How to Dry Mushrooms: Dehydrator, Oven and Air-Drying

To dry mushrooms, slice them evenly, spread them in a single layer and dry them at a low, steady heat of about 140°F until they are completely dry. Colorado State University Extension gives 8 to 10 hours in a dehydrator and up to twice as long in a conventional oven. Store the cooled mushrooms in an airtight container in a cool, dark place.

This guide compares the four home drying methods, then covers which mushrooms dry well and how to dry them in a dehydrator, an oven or open air. It also explains storage, shelf life, rehydrating, freezing and canning, and the rule that matters most: drying never makes an unidentified mushroom safe.

Key Takeaways

• A dehydrator is the most controlled method. Colorado State and the National Center for Home Food Preservation (NCHFP) give 140°F, and Oregon State gives 120°F.
• An oven works if it holds 140°F to 145°F with the door propped open. Test it with a thermometer first.
• Sources define "dry" three ways: leathery, crisp or cracker hard. Missouri says the hard end prevents decay.
• Shelf-life figures differ. Colorado State says 6 to 12 months, and NCHFP says 4 months to 1 year for dried foods.
• Store cooled mushrooms airtight in a cool, dark place. Discard any with mold or an off smell.
• NCHFP says not to can wild mushrooms. Freezing cooked ones is the simpler route.
• Drying does not destroy the toxins in poisonous mushrooms. Dry only mushrooms that an expert has confirmed.

Mushroom Drying Methods Compared

A dehydrator gives the most reliable result, an oven is a workable substitute, and air or sun drying is the riskiest option for mushrooms. Use this chart to choose a method, then read the matching section.

Figures come from Colorado State University Extension, Oregon State University Extension, NDSU Extension, the Missouri Department of Conservation and NCHFP. The sources disagree on temperature, so each figure carries its source. The effort column is our own summary.

Which Mushrooms Dry Well, and Which Do Not?

Most mushrooms can be dried, but sources disagree about chanterelles and advise cooking and freezing chicken of the woods and hen of the woods instead. Missouri says most mushrooms dry well. NDSU says the University of Georgia graded mushrooms excellent or good for quality after drying.

Oregon State adds a condition for every row: dry only mushrooms that are safe to eat. If you are not sure what you picked, stop before the drying step.

How to Prepare Mushrooms for Drying

Choose firm, fresh mushrooms, clean them with a brush or damp towel, trim woody stems and cut the pieces to an even thickness. Oregon State advises mushrooms with closed caps. Colorado State says to discard any that show decay, mold or bruising.

1. Clean them. Colorado State says to wipe with a damp paper towel or a mushroom brush, then rinse quickly under cold running water.
2. Trim them. Discard tough, woody stalks, and cut away any questionable parts.
3. Slice them. Colorado State says to slice tender stalks 1/4 inch thick, peel and slice large mushrooms, and leave small ones whole. Oregon State says to dry them whole or halved, to about 1/2 inch thick. Pick one thickness and keep every piece the same, because Missouri says uniformly thin pieces dry faster.
4. Dip them if you want to. Colorado State lists an optional soak in 1 teaspoon of citric acid per quart of water for 3 to 5 minutes, then a thorough drain. NDSU's table gives 10 minutes for the same solution.
5. Spread them out. Colorado State says to arrange the pieces in single layers.

How to Dry Mushrooms in a Dehydrator

Set the dehydrator to about 140°F, load the slices in a single layer and plan on 8 to 10 hours. That is the Colorado State figure. Oregon State gives 120°F and no time, and a lower setting generally takes longer.

1. Follow the manual. NDSU says to follow the manufacturer's directions for the machine.
2. Turn large pieces. Colorado State says to turn them every 3 to 4 hours if needed.
3. Watch the end of the cycle. Colorado State warns that vegetables can scorch near the end.
4. Cool, then test. NDSU says to let the food cool before testing for dryness.

How to Tell When Mushrooms Are Dry

Three sources use three tests. Colorado State says dried mushrooms should be dry and leathery. NDSU's table lists crisp. Missouri says to dry them until they are cracker hard and snap when bent.

NCHFP sets the goal for vegetables as brittle, with about 10 percent moisture left. It warns that dried foods spoil if they take moisture back in. Missouri says cracker-hard mushrooms avoid decay, so the harder end of the range is the cautious choice. Drying time also varies with the equipment, the food and the humidity, according to NDSU.

What to Look for in a Food Dehydrator

Look for an adjustable thermostat that reaches 140°F, a fan, even airflow, washable trays and enough tray area for your usual harvest. NCHFP recommends an enclosed thermostat covering 85°F to 160°F, a fan or blower, and double-wall metal or high-grade plastic. It says to avoid wood.

NCHFP also says horizontal airflow reduces flavor mixing between foods. In vertical units, liquids can drip into the heating element. It calls limited capacity the main disadvantage and notes that 12 square feet of drying space dries about a half-bushel of produce.

The three listings below are Cosori models, and the table details come from the Amazon listings.

Some links on this page are Amazon affiliate links. We earn a commission on qualifying purchases at no cost to you.

