Items you will need
- Morel mushrooms
- Paper towels
- Timer (optional)
Morel mushrooms are a delicacy often used in French cuisine. These honeycombed mushrooms can be expensive if purchased in the store. You should consume them soon after picking them. If you find that you have more mushrooms than you can consume, it is a good idea to dehydrate them so you can store them for later use. Using a dehydrator is a great way to preserve morel mushrooms. All you need are a dehydrator and a few simple household items.
Set your food dehydrator to the 135-degree setting, and plug it in. You can purchase a food dehydrator at your local department store or cooking supply store if you do not already have one.
Rinse the morel mushrooms with water to remove any dirt or debris and allow them to dry on a paper towel thoroughly. Mushrooms naturally have some dirt on them from the harvesting process that should be removed prior to consumption. Use caution when removing dirt from the mushrooms, as they are delicate and can be torn easily.
Cut the morel mushrooms in half, lengthwise, using your knife. If the mushrooms are particularly large, you may choose to cut them in half lengthwise once more.
Place the morel mushrooms in a single layer in the dehydrator and allow them to dehydrate for 4 to 8 hours. Try to prevent the edges of the mushrooms from touching so that they do not stick together during the dehydration process. If your dehydrator does not have a timer, you should use a separate timer to ensure that you don't dehydrate the mushrooms for too long.
Remove the morel mushrooms from the dehydrator when the time has elapsed. Store the dehydrated morel mushrooms in an airtight container until they are needed. The mushrooms can remain stored for several months before they need to be used.
To rehydrate the dehydrated morel mushrooms, soak them in warm water until they are soft. If you are adding dehydrated mushrooms to a soup or stew, you can add them directly without soaking them.
Use caution when using a knife to cut the mushrooms.