Kennett Square, PA, is the mushroom capital. And it is only 57 miles from my house, which makes mushrooms quite a local food. I have grown my own mushrooms and they are amazing, but the kits are quite costly so I only do that as a treat.
I love mushrooms, but I also love dried mushrooms with their dark earthy flavor. A great addition to sauces and stews. When mushrooms go on sale, I buy a bunch and make my own. I store them in the pantry; it is hard to keep them around for use in cooking, they make really flavorful, savory snacks!
Button, baby bella/crimini, or shitaki mushrooms
Heat the oven to 200F.
Slice the mushrooms about 1/4″ thick. Place them in a single layer on a cookie sheet.
Leave in the oven for about 3 1/2 hours, turning after 1 hour and and 2 hours, then stirring up every half hour until they are dried. Make sure there is really no moisture left in them or they will mold. Over-drying is better than under-drying (take it form experience).
Store up to 3 months in an airtight container. Enjoy!
- Mushroom Magic (nytimes.com)
- Mushroom Festival, Pennsylvania (infolific.com)
- Recipe: Mushroom and Leek Risotto – Recipes from The Kitchn (thekitchn.com)
- Mushroom Galette (dianeabroad.com)