Dried Mushrooms Recipe | Cook The Book - Serious Eats

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Dried Mushrooms Recipe | Cook the Book By Caroline Russock Caroline Russock Caroline Russock is a writer who splits her time between Philadelphia and the Caribbean covering food, travel, leisure, lifestyle, and culture.  Her writing is featured in PhillyVoice, Eater, Eater Philly, Serious Eats, and The Tasting Table.  Learn about Serious Eats' Editorial Process Updated August 09, 2018 Save WRITE A REVIEW Print Close

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Dried Mushrooms have always struck me as a bit suspect. Tucked into little glassine packets, and always a few dollars more than what I want to spend, I wonder about not only their value but also their age. Some of the dried mushrooms I've brought home are petrified to the point of crumbling, and taste of dust more than anything else. But for all of the time that I've spent lamenting about dried mushrooms I've never once considered making them at home.

When I came upon this recipe for Dried Mushrooms in Put 'em Up! by Sherri Brooks Vinton I realized that making my own at home was easily doable. The recipe (more of a technique, really) allows you to make your own blend of dried mushrooms depending on which fungus is your favorite.

Once you have gathered your mushrooms all you need to do is brush off any dirt, slice them into 1/4-inch pieces, and arrange them on a drying screen or cooling rack in a low oven. The oven door is propped open slightly so that the moisture has a chance to vent, and a few hours later you are left with some of the best-looking and tasting dried mushrooms around.

Once they are dried to the point of leatheriness and cooled to room temperature the mushrooms can be stored in an airtight jar for up to a year and rehydrated in warm water whenever you need a mushroomy hit of umami.

Adapted from Put 'em Up! by Sherri Brooks Vinton.

Recipe Details

Dried Mushrooms Recipe | Cook the Book

Prep 15 mins Cook 3 hrs Total 3 hrs 15 mins Serves 24 servings Save Print Keep Screen Awake

• 2 pounds fresh-picked mushrooms

1. Preheat the oven to 170°F, using the convection function if you have it. Brush the mushrooms clean and cut them into 1/4-inch slices.

2. Arrange the mushrooms on drying screens and place in the oven. Prop open the oven door with a wooden spoon to vent steam. Dehydrate until leathery, 2 to 3 hours. Store in an airtight far for up to 1 year.

• Mushrooms
• Roasted Vegetables

Nutrition Facts (per serving)
11	Calories
0g	Fat
2g	Carbs
1g	Protein

Show Full Nutrition Label ×

Nutrition Facts
Servings: 24
Amount per serving
Calories	11
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 1mg	0%
Total Carbohydrate 2g	1%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 1g
Vitamin C 2mg	8%
Calcium 2mg	0%
Iron 1mg	4%
Potassium 135mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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