Emma Wilson
Drying mushrooms is a great way to preserve them for later use and intensify their umami flavour. There are several methods for drying sliced mushrooms, including using a dehydrator, air drying, or an oven. The process typically involves cleaning the mushrooms, slicing them to a specific thickness, and then drying them until they reach the desired level of dryness. Drying times can vary depending on the method used and the thickness of the slices, but generally range from several hours to a few weeks. Once dried, mushrooms can be stored for up to two years and rehydrated for use in various dishes.
Characteristics of drying sliced mushrooms
| Characteristics | Values |
|---|---|
| Cleaning | Use a damp paper towel, a mushroom brush, or a gentle brush. Rinse under cold running water. |
| Slicing | Cut to a thickness of 1/4" or 0.5-1 cm. |
| Solution | Dip in a solution of 1 teaspoon (4 grams) citric acid and 1 quart of water for 3-5 minutes (optional). |
| Drying | Use an oven, dehydrator, air fryer, heater, or air-dry. |
| Temperature | 125-160°F (52-70°C) in a dehydrator. 130-150°F (54-60°C) in an oven. |
| Time | 4-12 hours in a dehydrator. 6-10 hours in an oven. 7-10 days for air-drying. |
| Storage | Store in a cool, dry, dark place, in the refrigerator, or in the freezer. |
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What You'll Learn
Cleaning and slicing the mushrooms
To dry sliced mushrooms, you'll first need to clean and slice them. It's important to start with fresh mushrooms, as those past their prime will not work well for this process.
Cleaning the Mushrooms
- Use a damp paper towel or a mushroom brush to wipe the mushrooms clean. You can also use a gentle brush or a damp kitchen towel. Avoid washing mushrooms under running water, as this can turn them brown.
- If there is stubborn dirt, use a damp kitchen towel to remove it.
- Tap the mushrooms dry with a paper towel.
Slicing the Mushrooms
- Use a sharp knife to slice the mushrooms.
- Slice the mushrooms vertically, ensuring they are around 1/8 inch (1 cm) in thickness. They should be thin enough to dry properly but not so thin that they become paper-like.
- Depending on the type of mushroom and the desired use, you may want to slice them slightly thicker, around 1/4 inch thick.
- Cut or tear the mushrooms to increase their surface area and make them easier to dry. However, cutting them may reduce their potency, as it can rupture the cell walls of the mycelium.
- Discard any tough, woody stalks, and slice the tender stalks.
- For large mushrooms, peel and slice them. Small mushrooms can be left whole and unpeeled.
Once your mushrooms are cleaned and sliced, you can proceed to dry them using a dehydrator, oven, or air-drying method.
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Using a dehydrator
To dry sliced mushrooms using a dehydrator, start by cleaning the mushrooms with a kitchen towel or a gentle brush. If there is any stubborn dirt, use a damp kitchen towel. Next, decide on your intended use for the dried mushrooms. If you want full slices of mushrooms, slice them about 1/4 inch thick. If you prefer chunks of mushrooms, slice them into 1/8-inch thick pieces and then coarsely dice them.
After slicing the mushrooms, arrange them on the dehydrator trays, ensuring that none of the pieces touch or overlap. This allows for optimal airflow, and they will dry faster and more evenly. If they touch or overlap, some areas may retain moisture. Blot the mushrooms with a paper towel to remove any excess water before placing them in the dehydrator.
Set the dehydrator to the “vegetable” setting or around 110-135°F and dry for 4-8 hours. Drying time depends on the size of the mushroom pieces, uniformity, humidity, and the specific dehydrator model. Check the mushrooms after 4 hours and add drying time as necessary. The mushrooms are done when they are crispy and break in half instead of bending.
Once the mushrooms are dried, allow them to cool completely before storing them. Transfer the cooled mushrooms to sanitized glass jars and cover them tightly with lids. Label the jars with the type of mushroom and the date of drying. Store the jars away from direct light and heat to extend their shelf life.
When you're ready to use the dehydrated mushrooms, place the desired amount in a heat-proof bowl and pour boiling water over them. Soak them for 20 to 30 minutes before adding them to your recipe. Don't discard the soaking water, as it will have absorbed the mushroom flavour and can be used in soups or sauces!
