How to dry porcini mushrooms and other boletes
Equipment
- sharp knife
- wire racks
Instructions
Preparation
- Clean carefully. Wipe dirt off with a soft brush or damp cloth. Don’t wash with lots of water — they soak it up.
- Trim off any buggy bits.
- Slice into 3–5 mm thick slices. Uniform slices dry more evenly.
1. Air Drying (Traditional method)
- Best if the weather is dry and warm. You'll need a warm, dry, well-ventilated place (e.g. airing cupboard, loft, sunny windowsill)
- Lay slices on a mesh rack (or thread onto string like a garland, leaving space between slices).
- Keep them in the warm, airy spot out of direct damp.
- Turn occasionally to prevent sticking and mould.
- Drying time. Usually takes 2–4 days, depending on humidity. Mushrooms are ready when they’re crisp, not bendy, and snap when broken.
2. Sun Drying (Italian method)
- Works best in Southern Europe but can work in the UK on hot, dry days too. Excellent if you’ve got a spell of warm, breezy weather.
- Spread thin slices on mesh trays in full sun.
- Cover with fine mesh or netting to keep insects off.
- Bring them inside overnight to avoid dew.
- Takes 1–2 sunny days typically.
3. Oven Drying (for damp climates)
- Useful if air-drying would take too long.
- Preheat your oven to its lowest setting (usually around 40–50 °C / 100–120 °F).
- Arrange slices on wire racks so air can circulate.
- Keep the oven door slightly ajar (use a wooden spoon) to let moisture escape.
- Check and turn slices occasionally.
- Drying time is 2–6 hours, depending on thickness and oven temp.
- Don’t cook them — if they brown, the temperature is too high.
Storage
- Store fully dried slices in airtight glass jars or sealed tins.
- Keep in a cool, dark place.
- Properly dried porcini will keep for a year or more.
- Rehydrate by soaking in warm water for 20–30 minutes. Keep the soaking liquid — it’s liquid gold for soups, risottos, and sauces.