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Dried Champignons in a Food Dehydrator
Instructions
I dry firm, fresh mushrooms with light-coloured stems and caps. Mushrooms that have sat on the shelf for a long time aren't suitable for drying – they'll darken straight away.
I rinse the mushrooms under cold running water.
I slice the champignons lengthwise. The thickness of the slices determines the drying time.
I arrange the sliced mushrooms on the trays in a single layer. There's no need to swap the trays around during drying – modern dehydrators circulate air evenly.
I set the temperature to 65 degrees. I dry the mushrooms for 6–8 hours – the exact time depends on the thickness of the slices.
When the slices snap, the mushrooms are considered over-dried. In this state they're ideal for grinding into a mushroom seasoning powder. If the mushrooms are going to be stored as slices, stop at the stage when the dry slices can be bent and rolled into a tube.
Before putting them into the jar, I sprinkle the mushrooms with a teaspoon of salt – it will draw the moisture out.
I cover the jar with a glass or ceramic lid. If you don't have one, drape a piece of cotton cloth over the neck and secure it with a tie.Since champignons aren't preserved in large batches, they don't keep for long. The jar will be empty within a couple of months – but what a flavour!
Tips
- 1
Slice thickness of 3–4 mm – it will dry evenly in 6–8 hours. Slices that are too thick will stay damp inside and turn mouldy.
- 2
A temperature of 65 °C is optimal. Higher and it over-dries; lower and the mushrooms may start to ferment before they're done.
- 3
Salt in the jar, 1 tsp – it "dries out" and preserves. This is a classic of preserving know-how, so don't skip this step.
- 4
Store in a dark, dry place – a kitchen cupboard or pantry. The same principle works for other dried mushrooms and preserves.
FAQ
Which mushrooms must not be dried? +
You must not dry mushrooms with worm holes, darkened ones, ones with a coating of mould, or ones with a "slimy" surface. Mushrooms that have sat on the shop shelf for a long time (with a dark "skirt" under the cap) aren't suitable either. It's best to dry young, firm champignons of a small size (3–5 cm in diameter). Oyster mushrooms, chanterelles and honey mushrooms can also be dried by this recipe, but classic forest mushrooms (porcini, birch boletes, aspen boletes) are even more aromatic. Shop-bought champignons are absolutely fine to dry, just choose fresh ones. The test: the mushroom should be firm, not limp, and free of spots.
Can they be dried in the oven without a dehydrator? +
Yes, the alternatives are: an oven at 50–60 °C with the door slightly ajar (so the moisture escapes), 6–8 hours – check every hour. Strung up "on a thread" like beads above a radiator or in a ventilated spot – the "grandmother's method", 5–7 days. A clothes dryer on the balcony – in summer, in warm, dry weather, 3–5 days (protect them from insects with muslin). A microwave – I don't recommend it, the mushrooms will dry unevenly. The salt method – roll them in salt for 30 minutes, then dry them in the oven. An electric dehydrator is the most convenient and fastest method.
How do you use dried mushrooms? +
Pour hot water over them for 20–30 minutes, then boil for 10 minutes – they're ready to use. Uses: for lean soups (especially with pearl barley or millet), sauces for meat (julienne), fillings for pirozhki, pies and dumplings. Mushroom powder (grind the dry slices in a coffee grinder) – add it to broths, stews and gravies as a seasoning, 1 tsp per portion. The soaking water makes an excellent "mushroom stock" for risotto or barley soup (strain it through muslin). For a "forest aroma", add dried porcini to the champignons (10% of the total weight).
How long do dried mushrooms keep? +
In a closed glass jar in a dark place – up to 1 year. In paper bags – up to 6 months. If dampness appears (a sheen, slices sticking together) – dry them again in the oven at 60 °C for 30 minutes. Signs of spoilage: mould, a musty smell, worm holes. In the freezer – up to 2 years (unusual, but it works, especially for mushroom powder). Check the jars periodically, once a month, especially in damp weather. If the jar is small, using it up within 2–3 months is best, when the flavour and aroma are at their peak.
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