How to Dry Mushrooms
First clean the mushrooms of all dirt and debris, then cut into evenly sized pieces no larger than 1/2” thick. Thinner slices will dry faster. Dry in a dehydrator according to directions or scatter on a baking sheet and place in a convection oven at 105 degrees or a regular oven at 130 degrees Fahrenheit for about 8-10 hours. Turn the pieces occasionally and leave in the oven until the mushrooms are completely dry and crispy.
Once cooled, the mushrooms can be stored in an airtight container at room temperature or in the refrigerator or freezer. Properly dried and stored mushrooms will keep for a year or more.
Rehydrate in tepid water for about twenty minutes. Drain and chop the mushrooms and add to soups or gravies. Larger mushrooms can be treated like fresh and sautéed.
Note: Use hot or simmering water/stock if you want to infuse even more flavor into the liquid. The strained soaking liquid will give a glorious burst of mushroom essence to stocks, sauces and stews.