Dehydrated mushrooms store for at least 12 months and have a wonderful flavour! They are ideal for rehydrating and adding into your favourite recipes, raw or cooked. 
Water content: 89%
1kg prepared fresh = approximately 110g dried   

Mushrooms (firm, good quality)

1.  Prepare mushrooms by washing in water and scrubbing with a vegetable/mushroom brush. Slice 1/4 inch (0.5cm) - 1/2 inch (1cm) thick. The thicker the mushroom slices are, the longer they will take to dehydrate.
2.  Dry mushrooms by placing on the dehydrator trays in a single layer, with spare around them so they do not touch. 
3.  Dry on vegetable setting (43'C/110'F) until crispy and dry, 4-6 hours for thinly sliced mushrooms, 6-8 hours for thickly sliced mushrooms. 
4.  Mushroom powder: blend dried mushrooms into a fine powder.
5.  Cool before storing in a glass jar or vacuum bag.
6.  How to rehydrate mushrooms: place dried mushrooms in a heat-proof bowl. Cover with boiling water. Soak for 30 minutes. Drain, reserving liquid for another use. 
  • An egg slicer is ideal when preparing lots of mushrooms!
  • Mushroom stalks/scraps can be dehydrated to make mushroom powder too. 
  • Blend dehydrated mushrooms with sea salt to make mushroom salt.
Author: Megan Radaich
Image Credit: Megan Radaich            
Publication: www.foodpreserving.org
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
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