CookEat Recipe
Dried Porcini Mushrooms
Firm porcini dried in a controlled dehydrator, then stored in small dry portions for later cooking.
Method
Steps
Step 1
Gather the ingredients: 500 g sound firm fresh porcini, professionally identified and supplied for food.
Step 2
This makes one small pantry batch; the dried weight varies. Select firm, sound porcini and discard any that are soft, mouldy, decaying or insect-damaged. Brush off soil, trim away tough woody stem ends and wipe clean with a damp towel, or rinse briefly and drain thoroughly if needed. Cut the caps and tender stems into even slices about 6 mm thick. Never use unidentified mushrooms: drying and cooking do not make poisonous species safe.
Step 3
Arrange in a single layer on clean food-grade dehydrator trays. Dry indoors at 60°C for about 8–10 hours, rotating trays and turning larger pieces as needed. Continue until every piece is dry and leathery throughout, without a damp or fleshy centre; cool a sample before checking. Time varies with the machine, slice thickness and load. Do not rely on a fixed time alone.
Step 4
Cool fully, then put the dried mushrooms loosely into clean glass containers no more than two-thirds full. Cover lightly and condition in a dry, well-ventilated place for 4–10 days, shaking daily. If moisture beads appear, return sound, unspoiled mushrooms promptly to the dehydrator and repeat the drying and conditioning. Discard anything mouldy, insect-damaged or with an off odour.
Step 5
Pack small recipe-sized amounts into clean, dry moisture-proof containers with tight lids. Date them and store in a cool, dark, dry place; use within about 4 months for this small batch. Check regularly for moisture or spoilage. Do not store incompletely dried mushrooms at room temperature or try to rescue mouldy food. Total elapsed preparation is about 4½–10½ days, mostly unattended drying and conditioning.
Step 6
To use, soak only the amount needed in hot water until pliable, usually 15–20 minutes. Drain and rinse away grit, then cook fully in the dish: allow 20–30 minutes in a pan or at least 15 minutes in boiling liquid, following any longer supplier directions. They are an ingredient for cooking, not a raw snack.
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