Michael Davis
Pine mushrooms, or Suillus luteus, are a delicacy in the forests of Patagonia and a gourmet ingredient in fine cuisine. They are also a great source of protein, B vitamins, vitamin D, antioxidants, and minerals. Drying pine mushrooms is a great way to preserve them for long-term storage. The drying process removes moisture from the mushrooms, which prevents spoilage and allows them to be stored for months or even years. There are several methods for drying pine mushrooms, including using a dehydrator, an oven, or air drying.
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What You'll Learn
Cleaning pine mushrooms
When cleaning pine mushrooms, it is important to wear gloves, as pine mushrooms can stain your hands with dark pigments that are hard to remove. Before harvesting, it is recommended to use a clean, sharp knife to cut the mushroom at the base of the stem, avoiding damage to the mycelium and preserving future growth. Alternatively, you can gently twist the mushroom from its base to detach it cleanly.
After harvesting, you should remove the dirty or woody base of the stem that was in contact with the soil. This will help to get rid of any debris. You can leave the trimmed piece among the pine needles to support regrowth. It is important to distinguish a healthy mushroom from one that is already decomposing. A healthy mushroom has a firm cap and a yellowish spongy base, free of dark spots or mushy areas. The stem should appear clean and pale when cut.
You can then peel off the outer sticky skin from the cap with a knife. If the underside of the cap (hymenium) is too wet or damaged, you should scrape or remove it. Clean the stem by gently scraping its surface to remove any remaining dirt or debris.
If you want to use water to clean your mushrooms, it is recommended to do so just before cooking. Many species of mushrooms will have a shorter shelf life if they are rinsed before storage, especially if they are not dried properly. To clean with water, fill a large bowl or your sink with cold water and add a few mushrooms at a time. Swirl them around in the water for up to 10 seconds to loosen any dirt, then remove them to a towel, patting them dry. Lay them out (caps up) to finish air-drying before washing the next batch.
Pine mushrooms can also be cleaned with a brush, a dry piece of kitchen towel, or a linen cloth. Make sure to pay attention to any creases or folds that may be hiding dirt. If your mushrooms are not visibly dirty, you can skip this step.
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Choosing a drying method
Drying pine mushrooms is a great way to preserve them for long-term storage. There are several methods you can use, depending on your preference and the equipment available to you. Here are some of the most common methods:
Dehydrator
The use of a dehydrator is a highly recommended method for drying pine mushrooms. It involves placing the cleaned and sliced mushrooms on trays and allowing them to dry overnight or for several hours until they are brittle but with a slight bend. Dehydrators with fans help speed up the process and ensure even drying. This method is favoured for its effectiveness and convenience.
Air Drying
If you prefer a more natural approach or don't have access to a dehydrator, air drying is another option. Simply place the cleaned mushrooms on kraft paper, newspaper, or cloth towels in a single layer and let them rest overnight to lose some moisture. The next day, cut them into pieces or leave small ones whole. Then, lay them out on a ventilated surface until fully dry, which may take several days. Alternatively, you can thread them with a needle and string and hang them in a dry, warm, and well-aired place.
Oven Drying
Using your home oven is another viable method for drying pine mushrooms. Preheat your oven to a low temperature, ideally around 150°F (65°C). Place the sliced mushrooms on a baking sheet and put them in the oven for about an hour. Then, turn the slices over and return them to the oven for another hour. After cooling, check if the mushrooms are crispy-dry. If not, continue drying in short intervals until completely dry.
Air Fryer
Air fryers can also be used to dry pine mushrooms. Cut the mushrooms into appropriate shapes and sizes, following the instructions for your specific air fryer model. Adjust the temperature and timing settings accordingly, typically drying for around 2-3 hours.
Regardless of the method chosen, it is important to clean and prepare the mushrooms properly before drying and to ensure they are completely dry before storing them. Dried mushrooms can be stored in airtight containers or jars in a cool, dry, and dark place, maintaining their aroma and flavour for months or even years.
