Dried Mushrooms
Drying mushrooms is one of the oldest preservation methods and significantly intensifies their flavour. Porcini, button mushrooms or shiitake are particularly well suited for a dehydrator. The dried mushrooms can be used directly in sauces, soups or ground into seasoning powder.
Ingredients(for 1 kg)
Instructions
Preparation
20 minutesBrush mushrooms dry and wipe with a kitchen cloth. Trim stems as needed. Slice mushrooms evenly into 3-5 mm thin slices for uniform drying.
Drying
6-8 hoursSpread mushroom slices on dehydrator trays without overlapping. Set dehydrator to 50-55 °C. Mushrooms are done when completely dry, slightly pliable to crisp, and no longer sticky.
Cooling and Storage
30 minutesAllow mushrooms to cool completely, then fill into airtight jars or bags. Store cool and dark. Grind into mushroom powder if desired. Shelf life: 6-12 months.
Pro Tip
Never wash mushrooms in water as they absorb it – dry cleaning preserves quality and shortens drying time.
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