John Miller
Drying mushrooms in the oven is a simple process that can be done at home. The oven temperature and duration of drying depend on the type of mushroom and thickness of slices. It is important to clean the mushrooms thoroughly but gently before drying them. After cleaning, the mushrooms should be sliced into pieces of similar thickness, ideally between 1/8 and 1/4 inches thick. The oven should be preheated to a low temperature, typically between 115°F and 175°F. The mushrooms are then placed on a baking sheet and dried in the oven for several hours, being sure to flip them over periodically to ensure even drying. Once they are crispy-dry, the mushrooms should be allowed to cool completely before being stored in airtight containers.
| Characteristics | Values |
|---|---|
| Oven temperature | 130ºF/54ºC, 150ºF/65ºC, 175 degrees F/80 degrees C, 180º F/65º C or 180ºC / 350ºF / gas mark 4 |
| Baking time | 2 hours, 4-8 hours, 1 hour or 20 minutes |
| Flip mushrooms | Halfway through, after 1-2 hours, every 1-2 hours, after 1 hour or after removing |
| Blot moisture | Yes, with a paper towel |
| Air dry | For 3-5 days or 7-10 days |
| Storage | Airtight container or jar, in a cool, dark place |
| Storage time | Up to 1 year or 2 years |
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What You'll Learn
Cleaning and slicing
When shopping for mushrooms, avoid those with grayish-brown spots on their caps, as these indicate decay. The bottom of the stem can be slightly discoloured, but it should not be overly dry, mushy, or starting to shred. A little dirt on the mushrooms is fine, but they should not be slimy.
Before drying your mushrooms in the oven, it is important to clean them well. One way to do this is by holding them under running cold water and scrubbing gently with a vegetable or mushroom brush. Alternatively, brush off any dirt with a soft brush or cloth. You can also use a slightly damp paper towel to wipe them down. If your mushrooms are very dirty and you need to wash them, make sure to dry them thoroughly afterward, as excess moisture can shorten their shelf life.
Once your mushrooms are clean, it's time to slice them. First, trim off the stems to create a flat base, which will make slicing easier and safer. Then, slice the mushrooms into pieces of a similar size. The thickness of your slices will depend on your preference and how long you want to leave the mushrooms in the oven for. Thicker slices, such as 1/4-inch thick, will take longer to dry, while thinner slices, such as 1/8-inch thick, will dry more quickly. You can also cut the mushrooms into quarters or cubes if you prefer.
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Oven temperature and duration
As a general rule, the thicker the slice, the longer the drying time. Therefore, it is recommended to slice the mushrooms to a thickness of about 1/8 to 1/4 of an inch. However, if you are drying shiitake mushrooms, you can slice them to a thickness of about half an inch.
The oven temperature should be set low, at around 150°F (65°C). Some sources recommend a slightly lower temperature of 130°F (54°C), while others suggest a higher temperature of 170°F (76°C) or even 175°F (80°C). At the lowest temperature, the mushrooms will need to be dried for 4 to 8 hours, with a flip every 1 to 2 hours. At the higher temperatures, the mushrooms will only need to be dried for about 2 hours, with a flip halfway through.
If your oven temperature is set higher than 150°F (65°C), you may need to prop open the oven door to reduce the temperature and increase airflow. This can be done with a heat-proof wooden spoon or pot holder. If the temperature is too high, the mushrooms may 'case harden', meaning the outer layer will harden and prevent the escape of moisture from the inside of the mushrooms.
After the initial drying time, remove the mushrooms from the oven and let them cool. They will continue to crisp up as they cool. Once cool, check to see if they are dry. They should snap apart rather than bend and should feel crispy, not spongy. If they are not completely dry, return them to the oven for another 30 minutes to an hour, then check again. Repeat this process until they are totally dry.
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Air drying
- Start by cleaning your mushrooms under running cool water. Use a gentle scrubbing motion with a vegetable or mushroom brush to remove any dirt.
- Cut the mushrooms into slices of similar thickness. A thickness of around 1/8 to 1/4 inch is recommended. Thicker slices will take longer to dry, so keep this in mind when planning your drying time.
- Remove excess water from the mushroom slices. You can do this by spreading them out on a clean dish towel, rolling it up loosely, and gently squeezing to remove surface moisture.
