Dehydrating Morels…A Family Affair

Post & Photo Credit: Provider Staffer, Jen Cordaro

Our family has been under the weather all week with whatever the cold/flu virus of the day is mixed with allergies. Today we finally decided to get out of the house—we figured we feel the same no matter where we are, so why not be outside? Adventuring through new places on public land is one of our favorite things to do and a little sunshine and fresh air might help cleanse the body and mind.
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We came home with a full load of early porcini (Boletus rex-veris) and a boatload of morels (Morchella elata, mostly)! Found them at 4200’ in NorCal—not in a burn area. We’re so excited to be able to dehydrate some for the pantry this year. We haven’t been able to do that in a few years.
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To dehydrate, simply cut mushrooms in similar sized pieces and arrange on dehydrating trays, dehydrate until completely dry. No dehydrator? No problem. You can also dehydrate just about anything on cookie sheets in your oven on the lowest temp (usually 170 degrees) with the door cracked open. A metal spoon in the door to keep it open works just fine. If you live in a hot and dry place, hanging air drying nets or anything that has free flowing air but protection from critters should do the trick. Just be sure to hang in a shaded place with ample warm air flow.
Store dried mushrooms in a mason jar in a dark and cool place. Rehydrate by covering and steeping in hot water. Don’t throw that water out! Use it like broth in the recipe you’re making or save for future soups, stews and sauces.