The drying of mushrooms is a key step in obtaining a versatile, quality product ready for cooking and long-term storage. Thanks to a controlled process, it is possible:
preserve the intense flavour and aroma natural mushrooms;
avoid deterioration and loss of quality;
obtain a product ready to use whole, sliced or reduced to powder.
With a professional Tauro Dryer, you can handle gentle temperatures (around 40°C) so as not to alter the organoleptic characteristics of the mushrooms. Uniform ventilation allows even and safe drying, with two overlapping layers of slices on non-stick nets without compromising product quality.
The most suitable mushrooms for drying are those with a stronger flavour: porcini, pleurotus, chanterelles, trumpets of the dead, morchelle and champignons. Even mushrooms bought fresh can be dried with excellent results, following the correct preparation procedures.
First of all, the mushrooms must be washed with care, without immersing them in water, using dedicated brushes. After drying, the cut must be even:
thin or medium slices to promote water evaporation;
cut in half for hollow mushrooms such as morchelle and trombette dei morti;
slicer, mandoline or a well-sharpened knife guarantee precision.
Mushrooms should be dried at gentle temperatures, about 40°C, although temperatures of up to 50-60°C can be used without compromising quality. The average drying time varies between 8 and 12 hours, depending on product thickness, humidity and ambient temperature.
Dried mushrooms are best preserved in airtight glass or food-grade plastic containers, away from the light. It is advisable to put them in while still warm to retain their crispness. It is not necessary to freeze dried mushrooms if they have been dried and stored correctly; freezing is only necessary in case of suspected contamination.
Dried mushrooms can be used directly in cooking or rehydrated according to requirements. They are ideal for:
risottos and risotto pastas;
sauces and cooking juices;
preparation of flavouring powders or spice blends;
leather of mushrooms to cut into squares for finger food or risotto.
Some varieties, such as pleurotus, champignon or shitake, can also be toasted before use to enhance their flavour, while porcini and more delicate mushrooms should be eaten unroasted to retain sweetness and natural aroma.
precise temperature and ventilation control;
uniform drying without compromising organoleptic qualities;
long-term preservation without additives;
versatile product ready for multiple culinary applications.
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