This mushroom is the reward for a long day’s foraging out at Oberon, in the NSW Western Plains area, often in the Autumn. These much sought after mushrooms are a foragers delight, as mentioned by Human Form and Foragers Year blog.
Knowing I couldn’t use them all that day – as we already had our dinner on the boil – I decided to try them all and bust out my brand new, thus far unused Food Dehydrator. Until I ran out of space by which time I needed to learn how to use the oven for food drying.
Here's what I did...
1. Clean mushrooms of all dirt and debris by running under a tap or in a bucket of cool water. Remove any dead, decaying or bruised sections.
2. Leave to dry off a bit
3. Cut into manageable sized pieces (remove stalks if using a dehydrator as they are too tall for most of the narrow shelves) and place evenly space on racks of your dehydrator. Don’t stack them or have them overlapping.
4. It took us 8 hours of drying time in total, with a couple of breaks in between.
5. You are aiming for a crisp, almost cracker like consistency when they are dried – if they still feel leathery or soft, they keep drying.
NB: They will become leathery after a little while once removed from the dryer, but they should start out crisp and somewhat brittle.
Oven Drying Mushrooms
1. Follow the first 2 steps above then lay out the cut pieces onto baking trays. Be sure they do not overlap.
2. Turn the oven onto the lowest heat setting and if you have a fan, turn that on also.
3. Leave the door slightly ajar (I propped ours open with a wooden spoon) for air to circulate so as to release moisture
4. Leave to dry for about 2 – 3 hours, checking every hour until the mushrooms are crisp to the touch.
Enjoy the harvest!
Love and mushies,
The Eco Mum xo