Clean the mushrooms using a kitchen towel or gentle brush; do not use water.

Choose to dry the mushrooms whole or slice them around 1/8"/1cm in thickness.

Arrange the mushrooms on a dehydrator tray or parchment-lined baking tray in a single layer with space between.

Blot the mushrooms with a paper towel to remove excess water before drying.

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 excess liquid.

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

Check for dryness; the mushrooms should snap rather than bend. Return to the oven for longer if needed.

With a Dehydrator: Dehydrate the mushrooms at 125ºF/52ºC until leathery and dry, checking every hour. This may take 4-12 hours.

To make mushroom powder, blend the dried mushrooms in a high-speed blender or food processor until fine, sieving and re-blending larger bits if needed.

To create mushroom seasoning, add salt or optional spices like garlic powder, red pepper flakes, or chili powder while blending.

Store dried mushrooms in an airtight container in a cool, dark place for up to 12 months. Check for moisture in the container and dry further if necessary.