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.
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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