A large review count shows popularity, not drying performance. The first listing suits a reader who wants the lowest cost and dries small batches. The 5-tray stainless listing suits a reader who prefers metal trays. The 10-tray listing suits a reader who often brings home more than the smaller stainless model can hold. Listings change, so check the current details before you buy.

An oven is enough if you dry mushrooms a few times a year and your oven holds a low, steady temperature. Test it first, as the next section explains.

How to Dry Mushrooms in the Oven

To dry mushrooms in the oven, use the lowest setting, prop the door open and confirm with a thermometer that the oven holds 140°F to 145°F. That is the NDSU test. Missouri suggests a "barely warm" oven of 135°F to 150°F.

1. Test the oven. NDSU says to set it to the lowest setting and put an oven-safe thermometer on the rack. Leave the door open 2 to 6 inches and place a fan near the opening.
2. Space the racks. NDSU says to keep racks 2 inches apart, with at least 3 inches of clearance from the top or bottom to the rack.
3. Load the sheets. Missouri says to space the mushrooms evenly on ungreased cookie sheets and turn them occasionally.
4. Allow extra time. Colorado State says oven drying can take up to twice as long as a dehydrator. That would be as much as 16 to 20 hours.
5. Watch for a crust. NDSU says an oven that runs too hot can form a crust on the food, called case hardening. The crust keeps the inside from drying.

NDSU also says oven drying is not a safe procedure when young children are present.

How to Air-Dry Mushrooms

Air-drying is possible only in dry, warm, breezy weather, and the sources we opened disagree on whether it suits mushrooms. Missouri lists it as an option. It says to lay the mushrooms on a screen outdoors or string them and hang them in the sun.

NCHFP is stricter. It says vegetables, except vine-dried beans, and meats are not recommended for drying outdoors. It explains that vegetables are low in sugar and acid, which raises the risk of spoilage when heat and humidity cannot be controlled.

If you try it anyway, treat NCHFP's outdoor conditions, which are written for fruit, as a minimum:

• Choose a day of at least 85°F, with humidity below 60 percent and a breeze.
• Expect several days, and cover the food or bring it under shelter at night, because night air can add moisture back.
• Use food-safe screens, such as stainless steel, Teflon-coated fiberglass or plastic. Avoid galvanized hardware cloth, copper and aluminum.
• Protect the food from birds and insects with a second screen or cheesecloth.

We found no extension source that gives a verified time or temperature for air-drying mushrooms. If the weather turns damp, move the slices into an oven or dehydrator.

How to Store Dried Mushrooms and How Long They Last

Store fully cooled, fully dry mushrooms in airtight containers in a cool, dark, dry place, and expect 6 to 12 months from home-dried batches according to Colorado State. Sources disagree on shelf life, so treat the figure as a guide and inspect the jar often.

Containers

NCHFP says to cool food completely before packing, because warm food sweats and the moisture can grow mold. It says to pack food into clean, dry, insect-proof containers as tightly as possible without crushing it.

NDSU recommends dry glass jars, preferably dark glass, or moisture-proof freezer containers or bags. Colorado State says to label each container with the product, the date and the drying method.

Conditioning

Colorado State describes conditioning. After cooling, place the pieces loosely in large containers about two-thirds full, cover them lightly and keep them in a dry, well-ventilated place for 4 to 10 days, shaking daily. If moisture beads form, return the mushrooms to the trays. NCHFP says vegetables do not need conditioning, so the two sources differ.

How Long Dried Mushrooms Last

• Colorado State: dried mushrooms keep 6 to 12 months.
• NDSU: properly stored dried vegetables keep well for 6 to 12 months.
• NCHFP: recommended storage for dried foods runs from 4 months to 1 year, and vegetables have about half the shelf life of fruits. Higher storage temperatures shorten it.
• Missouri: an airtight container in a cool, dark place keeps dried mushrooms for a very long time, with no figure given.

Signs of Spoilage

Colorado State, NDSU and NCHFP agree: discard dried food that shows mold or smells off. NCHFP adds that food with moisture damage but no spoilage should be used right away, or dried again and repackaged.

How to Rehydrate Dried Mushrooms

Soak dried mushrooms in warm water for 30 to 60 minutes, or in boiling water for a few minutes, then lift them out and add them to your dish. The first method is from the Missouri Department of Conservation. The second is from Oregon State, which says to lift the softened pieces out with a slotted spoon.

Missouri says to save the soaking water for a soup, sauce or another dish. Pour it off slowly and leave any sediment behind. Colorado State says dried vegetables can go straight into soups and stews. NDSU says 1 cup of dried vegetables becomes 2 cups when reconstituted. Both statements are for vegetables in general, not mushrooms.

We found no opened extension source that sets a time limit for soaking at room temperature.

Can You Freeze or Can Mushrooms Instead?

You can freeze cooked mushrooms, but NCHFP says not to can wild mushrooms at home. Freezing is the easier option for mushrooms that dry poorly.

