Clean mushrooms with a tea towel or paper towel, brushing off any dirt and cut into 1 cm slices.
Arrange mushrooms in a single layer on trays, ensuring there is space between pieces to allow airflow.
For a dehydrator, dehydrate at 50°C for 3-8 hours, until the mushrooms are completely dry.
For an oven, dehydrate at 65°C for one hour, flip the mushrooms over and dehydrate for another hour. If they are still not completely dry, turn over and dehydrate for a further 30 minutes. Check and turn every 30 minutes until done.
They should be brittle and break, not bend, when fully dry. You can’t overdo them, so it’s better to go longer if unsure.
Once cooled, store in an airtight container in a cool, dark place for up to a year.
