Emily Johnson
Dehydrated mushrooms are a versatile pantry staple that can be used in a variety of dishes, from pastas and risottos to soups and stews. They are created by drying fresh mushrooms, either in an oven or a dehydrator, and then storing them in airtight containers. When rehydrated, they can be used just like fresh mushrooms, adding a rich umami flavour to any dish. Preparing dehydrated mushrooms for cooking involves soaking them in water, which also produces a flavourful soaking liquid that can be used in stocks and sauces. While dehydrated mushrooms are a handy ingredient to have on hand, it's important to note that they should be thoroughly cooked after rehydration due to the presence of chitin, a substance that our human stomachs lack the enzyme to digest.
| Characteristics | Values |
|---|---|
| Purpose | To preserve mushrooms and make them shelf-stable |
| Shelf life | 1-2 years |
| Taste | Rich, meaty, savoury, high in umami |
| Use cases | Soups, stews, sauces, pâtés, gratins, risotto, pasta, rice |
| Preparation | Slice 1/4-1/2 inch thick, clean, dry at 110-125ºF for 3-8 hours, cool, store in airtight containers |
| Rehydration | Soak in water for 20-30 minutes or a few hours, use the soaking liquid for cooking |
| Other uses | Mushroom powder |
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What You'll Learn
Cleaning and preparing the mushrooms
Preparing dehydrated mushrooms starts with selecting the right mushrooms. It is important to use the freshest mushrooms possible. Check for freshness by breaking the stem from the cap; you should hear a snap. If the mushroom feels rubbery or slimy, bends instead of breaking, or has dark spots, it is not fresh enough to dehydrate.
Before dehydrating, clean the mushrooms. You can wipe them with a damp cloth or brush to remove dirt or grit. Alternatively, you can rinse them in water, but this may cause them to darken during dehydration. After cleaning, trim any tough stems with a paring knife or tear them off by hand.
Next, slice the mushrooms. You can cut them into uniform slices about 1/4-inch thick, or dice them into small pieces, depending on your preference and intended use. Thicker slices will take longer to dehydrate.
Finally, arrange the cleaned and sliced mushrooms on dehydrator trays, ensuring that none of the pieces touch or overlap to allow for even drying. Follow the instructions for your specific dehydrator, drying the mushrooms until they are crispy and dry. This usually takes 4-8 hours, depending on the thickness of the slices.
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Slicing and dehydrating
Dehydrating mushrooms is a great way to preserve them and make them shelf-stable. You can use a dehydrator or an oven to do this. The process is simple and straightforward, but there are a few things to keep in mind to ensure the best results.
Firstly, it is important to select the freshest mushrooms possible for dehydrating. Check for any signs of decomposition, such as slime, wrinkles, dark spots, or a bad odour. The ideal mushrooms for drying are those that are least fibrous while also being substantive. Break the stem from the cap to test for freshness; you should feel or hear a snap. If the mushroom feels rubbery or slimy, or bends instead of breaks, it is not fresh enough for dehydrating.
Once you have selected your mushrooms, clean them gently with a damp kitchen towel to remove any dirt or grit. Avoid washing them with water as this can cause discolouration during the dehydrating process. Remove any tough and stalky stems with a paring knife or by hand.
Next, slice the mushrooms into pieces that are between 1/4 and 1/2 inch thick. The thicker the slices, the longer they will take to dry. If you plan to use the mushrooms in dishes that call for thick pieces, slice them accordingly. You can also dice the mushrooms into small pieces if that suits your intended use.
After slicing, arrange the cleaned mushrooms on the dehydrator trays or racks, ensuring that none of the pieces touch or overlap. This allows for the best airflow and even drying. If using an oven, place the mushrooms in a single layer on a lined baking sheet.
Now, you are ready to begin the dehydrating process. Set your dehydrator to 110°F (or 125°F, according to another source) and dry the mushrooms until they are crispy and brittle, which can take 4 to 8 hours, depending on the thickness of the slices. If using an oven, dry the mushrooms at the lowest temperature setting with the door propped open to allow steam to escape. Flip the pieces over every hour and remove them once they are completely dry.
Once the mushrooms are fully dehydrated, allow them to cool completely before storing them in airtight containers. Label the containers with the contents and the date of drying. Store them in a cool, dark place, away from direct light or heat. Properly dehydrated and stored mushrooms can last for at least a year, if not more.
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Storing dehydrated mushrooms
Firstly, it is important to ensure that your dehydrated mushrooms are completely dry. Any moisture can lead to mould, so it is recommended to use a moisture packet or silica gel pack to absorb excess moisture. You can also powder the mushrooms to ensure they are completely dry.
