Emma Wilson
Parasol mushrooms are among the wild mushrooms with robust flavours and firm textures that are particularly suitable for drying. There are several methods to dry parasol mushrooms, including air drying, oven drying, and dehydrator drying. Before drying, it is important to clean the mushrooms by gently brushing or wiping them to remove any dirt or critters. It is also crucial to slice the mushrooms uniformly to ensure even drying. The thinner the slices, the better, especially for air drying. Drying mushrooms is a great way to preserve their unique flavours and textures, allowing you to enjoy them long after their season has passed.
| Characteristics | Values |
|---|---|
| Reasons to dry mushrooms | To preserve their essence and intensify their flavour |
| Types of mushrooms suitable for drying | Wild mushrooms with robust flavours and firm textures, such as porcini, chanterelles, morels, field, parasol, and blewits |
| Preparation | Inspect for insects and larvae, trim discoloured or slimy portions, and cut into uniform slices |
| Cleaning | Gently wipe shop-bought mushrooms with a damp cloth or paper towel; scrub wild mushrooms with a brush under running water |
| Air drying | Leave sliced mushrooms in a well-ventilated space, ensuring no overlap and adequate airflow |
| Oven drying | Preheat the oven to 150°F (65°C) or a lower temperature for a longer duration, and place the mushrooms on a baking sheet for several hours, turning them over periodically until crispy |
| Dehydrator | Set the temperature between 50-60°C (125-135°F) or higher if your dehydrator has a high setting; follow the manufacturer's instructions for timing |
| Rehydrating | Place dehydrated mushrooms in a heat-proof bowl, cover with boiling water for 20-30 minutes, then drain and use like fresh mushrooms |
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What You'll Learn
Cleaning: Brush off dirt and trim ends
Before drying parasol mushrooms, it is important to clean them thoroughly. Mushrooms are often accompanied by dirt, and their shape means that there are several places for dirt to hide. Therefore, it is recommended to brush off any dirt with a soft brush. Inspect the mushrooms and trim off any dirty parts with a knife. If you are drying wild mushrooms, it is best to do this in the field. This will reduce the amount of work you have to do later.
After brushing off the dirt, you should trim the ends of the mushroom stems. If the stems appear dry or tough, cut them away. You should also cut away any discoloured or slimy portions of the mushroom. This will ensure that your mushrooms are clean and ready for drying.
It is important to note that wild mushrooms can be delicate, so handle them with care to avoid bruising or breaking them. When trimming the ends, use a sharp knife to achieve the desired thinness. Uniformity in the thickness of your slices is essential for even drying.
Additionally, it is recommended to avoid soaking wild mushrooms in water before drying, as they may become soggy and rehydrate unevenly. However, you can gently wipe shop-bought mushrooms with a damp cloth or paper towel to remove any dirt. Overall, by following these steps, you can effectively clean and prepare parasol mushrooms for the drying process.
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Slicing: Cut uniformly, 1/8-1/4 inch thick
Slicing your mushrooms to a uniform thickness of 1/8 to 1/4 inch is crucial for achieving even drying. This ensures that all the slices lose moisture at the same rate, preventing some pieces from drying out too quickly or remaining moist and at risk of rot. A mandolin or a sharp knife can help you achieve this consistency.
When slicing, it is important to handle the mushrooms with care, especially wild mushrooms, as they can be delicate and prone to bruising or breaking. Before slicing, carefully inspect each mushroom for any signs of insects or larvae and remove any affected parts. While a few insect nibbles are harmless, you may choose to trim away discoloured or slimy portions.
For air drying, it is recommended to slice the mushrooms as thinly and uniformly as possible. This allows for better airflow and faster drying. If you are using an oven or dehydrator, thicker slices of 1/8 to 1/4 inch are ideal, as thinner slices may dry too quickly and risk burning.
The drying time will depend on the thickness of your slices, with thicker pieces taking longer to dry. Therefore, uniformity in thickness is essential to ensure all your mushrooms are ready at the same time.
By following these guidelines and slicing your mushrooms uniformly to the recommended thickness, you will achieve the best results in preserving your parasol mushrooms.
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Air drying: Well-ventilated, no overlap
Parasol mushrooms are wild mushrooms with robust flavours and firm textures, which makes them suitable for drying. Before you start, it's important to identify edible mushroom species and their toxic look-alikes. You should also inspect each mushroom carefully for signs of insects or larvae and remove any affected parts. If the mushrooms are dirty, wipe them with a damp cloth instead of soaking them in water.
To air dry your parasol mushrooms, start with fresh mushrooms and wipe them clean with a damp towel. Do not wash them under running water. Then, cut them into 0.5-inch slices or, depending on their shape, slice them down the middle. Place the mushroom slices in a container that allows air to circulate, such as a mesh colander or a baking rack set on a baking sheet. Ensure the mushrooms are not overcrowded and are not overlapping. Place them in a well-ventilated area with a constant airflow, preferably in the sun. A room that gets a lot of sun, a flat roof, or a windowsill are good options.
