Dehydrated mushrooms are an incredibly versatile pantry item! Learn how easy it is to dehydrate your own mushrooms so you always have some on hand.
There is nothing more disappointing than spending money on “ top-shelf ” mushrooms merely for them to go slimed in the back of your refrigerator.
That’s why it’s a great idea to start dehydrating your own mushrooms at home!
Dried mushrooms have a ledge life of a year or more, and after rehydrating, can be used just like newly mushrooms. So you will constantly be able to add some extra umami spirit to any of your dishes .
While you can buy dry mushrooms from the store, it can be a lot cheaper to buy clean mushrooms and dehydrate them yourself. Plus, you ’ ll have more variety show to choose from !
Some of our favorite ways to use dehydrated mushrooms:
- Rehydrate and use in recipes either at home or in backpacking meals
- Water used to rehydrate is great for stocks, soups, risotto, etc.
- Dried mushrooms can be blitzed to make an umami rich mushroom powder
- Dried mushrooms can be shaved using a micro planer over pastas
sol if you ’ ra interest in dehydrating your own mushrooms, let ’ s catch started !
What types of mushrooms can be dehydrated?
Any edible mushroom variety can be dehydrated. Crimini or baby bella, shiitake, portobello, button, chanterelle, porcini, oyster, etc .
The most important factor when choose mushrooms is to use the freshest mushrooms possible! Mushrooms that are past their prime will not store arsenic well and can start to smell “ off ” in your dehydrator .
To check for crust, break the shank from the hood. You should feel ( or even hear ! ) a snatch of a “ snap ” when the stem breaks off ( the exception is shiitakes–their stems are besides sturdy for this test ). If the mushroom feels cartilaginous or slimed, if it bends rather of breaks, or is starting to develop dark brown or black spots, that ’ s your sign that the mushrooms are not fresh enough to dehydrate .
Prepping mushrooms for drying
Before you start prepping your mushrooms, make sure your counters, equipment, and hands are clean & sanitized to prevent contamination, which can spoil your batch down the course .
- Clean the mushrooms: Use a damp kitchen towel to gently clean any dirt or grit off your mushrooms. Avoid washing with water—while this won’t harm your mushrooms, it can cause them to darken during the dehydrating process.
- Trim the stems: Remove any stems that are tough and stalky. (We save them to make veggie stock). You can then cut them off with a paring knife or tear them by hand.
- Slice the mushrooms: Using a sharp knife, cut the mushrooms into ¼” slices. Alternatively, you can dice the mushrooms into small pieces if that works better for your end use.
How to dry mushrooms
Dehydrating mushrooms is reasonably simple and straightforward—a great ingredient for beginners ! once your mushrooms are prepped, set up your dehydrator and follow these steps :
- Arrange the mushrooms on your dehydrator trays. If you’re using a tray that has large holes, we recommend that you line it with parchment paper or, even better, a mesh liner cut to the size of your tray. Leave space between the pieces to allow air to circulate.
- Dehydrate at 125ºF (52ºC) for 3-8 hours until the mushrooms are brittle—they should break, not bend.
- Depending on your machine, you may need to rotate the trays every so often to promote even drying.
- Dehydrating using an oven: Place the mushrooms in a single layer on a lined baking sheet. Dry in the oven on its lowest temperature setting—if possible, keep the door propped open to allow steam to escape. Flip the pieces over every hour and remove as soon as they are completely dry.
Equipment Spotlight: Dehydrators
If you ’ re in the market for a dehydrator, we recommend buying one that has an adjustable temperature, which will allow you to dial in the dry temp to give you the best results for person ingredients. The dehydrator we recommend ( and use ) most often is the COSORI Premium. You can besides check out our best dehydrators position for a comparison of all the dehydrators we ’ ve used and would recommend .
How to tell when mushrooms are done
Mushrooms should be brittle when they are wholly dried. To test, let them cool, then break a few pieces. If they break easily, they are done. If the slices bend, put them back into the dehydrator or oven to dry longer .