Next, choose an airtight container. Plastic or glass containers with tight-fitting lids are ideal. Resealable plastic bags are also a good option, but ensure you squeeze out any excess air.
Finally, store your mushrooms in a cool, dark place. A pantry or cabinet is ideal, but avoid warm locations as this will diminish their shelf life. For long-term storage, you can vacuum seal your mushrooms and store them in a freezer.
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Rehydrating mushrooms
Dried mushrooms are a great way to add flavour to a dish. They are also versatile and can be used in soups, stews, sauces, pâtés, gratins, and even backpacking meals. They can be purchased from a store or dehydrated at home.
Before dehydrating mushrooms, it is important to ensure that they are fresh. To check for freshness, break the stem from the cap. You should feel (or even hear!) a bit of a "snap" when the stem breaks off. If the mushroom feels rubbery or slimy, bends instead of breaking, or has started to develop dark brown or black spots, it is not fresh enough to be dehydrated.
To prepare mushrooms for dehydration, clean them using a damp kitchen towel to gently remove any dirt or grit. Avoid washing them with water, as this can cause them to darken during the dehydrating process. Remove any tough and stalky stems, then cut the mushrooms into slices or dice them into small pieces, depending on your preference. The thicker the slices, the longer it will take to dry. Place the cleaned and sliced mushrooms on dehydrator trays, ensuring that none of the pieces touch or overlap to allow for the best airflow.
To rehydrate dried mushrooms, simply soak them in water. While many recipes call for hot or warm water, room temperature water can also be used. Warm water will soften the mushrooms faster, but room temperature water will extract less flavour from the mushrooms, leaving more flavour in the mushroom itself. The soaking time will depend on the type of mushroom and can range from a few hours to overnight. It is recommended to use enough water to cover the mushrooms when submerged. The water used for soaking can be saved and used in soups, stews, sauces, or stocks, as it will have absorbed the earthy umami flavour of the mushrooms.
After rehydrating, the mushrooms should be cooked thoroughly before being consumed. This is because all mushrooms worth rehydrating for cooking purposes contain a substance called chitin, which human stomachs lack the enzyme to digest. It is best to use the rehydrated mushrooms immediately, as this is when they are at their best.
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Using rehydrated mushrooms in cooking
Rehydrated mushrooms can be used in cooking in the same way as fresh mushrooms. They can be used to make a mushroom risotto or a pasta sauce, or added to soups, stews, sauces, pâtés, and gratins. They can also be shaved over pasta or blitzed into a powder.
Before using rehydrated mushrooms, it is important to ensure that they are thoroughly cooked. Rehydrated mushrooms contain a substance called chitin, which human stomachs cannot digest. Therefore, it is crucial to cook mushrooms after rehydrating them.
To rehydrate dried mushrooms, simply soak them in water. Many recipes recommend using hot or warm water, but room temperature water can also be used. Soaking the mushrooms in room temperature water is believed to extract less flavour, leaving more of the mushroomy taste in the mushroom itself. The soaking liquid can be used to add flavour to soups, sauces, and stocks. It is recommended to use the rehydrated mushrooms immediately, as this is when they are at their best.
When preparing dried mushrooms for rehydration, it is important to inspect them for dirt and wash them if needed. The amount of washing required will depend on the source of the mushrooms. If they are store-bought, they are likely to be relatively clean, but if they are harvested from the wild, they may need a more thorough cleaning. Some people recommend scrubbing reconstituted mushrooms with salt and flour until washing water runs clear. However, this is a matter of personal preference and debate among mushroom enthusiasts.
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Frequently asked questions
Dehydrating mushrooms is a great way to preserve them and make them shelf-stable. They can be stored for at least a year, and even up to two years, and are an incredibly versatile pantry item that can add a ton of flavour to your dishes.
Clean the mushrooms with a damp towel and trim the stems. Cut the mushrooms into slices or pieces, depending on your preference. Place the cleaned and sliced mushrooms on dehydrator trays, ensuring they do not overlap. Dry the mushrooms at 110-125°F (43-52°C) for 4-8 hours until they are crispy and brittle. Allow them to cool completely, then store them in airtight containers in a cool, dark place.
Dehydrated mushrooms need to be reconstituted with water before cooking. Simply soak them in warm water for 20-30 minutes or until tender. You can use the soaking liquid for added flavour in soups, sauces, and stocks.
When purchasing dehydrated mushrooms, opt for a reliable brand to ensure quality and minimise grit. Before cooking, always thoroughly cook mushrooms after rehydrating as they contain chitin, which human stomachs cannot digest. Use rehydrated mushrooms immediately for the best flavour and texture.
