HOW TO DRY MUSHROOMS
The most important thing when drying mushrooms is that you only use ones which are extremely fresh & clean. To prepare your mushrooms, rinse them quickly and then cut into 5mm slices. Mushrooms absorb water like a sponge so work quickly!
Lay your mushrooms out onto the trays of your Ezidri dehydrator & dry for 6-10 hours at 55 deg C (Snackmaker - Medium).
The end result is super tasty! Your mushroom slices can be used in a variety of recipes and don't need to be rehydrated before being put into your casseroles, salads, stir-fries etc.
Your other option is to turn your mushroom slices into powder. This is done by simply placing the slices into a food processor or blender to make a fine powder. It's great on almost everything from scrambled eggs to pizzas!
To store your mushrooms, put them into a airtight container and put in a cool, dry, dark place.
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CREAMY MUSHROOM SOUP
Ingredients
1 cup dried mushroom slices (preferably shiitakes)
1 cup dry white wine
3 Tbsp butter, divided
2 Tbsp all-purpose flour
1 cup milk
1 1/4 cups chicken stock
1/4 tsp ground nutmeg
1/2 cup sour cream or 125g cream cheese, softened
1 Tbsp finely chopped fresh green onions for garnish
Method
In a bowl, combine the dried mushrooms with the wine & let sit for 15 minutes until softened. Drain the rehydration liquid into a bowl, reserving 2 tablespoons.
In a small pan, heat 1 tablespoon of the butter until hot, add the mushrooms & saute them.
In a small pan, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle in the flour and stir to combine. Pour in the milk slowly, stirring constantly with a wire whisk to eliminate any lumps. Cook, whisking until thickened to a saucelike consistency. Add the chicken stock & the nutmeg, continuing to whisk to prevent scorching, until the soup thickens as desired. Add the sauteed mushrooms & reserved rehydration liquid. Stir in the sour cream & heat, being careful not to let the soup boil.
Serve the soup garnished with the fresh green onions & enjoy!
Recipe courtesy of Mary Bell's Complete Dehydrator Cookbook.
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MUSHROOM BISQUE
Ingredients
125g fresh white mushrooms, sliced
1/2 cup plus 1 Tbsp butter
1 tsp lemon juice
1/2 cup finely chopped rehydrated onion
750g rehydrated mushrooms, finely chopped
1L chicken stock
6 Tbsp all-purpose flour
3 cups milk
1 cup heavy cream
2 tsp salt
dash Tabasco sauce
Freshly ground pepper, to taste
Dry sherry, to taste, optional
Method
In a pan over medium heat, saute fresh mushrooms in 1 tablespoon butter with lemon juice until limp; set aside.
In a stockpot, melt 2 tablespoons of the butter & saute onion until soft. Add rehydrated mushrooms & stir well. Add chicken stock & bring to a boil. Reduce heat to low, cover & simmer for 20 minutes.
In a large pan, heat remaining 6 tablespoons butter over medium heat & add flour, stirring until blended. In a saucepan, heat millk until steaming and add to flour mixture; stir until thickened. Add mixture to stockpot & stir until smooth. Add cream, salt, Tabasco & pepper. Taste & adjust seasonings.
Just before serving, swirl a small amount of sherry in each soup bowl & garnish with sauteed mushroom slices.
Serve with a thick slice of crusty bread & a crisp green salad & enjoy!
Recipe courtesy of The Dehydrator Cookbook, by Joanna White.
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MUSHROOM & CHICKEN PIE
Ingredients
1 Tbsp olive oil
1 bacon rasher, chopped
1/4 tsp dehydrated garlic
1 onion, chopped
1 Tbsp plain flour
1/4 cup milk
1 Tbsp dry sherry
1 1/2 cups diced cooked chicken
3/4 cup dehydrated sliced mushrooms
1 Tbsp dehydrated parsley
1/4 cup sour cream
Salt & pepper, to taste
1 sheet ready rolled puff pastry
1 Tbsp milk extra
Method
Heat oil in a frypan, add bacon, garlic & onion. Cook for a few minutes until bacon is crisp & onion is transparent.
Remove from heat, stir in flour, slowly add milk & sherry. Return to heat & cook until sauce thickens. Add chicken, mushrooms, parsley, sour cream & seasoning.
Pour mixture into an oven-proof dish, cover with pastry, trim edges & cut slits in pastry. Glaze with extra milk & bake in a hot oven at 200 deg C for 10 minutes. Reduce temperature to 180 deg C and cook for a further 30 minutes.
Serve with vegetables or salad & enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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SHIITAKE WILD RICE CASSEROLE
Ingredients
8 cups water, divided
1 1/2 cups wild rice
1 1/2 cups dried shiitake mushroom slices
1/2 cup dried onion pieces
1 cup sliced fresh celery
1 Tbsp butter
1/4 cup soy sauce
1 Tbsp dried celery powder
2 cups sour cream
2 cups chopped cooked chicken
3/4 slivered almonds
Method
In a large saucepan, bring 6 cups of the water to the boill. Stir in the wild rice & simmer it for 35 to 40 minutes, or until it is tender when tested. Strain & rinse.
In a bowl, combine the remaining 2 cups of water with the dried mushroom slices and the onion pieces. Let sit for 30 minutes to rehydrate.
Preheat the oven to 160 deg C.
In a large saucepan, saute the fresh celery in the butter for 5 minutes. Add the soy sauce and the celery powder & stir to combine. Add the rehydrated mushrooms & onions, including the liquid, and cook until the liquid is evaporated. Stir in the sour cream & cooked wild rice, the chicken & the slivered almonds, and combine the mixture well. Transfer to a buttered baking dish, cover & bake the casserole for 30 minutes.
Recipe courtesy of Mary Bell's Complete Dehydrator Cookbook.
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