How to Dry Mushrooms in Your Oven

Here is my guide on How to Dry Mushrooms in Your Oven.

Although many exotic mushrooms are available today online, a lot of people like to know exactly what the ingredients are. So many people prefer to dry fresh mushrooms in their own homes to preserve them for future use.

The best way to dry mushrooms is with a dehydrator. But not everyone has a dehydrator. And your kitchen oven can do the job as well.

So here are easy step-by-step instructions to show you how to dry mushrooms in your oven at home.

And if you happen to have a dehydrator, there is a variation at the end of the recipe for you.

How to Dry Fresh Mushrooms in Your Oven

Using a dehydrator is preferable because it uses less energy and produces less heat, But most people don't have a dehydrator. And your kitchen oven works perfectly well for drying mushrooms for long-term storage.
Prep Time5 mins
Active Time2 hrs
Total Time2 hrs 5 mins
Author: windel
Cost: $3, depending on amount and variety


  • wood cutting board
  • sharp Chef's knife
  • Mandoline (optional)
  • Food Processor with slicing blade (optional)
  • baking trays
  • parchment


  • any amount Mushrooms of your choice, sliced very thing


  • Clean the mushrooms with a soft brush. Try to avoid getting them wet, simply brush them instead. If you encounter stubborn dirt that won't come off by dry brushing, use a damp paper towel, sparingly, to wipe the mushroom off.
  • Slices the mushrooms as thin, about 1/8 of an inch thick. (This is why using a slicing tool is suggested.) The thicker the slice, the longer it will have to dry. The thinner the slice, the shorter the drying time.
  • Place a layer of parchment on your baking tray(s). Then arrange the sliced mushrooms on the baking tray(s) in single layers, not overlapping.
  • Place with tray(s) of sliced mushrooms in your oven and set the temperature to 150 F or the lowest temperature you oven has (many only go down to 170 F). There is no need to pre-heat the oven.
  • Cook at 150 F for one hour.
  • Remove the tray(s) from your oven and turn each mushroom slice over. Use paper towels to blot up any water that has sweated out of the mushrooms during the cooking process so far. Gently press the mushrooms with a fresh paper towel to squeeze out remaining fluid. Then put the tray(s) back into the oven.
  • Cook for another one hour.
  • Remove the tray(s) from the oven a second time and check the mushrooms. They should be completely dried. If they are not, turn them over again and blot them with a paper towel again. Then re-insert them into the oven to cook for another 15 minutes.
  • Continue the previous step until the mushrooms are completely dry. There needs to be no moisture left in them for them to be shelf stable.
  • When fully dried, remove the tray(s) from the oven and allow the mushrooms to cool on baker's racks.
  • Be sure to turn the oven off! (It's surprising how off we don't remember this step.)
  • When the mushrooms have fully cooled, store them in an air-tight container in a cool, dark place. We favor using glass containers for mushroom storage. Just be careful to drape a towel over them if your storage location is not dark.
  • IF YOU HAVE A DEHYDRATOR, follow steps 1 & 2, but place your layers of mushrooms directly on your drying trays. Follow your dehydrators instructions for temperature settings. Expect you may have to dry them longer than you would cook them in the oven. But you use far less energy and the drying creates far less ambient heat. And, at least in my experience, the drying often is more thorough.


If you thoroughly remove the water from your mushrooms in the drying process and store them correctly, dried mushrooms are shelf stable for years.
Remember that dried mushrooms, no matter what the variety, have a more concentrated flavor than fresh mushrooms. So be sure to use them sparingly.
You can either reconstitute them by soaking them briefly in boiling water or in hot stock. Or your can grind them into a powder and use the powder in your cooking instead.


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