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To Dry Mushrooms

To Dry Mushrooms is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of drying mushrooms by setting in a cool oven over night. The full recipe is presented here and I hope you enjoy this classic British version of: To Dry Mushrooms.

prep time

20 minutes

cook time

300 minutes

Total Time:

320 minutes

Makes:

1 jar

Rating:

Tags : Wild FoodBritish Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

TO DRY MUSHROOMS.

473. Mode.—Wipe them clean, take away the brown part, and peel off the skin; lay them on sheets of paper to dry, in a cool oven, when they will shrivel considerably. Keep them in paper bags, which hang in a dry place. When wanted for use, put them into cold gravy, bring them gradually to simmer, and it will be found that they will regain nearly their usual size.

Modern Redaction

Ingredients:

any mushrooms suitable for drying (field mushrooms, chestnut mushrooms, Brown Wood Mushrooms, white store-bought mushrooms, morels, chanterelles, ceps etc)

Method:

Wipe the mushrooms clean and cut off any blemishes. Arrange in a single layer on baking trays lined with parchment paper then transfer to an oven pre-heated to 50°C and allow to dry out over night (they will shrink appreciably). Store either threaded on strings in an airing cupboard or in paper bags.

When ready to use, place in a little stock, simmer gently and allow to swell to their natural size. They can also be re-hydrated in warm water.

Find more Mrs Beeton Recipes Here and more Traditional Victorian Recipes Here