Extending the shelf life by drying mushrooms to add flavor to everything from soups and sauces to risotto and hearty stews is actually easier than many people think.
All mushrooms can be dried. Karl-Johan funnel chanterelles, various champignons and mushrooms. Only morels must be blanched before drying, otherwise they can be poisonous.
The easiest method is to spread cleaned mushrooms on a newspaper and let them dry at normal room temperature. Expect it to take a couple of days or longer. Make sure you have good ventilation in the room and that the air can circulate properly, otherwise the mushrooms may start to rot.
You can also dry the mushrooms in the oven. Set the oven to about 50°C and spread the mushrooms in a thin layer on a baking sheet lined with baking paper. After about 8–12 hours, the mushrooms will be dry.
Store the dried mushrooms in airtight jars. Then soak them in warm water until completely soft before using or crumble them directly into a sauce as a flavoring.
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