Laura Smith
Drying mushrooms is a great way to preserve them for later use. The process is simple and can be done without any special equipment. Dried mushrooms are commonly used in Asian cooking, adding a meatiness to stocks, soups, and stir-fries. The drying process intensifies the deep umami flavor of the mushrooms. There are several methods for drying mushrooms, including air drying, oven drying, and using a dehydrator or desiccant. Air drying involves placing mushrooms in a well-ventilated area with good airflow for about a week until they are completely dry. Oven drying requires pre-drying the mushrooms and then finishing them in a low oven with the door slightly ajar to allow moisture to escape. Dehydrators and desiccants are also effective methods for removing moisture from mushrooms.
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What You'll Learn
Air drying
To air-dry mushrooms, start by cleaning the mushrooms with a brush or dry paper towel to wipe away any dirt. If there are spots of dirt that won't come off, use a damp cloth or paper towel to scrub them off, and then wipe the same spot with a dry cloth or paper towel to absorb any remaining moisture.
Next, cut the mushrooms into slices about 1/8 inch (0.3 cm) thick. The thicker the mushrooms, the longer they will take to dry. Place the sliced mushrooms on a baking sheet or mesh colander, ensuring they lay flat in a single layer without overlapping. This prevents them from fusing together or warping into weird shapes while drying.
Choose a well-ventilated area with plenty of fresh air and sunlight, such as a sunny room, windowsill, or flat rooftop. Protect your mushrooms from moisture, insects, and animals. You can cover them with a 'net tent' or drape a piece of mesh fabric over and under the drying rack. Alternatively, you can string the mushrooms up with cooking string.
Place the mushrooms in the selected area and let them air-dry for 7-10 days. In humid environments, you can place them near a radiator or use a box fan to speed up the drying process. Check on your mushrooms regularly. They are ready when they are dry to the touch and do not give when squeezed.
Once fully dried, store your mushrooms in an airtight container in a cool, dry, and dark place. Properly dried mushrooms can last for up to a year or more.
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Using a dehydrator
To dry mushrooms using a dehydrator, start by cleaning the mushrooms with a vegetable or mushroom brush and a quick rinse under cold running water. Then, cut the mushrooms into slices that are between 1/4 to 1/2 inch thick. The thicker the slices, the longer they will take to dry. Arrange the cleaned and sliced mushrooms on the dehydrator trays, ensuring that none of the pieces touch or overlap. This allows for the best airflow, and they will dry faster and more evenly. If your trays have large holes, line them with parchment paper or a mesh liner.
Set the dehydrator temperature to between 110°F and 140°F (40°C and 60°C). The drying process will take 4 to 8 hours for 1/4-inch slices and up to 8 hours for thicker slices. If necessary, turn large pieces over every 3 to 4 hours during the drying period. Vegetables can scorch easily toward the end of drying, so monitor more closely as it nears completion. The mushrooms are ready when they are crispy and dry, and they should break, not bend.
Allow the mushrooms to cool completely before storing them. Then, transfer them to airtight containers such as glass jars and cover them tightly with lids. Label the jars with the contents, including the type of mushroom and the date of drying. Store the jars away from direct light or heat in a cool, dark, and dry place.
To rehydrate the mushrooms, pour boiling water over them in a heat-proof bowl and soak them for 20 to 30 minutes. You can also simmer them in a small pot to speed up the process. They are rehydrated when they lose any rubbery texture.
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Oven-drying
First, select the mushrooms you would like to dry. Any variety of mushroom can be used. Clean the mushrooms thoroughly under running cool water, scrubbing gently with a brush to remove any dirt. Next, slice the mushrooms into pieces of similar size. The slices should be around 1/8 to 1/4 inch thick. Thicker slices will take longer to dry.
Once the mushrooms are sliced, spread them on a clean dishtowel and gently roll it up to remove any surface moisture. Then, place the mushroom slices on a baking sheet, ensuring that none of the pieces overlap. Preheat your oven to a low temperature, ideally between 150-175 degrees Fahrenheit (65-80 degrees Celsius). If your oven has a convection setting, turn it on and set the oven to the lowest possible heat, around 125-150 degrees Fahrenheit.
