Parasol mushrooms are absolutely delicious, but let’s be real—they don’t stay fresh for long. They’re pretty perishable, so if you hit the jackpot on your latest foraging trip, you’ve got to eat them fast. But don’t worry! If you’ve got more than you can handle in one sitting, drying them is a fantastic way to enjoy that earthy flavor all year round.
Three Easy Ways to Dry Parasols
Parasol mushrooms (also known as Giant Shaggy Parasols) have a high water content. To keep them from spoiling, you need to get most of that moisture out. Depending on the weather and what gadgets you have in your kitchen, here are three ways to get the job done:
- A combo of oven and air drying
- Classic air drying
- Using a food dehydrator
The Oven and Air Combo
If you try to dry Parasols completely in the oven, they often end up hard and black—not exactly appetizing. However, starting them in the oven has some big perks: it kicks off the moisture loss quickly and the heat helps zap any bacteria.
- Give each mushroom a good cleaning, making sure to trim away any dark or slimy spots.
- Slice them into pieces about 1/8 to 1/4 inch thick (an egg slicer actually works great for this!).
- Preheat your oven to 120°F (50°C).
- Line a baking sheet with parchment paper and spread the slices out so they aren’t touching.
- Prop the oven door open slightly and let them dry for about 20 minutes.
- Take them out and move the slices onto sheets of newspaper.
- Place them in a sunny spot for 3 to 4 days to finish drying out completely.
Air Drying Your Mushrooms
You can also go the old-fashioned route and air dry them indoors, as long as you have a spot with good airflow and low humidity. Prepare them the same way as above, then spread them out on a wire rack lined with newspaper or parchment paper. This method takes a few days, and it’s a good idea to flip the pieces over every once in a while to make sure they dry evenly.
Pro Tip:
You’ll know they’re perfectly dry when they feel papery and make a little rustling sound when you touch them. Once they reach that stage, pop them into a glass jar or a cloth bag and store them in a cool, dark place.
Using a Dehydrator
If you have a food dehydrator, just follow the manufacturer’s instructions. Clean and slice them up first, but here’s a little trick: dry the caps and the stems separately. They dry at different rates, so doing them in batches ensures everything turns out perfect. Once the stems are dry, you can even grind them into a fine powder to use as a savory mushroom seasoning!
A Quick Note:
I wouldn’t recommend freezing Parasol mushrooms; they usually turn into a mushy mess once they thaw. If you really want to freeze them, your best bet is to bread them first (like a schnitzel) and then fry them while they’re still frozen.
How to Use Your Dried Mushrooms
When you’re ready to cook with your dried Parasols, just soak them in hot water for about 30 minutes to rehydrate them. After that, you can use them in your favorite recipes just like you would with fresh ones!
