Laura Smith
Reishi mushrooms are hard and woody fungi that have been used medicinally for thousands of years. They are typically consumed in the form of teas and tinctures. As reishi mushrooms quickly spoil if not preserved, the most common way to preserve them is to dry them. There are several methods to dry reishi mushrooms, including using a food dehydrator, drying them in the sun, or using an oven. The mushrooms need to be cleaned, sliced thinly, and dried at low temperatures to preserve their nutritional and medicinal properties. Once dried, they should be stored in airtight containers in a cool, dry place to maintain freshness and prevent mould.
How to dry Reishi Mushrooms
| Characteristics | Values |
|---|---|
| Rinsing | Rinse the mushrooms in water, rubbing to remove dirt and debris. Avoid soaking the mushrooms. |
| Cutting | Cut the mushrooms into thin strips or small pieces to help them dry faster. |
| Oven drying | Use a low temperature setting, around 150-170°F (65-75°C). Place the mushrooms on a baking sheet and dry in batches. Flip the slices after an hour and check if they are dry after two hours. |
| Dehydrator | Use a food dehydrator set to 110°F. Allow for airflow by leaving space between the slices. This method can take 4-6 hours. |
| Sun drying | Lay the mushrooms out in a sunny, dry spot, either indoors or outdoors. Use a basket or woven mat to improve airflow, or turn the slices occasionally if using a baking sheet. Protect the mushrooms from moisture, insects, and animals. |
| Storage | Store dried Reishi mushrooms in an airtight container in a cool, dry place, out of direct sunlight. |
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What You'll Learn
Preparing reishi mushrooms for drying
Once you have sourced your mushrooms, it is time to clean them. Rinse the reishi mushrooms in water, gently rubbing to remove dirt and debris. Avoid soaking the mushrooms, as this can degrade their quality and lengthen drying times. If you only need to wipe off a small spot, use a damp paper towel or washcloth.
After cleaning, it is essential to chop the mushrooms into small pieces for drying. Use garden snips or a similar tool to first cut the cap into long strips and then chop those strips into smaller bits. Do not wait until after drying to chop the mushrooms, as this will be much more difficult.
The next step is to arrange the mushroom pieces on a drying surface. You can use a regular baking sheet, but a basket or woven mat will allow air to circulate underneath the mushrooms, helping them to dry more evenly. Be sure not to stack the mushrooms if using a basket. If using a baking sheet, you may need to turn the slices occasionally.
Finally, choose your drying method. You can dry reishi mushrooms in an oven, food dehydrator, or outdoors in the sun. If using an oven, preheat it to a low temperature of 150-170 degrees Fahrenheit (65-75 degrees Celsius). Arrange the mushroom pieces in a single layer on your chosen drying surface and place them in the oven for an hour. Then, remove the tray, flip the slices, and return them to the oven for another hour. Check the mushrooms; they should be completely dry and snap when bent. If not, continue drying in the oven in 30-minute intervals until fully dry. When drying in the sun, ensure the mushrooms are protected from moisture, insects, and animals, and consider that this method can take up to a day or two.
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Using an oven to dry reishi mushrooms
Reishi mushrooms are often dried shortly after they are harvested to prevent moulding and to preserve their quality. Here is a step-by-step guide on how to dry reishi mushrooms using an oven:
Preparing the Reishi Mushrooms
Before drying, clean your reishi mushrooms and slice them into quarter-inch pieces. If you have antler reishi, simply break up the mushrooms into pieces.
Using the Oven
Preheat your oven to a low temperature of 150-170 °Fahrenheit (65-75 °Celsius). Arrange the mushroom slices in a single layer on a baking sheet. Make sure to leave space between the slices to allow for airflow, which will help dry the mushrooms. If you have a large batch of mushrooms, you may need to dry them in batches.
Drying Time
Place the baking sheet with the mushroom slices in the preheated oven and let them cook for about an hour. Then, remove the sheet from the oven and flip the slices over. Return them to the oven and cook for another hour.
Checking for Doneness
After the second hour of drying, check the mushroom slices. They should be completely dry and snap when bent. If they are not fully dry, continue drying in the oven in 30-minute intervals until they reach the desired dryness.
Cooling and Storage
Once the mushrooms are completely dry, remove them from the oven and let them cool down to room temperature. Store the dried reishi mushrooms in airtight containers or glass jars in a cool, dry spot, out of direct sunlight. You can also include silica gel or desiccant packs in the containers to ensure the mushrooms stay absolutely dry and prevent moulding.
