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Preserve

To Dry Mushrooms

A method for drying mushrooms and storing them for later use.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Dry Mushrooms

Oven, in the book's wordsA cool oven

Ingredients

Directions

The book says “a cool oven”. The 300°F in the steps is the modern equivalent, not the book's own figure.

Prepare and dry

  1. Wipe the mushrooms clean and remove the brown parts and skin from the large ones.

  2. Lay the mushrooms on paper to dry in a cool oven (300°F / 150°C).

Store

  1. Store the dried mushrooms in paper bags in a dry place.

Rehydrate

  1. Simmer the dried mushrooms in gravy until they swell to near their original size.

  2. Simmer the dried mushrooms in their own liquor until it dries up, shaking the pan.

Dry again

  1. Dry the mushrooms on tin plates.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Mushrooms
The main ingredient; drying concentrates their flavour, and they swell again when simmered in liquid.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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