The Walden Effect: Farming, simple living, permaculture, and invention.

Early Winter mushroom treat

mushroom

Anna found a meal sized Oyster mushroom on one of our old totems this morning.

We used the Excalibur to dry it out and went a little too dry.

In the future we'll make sure to check the drying progress every 30 minutes.



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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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What do you look for in a dried mushroom to tell if it's too dry? We've dried lots of morels in the past, all the way until they wouldn't get any drier. Some were a little crunchy, others quite leathery, but they were always great on pizzas and in soups. Never thought that a mushroom could be too dry!
Comment by Jake Wed Dec 17 00:42:37 2014
Jake --- Mark left out some essential details, sounds like. We weren't drying the mushrooms to store them dried; we were drying them because, in our wet climate, mushrooms often come out of the woods waterlogged. While they're edible when cooked wet, the flavor is drastically improved by popping them into the food dehydrator at 135 for an hour or so. At that point, they look just like fresh mushrooms, but perhaps a tiny bit shriveled, and cook up to perfection! But, since I was writing and not paying attention to the dehydrator, this batch instead went past that stage and into fully dried --- not as tasty.
Comment by anna Wed Dec 17 09:58:35 2014





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