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Air-Dried Mushrooms

Source: Preserving Fruits and Vegetables
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Active Time:  10 Minutes
Total Time:  240 Hours 40 Minutes
  Yield: 1 part fresh=-1/3 part dried
Most vegetables preserve best when blanched first, but mushrooms may be successfully dried without blanching. Always check with a local expert about wild mushrooms! If you can learn to recognize just one or two wild types, you will discover an untapped gold mine of enjoyment.
Wild or domestic (cultivated) mushrooms
Strong thread
Remove the stems of the mushrooms, if desired, or leave whole. Wipe with a damp cloth. Using a needle, string the mushrooms on strong thread. Hang the strings of mushrooms in the sun, for several days, until dry and almost brittle. Bring in at night. A good breeze helps.

Heat in a 160 degree F. oven on a baking sheet for 30 minutes to destroy any insects that may be in the mushrooms. Place in clean jars. Cover and label. Store in a cool, dry place for up to 6 months. To reconstitute, soak for 30 minutes in warm water.

PREPARATION NOTE: If you are adding the mushrooms to soups and stews, you need not rehydrate first--just add them dry to the liquid in the recipe.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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