How To Preserve Fresh Mushrooms For A Shelf-Stable Pantry Staple

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Some people have a hobbit-like passion for mushrooms and discover ways to incorporate their earthy goodness into almost every meal. Although white button and portabello are among the most popular types of mushrooms found at your local grocery store, there exists approximately 2,200 different species of edible mushrooms. If savoring cultivated and wild mushrooms tickles your fur-covered toes, dehydrating them is a perfect way to stock your pantry with a rich variety that can last up to a year or more.

From mildly sweet oyster mushrooms and nutty, honeycombed morels to smoky, umami-rich shiitake and crunchy enoki, mushrooms possess a wide array of flavors and textures. Any fungi fan can tell you why dried mushrooms belong in your pantry, but selecting them fresh and dehydrating them yourself is a worthwhile effort for any true mushroom aficionado. Start by washing, drying and (sometimes) slicing fresh mushrooms to prepare them for drying. Thinner varieties like chanterelles can be dried whole, while thicker porcinis should be cut into ¼ inch slices. While food dehydrator machines are ideal, you can dry your mushrooms in the oven set at the lowest temperature, although you run the risk of actually baking the mushrooms which can compromise their quality.

Other than extending their shelf life, there are other benefits to drying your own fresh mushrooms. First, by selecting a variety of fresh mushrooms yourself, you can be certain of the quality and condition of your produce before they're dried. In addition, mushrooms — dried or fresh — are incredibly healthy. Many mushrooms contain an amino acid called ergothioneine, an antioxidant known to prevent and or slow damage to cells. They're also an excellent source of vitamin D.

One of the most delicious advantages is that by drying the mushrooms, you're only intensifying their flavor. Through dehydration, the amino acids become concentrated and the cell walls break down releasing the mushrooms' naturally occurring glutamate. Their inherent umami-ness deepens in the low and slow heat through the Maillard reaction that causes foods to brown. Once you have a hefty stock of dried mushrooms ready in your pantry, feel free to make like Bobby Flay and add porcini mushrooms to a French dip sandwich or use a mixture of wild mushrooms for a chicken, mushroom and winter squash pot pie. The possibilities are virtually limitless and with dried mushrooms you have a lot more time to explore.