Laura Smith
Drying mushrooms is a great way to preserve them for later use. The process is simple and can be done without any special equipment. Dried mushrooms are commonly used in Asian cooking, adding a meatiness to stocks, soups, and stir-fries. The drying process intensifies the deep umami flavor of the mushrooms. There are several methods to dry mushrooms, including air drying, oven drying, and dehydrating. Air drying involves placing the mushrooms in an open container with good airflow and leaving them for about a week. Oven drying requires preheating the oven to a low temperature, cleaning and slicing the mushrooms, and then placing them in the oven for a few hours. Dehydrating can be done using a dehydrator or by partially drying the mushrooms in the oven and then air-drying them. Properly dried mushrooms can be stored in airtight containers for up to two years.
How to Properly Dry Mushrooms
| Characteristics | Values |
|---|---|
| Equipment | No special equipment is needed. A dehydrator or an oven can be used, but it is not necessary. |
| Cleaning | Use a brush or a dry paper towel to wipe off any dirt. Avoid getting the mushrooms wet to prevent mold or fungus from growing. |
| Cutting | Cut the mushrooms into slices approximately 1/8 inch (0.3 cm) or 1/4 inch thick. Thicker slices will take longer to dry. |
| Air Drying | Place the sliced mushrooms in a container that allows air to circulate, such as a mesh colander or a baking rack. Leave them in a well-ventilated area for 7-10 days until they are completely dry. |
| Oven Drying | Preheat the oven to 150°F (65°C) or 170°F (convection). Place the mushrooms on a baking sheet, ensuring they lay flat and do not overlap. Leave in the oven for 1-3 hours with the door slightly open to vent moisture. |
| Storage | Once the mushrooms are dry to the touch, store them in airtight containers or jars in a cool, dry place. Properly dried mushrooms can last up to 1-2 years. |
| Alternative Methods | For mushrooms that don't dry well, cook and freeze them or pickle them. |
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What You'll Learn
Air drying vs. oven drying
Air drying is a natural process that uses the surrounding environment to slowly dehydrate mushrooms. It is a gradual process that can take up to a week or more, depending on the humidity levels and the size of the mushrooms. To air-dry mushrooms, place them in an open container with good airflow, such as a mesh colander, in a well-ventilated area. They should be allowed to dry for 7-10 days or until they are completely dry to the touch and do not give when squeezed.
Oven drying, on the other hand, is a faster method for drying mushrooms. However, it carries the risk of excessive heat degrading the potency of the mushrooms or even burning them. To oven-dry mushrooms, place them in an oven set to its lowest temperature, typically around 175°F (80°C), for about 2 hours, flipping them halfway through. It is important to leave the oven door slightly ajar to allow moisture to escape and to check the mushrooms frequently to prevent overheating. After the initial oven dehydration, the mushrooms can be transferred to a colander to continue air-drying for another 3-5 days.
While air drying is a slower process, it is a natural and cost-effective method that does not carry the same risks of degrading the mushrooms' potency or burning them as oven drying. Air drying is also more accessible as it does not require any special equipment, whereas oven drying may not be an option for those without an oven.
However, one disadvantage of air drying is consistency. In some cases, mushrooms may become extremely dry, while in others, they may retain moisture and be prone to contamination. Additionally, air drying may not be practical in humid environments, as it requires a humidity level below 55% RH for optimal results.
Ultimately, both air drying and oven drying have their advantages and disadvantages, and the best method may depend on individual circumstances, preferences, and the surrounding environment.
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Cleaning the mushrooms
When preparing to dry mushrooms, it is important to start with fresh mushrooms. Do not wash them under running water as this can cause other fungi or mould to grow on the mushrooms while they dry or after they are stored, which could make you ill if consumed.
Instead, use a brush or a dry paper towel to wipe any dirt off the mushrooms. If there are stubborn spots of dirt, use a damp cloth or paper towel to scrub them off, but be sure to wipe the same spot with a dry cloth or paper towel to absorb any moisture left behind.
It is important to clean the mushrooms thoroughly before drying, as any dirt left on them can affect the drying process and the final product. It is also important to note that the thicker the mushrooms, the longer they will take to dry, so you may want to consider slicing them before drying.