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Preparing the mushrooms for drying
Preparing pine mushrooms for drying is a delicate process. Firstly, it is important to distinguish a healthy mushroom from one that is decomposing. A healthy mushroom will have a firm cap and a yellowish, spongy base, free of dark spots or mushy areas. The stem should be clean and pale when cut.
Once you have foraged your mushrooms, it is crucial to begin the drying process immediately to prevent spoilage, as pine mushrooms contain a high amount of moisture. Before drying, you must clean the mushrooms. Wipe them with a damp cloth or gently scrub them with a vegetable brush under running cool water. You can also slice them first and then wash them. However, do not waterlog them, as this will make drying tedious or even impossible.
After cleaning, place the mushrooms on paper or cloth towels for several hours to remove excess water. Then, slice the mushrooms into pieces no thicker than 1/4 to 1/2 inch. Thicker slices will take longer to dry. It is important that the mushroom pieces are of similar sizes so they dry evenly.
Once sliced, you can begin the drying process.
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Storing dried pine mushrooms
Dried pine mushrooms can be stored for months or even years if kept in a cool, dry, and dark place, such as a refrigerator or freezer. The ideal storage container for dried pine mushrooms is airtight, such as a glass jar or a vacuum-sealed plastic bag. This prevents moisture from getting in and causing the mushrooms to deteriorate.
If you live in a particularly humid climate, you can use oxygen-absorbing packets in your resealable bags or jars. These packets contain iron powder, which absorbs oxygen and keeps food from spoiling. Another good tip for keeping your mushrooms dry is to use desiccants like silica gel packs, which absorb any residual moisture within the storage container.
To maximise the shelf life of dried pine mushrooms, avoid storing them in a warm location such as a cupboard, as this will diminish their shelf life. If you must store them in a cabinet, make sure the cabinet is both dark and cool.
Properly storing dried pine mushrooms helps keep them fresh. Heat and moisture cause dry mushrooms to spoil faster, so it is important to avoid exposure to moisture, heat, and light, as well as high-humidity areas, to prevent mould growth and ensure freshness.
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Using dried pine mushrooms
Dried pine mushrooms can be used in a variety of dishes, including pasta, risotto, soups, sauces, and gnocchi. They can also be dry-roasted and added to a stroganoff. Here are some ways to use dried pine mushrooms:
Rehydrating Dried Pine Mushrooms
To rehydrate dried pine mushrooms, place them in a heat-proof bowl and cover them with boiling water. Let them soak for 20 to 30 minutes. Alternatively, you can soak them in warm water for 15 to 25 minutes. Don't forget to save the flavourful infused water for cooking with later! The soaking liquid can add a rich flavour to soup stocks and sauces.
Cooking with Rehydrated Pine Mushrooms
After rehydrating, you can use the pine mushrooms as you would use fresh mushrooms. You can sauté them, add them to risottos or pasta dishes, or even pickle them, a traditional preparation method in Patagonia.
Dry-Roasting Pine Mushrooms
You can also dry-roast pine mushrooms. Cut them into chunks, as they will shrink a little when cooked. Heat a large, dry pan without any oil or butter, and place the mushrooms in the pan, cut-side down. Leave them to cook over low to medium heat for about 5 minutes. Then, drizzle a small amount of olive oil and let them start to caramelize. You can add sliced garlic at this point as well. Use tongs to turn the mushrooms once or twice as they brown and soften.
Once cooked, you can serve them with fresh butter, chopped parsley, and capers on grilled sourdough, or alongside scrambled eggs.
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Frequently asked questions
The best way to dry pine mushrooms is to use a dehydrator. However, if you don't have access to one, you can also dry them in your oven.
It is important to clean the mushrooms thoroughly before drying them. You can do this by scrubbing them gently with a vegetable or mushroom brush under running cool water. You can also slice them first and then wash them. Make sure to remove all the water before putting them in the oven.
When using an oven, set the temperature to 150°F (65°C). Place the mushrooms on a baking sheet and leave them for one hour. Then turn the slices over and return them to the oven for another hour.
