Dehydrating mushrooms is a great way to preserve them for long-term storage or later use in backpacking meals. They are extremely lightweight, nutritious and very easy to rehydrate.
Dehydrated mushrooms are a versatile ingredient that can be used in a variety of backpacking recipes, from soups and stews to pasta dishes and risottos. By dehydrating your own mushrooms, you can save money and ensure that you always have this delicious ingredient on hand.
What mushrooms can be dried?
You can dehydrate nearly all of edible mushrooms like, Chanterelles, Cremini, Enoki, Morels, Oyster Mushrooms, Porcini, Portobello and Shiitake.
How to dehydrate mushrooms
Follow these steps to make your own dried mushrooms:
Step 1. Wipe the mushrooms clean with a damp cloth or brush off any dirt.
Step 2. Slice the mushrooms into thin (¼ inch or 6mm), even pieces to ensure they dry evenly.
Step 3. Arrange on dehydrator mesh sheets in a single layer.
Step 4. Dehydrate at 130F/54C for 4-8 hours or until completely dry and crispy.
Step 5. Once the mushrooms are completely dry, store them in an airtight container in a cool, dry place. They will keep for several months or even years if stored properly.
How to rehydrate mushrooms
To rehydrate mushrooms, just soak them in a cold or hot water for about 10-30 minutes. During this process, mushrooms will produce a dark, rich broth. Do not toss it away! Use this flavoured soaking liquid for soup stocks and sauces.