How to dry mushrooms in the oven: temperature, time, and the snap test
updated 11 July 2026
Quick answer
Dry mushrooms in the oven at a low 40-50°C (105-120°F), with the fan on and the door slightly ajar so moisture can escape. First clean them dry and cut them into slices 3-5 mm thick. The whole process usually takes 6-10 hours, and the mushrooms are ready when they turn brittle and snap when bent.
Step by step
- 1
Clean the mushrooms dry
Only dry mushrooms you are one hundred percent sure are edible, and if you have any doubts, check your haul against a field guide or a mushroom expert. Don't wash mushrooms under water, because they soak it up like a sponge and then refuse to dry. Rub dirt off with a soft brush, a pastry brush, or a slightly damp cloth, and cut away wormy and hard parts.
- 2
Cut into even slices
Cut the caps and stems into slices roughly 3-5 mm thick. Thinner ones dry faster, but what matters more is that they're all a similar thickness, because then they dry at the same rate. Small bite-size mushrooms, like young bay boletes, can be dried in halves.
- 3
Spread on trays or racks
Arrange the slices on a baking sheet lined with parchment paper or on a wire rack, in a single layer and not touching. A rack is better, because air also circulates underneath. If you're drying several levels at once, swap them around from time to time.
- 4
Set a low temperature and the fan
Heat the oven to 40-50°C (105-120°F) and turn on the fan, which spreads the heat and pushes out moisture. Too high a temperature bakes the mushrooms on the outside while the inside stays damp and quickly molds. Toward the end of drying, you can raise the temperature to about 60-70°C (140-160°F) to finish the slices off.
- 5
Keep the oven door ajar
Wedge a wooden spoon or a folded cloth into the door gap so it stays slightly open. Steam escapes through this gap instead of condensing back onto the mushrooms. Without it, drying can fail even after many hours.
- 6
Dry for 6-10 hours and do the snap test
Drying usually takes 6 to 10 hours, depending on the species, slice thickness, and how moist the mushrooms are. Stir the slices and check them from time to time. A mushroom is ready when it's light, dry, and snaps with a crack; if it bends and feels rubbery, it needs more time.
Which mushrooms are best for drying
Tube fungi dry best: porcini, bay boletes, slippery jacks, and birch boletes. They keep their intense aroma and regain their texture nicely after soaking. Chanterelles tend to come out tough and rubbery when dried, so they're more often frozen or ground into seasoning powder.
Bear in mind that mushrooms are mostly water. From about 10 kilograms (22 pounds) of fresh mushrooms, you're left with roughly a kilogram of dried ones, so even a big haul will fit into a few jars.
How to dry mushrooms without an oven
The oldest method is threading mushrooms onto a string and hanging them in a warm, airy spot - above a radiator, by a stove, or under the ceiling of a dry kitchen. Thread slices or smaller mushrooms onto strong thread with a needle so they don't touch.
An electric dehydrator for mushrooms and fruit, with mesh trays and a thermostat, is convenient too: set a temperature around 45-50°C (115-120°F) and let it run. In summer, drying in the sun under gauze works as well, though in a damp climate it can be unreliable.
How to store dried mushrooms
Once completely cool, transfer the mushrooms to airtight jars, linen pouches, or paper bags. Keep them in a dark, dry, cool place, away from the steam above the stove. Moisture is the main enemy, because even slightly underdried mushrooms will mold in a closed jar.
Watch out for pantry moths, which can breed in dried mushrooms. You can put freshly dried mushrooms in the freezer for a few days to destroy any eggs, then move them to a jar. Check your supplies now and then for webbing or moving crumbs.
Frequently asked questions
›What temperature should I dry mushrooms at in the oven?
Start at 40-50°C (105-120°F) - at a low temperature the mushrooms dry instead of baking and keep their aroma. Toward the end, once they've mostly dried, you can raise the setting to about 60-70°C (140-160°F) to finish them. Keep the door slightly ajar the whole time.
›How do I dry mushrooms with a fan oven?
The fan is actually recommended, because it spreads the heat evenly and pushes moisture out of the oven. Set 40-50°C (105-120°F), spread the mushrooms in a single layer on racks, and keep the door ajar. Thanks to the air circulation you can dry several levels at once, swapping them around.
›How long does drying mushrooms in the oven take?
Usually 6 to 10 hours, but the time depends on the species, the slice thickness, and how moist the mushrooms were. Thickly cut porcini and bay boletes take longer than thin slices. Go by the test, not the clock: a finished mushroom snaps with a crack.
›How do I dry mushrooms without an oven?
Thread them onto strong string and hang them in a warm, airy place, for example above a radiator. You can also use an electric dehydrator with the thermostat set to 45-50°C (115-120°F). In summer, mushrooms can be dried in the sun under gauze, though in humid weather that can be unreliable.
›How do I know the mushrooms are properly dried?
A well-dried mushroom is light, stiff, and snaps with a dry crack instead of bending like rubber. If a slice is flexible or feels damp, it needs more drying. Underdried mushrooms will mold in the jar, so it's better to give them extra time.