How to Dehydrate Mushrooms
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Dehydrated mushrooms make delicious snacks, can be added to an array of dehydrated meals, used for soups, stews and gravy – or can even be ground into powder for seasonings.Â
Snapshot
Special Prep
Trim
Temperature
135°F
Time
8-16 hours
Mass Change
Approx 90% decrease
How to prep mushrooms for dehydrating
Mushrooms can be dehydrated whole or sliced. Besides trimming the bottoms of the stems, no other prep is generally needed.
There are, however, some extra recommended steps for shiitake and portobello mushrooms (see below).Â
Most Varieties
Trim stem
Shiitake
Remove entire stem (optional)
Shiitake stems are more dense and fibrous than the caps and can be unpleasant to eat in most dishes - but they add great flavour to stocks and sauces! If you wish to keep the stems, the stems take longer to dehydrate than the caps so ensure to dehydrate long enough for the stems to fully dry.
Portobello
Remove entire stem
Similar to Shiitakes, Portobello stems are more dense and fibrous than the caps and are unpleasant to eat in most dishes - but are great for stocks and sauces. If you wish to keep the stems, I recommend slicing them prior to dehydrating since they're so large.
Note: Although they're big, you can dehydrate whole portabello caps!
An extra step to keep mushrooms from discolouring
I personally skip this because it’s primarily for aesthetics. But if taking extra measures to prevent your mushrooms from discolouring is something you’re interested in, it can be done! After washing your mushrooms, simply leave them to dry completely before slicing them and putting them in the dehydrator. Surface moisture can cause browning during dehydration.
Pro tip:
For small diced dehydrated mushroom pieces, I recommend slicing them before dehydrating, rather than dicing. Once dried, you can easily chop them into smaller pieces. This approach is much less tedious, ensures consistent thickness, and allows for better airflow when arranging the mushrooms on the trays. It also prevents the pieces from flying around in the dehydrator.
How to dehydrate mushrooms
Basic Steps:
- Wash mushrooms and trim the ends of (or fully remove) the stems
- Optional: Slice mushrooms into 1/4″ thick pieces. Note: If you’re wanting small diced pieces, I recommend dehydrating in slices and then chopping once dehydrated.
- Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping)
- Place in the dehydrator and dehydrate at 135°F for about 8 hours (sliced); 16 hours (whole)
It’s that easy!
Notes:
- A mesh liner is recommended for mushrooms
- Dehydrating times may vary (the size, the water content in the mushrooms, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
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How do you know when mushrooms are fully dehydrated?
Mushrooms will be dry to the touch. Whole mushrooms will be quite stiff but breakable, sliced mushrooms will easily tear. No moisture should excrete when split in half and squeezed.
Jar test: If eager, you can place your mushrooms in a glass jar and tightly close the lid. If you notice moisture or condensation forming in the jar within 24-48 hours (or if the mushrooms become spongy or tacky) you know there is still moisture and more dehydrating time is needed.Â
Note: You technically can’t over dehydrate mushrooms. If in doubt, dehydrate until you’re absolutely certain there’s no moisture left.Â
Fresh to dehydrated conversion measurements ​
90%
The mass and weight of mushrooms decreases by about 90% once dehydrated.
Ex. 1 cup of sliced mushrooms
- Pre-dehydrated:Â 50g | 1 cup slicedÂ
- Dehydrated: 6g | 2/3 cup
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How to store dehydrated mushrooms:
Here are some tips to help you maximize the shelf life of your dehydrated onions:
- Allow to cool after dehydrating before storingÂ
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When dried and stored properly, mushrooms should have a shelf life of several years.
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Rehydrating Dehydrated Ingredients
When & Why to Rehydrate Dehydrated Ingredients
Knowing how much water to use for rehydration is essential for getting the best texture and flavour out of your dehydrated foods. Some ingredients are best rehydrated just before use, while others can absorb enough liquid during cooking – it all depends on how you’re using them!Â
For Dehydrated Meal Prep
- When preparing dehydrated meals for outdoor adventures, understanding the water requirements for different ingredients ensures you add just the right amount, giving you confidence in your meal creativity and preparation.
