How to Dry Mushrooms

This is a great way to preserve an abundance of foraged mushrooms, or simply to make sure that the store-bought mushrooms in your refrigerator don't spoil before you get around to eating them.

Most mushrooms dry beautifully, not only retaining but even gaining flavor in the process. 

when rehydrated in hot water, their texture is almost identical to fresh mushrooms. Dried mushrooms can be stored for at least a year.

Preheat the oven to 150F/65C.

First, clean the mushrooms. Contrary to culinary myth, fresh mushrooms do not actually soak up lots of water, and you don't have to skip washing them and get all of the dirt off with a brush.

Go ahead and wash them in water, scrubbing gently with a vegetable or mushroom brush as necessary. This will make your prep much easier, especially with species that have lots of nooks and crannies, such as maitake.

Depending on the shape of the mushroom species, it may be easiest to leave them whole when you clean them, or to slice first and then wash.

Slice the mushrooms 1/8 to 1/4-inch thick. The thicker the slices, the longer they will take to dry.

Spread the sliced mushrooms on a clean dishtowel. Loosely roll up the towel and squeeze gently to remove any surface moisture.

Arrange the cleaned, sliced mushrooms on the baking sheet, making sure that none of the pieces touch or overlap.

Place the baking sheet in the oven and leave for 1 hour. Turn the mushroom slices over and return to the oven for another hour. Take them out of the oven and let them cool before checking to see if they are crispy-dry. The cooling off period is essential because, like cookies coming out of the oven, they will crisp up considerably as they cool.

If the mushrooms are not completely dry, turn them over again and return them to the oven for 30 more minutes.

Keep turning them over and checking for dryness every 1/2 hour.

Allow the dried mushrooms to cool completely before transferring them to glass jars. Cover tightly with lids and store away from direct light or heat.

To use dehydrated mushrooms, pour boiling water over them in a heat-proof bowl. Let them soak for 20 to 30 minutes. Drain, reserving the richly flavored soaking liquid for soup stocks and sauces. Use the rehydrated mushrooms as you would fresh mushrooms.

Storing your Fresh Mushrooms

So your Mushroom Factory has worked long and hard, and has been a great success and you have more mushrooms than you know what to do with. Don’t let these delicious mushrooms go to waste. Here is how.

Store some in the fridge for this week’s delicious mushroom meals and preserve the rest. Mushrooms can easily be dried or frozen for future use. Lucky you, because you have grown your own oyster mushrooms, you know they aren’t filled with grit and grime. If you want to give them a quick wipe before cooking, use a damp paper towel. Be gentle and try to avoid getting them wet. Mushrooms may love humidity when they are growing but not once they are picked.

Storing your Fresh Mushrooms

Your mushrooms will keep up to a week in the fridge.

Mushrooms should never be washed before being stored

Once you’ve picked your mushrooms, wrap them in a damp (not wet) paper towel and put them in a brown paper bag. (This stops them from drying out).

Keep your mushrooms at the bottom of the fridge with the other veggies (It isn’t as cold as the rest of the fridge).

Don’t store your fresh mushrooms in airtight containers – they cause condensation, which will make your mushrooms soggy.

Preserving Mushrooms – Drying

Stored properly, dried mushrooms have a more potent flavour than fresh ones, so you will use less dried mushrooms vs. fresh.

Preserving Mushrooms – Drying

Stored properly, dried mushrooms have a more potent flavour than fresh ones, so you will use less dried mushrooms vs. fresh.

Directions for Drying

1. Pre-heat your oven to 150°.

2. Slice your mushrooms into slices about ½ cm. The thicker the slices, the longer they take to dry out.

3. Arrange your sliced mushrooms on baking trays in a single layer.

4. Bake your mushrooms for 1 hour and remove from oven.

5. Use some paper towel to gently dab any moisture that sweated out from your mushrooms.

6. Turn your mushrooms over and cook for another hour.

7. By now your mushrooms should be completely dry. If not, repeat Steps 4 and 5 until they are dry.

8. Allow them to cool, and then store them in an air-tight container in a cool, dark place.

Your mushrooms are ready to store when they feel dry when you touch them. They should still be flexible A good idea is to add a wad of paper towel at the bottom of the jar – just to absorb any moisture that might still be lurking around.

