How to Dehydrate Mushrooms with a Dehydrator (Step-by-Step Guide)

Fresh mushrooms are amazing, but they don’t last long. Within a few days they can soften, spoil, and lose flavor. Dehydrating is the easiest way to preserve mushrooms for months or even years, while keeping most of their taste and nutrition.

Whether you’re growing your own or stocking up from the store, here’s a complete step-by-step guide on how to dehydrate mushrooms using a dehydrator.

Why Dehydrate Mushrooms?

• Long shelf life – store for 6–12 months or longer with vacuum sealing.

• Save money – no wasted mushrooms going slimy in the fridge.

• Convenient – ready to throw into soups, stir-fries, backpacking meals.

• Prepping bonus – light, compact, and lasts without refrigeration.

Best Mushrooms to Dehydrate

Almost any edible mushroom can be dried, but some work better than others:

• Oysters – easy, quick drying, great texture when rehydrated.

• Shiitake – classic for soups and broths.

• Button & Cremini – cheap and widely available.

• Maitake / Hen of the Woods – adds rich flavor to dishes.

Step 1: Harvest & Prep

1. Harvest at the right stage – caps fully open but not soggy.

2. Clean gently – brush off dirt or wipe with a damp cloth. Avoid soaking in water, they’ll just absorb it.

3. Slice evenly – aim for about ¼ inch thickness. The more consistent, the more evenly they dry.

   • Pro tip: with oysters, you can simply tear them into strips by hand.

Step 2: Load the Dehydrator

• Lay pieces in a single layer, no overlap.

• Don’t cram the trays – airflow is key.

• Rotate trays halfway through for even drying.

• Save smaller stems – they dry faster and are great for soups.

Step 3: Temperature & Time

Set dehydrator to 110–120°F (43–49°C).

• Small mushrooms/slices: 6–8 hours.

• Oysters: 6–10 hours.

• Shiitake or thicker slices: 8–12 hours.

How to test: pick up a piece and snap it. If it bends, it needs more time. If it snaps clean, it’s ready.

Step 4: Common Mistakes to Avoid

• Not drying long enough – leathery mushrooms will re-soften and mold in storage.

• Stacking too thick – slows airflow, causes uneven drying.

• Too hot – cooks mushrooms instead of drying them, changing flavor.

• Not checking regularly – mushrooms can overdry and crumble if left too long.

Step 5: Storing Your Dried Mushrooms

Once crisp and fully dried:

• Store in clean glass jars with tight lids.

• Add a silica packet for extra insurance.

• Label jars with the date and type of mushroom.

• Keep in a cool, dark place.

Shelf life:

• Mason jar: 6–12 months.

• Vacuum sealed: 1–2+ years.

• Freezer storage: optional for extra security.

Step 6: How to Use Later

• Rehydrate: soak in warm water for 10–20 minutes.

• Use the soak water: adds deep mushroom flavor to soups and sauces.

• Grind into powder: makes an amazing seasoning for pasta, eggs, or meat.

• Backpacking meals: lightweight and easy to pack.

Recommended Dehydrators

You don’t need a huge setup to start drying mushrooms. Here are a few options (affiliate links):

• Beginner friendly: Elite Gourmet – affordable, easy to use.

• Mid-tier: Presto Dehydrator – solid build, adjustable thermostat.

• Heavy use: Excalibur Dehydrator – more expensive, but built for serious growers.

Final Thoughts

Dehydrating mushrooms with a dehydrator is the easiest way to preserve your harvest and enjoy mushrooms all year. It only takes a few hours of drying and some jars for storage.