Dried Mushrooms

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!

Dried Mushrooms

Button, baby bella/crimini, or shitaki mushrooms

Directions

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).