The drying time for the mushrooms will vary based on humidity levels and their size. It usually takes about 7-10 days for the mushrooms to fully dry. You can tell they are ready when they do not give when squeezed and snap easily. Mushrooms that are still moist may rot or develop mould, so ensure they are completely dry.
If you are allergic to mushroom spores, be cautious as heat and moving air can cause spores to disperse. Choose a dry environment and place the mushrooms in a well-ventilated area without direct sunlight. You can also use a fan to blow a constant airflow over the mushrooms to speed up the drying process.
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Oven drying: Low heat, 6-8 hours
Drying parasol mushrooms in an oven typically takes 6 to 8 hours, depending on the type of mushroom, the thickness of the slices, and the temperature of the oven. To dry parasol mushrooms in an oven on low heat for 6-8 hours, follow these steps:
Preparation:
Before drying, clean the mushrooms with a gentle brush or wipe to remove any dirt or debris. It is important to select fresh, mature mushrooms with even coloration and firm flesh. Slice the mushrooms into uniform pieces, about 1/8 to 1/4 inch thick. Thinner slices will dry faster, but they may also be too delicate. Ensure the slices are similar in size to promote even drying. Place the sliced mushrooms on a clean cloth or paper towel, leaving space between them for airflow. Gently roll up the towel and lightly squeeze to remove surface moisture.
Oven Setup:
Preheat your oven to a low temperature, ideally between 120°F and 150°F (49°C to 65°C). If your oven's minimum temperature is higher, such as 175°F (80°C), you can partially dry the mushrooms at this temperature for 2 hours, flipping them halfway through, and then transfer them to a colander to air-dry for the remaining time. Line a baking sheet or oven-proof plate with parchment paper or wax paper. Arrange the mushroom slices on the prepared sheet, ensuring they do not overlap and leaving space between them for airflow.
Drying Process:
Place the baking sheet with the mushrooms in the preheated oven. Check on the mushrooms every hour or so. After the first hour, remove the baking sheet from the oven and flip the mushrooms over. Return them to the oven for another hour. Repeat this process of checking and flipping the mushrooms every hour until they are completely dry. The total drying time in the oven should be around 6 to 8 hours, but thicker slices may take longer.
Storage:
Once the mushrooms are dry, remove them from the oven and let them cool completely. Transfer the dried mushrooms to airtight containers, such as glass jars, and store them in a cool, dry, and dark place away from direct sunlight. Properly dried and stored mushrooms can last up to a year or even longer. Be sure to label the containers with the variety of mushroom and the date of drying.
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Dehydrator: 50-60°C, 6-12 hours
Drying parasol mushrooms in a dehydrator is an effective way to preserve them for long-term storage. Dehydrators use a gentle heat source and constant airflow to gradually and evenly remove moisture from the mushrooms. This method of drying minimises the risk of contamination and allows for the preservation of the mushrooms' unique flavours and textures.
To dry parasol mushrooms in a dehydrator, first inspect each mushroom carefully for signs of insects or larvae. Remove any affected parts, but note that a few insect nibbles are harmless and may even add character to your foraged mushrooms. Next, clean the mushrooms by gently wiping them with a damp cloth or paper towel. Avoid soaking the mushrooms to prevent moisture absorption and sogginess. Cut away any discoloured or slimy portions, and trim the stem ends if they appear dry or tough.
Using a mandolin or sharp knife, slice the mushrooms to a uniform thickness. Achieving consistent thickness in your slices is crucial for even drying. Place the sliced mushrooms on the dehydrator trays, ensuring that none of the pieces touch or overlap. This arrangement allows for optimal airflow around each piece, promoting faster and more even drying. Set the dehydrator temperature to 50-60°C and let the mushrooms dry for 6-12 hours. The drying time will depend on the thickness of the slices and the specific model of your dehydrator, so it is recommended to check the manufacturer's instructions.
Once the mushrooms are crispy dry, allow them to cool completely before storing. Transfer the cooled mushrooms to airtight glass jars and cover 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. When ready to use, simply pour boiling water over the dried mushrooms and soak them for 20 to 30 minutes.
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Frequently asked questions
There are several methods to dry parasol mushrooms, including air drying, oven drying, and dehydrator drying. Air drying involves placing the mushrooms in a well-ventilated, cool, and dry spot with good airflow. Oven drying uses low heat to dry the mushrooms evenly, typically at 150°F (65°C) for 2-3 hours. Dehydrator drying is done at a higher temperature, around 135°F-150°F (50-60°C), for 6-8 hours.
It is recommended to clean parasol mushrooms before drying them to remove any dirt or critters. Gently brush or wipe the mushrooms to get rid of any dirt, and slice them uniformly to ensure even drying.
Properly dried parasol mushrooms can last for years with minimal loss of flavor. Dried mushrooms can be stored in covered glass jars, labelled with the variety and date of drying.
Drying parasol mushrooms is a great way to preserve them and prevent excess from going to waste. Dried mushrooms can be added to various dishes such as pasta, risotto, soups, and sauces, and they can even gain flavor from the drying process.
To rehydrate dried parasol mushrooms, place them in a heat-proof bowl and cover them with boiling water for 20-30 minutes. The soaking liquid can be saved and used to add flavor to soup stocks and sauces.
