How to Dehydrate Mushrooms:

Dehydrated mushrooms are a must in your pantry. They are easy to prep, and rehydrate perfectly in soups, stews, and chowders back to their original juicy glory. Dehydrated mushrooms last for years when stored properly too! You can throw them into most recipes. Baking chicken in the oven? Throw the mushrooms in the bottom of the baking sheet and add a quarter inch of water, or a little balsamic and wine, and presto!


  • Mushrooms should be wiped clean with a damp cloth if dirty. Never soak mushrooms in water or place them into the dehydrator wet or they will turn dark in color. They are fine to eat this way, they just look unappealing.
  • Slice the mushrooms into 1/4 inch slices. Or, you can even dehydrate whole mushrooms without slicing! I also like to purchase pre-sliced mushrooms when they are on sale because they have already been cleaned and cut. You just throw the pre-sliced mushrooms right on your dehydrator and they turn out perfect. Fresher mushrooms are best to use.
  • Evenly spread on your dehydrator tray, and dehydrate at 125 degrees Fahrenheit for 10 hours.
  • Store in a vacuum and Mylar bag for later use in recipes.

Dryness Check:

A properly dehydrated mushroom slice will “click” when dropped on the table, and can be easily snapped in half. If yours do not feel this way, just put them back in the dehydrator for a few more hours!


For the full A to Z food dehydrating guide, get our cookbook!