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Mushrooms

 

The following recipes show you why Mushrooms are such a great vegetable to dehydrate!

With an Ezidri dehydrator you can create your own dried mushroom slices, powder and more in no time at all! Dried mushroom slices make a flavoursome addition when used in a variety of recipes like soups, casseroles, pasta sauces and they're great on top of a pizza too! Mushroom powder can also be used in salads, stir-fries, omelettes & more!

HOW TO DRY MUSHROOMS

MUSHROOM BISQUE

MUSHROOM & CHICKEN PIE

SHIITAKE WILD RICE CASSEROLE

How to dry mushrooms

HOW TO DRY MUSHROOMS

The most important thing when drying mushrooms is that you only use ones which are extremely fresh & clean. To prepare your mushrooms, rinse them quickly and then cut into 5mm slices. Mushrooms absorb water like a sponge so work quickly!

Lay your mushrooms out onto the trays of your Ezidri dehydrator & dry for 6-10 hours at 55 deg C (Snackmaker - Medium).

The end result is super tasty! Your mushroom slices can be used in a variety of recipes and don't need to be rehydrated before being put into your casseroles, salads, stir-fries etc.

Your other option is to turn your mushroom slices into powder. This is done by simply placing the slices into a food processor or blender to make a fine powder. It's great on almost everything from scrambled eggs to pizza!

To store your mushrooms, put them into an airtight container and put in a cool, dry, dark place.

MUSHROOM BISQUE

Ingredients

125g fresh white mushrooms, sliced
1/2 cup plus 1 Tbsp butter
1 tsp lemon juice
1/2 cup finely chopped rehydrated onion
750g rehydrated mushrooms, finely chopped
1L chicken stock
6 Tbsp all-purpose flour
3 cups milk
1 cup heavy cream
2 tsp salt
dash Tabasco sauce
Freshly ground pepper, to taste
Dry sherry, to taste, optional

Method

In a pan over medium heat, saute fresh mushrooms in 1 tablespoon butter with lemon juice until limp; set aside

In a stockpot, melt 2 tablespoons of the butter & saute onion until soft. Add rehydrated mushrooms & stir well. Add chicken stock & bring to a boil. Reduce heat to low, cover & simmer for 20 minutes.

In a large pan, heat remaining 6 tablespoons butter over medium heat & add flour, stirring until blended. In a saucepan, heat milk until steaming and add to flour mixture; stir until thickened. Add mixture to stockpot & stir until smooth. Add cream, salt, Tabasco & pepper. Taste & adjust seasonings.

Just before serving, swirl a small amount of sherry in each soup bowl & garnish with sauteed mushroom slices.

Serve with a thick slice of crusty bread & a crisp green salad & enjoy!

Recipe courtesy of The Dehydrator Cookbook, by Joanna White.

MUSHROOM & CHICKEN PIE

Ingredients

1 Tbsp olive oil
1 bacon rasher, chopped
1/4 tsp dehydrated garlic
1 onion chopped
1 Tbsp plain flour
1/4 cup milk
1 Tbsp dry sherry
1 1/2 cups diced cooked chicken
3/4 cup dehydrated sliced mushrooms
1 Tbsp dehydrated parsley
1/4 cup sour cream
Salt & pepper, to taste
1 sheet ready rolled puff pastry
1 Tbsp milk extra

Method

Heat oil in a frypan, add bacon, garlic & onion. Cook for a few minutes until bacon is crisp & onion is transparent.

Remove from heat, stir in flour, slowly add milk & sherry. Return to heat & cook until sauce thickens. Add chicken, mushrooms, parsley, sour cream & seasoning.

Pour mixture into an oven-proof dish, cover with pastry, trim edges & cut slits in pastry. Glaze with extra milk & bake in a hot oven at 200 deg C for 10 minutes. Reduce temperature to 180 dec C and cook for a further 30 minutes

Serve with vegetables or salad & enjoy.

Recipe courtesy of Drying Food, by Ricky M Gribling

SHIITAKE WILD RICE CASSEROLE

Ingredients

8 cups water, divided
1 1/2 cups wild rice
1 1/2 cups dried shiitake mushroom slices
1/2 cup dried onion pieces
1 cup sliced fresh celery
1 Tbsp butter
1/4 cup soy sauce
1 Tbsp dried celery powder
2 cups sour cream
2 cups chopped cooked chicken
3/4 cup slivered almonds

Method

In a large saucepan, bring 6 cups of the water to the boil. Stir in the wild rice & simmer for 35 to 40 minutes, or until it is tender when tested. Strain & rinse.

In a bowl, combine the remaining 2 cups of water with the dried mushroom slices and the onion pieces. Let sit for 30 minutes to rehydrate.

Preheat the oven to 160 deg C.

In a large saucepan, saute the fresh celery in the butter for 5 minutes. Add the soy sauce and the celery powder & stir to combine. Add the rehydrated mushrooms & onions, including the liquid and cook until the liquid is evaporated. Stir in the sour cream & cooked wild rice, the chicken & the slivered almonds and combine the mixture well. Transfer to a buttered baking dish, cover & bake the casserole for 30 minutes.

Recipe courtesy of Mary Bell's Complete Dehydrator Cookbook.

Mushroom bisque
Mushroom pie
Shiitake
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