Dried Mushrooms



WARNING The toxins of poisonous varieties of mushrooms are NOT destroyed by drying or cooking. Only an expert can differentiate between poisonous and edible varieties.

  1. Scrub thoroughly. Discard any tough, woody stalks. Cut tender stalks into short sections. Do not peel small mushrooms or "buttons." Peel large mushrooms, slice. No pretreatment necessary.
  2. Preheat dehydrator following manufacturer instructions.
  3. Arrange prepared food on drying trays, leaving small spaces between pieces for good air circulation.
  4. Turn large pieces halfway through drying. Move pieces near sides of trays to the center or stir small pieces to ensure even drying. Rotate trays if recommended by dehydrator manufacturer.
  5. Check for Dryness at the end of the minimum drying time, and then more frequently as drying progresses. Let a sample piece cool to room temperature before testing.
  6. Package dried foods in glass jars, food storage containers or plastic food storage bags in small amounts. Store containers in a cool, dark, dry area to maintain quality.

Dry time: 8-10 hours

Test for dryness: Leathery


MU Extension Publication GH1563, Quality for Keeps: How to Dry Foods at Home