Drying, Storing, and Preparing Wild Mushrooms

Tegan M. Carr
Aug 28
3 min read

A Food & Medicine Sovereignty Guide

The Forest’s Quiet Teachers

Mushrooms remind us of cycles—of decay, renewal, and hidden nourishment. When we forage and prepare them with care, we take part in an old practice: sustaining community health while honoring ecosystems.

This guide offers a simple, grounded way to dry and store wild edible mushrooms so their medicine can be enjoyed year-round.

Harvest with Respect

Before preservation comes relationship.

Take only what you need.
Leave plenty behind for the forest, animals, and future generations.
A prayer, song, or moment of gratitude returns balance to the exchange.

Remember: Every harvest is part of a larger cycle of reciprocity.

A Note on Safety

⚠️ Not all mushrooms are edible. Some can be harmful or deadly.

Always be absolutely certain of identification before harvesting.
When in doubt, leave it out.
Learn alongside an experienced forager, join a local mycology group, or use trusted field guides.

Drying does not remove toxins from poisonous mushrooms.

Why Dry Mushrooms?

Drying mushrooms is one of the oldest preservation practices. It:

Extends shelf life for months (or years).
Concentrates flavor for richer broths and sauces.
Keeps wild harvests available through winter.
Follows ancestral rhythms of abundance and storage.

How to Dry Mushrooms

1. Clean Gently

Use your hands, a soft brush, or cloth to remove soil, pine needles, or insects.
Then, soak mushrooms in a bowl of cold water for a couple of hours. This encourages any insects to exit.
Drain well and pat dry before slicing or drying.

2. Slice or Leave Whole

Small mushrooms may be dried whole.
Larger ones (like porcini, oysters, chicken of the woods) should be sliced ¼-inch or so thick for even drying.

3. Choose Your Drying Method

Air-dry: Spread mushrooms on a mesh rack or string them on thread in a dry, airy place. Works best in low-humidity climates.
Dehydrator: Set to 110–120°F for steady drying without cooking.
Oven: Spread mushrooms on a baking sheet, oven on lowest setting, door slightly open to release moisture.

Mushrooms are fully dry when they are brittle and snap cleanly—this prevents mold during storage.

Storing Dried Mushrooms

Keep in airtight glass jars, tin containers, or vacuum-sealed bags.
Store in a cool, dark cupboard.
Label with mushroom name, harvest location, and date—this builds a record of relationship with place and time.
Add a food-safe desiccant packet if you live in a humid climate.

Properly dried mushrooms can last a year or longer without losing potency.

Additional Option: Dried mushrooms can also be ground into a fine powder using a food processor. Mushroom powder stores well and can be sprinkled into soups, gravies, and casseroles, or taken as a nutritional supplement throughout the year.

Preparing Dried Mushrooms

When ready to cook:

Soak in warm water for 20–30 minutes until plump.
Strain and save the soaking liquid—it becomes a mineral-rich broth for soups, sauces, or rice.
Cook mushrooms as you would fresh, savoring their concentrated umami.

Closing Reflections

Preserving mushrooms is more than a kitchen skill—it is a way of weaving seasonal abundance into the future. It keeps the forest present at our table long after the leaves have fallen and snow has come.

When we dry and store wild foods, we tend food and medicine sovereignty: reclaiming practices that let us feed ourselves, honor our ancestors, and remind the next generation that health is a relationship, not a commodity.

✨ Practice with care. Share what you know. May your shelves of jars be small libraries of forest memory.