• When possible, preserve fresh, locally-grown mushrooms for the best quality and nutritional value. 
• Know when fresh mushrooms are available in your state with this seasonal food guide.

• If this is your first time drying or it has been awhile, it is recommended that you read General Drying Information before beginning.  

1. Selection & Ingredients

• Select vegetables at peak quality and flavor. Do not use vegetables that show signs of decay, mold, or bruising. These defects may affect all pieces being dried.
• Citric acid (optional)- 1 teaspoon (4 grams) in a quart of water for anti-darkening/anti-microbial step

2. Equipment

• Clean, food-grade dehydrator or oven with drying trays or racks that allow for good air circulation.
  • Many types of food dehydrators can be used and are explained in detail in Food Dehydrators.
• Conditioning containers
  • Large, clean plastic or glass container with lid
• Storage containers
  • Clean, dry home canning jars, plastic freezer containers with tight-fitting lids or plastic freezer bags
  • Vacuum packaging is also a good storage option
• Colander, strainer or slotted spoon 
• Mushroom brush
• Paper towels
• Large bowl 
• Cutting board
• Knife
• Timer or clock
• 1.  

3. Prepare Ingredients

• Clean mushrooms by wiping with a damp paper towel or using a mushroom brush followed by a quick rinse under cold running water.
• Discard tough, woody stalks.
• Slice tender stalks ¼” thick.
• Peel and slice large mushrooms. Leave small mushrooms whole and unpeeled.
• (Optional) Dip in solution of 1 teaspoon (4 grams) citric acid and 1 quart water for 3-5 minutes. 
  • Drain well.

4. Dry

• Arrange mushrooms in single layers on drying trays.
• Dry at 140 degrees F (60°C) in an oven or dehydrator.
• If necessary, turn large pieces over every 3 to 4 hours during the drying period.
  • Vegetables can scorch easily toward the end of drying, so monitor more closely as drying nears completion.
  • Dried mushrooms should be dry and leathery.
• Total Drying Time: 8-10 hours in a dehydrator (may take up to twice as long in a conventional oven) 

5. Condition

• Condition by placing cooled, dried mushrooms loosely in large plastic or glass containers, about two-thirds full.
• Lightly cover and store in a dry, well-ventilated place for 4 to 10 days.
  • Stir or shake containers daily to separate pieces.
  • NOTE: If beads of moisture form inside the container return mushrooms to drying trays for further drying, then repeat the conditioning step.

6. Store

• Store small amounts of conditioned dried vegetables in moisture-vapor-proof containers or bags.
• Label packages with name of product, date and method of pretreatment and drying.
• Store in a cool, dry, dark place or in the refrigerator or freezer.
  • Properly stored, dried vegetables keep well for 6 to 12 months.
  • Discard foods that have off odors or show signs of mold.

7. Using Dried Vegetables

• Dried vegetables can be eaten ‘as is’ as a snack or part of a meal.
• Adding dried vegetables directly to soups and stews is the simplest way to rehydrate vegetables.