I was given a large bag of portabello mushrooms this week. I wanted to make soup but I was out of heavy cream to make it. Dehydrating the mushrooms would keep them from going bad too soon. I’m only paid once a month so I had to wait for payday to buy my heavy cream.
Meanwhile, I found a recipe that can swap out fresh for fried mushrooms. Now when I’m able to get milk, butter and heavy cream I can make mushroom soup. But for now, I can use mushroom pieces in omelets, stews, and soups to add that extra yum factor.
A bunch of portabello mushrooms. I received 8 or 9 mushroom caps.
Sliced Portabello Mushroom
Sliced mushrooms with the food processor.
Sliced mushrooms loaded on a tray ready for dehydrating.
Dehydrate sliced and chopped mushrooms at 130 degrees for 4-18 hours. While dehydrating the mushrooms you will get a woody smell for a few hours. I use a NESCO FD-60 Snack Master Express Food.
Mushrooms sliced dried should be brittle and easy to crumble.
Chopped Portabello Mushrooms
Chopped mushrooms with the food processor
Mushroom chopped and loaded on the tray to dehydrate.
Dehydrate sliced and chopped mushrooms at 130 degrees for 4-18 hours depending on how many trays you have. While dehydrating the mushrooms you will get a woody smell for a few hours.
Dried chopped mushrooms leathers. The leather should be brittle and crumbly.
Store Mushrooms in either a mason jar or food saver vacuum bags.
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Dehydrating portabello mushrooms to make dried mushroom soup.
- 1 bunch Portabella Mushroom 8-9 Mushrooms
Slice mushrooms with the food processor.
Load sliced mushrooms on a tray ready for dehydrating.
Chop mushrooms with the food processor
Load chopped mushrooms on the tray to dehydrate
Dehydrate sliced and chopped mushrooms at 130 degrees for 4-16 hours.
Dried sliced mushrooms should be brittle and easy to crumble.
Dried chopped mushrooms leathers should be brittle and crumble.
Makes about a 1/2 pint of sliced mushrooms and 1/4 pint of powder.