Dry mushrooms can last for a year or more when properly dehydrated and storedApprox yield: 1 lb (16oz) fresh mushrooms = 1½ oz (42g) dry mushrooms
Start with clean hands, equipment, and countertops.
Clean mushrooms with a kitchen towel, brushing off any dirt 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 completely dry. They should be brittle and break, not bend, when fully dry.
Store in an airtight container in a cool, dark place for up to a year. Optionally, place a moisture absorber in the container if you will open it often or live in a humid area.
*Total time will depend on your machine, total dehydrator load, humidity in the air, air temperature. 3-8 hours is a range and you should rely primarily on the feel and texture of the mushrooms to determine doneness (brittle, breaks easily). You can’t over-dry mushrooms, so feel free 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 open to allow steam to escape. Flip the pieces over every hour and remove as soon as they are completely dry
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