Which mushrooms should not be dried, and why you should care

Drying is one of the most commonly chosen methods for preserving mushrooms. And it's no wonder - drying wild mushrooms retains their taste and aroma. Additionally, this technique reduces the risk of food spoilage, allowing us to enjoy fresh mushrooms for longer. However, it is essential to remember that not all types of mushrooms can be dried. Check which ones are not suitable for this process.

Almost all edible mushrooms can be dried - it's important that they are firm and healthy. However, there are certain exceptions. These exceptions include chanterelles, green russulas, and saffron milk caps, which are lamellar mushrooms that crumble during drying. Parasol mushrooms may lose their natural taste and aroma, and chanterelles can become bitter. Saffron milk caps, which contain a lot of protein, may release toxins during the drying process.

It is also advisable to avoid drying moist mushrooms, as they can become carcinogenic. There is a belief that mushrooms intended for drying should not be washed. Excess moisture can lead to the development of mould, which is a dangerous toxin with carcinogenic effects.

How to prepare mushrooms for drying? It is best to use a soft brush, a knife, and a dry cloth. First, clean the mushrooms with a soft brush, gently scrape them with a knife, and then wipe them with a dry cloth. Prepared this way, the mushrooms can be cut into smaller pieces (small mushrooms are dried whole). It is important not to crush the mushrooms after cleaning.

The best way to dry mushrooms is by using a natural method, i.e., drying in the sun, which takes about 7 days. Other effective techniques include drying in an oven (7-12 hours) or in special mushroom dryers (approximately 6 hours). If you cannot access these devices, mushrooms can be dried on a string over a stove or radiator, or even in a microwave.