Mushroom season tips: Drying methods and which to avoid

Drying is one of the most frequently chosen methods of storing mushrooms. And no wonder—forest fruits retain their taste and aroma by drying. Additionally, this technique reduces the risk of food spoilage, allowing us to enjoy fresh mushrooms longer. However, it's important to remember that not every type of mushroom can be dried. Check which ones are not suitable for this process.

Almost all edible mushrooms can be dried—as long as they are firm and healthy. However, there are certain exceptions. These exceptions include chanterelles, honey mushrooms, and saffron milk caps, which are gilled mushrooms that break during drying. Parasol mushrooms may lose their natural taste and aroma, while chanterelles can become bitter. Saffron milk caps, which contain a lot of protein, may release toxins during the drying process.

It is also advisable to avoid drying moist mushrooms as they can become carcinogenic. There is a belief that mushrooms intended for drying should not be washed. Excess moisture can lead to mold development, which is a dangerous poison with carcinogenic effects.

How to prepare mushrooms for drying? It's best to use a soft brush, a knife, and a dry cloth. First, clean the mushrooms with a soft brush, then gently scrape them with a knife, and finally wipe them with a dry cloth. Prepared in this way, mushrooms can be cut into smaller pieces (small mushrooms are dried whole). It's important not to crush the mushrooms after cleaning them.

The best method for drying mushrooms is the natural method, which involves drying in the sun, taking about seven days. Other effective techniques include drying in an oven (7-12 hours) or in special mushroom dryers (around six hours). If you don't have access to these devices, mushrooms can be dried on a string above the stove or radiator, or even in the microwave.