Special care is needed when dehydrating mushrooms; don't wash them first as that will make them too wet ... and they are dehydrated on 2 different temperature settings, see #3 in the instructions, below.
They are used in many recipes: Soups, and added to Stews, Omelets, and as Pizza toppings!
Back in the UK, I loved creamy mushrooms on toast! (I'll have to hunt out that recipe, now that I've had my short trip down memory lane here!) :-)
Mushrooms contain vitamin D, vitamin C, Choline, Folate, Betaine, and Niacin, followed by trace amounts of Pantothenic Acid, Riboflavin, Thiamin, and vitamin B6.
In the mineral department, they are a good source of Potassium, Phosphorus, followed by Magnesium and Calcium and also contain trace amounts of Iron, Zinc, Copper, and Selenium too. They also contain Omega-6 fatty acids.
Wikipedia has general info. on mushrooms; learn how to identify them!
Let's get started with dehydrating mushrooms.
Don't be fooled by the first drying. After conditioning (having dehydrated foods sit around for a day in Ziploc bags on your kitchen counter – this helps disperse any remaining dampness evenly), they may still be too damp for vacuuming packing – so don't be afraid to really dry them out by giving them another go-around in the dehydrator – it's what I usually end up having to do...
Test for excess moisture by squeezing the slices.
Where's the beef? It's right here - in this wonderful Filet Mignon recipe!
Prep time is only 30 mins, with a cooking time of 45 minutes. I'd say well worth the time and effort to impress your better half! Click here to be taken to this recipe. Full color step-by-step instructions are included.
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Mason Jars - Wide Neck
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Mason Jars - Wide Neck
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Mason Jars - Wide Neck -
1/2 Pint Jars
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