Pro tips for drying mushrooms this mushroom season

Dried mushrooms are an indispensable ingredient in many dishes, and their aroma fills the air during holiday preparations. Ideal for pierogies, cabbage dishes, and aromatic sauces, they also enhance the taste of soups or casseroles. They can cost a fortune in stores, so it's worth taking advantage of nature's bounty. Combining pleasure with practicality, it's time to go mushroom picking. If you're worried that your effort in collecting and drying will go to waste, learn this grandmother's mushroom storage method.

First, thoroughly clean the mushrooms. Using a soft brush, remove all impurities, such as dirt, leaves, or needles. Do not wash the mushrooms with water, as excess moisture can cause them to mould during drying. Slice the mushrooms thinly to speed up the drying process. Lay them evenly on a mushroom dryer or on newspapers.

Before storing, make sure that the mushrooms are thoroughly dried. Even a small amount of moisture can lead to mould growth and attract pests. It is best to store dried mushrooms in a glass jar. It is airtight, moisture-resistant, and protects against external odours.

Bay leaves are a popular spice and a natural insect repellent. Their scent is unpleasant to many insects, including pantry moths, which can be a nuisance in the kitchen.

The bay leaves themselves are aromatic, so there is a risk that the mushrooms will absorb their aroma like a sponge. If we want to avoid an overly intense bay leaf aroma in the mushrooms, it's worth limiting their direct contact time. A week is enough for the mushrooms to gain a delicate aroma. After this time, the bay leaf can be transferred to a separate bowl near the mushroom jars.

Besides bay leaves, add a few grains of allspice or cloves to the jar. These spices also have insect-repellent properties.