How to properly dry mushrooms: Avoid these common mistakes

There's nothing worse than wasting mushrooms we gather in the forest or buy. Unfortunately, this often happens because we dry them incorrectly, leading to mold formation and making them unsuitable for consumption. How can we avoid this?

Drying mushrooms is one of the oldest and most natural methods of preserving them. It can be done in the open air, in an oven, or using a food dehydrator.

During the drying process, water evaporates from the mushrooms' tissues, reducing moisture content and making the mushrooms less susceptible to mold and other microorganisms. Drying also intensifies the flavor, making it more concentrated. Thus, even a tiny amount of dried mushrooms can enhance the flavor of dishes. However, not all mushrooms are suitable for drying. Some exceptions include chanterelles, trumpets, saffron milk caps, and slippery jacks. Ideal candidates are bay bolete and porcini mushrooms. The fresher the mushrooms, the tastier they will be after drying. Therefore, preparing them on the same day they are collected is best. They can be stored for up to 24 hours in the refrigerator, but for larger and softer mushrooms, this time should be shorter.

Choose only healthy specimens. Besides selecting the right types of mushrooms, such as bay bolete, porcini, or aspen mushrooms, ensure they are young and undamaged. Drying damaged mushrooms can compromise the entire process. Often, during storage, dried mushrooms contain worms or develop mold. Proper selection is crucial when drying mushrooms.

Do not soak or rinse mushrooms before drying. Drying wet mushrooms is a common mistake. Before drying, thoroughly clean the mushrooms using a dry brush or knife. Wet mushrooms are more prone to mold and rotting. Water on the surface extends the drying process and promotes mold growth. Mushroom caps can be dried whole, but this will take much longer. Slicing them is a better option.

Store them properly. After drying, mushrooms should be stored correctly to preserve their aroma and properties. The best conditions are a dry, dark place with room temperature and low air humidity.

Use airtight containers. Dried mushrooms should be stored in airtight containers like glass jars with lids. Before sealing the jar, it is advisable to heat it in the oven for 10 minutes at 212 degrees Fahrenheit. This method ensures the mushroom aroma remains sealed in the jar, allowing you to enjoy its intense aroma even after a long time.

Prepare the jars properly. Mushrooms should not be kept in jars with signs of moisture. Even slightly damp jars will cause mold. Always sterilize jars or heat them in the oven. These methods will prevent dried mushrooms from spoiling.