To condition your mushrooms, let them cool completely and then place them in a big airtight container ( like a freemason jar ), seal, and leave it on your counter for a few days. Check it daily to make sure that there ’ s no moisture/condensation forming on the sides of the jar, and shake the contents to make surely they aren ’ thyroxine sticking together .
If you do notice that there is condensing, you can put it back into the dehydrator to dry for longer ( so long as there is no mold growing ) .
After a workweek, if there are no signs of moisture or cast, you can package your mushrooms for long-run storage .
How to store
When properly dried and stored, dehydrated mushrooms can last a year or more. hera are our tips for memory :
- Let the mushrooms cool completely before transferring them.
- Don’t skip the conditioning step! Even a little moisture can reduce shelf life or ruin an entire batch.
- Store in a clean, airtight container. For longer shelf life, vacuum seal.
- Use a moisture absorbing desiccant packet if you anticipate opening the container often, or if you live in an area with high humidity.
- Label the container with the date and any other important details.
- Place the container in a cool, dark, and dry place—inside of a pantry cabinet works well.
Vacuum sealing tips
We like to store our dehydrated food in freemason jars that have been vacuum-sealed using this hand-held FoodSaver vacuum sealant along with these jar sealing attachments. This gives us the benefit of vacuum sealing without the lay waste to ( and expense ) of plastic vacuum sealing bags. Since the jars are clear we make certain we store them in a dark spot in our pantry to keep them out of direct light .
How to use
To rehydrate mushrooms, place them in a bowl and cover them with boiling body of water and allow them to rehydrate for about 30 minutes. Or, you can simmer them in a small potentiometer to speed up the action a bit. You ’ ll know they are rehydrated when they lose any cartilaginous texture .
Dehydrated mushrooms are an amazing ingredient to have on hand in your pantry or to use in packing and camp meals. hera are some of the ways to use them :
- Put them in a blender and turn them into a powder to add an umami punch to any savory dish—or use in marinades or dry rubs
- Add to soups or stews
- Use in stir-frys
- Add to risotto
- Use to make mushroom gravy
- Incorporate into pasta sauce
- Add them to your stock pot when making vegetable broth for extra flavor
- Use them in these backpacking/camping meals:
- Beef Stroganoff
- Minestrone Soup
- Risotto with Vegetables
- Backpacking Pasta Primavera
- Revamped Ramen
Fresh to dehydrated conversion
½ lebanese pound ( 8 oz ) fresh = .75 oz / 21 thousand dehydrated
1 hammer ( 16 oz ) fresh = 1½ oz / 42 gigabyte dehydrated
Dry mushrooms can last for a year or more when properly dehydrated and stored Approx yield : 1 pound ( 16oz ) bracing mushrooms = 1½ oz ( 42g ) dry mushrooms
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- Airtight memory container
- Moisture absorber (optional)
- Vacuum sealant ( optional )
- Fresh mushrooms
Prevent your screen from going dark
- begin with clean hands, equipment, and countertops .
- clean mushrooms with a kitchen towel, brushing off any scandal or grit .
- Cut mushrooms into ¼ ” slices or pieces .
- Arrange mushrooms in a single layer on dehydrator trays, ensuring there is space between pieces to allow airflow .
- Dehydrate at 125F/52C for 3-8 hours *, until the mushrooms are wholly dry. They should be brittle and separate, not bend, when amply dry .
- store in an airtight container in a cool, dark invest for up to a year. Optionally, place a moisture absorber in the container if you will open it much or live in a humid area .
* sum clock will depend on your machine, total dehydrator cargo, humidity in the air, air temperature. 3-8 hours is a range and you should rely chiefly on the feel and texture of the mushrooms to determine doneness ( brittle, breaks easily ). You can ’ deoxythymidine monophosphate over-dry mushrooms, so feel barren to leave them in for longer to be safe !
Oven instructions: Place the mushrooms in a single layer on a lined baking sheet. Dry in the oven on its lowest temperature setting—if possible, keep the door propped outdoors to allow steamer to escape. Flip the pieces over every hour and remove a soon as they are completely dry
Nutrition (Per Serving)
*Nutrition is an estimate based on information provided by a third-party nutrition calculator
* Nutrition is an estimate based on data provided by a third-party nutrition calculator