Drying Chanterelles – You Need to Know That

Drying chanterelles in the air: Here’s how to do it

The right tool is particularly important for removing dirt from the mushrooms. Use either a mushroom knife with a brush, a soft pastry brush, or a soft-bristled shoe brush.

• Do not wash the mushrooms, otherwise, they will lose their aroma.
• Remove any mushy areas and gently wash the chanterelles.
• Score the stems and thread the mushrooms onto twine. Cut particularly large chanterelles into slices beforehand.
• Hang the mushrooms in a well-ventilated and dry place.
• Let the chanterelles hang for a few days until they feel firm and dry.

Preserve mushrooms in the oven

Alternatively, drying in the oven is also possible.

• Spread the chanterelles on a baking sheet lined with parchment paper. The mushrooms should not touch each other.
• Let the chanterelles dry at 50 degrees. This can take up to six hours.
• To allow moisture to escape, open the oven door a crack. It is best to put a cooking spoon in between so that the door is a little open.
• Tip: If you dry food more often, it is worth buying a dehydrator.

Store chanterelles properly

After drying, it is important that you store the mushrooms properly.

• Only pack completely dried mushrooms, otherwise, mold can form.
• Dispose of moldy chanterelles immediately.
• Use an airtight container for storage. Mushrooms will keep for up to a year in a cool, dark place.
• Before using, soak the mushrooms in lukewarm water. You can then use them like fresh mushrooms.