To Rehydrate
Put your mushrooms in a bowl of warm water for 30 minute or if you are in a hurry, bring a pot of water to the boil and simmer your mushrooms for 10 minutes Keep this liquid for stocks, soups and sauces by pouring the liquid into an ice tray and freezing. When you need it, just pop the frozen stock into the pot.

Freezing Mushrooms

Freezing your mushrooms will allow them to keep their great flavour, but freezing leaves you with a soggier looking mushroom. Frozen mushrooms are ideal for soups, stews and casseroles.

Using the method below your mushrooms should keep for about a year.

1. Bring 1 l of water to the boil with ½ a teaspoon of salt.

2. Add mushrooms and bring to the boil again.

3. Boil for another 3 minutes.

4. Rinse with cold water.

5. Drain thoroughly.

6. Seal in freezer bags.

7. Freeze.

Reference http://www.mushroomfactory.co.za/storing.htm

How to Freeze Oyster Mushrooms

Oyster mushrooms grow shelf-like on various types of trees and can reach 8 inches in width. A low-fat and high-protein food, they are often used in cooking as a substitute for seafood because of their oyster-like flavor and texture. As oyster mushrooms tend to go bad within a few days, proper storage is crucial for long-term use. Try blanching freshly cut oyster mushrooms before freezing to kill the enzymes and keep mushrooms from losing consistency.

Things You’ll Need

• Oyster mushrooms
• Metal colander
• Large pot

Instructions

• Wash mushrooms thoroughly with a damp cloth and warm water. Remove any sand and grit from small crevices.
• Heat a pot of water until it reaches a rolling boil.
• Submerge the mushrooms in boiling water for one to two minutes.
• Remove the mushrooms from the boiling water and immediately plunge them into
• cold water to stop the cooking process.
• Place the mushrooms in a colander and allow them to drain and fully dry.
• Fill an 8 oz. yogurt container with mushrooms and put it in the freezer. This is the perfect amount to drop into a pot of soup or stir-fry.
Source:http://www.ehow.com/how_5923397_freeze-oyster-mushrooms.html

How to Dry Oyster Mushroom

Without drying, a fresh oyster mushroom lasts only 5 to 7 days before it turns bad, according to the University of Kentucky Extension. However, if you dry your mushrooms correctly, you can store them for 6 months or more before eating. Commercial producers dry oyster mushrooms using complex vacuum or dehydrating equipment, but you don’t need all that to dry mushrooms at home; just a simple oven and wire rack will work fine.

Preparation

Before drying, oyster mushrooms should be clean and free of any debris. A brush will remove grit and dirt; wet mushrooms are slimy to handle so it’s not a good idea to rinse them under the tap. Many oyster mushrooms grow too large to be dried whole. Instead, each mushroom is carefully cut into strips about one-eighth inch thick. This also makes them easier to store and use when cooking.

Oven Drying

An oven set to a very low temperature will dry out oyster mushrooms effectively. The mushrooms are spread in a single layer, either on a wire rack or on a clean dry baking sheet, allowing the warm air to circulate around the mushrooms. Drying requires about an hour at about 150 F. Once dried, the oyster mushrooms will shrivel up to a much smaller size.

Air Drying

If you live in an arid climate or find yourself with a batch of mushrooms during a hot weatherspell, air drying may work for you. However, this method doesn’t apply in overly humid or cool conditions. In the right conditions, the mushrooms will dry up and become shriveled when set out on a wire rack in a single layer and left out of direct sunlight for around three days. An airing cupboard also works well if very dry and warm.

Uses

Dried oyster mushrooms are easy to use in cooking. There’s no need to soak and rehydrate the mushrooms; just drop a handful into whatever dish you’re preparing. If you do choose to rehydrate the mushrooms in a few tablespoons of water, the liquid can make a useful soup stock or flavoring for sauces and stews.

Sourcewww.livestrong.com/article/556865-how-to-dry-oyster-mushrooms/

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