Dehydrating Mushrooms

I know I have been dehydrating a lot of different fruits and I decide to change things up a bit a go with white button mushrooms that were on sale. Dried mushrooms are great to have on hand for soups, rehydrating for pizza toppings, burgers , mushroom gravy, dehydrating for that secret ingredient in your sauces and soups.

I started with an 8-ounce package of whole white button mushrooms. I washed them to remove the loose dirt. I cut off the stem end and then sliced the mushrooms in to 1/4 inch slices , placing the sliced mushrooms evenly on the dehydrator trays and dried them at 135 degrees farenheit for about 8 hours and they were completely dried.

Sliced mushrooms ready for the dehydrator- yrcg

My yield for the mushrooms after dehydrating was 1 full pint jar. I like these mushrooms better than the canned mushrooms you buy in the store. I have already started using these mushrooms and will need to get a whole bunch more dehydrated before they go off sale and I will try some of the other mushroom types as well, but white mushrooms are the ones we use the most.

Yield: 8-ounce pkg whole mushrooms yielded 1 full pint sliced and dehydrated.

Dehydrated Mushrooms - yrcg

Note: You can also dehydrate the mushrooms whole, but they will take up more space.

To rehydrate mushrooms for pizza topping, I just place about a small hand full (approx. 1/4 cup) of the dehydrated mushrooms into a coffee mug, cover with water and then microwave on high for 90 seconds and then let the mushrooms sit until ready to use. I drain the mushrooms of any liquid that was not absorbed and then use in my recipe or sprinkle on to of my pizza!

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