Before Cooking or Baking
- If a recipe doesn’t contain much liquid – such as stir-fries or casseroles – rehydrating beforehand prevents ingredients from staying too tough
- Pre-soaking reduces cooking time, especially for hard ingredients like beans or root vegetables
- Certain dehydrated ingredients (such as whole mushrooms or tomatoes) regain a better texture and flavour if rehydrated before cooking
- Rehydrated ingredients absorb flavors more easily when cooked, making dishes more flavorful
- Baking: Ingredients like dried fruits can be rehydrated to have a softer texture and to prevent them from drawing moisture out of the dough or batter
For Eating Raw
- If you’re eating the dehydrated ingredients uncooked, but prefer a softer texture (such as using dehydrated fruits or vegetables in a salad)
Rehydrating Dehydrated Onions:
Dehydrated mushroom to water ratio is typically 1 : 1 – 1.25
 Per 1/4 cup of dehydrated mushrooms:
Quick Simmer
- Add 1/4 cup water and bring to a boil
- Turn down heat, cover and simmer for 5 minutes
- Turn off or remove from heat and let sit for 2-3 minutes
Just Add Hot Water
- Add 1/4 cup boiling water and stir
- Let soak for 12-15 minutes
Add water & refrigerate
- Add 1/4 cup boiled water and stir
- Allow to cool, place in fridge and let soak for 24 hours
Note: it’s important to not let sit for more than 30 minutes in room temperature because of the risk of bacteria growth.
FAQs
Can I use canned mushrooms?
Yes, you can dehydrate canned mushrooms! Whenever using canned ingredients, always check the label. Choose brands that contain only mushrooms, water, and possibly salt, while avoiding those with additives (some additives can impact the dehydrating process).
Can I use frozen mushrooms?
Yes, you can dehydrate frozen mushrooms! As a bonus, there’s no need to thaw frozen mushrooms before dehydrating. However, if the pieces are too large, you may need to let them soften slightly to cut them into uniform, dehydrator-friendly sizes.
Can I use an oven to dehydrate mushrooms?
Not unless your oven can maintain a low temperature of around 135°F (57°C). Mushrooms need to be dehydrated at this temperature to dry properly. If the temperature is too high, you risk either cooking the mushrooms or causing “case hardening,” where the outer layer hardens, trapping moisture inside and preventing proper drying.
How to Dehydrate Mushrooms
Dehydrated mushrooms make delicious snacks, can be added to an array of dehydrated meals, used for soups, stews and gravy - or can even be ground into powder for seasonings.Â
Notable Equipment
- 1 Dehydrator
Ingredients
- mushrooms (any edible variety), sliced or whole
Instructions
- 1. Wash mushrooms and trim the ends of (or fully remove) the stems
- 2. Optional: Slice mushrooms into 1/4" thick pieces. See notes if you want small diced pieces
- 3. Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping)
- 4. Place in the dehydrator and dehydrate at 135°F for about 8 hours (sliced); 16 hours (whole)
Notes
- Most varieties: stems only need to be trimmed
- Shiitake: consider removing the entire stem. Increase dehydrating time if keeping the stems.
- Portobello: remove the entire stem. Separate and slice the stem if keeping.
- For small diced dehydrated mushroom pieces, I recommend slicing them before dehydrating, rather than dicing. Once dried, you can easily chop them into smaller pieces. This approach is much less tedious, ensures consistent thickness, and allows for better airflow when arranging the mushrooms on the trays. It also prevents the pieces from flying around in the dehydrator.
- A mesh liner is recommended for mushrooms
- Dehydrating times may vary (the size, the water content in the mushrooms, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