If you are planning to dry the mushrooms in the oven, it is especially important to ensure that they are clean, as any dirt could affect the flavour of the dried mushrooms.
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Cutting the mushrooms
When it comes to cutting mushrooms, the thickness of the slices will impact the drying time. The thicker the slices, the longer they will take to dry out. For faster drying, it is recommended to cut the mushrooms into slices approximately 1/8 inch (0.3 cm) thick. If you are using an oven for drying, slightly thicker slices of around 1/4 inch are suggested. This ensures that the mushrooms don't dry out too quickly and allows them to retain their shape and texture.
It's important to ensure that the mushrooms are clean before slicing. Use a brush or a dry paper towel to wipe off any dirt or debris. If there are stubborn spots of dirt, a slightly damp cloth can be used, but be sure to wipe the area with a dry cloth afterward to absorb any remaining moisture.
When slicing the mushrooms, it's best to use a sharp knife to ensure clean, even cuts. Try to maintain a consistent thickness throughout the slicing process. It is also important to note that mushrooms should not be washed under running water before drying, as this can introduce too much moisture and impact the drying process.
After slicing, it's essential to place the mushrooms in a single layer on a baking sheet or drying rack, ensuring that none of the slices overlap. This allows for even drying and prevents the mushrooms from fusing together. If using a baking sheet, lightly blot any visible moisture that may accumulate during the drying process.
By following these steps for cutting and preparing the mushrooms, you'll be well on your way to successfully drying them and preserving their flavor and texture.
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Storing dried mushrooms
Container and Packaging
Use an airtight container to store dried mushrooms. Glass jars or vacuum-sealed plastic bags are ideal for keeping out moisture. If using a glass jar, ensure it has a tight-fitting lid. You can also use a sealed freezer bag, ensuring all air is pushed out.
Moisture Control
Moisture is the enemy of dried mushrooms. To keep them dry, consider using desiccants like silica gel packs inside your storage container. These will absorb any residual moisture.
Temperature and Environment
The optimal storage temperature for dried mushrooms is below 70°F (21°C). Avoid exposing them to high temperatures, as this can degrade their quality. Choose a cool, dark place, such as a cabinet or pantry, for storage. Avoid warm locations like cupboards, as they will shorten the shelf life of your dried mushrooms.
Shelf Life
Dried mushrooms can last for six months to two years or even longer when properly stored. Mark the date you acquired or dried the mushrooms to keep track of their shelf life.
Reconstitution
To reconstitute dried mushrooms, place them in a bowl and cover them with warm water, wine, or stock for 15 to 20 minutes (or up to an hour). You can use the mushroom-infused liquid for soups or sauces. After soaking, chop the mushrooms or use them whole in your dishes.
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Alternative preservation methods
Freezing is a popular way to preserve mushrooms. They must be cooked or blanched before freezing, as freezing raw mushrooms causes them to lose their texture. Mushrooms can be lightly fried and included in pan juices, or frozen after being sautéed with butter, salt, and pepper. Frozen mushrooms are softer and less flavorful than fresh mushrooms, but they can be added to soups, casseroles, sauces, stir-fries, and curries.
Pickling is another way to preserve mushrooms, although the delicate flavor of the mushrooms may be overwhelmed by the pickling solution. Pickling is a good way to experiment with different flavors by adding herbs, spices, sweeteners, and other botanicals.
Fermenting is a similar process to pickling, but it uses vinegar (acetic acid) or ascorbic acid (vitamin C) for preservation. A pH lower than 3.5 is required to kill harmful bacteria for long-term storage.
Canning and flash freezing are also mentioned as methods for preserving mushrooms.
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Frequently asked questions
Air drying is the easiest and most accessible way to dry mushrooms. Place the mushrooms in an open container with good airflow underneath them, such as a mesh colander, and leave them out to dry for about a week.
Yes, you can use an oven to dry mushrooms. Preheat the oven to 150°F (65°C) or 170°F if using the convection function. Brush the mushrooms clean, cut them into slices, and place them on a baking sheet. Leave the mushrooms in the oven for one hour, then flip them over and blot any moisture.
A properly dehydrated mushroom should snap apart like a cracker and feel like a little light rock. At this point, they can be stored in airtight containers in a cool, dry place for up to two years.
