- Active Time 10m
- Total Time 240h 40m
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 degrees 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 do not need rehydrate--just add them dry to the liquid in the recipe.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
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