Preserving Foraged Mushrooms

In Autumn, Seasonal Recipes by Luke StuartLeave a Comment

Keep yourselves in wild mushrooms throughout the year by drying them! They will need re-hydrating before using and this will also provide you with an intense mushroom stock.

  • Preserving Wild Mushrooms
  • Mixed wild mushrooms
  • Glass jars
      • PRE HEAT OVEN 50C
      • 1. Divide your mushrooms into those that are prime and those that are secondary.
      • 2. Place the secondary mushrooms on a baking tray and place in the oven.
      • 3. Allow to dry for 4-5 hours or overnight – depending on their size.
      • 4. Allow to cool before storing in an airtight jar. Use as required.

White Pepper’s Top Tip:Larger mushrooms maybe thickly sliced before drying.

    • Wild Mushroom Stock
    • 25-50g dried mushrooms
    • 350ml boiling water
      • 1. Place the dried mushrooms in a measuring jug and pour on the boiling water.
      • 2. Cover with cling film and set aside until required.
      • 3. When using, avoid the gritty sediment at the bottom of the stock!

White Pepper’s Top Tip: Use for risotto, meat casseroles, as a base for a mushroom cream sauce, mushroom soup or vegetarian stock.

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