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Using a food dehydrator to dry reishi mushrooms
Drying reishi mushrooms is a great way to preserve them for long-term storage. Reishi mushrooms are hard and woody, even when fresh, so a sharp knife is required to slice them.
Before drying, it is important to clean the mushrooms. Use a damp cloth or a soft brush to gently wipe them. Avoid soaking the mushrooms as this can cause them to degrade and result in longer drying times. Some sources recommend freezing the mushrooms for 24 hours before drying to kill off any parasites.
When using a food dehydrator, arrange the cleaned and sliced mushrooms on the dehydrator trays, ensuring that none of the pieces overlap. This allows for optimal airflow, helping the mushrooms to dry faster and more evenly. If using antler reishi, simply break up the mushrooms into pieces. Set the dehydrator temperature to 110°F (43°C) for quarter-inch slices, and let it run until the mushrooms are crispy dry. This can take 4 to 6 hours, although thicker slices may take up to 8 hours. Antler reishi can be dried in 2 to 3 hours. Check the mushrooms periodically to ensure they are completely dry before storing them.
Once the mushrooms are dry, allow them to cool completely before transferring them to airtight containers or glass jars. Label the jars with the contents and date of drying. Store the jars in a cool, dry place, away from direct light or heat.
Dried reishi mushrooms can be stored for at least a year and can be used to make teas and tinctures.
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Sun-drying reishi mushrooms
Preparation
Before sun-drying your reishi mushrooms, it is important to clean them. Rinse the mushrooms in water, gently rubbing to remove dirt and debris. Be careful not to soak the mushrooms, as this can degrade their quality and increase drying time. Use a wet paper towel or washcloth to clean, if needed.
Slicing
After cleaning, slice the mushrooms into pieces about a quarter of an inch thick. This will ensure even drying. If you have antler reishi, you can simply break them into pieces, as they are more delicate.
Sun-Drying Setup
To sun-dry your mushrooms, you can use a baking sheet, basket, or woven mat. Lay the mushroom slices in a single layer, ensuring good airflow. If using a basket, avoid stacking the mushrooms. If you are drying them outdoors, choose a sunny spot with good ventilation to speed up the drying process. You can also dry them indoors near a window, but it may take longer.
Drying Time
Storage
Once your mushrooms are fully dried, store them in an airtight container with a desiccant pack, such as silica gel, to keep them dry. Store them in a cool, dark place, as sunlight can damage the mushrooms. Properly stored, your sun-dried reishi mushrooms can last for a year or more!
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Storing dried reishi mushrooms
Once your reishi mushrooms are completely dry, it's time to store them. Proper storage ensures your mushrooms last without spoilage. Place your dried reishi in an airtight container. Glass jars are a good option. You can also add a desiccant pack, such as silica gel, to the container to keep the mushrooms dry.
Store the container in a cool, dry, and dark place. Direct sunlight can damage the mushrooms. A temperature below 140°F is ideal for preserving the nutritional value and potency of the mushrooms if they are for medicinal use.
With proper drying and storage, your reishi mushrooms can last for up to two years!
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Frequently asked questions
Rinse your reishi in water, rubbing to remove dirt and debris. You can use a wet paper towel or washcloth for this. Avoid soaking the mushrooms as this may degrade them and increase drying time. Then, cut the mushrooms into thin strips or small pieces to speed up the drying process.
You can dry reishi mushrooms in the sun, in a food dehydrator, or in an oven. If you live in a sunny, dry climate, you can lay out your rinsed and sliced reishi in a sunny spot for a day or two. This can be done outdoors or indoors, but a good airflow will help them dry quicker. If you use a food dehydrator or an oven, set the temperature to no higher than 140°F to preserve the nutritional and medicinal value of the mushrooms.
Set your oven to a low temperature of between 150-170°F (65-75°C). Place the mushrooms on a baking sheet and cook for an hour. Then, flip the slices over and cook for another hour. Check if the mushrooms are dry—they should snap when bent. If not, return them to the oven for 30-minute intervals until they are completely dry.
Store dried reishi in an airtight container in a cool, dry spot, out of direct sunlight. You can also add a desiccant or silica gel packet to ensure the mushrooms stay absolutely dry and to avoid the risk of mould.