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Air drying
To air-dry your mushrooms, start by cleaning them with a damp paper towel, mushroom brush, or a gentle brush. You can also rinse them under cold running water, but some sources advise against this as it may turn the mushrooms brown. If you do choose to rinse them, ensure they are thoroughly dry before you begin the air-drying process.
Slice the mushrooms to a thickness of around 1/4" or 1/8" (between 0.6 cm and 1 cm). Place the sliced mushrooms in a single layer on a sheet pan, baking tray, or a piece of cardboard or cloth. Cover them with a paper towel or paper napkin to keep off dust.
Leave the mushrooms in a dry, well-ventilated area for one to two weeks. If possible, leave them in the sun. You can also place them on top of a heater in the winter. The mushrooms are ready when they snap rather than bend and are fairly brittle. If they are still moist, give them more time.
Once the mushrooms are completely dry, store them in a moisture-proof container or bag. Label the container with the product name, date, and drying method. Store them in a cool, dry, dark place, or in the refrigerator or freezer. Properly stored, dried mushrooms can last up to two years.
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Oven drying
Oven-drying is an excellent option for drying sliced mushrooms if you do not own a dehydrator or other kitchen gadgets. Heaters can be used during the winter months. Here is a step-by-step guide on how to oven-dry sliced mushrooms:
Preparation:
First, select mushrooms that are not damaged and cut off any impurities. Clean the mushrooms with a damp paper towel, mushroom brush, or a gentle brush. You can also use a damp kitchen towel for stubborn dirt. Do not wash the mushrooms under running water.
Slicing:
Slice the mushrooms vertically to a thickness of about 1/8 inch (1 cm), 1/4 inch, or half a millimeter. The thickness will depend on your preference, but slices that are too thick may be too chewy, while those that are too thin may become paper-thin and fragile.
Oven Setup:
Preheat your oven to its lowest temperature setting, ideally between 52-60°C (125-140°F). Line a baking tray with parchment paper and spread the sliced mushrooms in a single layer, ensuring they do not overlap. Cover the mushrooms with a paper towel or paper napkin to keep off dust.
Drying:
Place the tray of mushrooms in the oven and dry for 4-12 hours, depending on the thickness of the slices and the humidity level. Check on the mushrooms every hour or so. To ensure even drying, swap the tray every 2 hours and flip the mushroom slices upside down halfway through the drying process.
Post-Drying:
Remove the mushrooms from the oven and allow them to cool completely. They will continue to crisp up as they cool. Once cooled, test the mushrooms for dryness by bending them. They should snap and feel like little light rocks rather than bending. If they are not completely dry, return them to the oven for a longer period.
Storage:
Once the mushrooms are fully dry, store them in a moisture-proof container or bag. Label the package with the product name, date, and drying method. Store in a cool, dry, dark place, such as a pantry, or in the refrigerator or freezer. Properly stored dried mushrooms can last for 6-12 months or even up to 2 years.
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Storing dried mushrooms
Once your mushrooms are dried, it's important to store them properly to ensure long-term and maximum freshness. If you've dried your mushrooms in an oven or a dehydrator, they should be cracker hard before you store them.
Firstly, you'll need an airtight container. Plastic or glass containers with tight-fitting lids work best, but plastic resealable bags are also an option. If you're using a plastic bag, squeeze out as much air as possible before sealing.
Secondly, choose a storage location. The best option is a cold, dark place, such as a refrigerator or freezer. If stored in this way, dried mushrooms will keep well for six months to a year. If you opt to store your mushrooms at room temperature, choose a dark and cool location, such as a cabinet at the back of a pantry. However, this will reduce the shelf life of your mushrooms.
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Frequently asked questions
Using a dehydrator is the fastest way to dry sliced mushrooms. The drying time is usually between 6 and 12 hours.
The best temperature to dry sliced mushrooms is 125°F or 52°C.
It takes between 4 and 12 hours to dry sliced mushrooms in an oven.
When dried, mushrooms should be brittle and snap when bent. They should also feel like light rocks.
Store dried sliced mushrooms in moisture-proof containers or bags. Label the container and store in a cool, dry, and dark place.
