Clean the mushrooms using a kitchen towel or gentle brush without water. Use a damp towel for stubborn dirt.

Slice the mushrooms if necessary, around 1/8"/1 cm in thickness.

Arrange the mushrooms in a single layer on dehydrator trays or parchment-lined baking trays, ensuring space for air circulation. Blot with a paper towel to remove excess water.

In the Oven: Dry the mushrooms at around 130ºF/54ºC for 4-8 hours, flipping every 1-2 hours and blotting with a paper towel to remove liquid.

If the oven temperature is above 140ºF/60ºC, prop the door open to lower the temperature and increase airflow.

Check the mushrooms; they should snap rather than bend. If not completely dry, return to the oven for longer.

With A Dehydrator: Dehydrate at 125ºF/52ºC until leathery and dry, checking hourly. This can take 4-12 hours.

For mushroom powder, blend dried mushrooms in a high-speed blender or food processor until fine. Sieve and re-blend larger bits if necessary.

To make a seasoning, add some salt during blending. Optional add-ins include garlic powder, red pepper flakes, or chili powder.

Store the dried mushrooms in an airtight container in a cool, dark place for up to 12 months. The mushroom powder retains peak flavor for 6 months but is fine for up to 12 months.