How to dry mushrooms

Prep: clean and slice

Choose fresh, firm mushrooms without spots — drying won’t rescue mushrooms that are already going off. If you’re drying wild mushrooms, use only ones identified by an expert or bought from a trusted seller; drying does not make a poisonous mushroom safe.

• Don’t wash them; clean with a brush or damp cloth. Water only slows drying.
• Trim tough stem ends. Shiitake stems can be dried separately and used later in stock.
• Cut slices about 5 mm (¼ inch) thick and as even as possible so they dry at the same rate.
• Small mushrooms can be dried whole or halved; hollow morels (kuzugöbeği) dry well whole too, they just take longer.

Drying in the oven

1. Set the oven to its lowest setting, aiming for about 50–60 °C (120–140 °F). If your oven doesn’t go that low, keep a closer eye on it.
2. Line a tray with baking paper or, better, use a wire rack; spread the slices in a single layer without overlapping.
3. Prop the door open slightly with a wooden spoon so moisture can escape. Use the fan setting if you have one.
4. Turn the slices now and then. Depending on the mushroom and thickness, this takes several hours; don’t rush by turning up the heat, or the mushrooms will cook and darken instead of drying.
5. Do the snap test and give any pliable pieces more time.

In a dehydrator or on a string

A food dehydrator, with its heating element and fan, is the easiest option. NCHFP notes that dehydrators are designed to dry food efficiently at around 140 °F (60 °C). For mushrooms, 50–60 °C (120–140 °F) usually works well; arrange the slices in a single layer and follow the manufacturer’s instructions.

The traditional way, still common in Turkish kitchens, is to thread mushrooms on a string with a needle and hang them in a shady, dry, well-ventilated spot. Keep them out of direct sun, which dulls the colour, and cover loosely with muslin to keep off dust and insects. This method depends on the weather and can take days; in humid or rainy weather the risk of mould goes up, so the oven or a dehydrator is the safer bet.

The snap test and storage

A properly dried slice doesn’t bend like leather — it snaps. Slices that flex or stay soft in the middle can go mouldy in the jar, so give them more time.

Let dried mushrooms cool completely; sealing them while warm makes the jar sweat. Then pack them into clean, dry, airtight glass jars and store in a cool, dry, dark place. Glass lets you spot any moisture right away. Check the jars for the first few days; if you see condensation, dry the mushrooms a bit more. If you see mould or insects, throw that batch out.

Rehydrating and making mushroom powder

1. Put the dried mushrooms in a bowl and cover with warm water.
2. Let them soak until soft; depending on thickness, 20–30 minutes is usually enough, thicker pieces may need longer.
3. Lift the mushrooms out and squeeze gently. Grit can settle at the bottom, so strain the soaking liquid through a fine sieve or kitchen paper.
4. That strained liquid is full of flavour — use it in place of water or stock in risotto, soups, pilaf or sauces.
5. For mushroom powder, grind bone-dry slices in a spice grinder or blender, sift through a fine sieve and keep in a small airtight jar. A pinch adds umami to soups, sauces, meat rubs and compound butter.