster Mushroom Jerky
Oyster mushroom jerky is a tasty treat that can be made using a food dehydrator. First, clean the mushrooms and cut them into 2-3 inch strips about an inch thick. Smaller cuts are fine, but be aware that the mushrooms will shrink significantly during dehydration. Next, boil the mushrooms for 20 minutes, then drain and let them cool. Prepare a marinade by mixing the desired ingredients, such as sriracha for spice or ginger. After marinating, place the mushrooms in the dehydrator and stop the process when they are mostly dried but still chewy and tender. The dehydration time can vary from 4 to 8 hours, depending on the type of oysters, the size of the cuts, and the dehydrator used. Store the mushroom jerky in airtight containers, preferably glass jars, to retain moisture and texture.
King Oyster Mushroom Bacon
King oyster mushrooms are especially suitable for vegan bacon or jerky due to their meaty texture and flavor. To make king oyster mushroom bacon, cut the mushrooms into 1/4-inch slices and spray them with garlic spray. Then, toss the slices with herbs and dehydrate them for 7 hours at about 110°F (43°C). These crispy mushroom bacon slices can be enjoyed with a non-dairy dip.
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Frequently asked questions
You can use a food dehydrator, an oven, or the warmth from a wood burner. If you are using an oven or a wood burner, you will need to slice the mushrooms into thin, uniform sections first. If you are using a food dehydrator, you can put the mushrooms in whole.
This depends on the temperature and the method used. In a food dehydrator, it will take several hours at 115 °F. In an oven, it will take longer at a lower temperature.
Once the mushrooms are completely dry, you can store them in an airtight container, such as a glass jar. They should be kept in a cool, dry place and will last for at least a week.