- Preheat your oven to a low temperature. The ideal temperature is around 125 to 150 degrees Fahrenheit (approximately 50 to 65 degrees Celsius). If your oven has a convection setting with a fan, use that. Otherwise, leave the oven door open a crack to allow for air circulation.
- Arrange the mushroom slices on a baking sheet, ensuring that none of the pieces overlap or touch.
- Place the baking sheet with the mushrooms in the oven. The drying time will vary depending on the thickness of your slices and the temperature of your oven, but plan for several hours.
- Check the mushrooms after the first hour and then every 30 minutes after that. Turn the slices over each time you check to ensure even drying.
- Remove the mushrooms from the oven when they are crispy-dry. Allow them to cool completely before handling.
- Store the dried mushrooms in covered glass jars. Label the jars with the variety of mushroom and the date of drying. Keep the jars away from direct light and heat, and use the mushrooms within a year.
Air-dried mushrooms can be rehydrated by soaking them in boiling water for 20 to 30 minutes. After draining the excess water, the mushrooms will be ready to use, with a texture similar to fresh mushrooms.
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Storing dried mushrooms
Dried mushrooms are a great alternative to fresh mushrooms because they can last longer. To store dried mushrooms, it is important to keep them in a dark, cool, and dry place. Light, heat, and oxygen will cause mushrooms to degrade and spoil faster.
If you live in a humid climate, you can use oxygen-absorbing packets in your storage containers. These packets contain iron powder that absorbs oxygen, preventing food from spoiling.
The best containers for dried mushrooms are airtight and sealable. Plastic bags, glass jars, and bottles are all suitable options. If you are using a plastic bag, squeeze out any excess air before sealing. If you are using a glass jar, screw the lid on tightly.
Once your mushrooms are packaged, you can store them in a cool, dry place such as a kitchen cabinet, pantry, or refrigerator. Avoid storing them in warm places such as cupboards, as this will reduce their shelf life.
Dried mushrooms can last for six to twelve months when stored in a cool place.
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Rehydrating dried mushrooms
Dried mushrooms can be reconstituted with water before you use them, and this produces two wonderful things: the mushrooms themselves and their flavorful soaking liquid. Both can be used in soups, stews, sauces, pâtés, and gratins.
The best way to rehydrate dried mushrooms is to simply soak them in water. Many recipes call for hot or warm water, but it isn't always necessary to use hot water. Room-temperature water will also soften the mushrooms, and some people believe it extracts less of the flavor from the mushrooms, leaving more flavor in the fungi. If you are in a hurry, warm or hot water will make the mushrooms soften more quickly, but more of their flavor will be extracted into the soaking water.
The length of time needed to rehydrate dried mushrooms is a matter of debate. Of the nine varieties tested by the Minnesota Mycological Society, all were quite rehydrated within minutes. However, this depends on the type and size of the mushroom. One wouldn't expect a dried laetiporus sp. (chicken of the woods) shelf the size of a dinner plate to be fully rehydrated in a few minutes. Dried shiitake mushrooms are quite popular and tend to strongly flavor the water more than other types of mushrooms.
After the mushrooms have been rehydrated, they should be cooked thoroughly before eating. This is because all mushrooms worth rehydrating for cooking purposes contain a substance called chitin, which human stomachs lack the enzymes to digest.
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Frequently asked questions
The best way to dry mushrooms is to use a dehydrator. However, you can get good results using your home oven.
Clean the mushrooms by scrubbing gently with a vegetable or mushroom brush under running cool water. Slice the mushrooms into similar-sized pieces, about 1/8- to 1/4-inch thick. Thicker slices will take longer to dry.
Set your oven to a low temperature, around 150°F (65°C). If your oven has a convection setting, turn it on and set the oven to the lowest possible heat, around 125°F to 150°F.
Place the mushrooms in the oven for one hour, then turn them over and return them to the oven for another hour. After this, they will be partially dried. For complete drying, leave them in the oven for another 30 minutes to an hour, checking for dryness every half hour.
Allow the mushrooms to cool completely, then transfer them to covered glass jars. Label the jars with the variety of mushroom and the date. Store away from direct light or heat and use within a year.
