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
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.