How to Dry Mushrooms for Storage (Mushroom Powder)

Drying is by far the best way to preserve most mushrooms.

Mushrooms that dry well include supermarket button mushrooms, but also morels, maitake, shiitake, porcini, and other wild (or cultivated) edible mushrooms.

Mushrooms are the exception to the rule that dehydrated foods are entirely different ingredients from their fresh counterparts.

Once reconstituted, dried mushrooms can be used interchangeably with fresh in any cooked recipe.

Clean the mushrooms and slice them into pieces.

Morels are best dried whole or in halves

You can thread whole morels on a string and hang them from the racks in your oven to dry them.

To dry mushrooms in a dehydrator,

Arrange the pieces in single layers on the dehydrator trays so that none of the pieces overlap.
Dry at 110°F until crispy-dry, which will take between 4 and 8 hours depending on how thick you sliced the mushrooms.

To dry mushrooms in an oven,

Preheat the oven to its lowest setting, which will usually be between 140 and 150°F.
Arrange the mushroom pieces in a single layer on a baking sheet so that none of the pieces overlap.
Dry in the oven for 1 hour.
Turn the pieces over and dry them for another hour.

Note that,

Whether you dried your mushrooms in a dehydrator or oven, let them cool off at room temperature for 10 minutes before transferring them to tightly sealed containers.