Zero-waste home dried mushrooms
A couple of years ago, I spent too much money on veg in a farm shop. This is not unusual. A barbecue for all fifteen members of the Storr clan was needed; about half of the adults insist on vegetables (the other half seem to find them garnish). I love to barbecue mushrooms, sweetcorn, cauliflower, tomatoes. So, I bought them.
Mushroom burgers on the barbecue, stuffed full of garlic and parsley butter was what I wanted. I stacked the pan full of charcoal, flipped open a cider and watched the little cousins play in the courtyard. It was the headless space I needed, adding coals to the fire and hitting them with a heavy, dusty poker.
Somehow the mushrooms never made it as far as the barbecue. Back home, through a mind blasting hangover, a heatwave and business, 4 fat mushrooms were starting to decay in my fridge. And I didn’t want the fucking mushrooms or anything that looked backwards.
So I sliced the mushrooms, laid them onto greaseproof paper and shoved them in the oven. A couple of hours later I had a home-grown version of porcini; not as fancy or full of flavour but a million times cheaper (don’t quote me on that stat). Your leftover mushrooms can be used tomorrow, in 2 months or a year.
Home dried mushrooms
- Knife & chopping board
- Baking tray(s)
- Greaseproof paper
- Wire cooling rack
- Turn the oven to 140C. Line the tray(s) with greaseproof paper.
- Wipe the mushrooms if needed. Slice them into 5mm pieces. Arrange on the tray(s) in rows with no overlapping.
- Place in the oven for around 2 hours, checking on them from time to time.
- Once they are dried out, leave to cool on a wire cooling rack.
- Store in a lidded airtight container. Use within around a year.
- Rehydrate in warm water as and when needed.