One of the nicknames of the maitake mushroom is "King of Mushrooms." This is because of its status as a highly flavorful, gourmet food as well as an alternative medicine for different diseases and conditions. The majority of uses for maitake mushrooms require they be dried. Many gourmet food chains and health food stores sell dried mushrooms, but you can dry them on your own using a variety of methods. Through a little trial and error, you can find a method and a technique which works for you.
Instructions
Drying Maitake in the Oven
1. Clean your mushrooms thoroughly, while keeping them dry. You can use a vegetable brush or dry napkins to remove dirt.
2. Slice the mushrooms as thin as you can. The thinner the strips, the faster they will dry out.
3. Spread the slices around a baking sheet, being sure not to stack them on top of one another.
4. Bake at 150 degrees, for 60 minutes, and then remove from the oven.
5. Flip the pieces over and use paper towels to soak up the water, which was excreted from the mushrooms during cooking.
6. Press the mushrooms gently with dry paper towels to remove water and return to the oven for another 60 minutes.
7. Remove from the oven, and test that the mushrooms are dried. If there is still moisture or sponginess, continue to cook and flip until all moisture has been removed.
8. Allow mushroom slices to completely cool.
9. Keep dried maitake in an airtight bowl, keeping it in a dark cabinet or cupboard when not in use.
Drying Maitake Using the Air Method
10. Clean your mushrooms thoroughly, as in oven method.
11. Cut and slice mushrooms into thin pieces.
12. Lay out on paper towels or place inside of a mesh bag with holes to allow air in. Place mushrooms in a dry, dark cupboard or cabinet, monitoring for possible spoilage or molding.
Dry Maitake Using a Food Dehydrator.
13. Clean your mushrooms thoroughly as in other methods.
14. Slice the mushrooms as thin as possible.
15. Follow the directions of your food dehydrator.
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