How To Dehydrate Mushrooms Using An Oven Or Dehydrator

Whether you grow them yourself, forage for them in the woods, or purchase them from the grocery store or farmer’s markets, a great way to extend the shelf life of mushrooms is to dehydrate them. This allows you to take advantage of all the mushroom varieties that are in season while preserving them for the best quality and nutritional value to use anytime.

It never fails. You purchase a few cartons of mushrooms and stick them in your fridge. One week later, you dig to the back and see the cartons full of spotted, slimy mushrooms gone to waste. If that sounds like you, then you aren’t alone! I always have big intentions of using fresh mushrooms, but I never seem to get around to doing so before they start to go bad.

Instead, I’ve learned that a better way to use mushrooms is to dehydrate them. With dehydration, you remove all of the liquid from the item. This makes a shelf-stable product that you can then store and use whenever you need that added umami flavor. Dehydrated mushrooms have a more concentrated flavor and can be reconstituted to flavor all sorts of different dishes.

If that sounds interesting to you, find out how you can easily dehydrate mushrooms in either a dehydrator or using your oven.

What Types of Mushrooms Can I Dehydrate?

You can dehydrate almost any type of mushroom that is considered edible, but varieties with low moisture content are best. They tend to have a slightly better texture and flavor profile once dried. Think Shiitake, Chicken of the Woods, Boletes, Chanterelles, etc.

The more intense the flavor of the fresh mushroom, the better the dehydrated mushrooms will be. However, don’t be afraid to buy mushrooms in bulk and dehydrate any that are on sale! The money savings and convenience of having pantry-staple mushrooms alone are worth it.

Please note that if you normally need to cook the mushrooms before consuming, do so before dehydrating. You still need to follow all of the safe handling and harvesting rules when gathering/consuming fresh mushrooms for dehydrating.

Six Steps To Dehydrate Mushrooms

Step 1: Pick out your mushrooms. Choose fresh mushrooms that aren’t slimy, don’t have soft spots or bruises. They should smell slightly earthy and not off-putting.

Step 2: Wash your mushrooms. Don’t want to soak the mushrooms in water because they will absorb quite a bit of water and that will prolong your dehydrating time. Instead, give them a simple rinse under cool water and gently scrub off any dirt. Blot off any excess moisture.

Step 3: Trim off the stem end and slice the mushrooms no thicker than 1/4″. Try to keep them all the same thickness/size so they dehydrate evenly.

Step 4: Place them on your tray or baking sheet in a single layer. It’s ok if they are touching slightly.

Step 5: You can use a dedicated dehydrater like I have, or you can just use your oven. Both methods work just fine! I have a Cosori Food Dehydrator (Product Link) that I love and use for all sorts of dehydration items like Zucchini Chips, Dill Weed, and Banana Chips.

Set your dehydrator to 125º Fahrenheit (F). If you are using your oven, set it to 150º F or as low as your oven will go. Dehydrate until the mushrooms are completely dry. This will take several hours. The timeframe needed to dry them out varies depending on the moisture content of the mushrooms. The mushrooms are done when they snap if you try to break them in half. Test one by allowing it to cool before breaking it in half.

Step 6: Allow the mushrooms to cool once dried. If wanted, dice the mushrooms into smaller pieces or grind them into a fine powder. Store the dehydrated mushrooms in an enclosed container with a desiccant packet.

How To Use The Dehydrated Mushrooms

You can use dehydrated mushrooms in all sorts of dishes like soups, salads, sauces, pasta, and more. The powder is great for adding an umami flavor to burgers, sauces, cooked vegetables, etc.

One of my favorite ways to use them is to mince them up and add them to my Cream of Anything Soup Recipe. This creates a delicious homemade cream of mushroom soup. The flavor is so much better than the store-bought kind!

How do I swap dehydrated mushrooms for fresh in recipes? On average, 3 tablespoons of sliced or diced dehydrated mushrooms equals about 1 cup of diced mushrooms.

Can dehydrated mushrooms reabsorb liquids and plump up again? Yes, to a certain degree. You can reconstitute mushrooms before you cook with them. Simply soak the mushrooms in water for about 30 minutes. If you are using them in soups or stews, just toss them in while cooking. They will absorb some of the liquid.

Other Frequently Asked Questions

How long can I store dehydrated mushrooms? If done properly and under ideal storage conditions, dehydrated mushrooms can last for several years. The main key is to keep them completely dry. I highly suggest adding in a packet or two of Silica Gel Desiccants Packets (Product Link) to soak up any moisture.

Can you dehydrate canned mushrooms? Yes, but they aren’t as good a substitute as fresh ones are. They tend to be saltier and have a poorer texture. They make a good mushroom powder, though.

Until next time, thanks for stopping by!
– Chelsea

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