How to Dry Mushrooms: 6 Ways to Cook With Dried Mushrooms

Drying is a long-term storage and preservation method for maintaining the freshness of mushrooms and intensifying the aromas and flavors of certain varieties. You can dry any mushroom variety; however, shiitake, wood ear, porcini, chanterelle, morel, and button mushrooms are optimal candidates due to their flavors and textures. For example, dried shiitake mushrooms add an umami flavor to any dish and are a common ingredient for enhancing stocks, soups, stews, and stir-frys across Asian cuisine.

Dehydrated mushrooms have a shelf life of twelve months when stored in a cool, dry place.

Soak dried mushrooms in boiling water before adding them to any dish. The soaking liquid rehydrates the mushrooms, adding moisture and reshaping them. Add seasonings and herbs to the water to enhance the flavor of the mushrooms. Here’s how to use them in your cooking:

1. 1. Stir-fry: Mushrooms add texture and flavor to any stir-fry, matching the tangy taste of soy sauce and the soft bite of noodles or rice. You can also swap soy sauce for a sweet sesame sauce; the mushrooms will absorb the flavor and enhance the dish’s overall taste.
2. 2. Risotto: Mushroom risotto is the ideal comfort food for a cool autumn or winter day. Season your mushrooms with salt and pepper before stirring them into the creamy risotto. Enjoy this dish as a meal, or serve it as a side dish with roasted chicken or meatloaf.
3. 3. Dip: Mushroom dips are a great appetizer for a family gathering or event. Use dried mushrooms to create a creamy, meaty dip that pairs well with chips and slices of pita or toasted bread. Use dried herbs, such as rosemary or thyme, to top the dip.
4. 4. Caramelized: Sweet, golden-brown caramelized mushrooms are a flavorful side dish for a pot roast or garnish for pastas or casseroles. Sautéing the dried mushrooms adds a slight crisp to the outer texture of this usually soft ingredient. Mix in onions for extra flavor, or serve the rehydrated mushrooms as a standalone side dish.
5. 5. Sauce: Use dried mushrooms to create a creamy sauce by sautéing them with white wine, garlic, and heavy cream, along with your choice of seasonings. Drizzle the sauce atop toasted bread, meat, or pasta.
6. 6. Stews and soups: The earthy flavor of dried mushrooms pairs well with savory soups and stews. Add your soaked, dried mushrooms to a warm broth and let the aromas and flavors marinate.

Here are a few tips for drying mushrooms:

1. 1. Rinse before drying: Before drying your mushrooms, rinse them under cold running water to remove any dirt particles, and pat them dry with a paper towel.
2. 2. Proper storage for dried mushrooms: After drying your mushrooms, store them in an airtight container in a cool, dark place, away from direct sunlight.
3. 3. Slice to save time: While you can dry whole mushrooms, slicing your mushrooms in half can speed up the drying process.

The key to drying mushrooms is providing adequate air circulation and heat during the dehydration process. Here are four different methods that you can use to dry mushrooms:

1. 1. Dehydrator: Using a food dehydrator is an easy, low-maintenance method of drying mushrooms. Simply place your mushrooms on the dehydrator trays, assembling the slices next to one another without overcrowding the drying rack. Set your dehydrator to 120 degrees Fahrenheit, and let your mushrooms dry for a few hours. It usually takes six to eight hours to dry the mushrooms fully, depending on the size of your slices.
2. 2. Oven: If you don’t have a food dehydrator, use your oven to dry mushrooms. Place your sliced mushrooms on a baking sheet in a single layer, spacing them out evenly so they’re not lying on top of each other. Cook the mushrooms for one hour at 150 degrees Fahrenheit, then flip them over and bake for another hour to remove excess moisture.
3. 3. Air-dry: Dry mushrooms naturally by letting them air-dry at room temperature. Place your washed mushrooms in an open container with good circulation, such as a basket or weaved bowl, and leave it on the counter to dry. After a week, your mushrooms will be dry and ready for long-term storage.
4. 4. Freeze-dry: Freeze-drying your mushrooms will also preserve their long-term flavor. Lay your mushroom slices flat on a paper towel, spacing the mushrooms evenly without overlap. (Overlapped mushrooms will fuse during the drying process.) Cover the mushrooms with another paper towel, and place them in a brown paper bag or airtight container. Leave the bag or container in the freezer for two days to allow the mushrooms to dry fully.

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