PREP: 20 minutes DEHYDRATE: 3 hours 30 minutes MAKES: 6 oz.

Dried Mushrooms

What You’ll Need

8 oz. fresh mushrooms, such as shiitake caps, chanterelles, cremini, porcini, oyster, portobello, and/or button

How to Make It

1. Use a dry vegetable brush or a paper towel to wipe dirt from mushrooms. If very dirty, rinse quickly and wipe dry with paper towels (mushrooms are a pretty light color when dried if they don’t get wet first). Cut into ¼-inch slices.

2. Place mushrooms close together in a single layer on mesh-lined dehydrator trays. Dehydrate at 125°F about 3½ hours or until dry and brittle. (If using portobello mushrooms, allow 1 hour additional drying.) (Dehydrating tips, page 468.)

3. Transfer to an airtight container and store at room temperature up to 6 months.

4. To rehydrate mushrooms, in a bowl combine dried mushrooms and enough boiling water to cover. Let stand 20 minutes. Pour mushroom mixture into a sieve; drain.

Oven Directions: Preheat oven to 170°F. Prepare mushrooms as directed in Step 1. Place two wire racks on each of two baking sheets. Line each wire rack with parchment paper. Place mushrooms close together in a single layer on parchment paper. Bake on separate oven racks 3 to 3½ hours or until mushrooms are dry and brittle, turning mushrooms and rearranging baking sheets halfway through baking. (If using portobello mushrooms, allow 1 hour additional drying.)

PER ¾ OZ. DRIED MUSHROOMS: 6 cal., 0 g fat, 0 mg chol., 1 mg sodium, 1 g carb., 0 g fiber, 1 g pro.

Use a sharp knife to slice mushrooms ¼ inch thick. Slice them evenly so they dry at an equal pace.