Freezing

NCHFP gives two heat treatments before freezing: steaming and sautéing in a fry pan. For steaming, it gives 5 minutes for whole mushrooms, 3 1/2 minutes for buttons or quarters and 3 minutes for slices. It then says to cool promptly, drain, pack with 1/2 inch of headspace, seal and freeze. Steamed mushrooms keep longer than those heated in fat.

Oregon State calls sautéing the preferred method for many varieties. Missouri suggests freezing sautéed mushrooms flat in freezer bags with the air pressed out. NCHFP gives no storage time for frozen mushrooms, so label the bag with the date.

Canning

Oregon State describes mushrooms as low-acid. The NCHFP mushroom canning page gives processing times for pressure canners only and no boiling-water time. It also carries a plain caution: do not can wild mushrooms. Oregon State says that unless you are an expert in mushroom identification, you should preserve only commercially sold mushrooms.

A pressure canner, such as the Presto 23-quart Pressure Canner and Cooker, one of the most-reviewed pressure canners on Amazon, is the type of equipment those tables assume. We do not give canning steps here. Follow the NCHFP instructions for the full procedure, and apply them only to commercially sold mushrooms.

Is It Safe to Dry Wild Mushrooms?

Drying does not make an unidentified or poisonous mushroom safe, so dry a wild mushroom only after expert confirmation. NDSU Extension and Oregon State both state that drying and cooking do not destroy the toxins in poisonous mushrooms. Both also say that only an expert can tell poisonous and edible kinds apart.

Before you dry anything, identify it. Our guides on poisonous versus edible mushrooms and how to identify a mushroom you found explain the steps, and a local expert should confirm the result.

The False Morel Exception

The false morel, Gyromitra esculenta, is the one species where heat is part of the safety debate. MykoWeb says the toxin in gyromitras, MMH, is unstable with heating and that boiling, drying and canning usually remove all or most of it. The same page says cooking fumes have caused dizziness, nausea and malaise.

These sources conflict. The NDSU and Oregon State warnings are general and do not name Gyromitra. MykoWeb says drying usually removes most of this toxin, but its page discusses other Gyromitra species, not G. esculenta by name. We found no extension page that says drying releases vapors, so we make no claim about drying vapors. We do not recommend preparing false morels as food.

Common Mistakes When Drying Mushrooms

Drying a Mushroom You Have Not Identified

This is the dangerous mistake. NDSU and Oregon State both say drying and cooking do not destroy the toxins in poisonous mushrooms.

Skipping the Oven Test

A hot oven can form a crust on the food. NDSU says to test the oven with a thermometer first.

Packing Warm Mushrooms

NCHFP says warm food sweats in a closed container, and that moisture can grow mold. Let the mushrooms cool completely first.

Stopping at "Leathery" for Long Storage

Colorado State accepts dry and leathery, while NDSU and Missouri point to crisp or cracker hard. For months of storage, the harder test leaves less moisture behind.

Frequently Asked Questions

What temperature should I use to dry mushrooms?

Colorado State and NCHFP give 140°F for a dehydrator. Oregon State gives 120°F, and Missouri gives 135°F to 150°F for an oven. Lower settings dry more slowly.

How long does it take to dry mushrooms in a dehydrator?

Colorado State gives 8 to 10 hours at 140°F. Time varies with the equipment, the slice thickness and the humidity.

Can you dry mushrooms in the oven?

Yes, if the oven can hold 140°F to 145°F with the door propped open 2 to 6 inches. NDSU says to test it with a thermometer first. Colorado State says oven drying can take up to twice as long.

How do you know when mushrooms are dry?

Sources describe dry and leathery, crisp, or cracker hard. Let the pieces cool before testing. Missouri says drying until they snap when bent prevents decay.

How long do dried mushrooms last?

Colorado State and NDSU both say 6 to 12 months. NCHFP gives 4 months to 1 year for dried foods, and Missouri says a very long time without a figure.

How should you store dried mushrooms?

Use clean, dry, airtight containers in a cool, dark place, after the mushrooms have cooled completely. Throw out anything with mold or an off smell.

How do you rehydrate dried mushrooms?

Missouri says to soak them in warm water for 30 to 60 minutes. Oregon State says to soak them in boiling water for a few minutes and lift them out with a slotted spoon.

Can you dry mushrooms without a dehydrator?

Yes, an oven set low with the door propped open can work. Missouri also lists air drying on a screen or string, but NCHFP does not recommend outdoor drying for vegetables.

Does drying make poisonous mushrooms safe?

No. NDSU Extension and Oregon State both say drying and cooking do not destroy the toxins in poisonous mushrooms. Only an expert can tell poisonous and edible mushrooms apart.

Can you can mushrooms at home?

NCHFP gives processing times for pressure canners only, and it says not to can wild mushrooms. Freezing sautéed or steamed mushrooms is the simpler option.

Final Safety Reminder

Drying only preserves a mushroom. It does not identify one and it does not make a poisonous one safe. Never dry or eat a wild mushroom based on a chart, a photo or an app. Confirm every find with a local expert first, and keep children and pets away from unknown mushrooms. For a starting point, take clear photos of the cap, the underside and the base, then compare them using our free mushroom identifier.