How to Dehydrate Mushrooms
Clean mushrooms without soaking, slice about 3/8 inch or leave small ones whole, and dry at 125 to 135F (52 to 57C) for 4 to 8 hours until cracker-dry and brittle. Store airtight.
Mushrooms are ideal for drying: they are mostly water, so they shrink dramatically, and drying concentrates their savoury, umami flavour. Dried well and stored airtight, they keep for a long time and rehydrate quickly.
Clean without soaking
Brush off dirt or wipe with a damp cloth; avoid soaking, since mushrooms soak up water fast and that only slows drying. Trim tough stem ends. Firm mushrooms such as button, cremini, shiitake and oyster all dry well.
Slice for even drying
Slice about 3/8 inch thick. Small mushrooms can be halved or left whole, but uniform pieces dry at the same rate, which is what you want. Thicker pieces simply take longer.
Temperature and time
Dry at 125–135F (52–57C). Vegetables and mushrooms generally sit a little lower than fruit:
| Cut | Approx time | Done when |
|---|---|---|
| Sliced 3/8 in | 4–6 hours | Snaps cleanly |
| Small, whole | 6–8 hours | Hard, brittle throughout |
Store and use
Cool fully, then store airtight in jars or vacuum-sealed bags, kept dark and dry. Properly brittle, dried mushrooms keep for a long time; see how long dehydrated food lasts. To use, rehydrate in warm water for 20–30 minutes, and save the soaking liquid, it is an intense stock. Full method in how to rehydrate dried food. For gear, see the best food dehydrators.
Frequently asked questions
Should I wash mushrooms before drying?
Brush or wipe them clean rather than soaking. Mushrooms absorb water quickly, and extra moisture only lengthens drying time.
How dry should they be?
Fully brittle, they should snap, not bend. Any flex means retained moisture, which can cause spoilage in storage.
Do I have to cook them after drying?
Rehydrate and cook as normal. Dried mushrooms are for storage, not raw eating; simmer them into stocks, sauces and risottos.