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

You can use any that you have going to waste, or if you see loads going cheap at the supermarket

Ingredients

  • mushrooms

Tools

  • Knife & chopping board
  • Baking tray(s)
  • Greaseproof paper
  • Wire cooling rack

Instructions

Prep

  • 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. 

Storage

  • Store in a lidded airtight container. Use within around a year.

Use

  • Rehydrate in warm water as and when needed.

 

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