Place the baking sheet with the mushrooms in the oven and leave for one hour. Then, turn the mushroom slices over and return them to the oven for another hour. For thicker slices, you may need to leave them in the oven for longer. To check if they are dry, take them out of the oven and let them cool. The mushrooms should be crispy-dry. If they are not completely dry, turn them over and return them to the oven for another 30 minutes, checking their progress every half hour.
Once the mushrooms are fully dried, let them cool completely before transferring them to covered glass jars for storage. Be sure to label the jars with the variety of mushroom and the date. Dried mushrooms can be stored for up to a year and can be rehydrated by soaking them in warm water for 20 minutes to 2 hours before using them in your desired recipe.
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Freezing
Preparation:
First, select fresh mushrooms that look and smell good. Avoid any that are dry, shrivelled, discoloured, mouldy, or have bad spots. You can wipe them clean with a damp paper towel to remove any dirt, but it is not recommended to wash them under running water as mushrooms tend to absorb water. Trim off any dried-out parts of the stems or remove the entire stem for certain varieties, such as chanterelle, shiitake, and portobello mushrooms.
Slicing:
Slice the mushrooms into similar-sized portions to ensure even cooking and freezing. The size and shape of the slices can vary depending on your intended use. For example, you can go for slices, one-inch batons, or half-inch cubes. Keep in mind that mushrooms will expand slightly in the freezer, so leave some space in your storage containers or bags.
Cooking:
Cooking the mushrooms before freezing is recommended to preserve their flavour and texture. There are two main methods: sautéing and steaming. To sauté, heat a frying pan on high heat and add a small amount of butter or oil. Cook the mushrooms for about 5 minutes, or until they are fully cooked and most of the liquid has evaporated. If steaming, first soak the mushrooms in a solution of lemon juice or citric acid and water to minimise discolouration. Then, steam the mushrooms for 3 to 5 minutes. Allow the mushrooms to cool completely before proceeding to the next step.
Flash-Freezing:
Spread the cooked mushrooms in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer for about 1-2 hours, or until the mushrooms are frozen solid. Flash-freezing helps to prevent the mushrooms from clumping together and makes it easier to scoop out the desired amount for future use.
Packing and Storage:
Once the mushrooms are frozen, use a spatula to lift them from the baking sheet and transfer them to freezer-safe containers or bags. Squeeze out as much air as possible before sealing to prevent freezer burn. Label the containers with the date and return them to the freezer. Frozen mushrooms can last for up to 9 months, although some sources suggest using them within 6 months for optimal quality.
Usage:
When ready to use, simply take out the desired amount of frozen mushrooms and add them directly to your recipes. There is no need to defrost them first, especially if they will be used in hot dishes like soups, casseroles, or pasta. Frozen mushrooms are also easy to chop, so you can cut them into smaller pieces if needed.
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Pre-drying
To pre-dry mushrooms, place them on a piece of cardboard or a dry towel, ensuring they are spread out evenly and not touching. Move the cardboard or towel to a well-ventilated area out of direct sunlight, such as on top of a fridge or on a shelf in a walk-in closet. Alternatively, place the cardboard in front of a fan to air them out. This method will pre-dry mushrooms within a few hours. Check on them periodically and observe how their appearance changes.
Another option for pre-drying mushrooms is to use an oven. Preheat the oven to 170°F, using the convection function if available. Brush the mushrooms clean and cut them into 1/4-inch slices. Arrange the mushrooms on drying screens and place them in the oven, propping the door open with a wooden spoon to vent steam. Dehydrate for 2 to 3 hours, until the mushrooms are leathery.
It is worth noting that some sources advise against using an oven for pre-drying, as mushrooms can easily scorch towards the end of the drying period. Instead, they suggest partially drying the mushrooms in the oven and then allowing them to finish air-drying on a windowsill or in a well-ventilated area.
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Frequently asked questions
Air drying is the cheapest and easiest way to dry mushrooms. Simply place them in an open container with good airflow (a mesh colander works great) and leave them out to dry for about a week. You can also use a dehydrator or oven to dry mushrooms.
It typically takes 7-10 days to air-dry mushrooms. If you are using an oven, the process can be done in 2-3 hours.
When they are completely dry, mushrooms will feel like little rocks and will snap when bent. They should also be rubbery to the touch and appear wrinkly.
