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


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).

After 2 hours
After 3 1/2 hours

Store up to 3 months in an airtight container.  Enjoy!


One Comment Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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