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05/14/2017 07:02PM
Anyone had any experience with drying mushrooms? I'm not sure if it's worth it due to the minimal weight of the mushrooms, but I'm not sure how well they hold up to being packed along and they take up more space.
 
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billconner
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05/15/2017 07:04AM
I dehydrate mushrooms. A quart size box becomes a small ziplock bag. Hydrate well. Use them on pizza and with dehydrated ground beef and gravy on whatever.
marsonite
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05/15/2017 07:35AM
Yes, I love dehydrated mushrooms. The dehydrate and rehydrate very well like Bill says. Note you can buy them already dehydrated.
RoadJK
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05/15/2017 08:12AM
I love using dried mushrooms while cooking. Use only sun-drying by stringing them up with a needle and thread, the best method for preserving flavor and potency, imo.
05/16/2017 03:16PM
quote RoadJK: "I love using dried mushrooms while cooking. Use only sun-drying by stringing them up with a needle and thread, the best method for preserving flavor and potency, imo." Wow, that's dedication. I have tried finding predried at the store, but they only had oriental types. I might try sun dried. I need a hobby.
OldFingers57
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05/16/2017 04:52PM
We use dehydrated mushrooms in a lot of the FBC recipes we use. Easy to dehydrate and we have had no problem with them breaking up too much.
sns
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06/01/2017 07:06PM
Not all types of mushrooms rehydrate equally.

Shiitakes do OK but it takes time (and for me, hot water) to bring them back, and I found they stayed chewy.

Morels actually are great rehydrated and cooked...I dehydrate lots of them and use them all year. Especially like them in soups. If you rehydrate in water - remember that water could then be a flavorful ingredient.

Not sure about portobellos, oysters, hens, chickens, or store-bought buttons...I have not tried those. Because of their density, lobster mushrooms might do well...will have to give it a go!

Cheers
carmike
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06/25/2017 04:27AM
Oysters dehydrate and rehydrate very, very well. Like with the morels, the water is very flavorful and can be used in soups or other concoctions.

Chanterelles rehydrate well, too. Hens and chickens...not so much, at least for me. They're passable, but there are better options. Black trumpets also rehydrate very well.

The *best* solution to this issue, of course, is to just pick them up there wherever you find them. Obviously, it depends on the season, but there are many chants, porcinis, oysters, etc. all growing at various times of the year, sometimes in great profusion. They make for great additions. Just avoid the poisonous ones. ;)
andym
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06/25/2017 10:52PM
Trader Joe's has pretty good mixed bags of dried mushrooms.

Shitakes traditionally are rehydrated with hot water (boil water, remove from heat, add mushrooms, wait 15 minutes) and do stay a bit chewy. That's the way they are used in Chinese cooking. Fortunately, I think that's great! Fresh shitakes are softer and just different in a dish than a dried and rehydrated one.
07/25/2017 10:23PM
We dehydrated regular white mushrooms and took them. We used with marinara, ground beef that we dehydrated also. Usually the marinara seems a little flat after rehydrating, the mushrooms added something back . I had quite a few so I added some to chicken and rice a few days later. They really helped make it more interesting. Thanks for the help.
mapsguy1955
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07/28/2017 10:17AM
Anybody go mushroom hunting in the BWCA/Quetico?
08/01/2017 11:55PM
This was one at the island site on That Man. There were some bigger white ones too, but they got squished when we were trying to put up the tarp. The yellow one was really waxy looking. I haven't figured out what kind it is. Mushrooms are kind of scary.
 
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