Drying Mushrooms
Did you know that mature boletes, craterellus, candy caps, morels, and several other mushrooms can actually taste even better after being dried and then reconstituted?
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Advantages of drying mushrooms
Doesn’t require freezer space.
Some mushrooms actually improve with dehydration. For example, drying is good for mature boletes, craterellus, Suillus spp., candy caps, pine spikes (yes!), winter chanterelles, Russula spp., Marasmius oreades, and morels.
Disadvantages of drying mushrooms
Can be detrimental to quality and texture of certain mushrooms. For example, drying is not so good for chanterelles, oysters, lobster mushrooms, and amanitas.
Objective:
Storage/Prep
Total Time:
Suggested Mushrooms:
See code
Equipment and/or Ingredients
Dehydrator
Vacuum sealable containers
Method
Drying Directions
Slice cleaned mushrooms approximately ¼” thick.
Dry in dehydrator at lower temperature (100°-115°F) until potato chip crisp.
Cool before packaging for storage.
Alternate drying methods include utilizing screens in the sun or over heating vents inside. (A little candy cap aromatherapy, anyone?)
Storing Dried Mushrooms
Some people like to store dried mushrooms in glass containers on the shelf.
Others prefer storing them in the freezer to discourage bugs that may have survived dehydration.
Still others pack in Mason jars and vacuum seal with a Foodsaver attachment, effectively suffocating the little buggers. This way jars can be stored on the shelf but insect activity is minimized or eliminated.
Dried mushrooms can also be powdered in a coffee or spice grinder for later use. Many favor separating bolete tubes from flesh, then drying and powdering the tubes.