When storing your mushrooms avoid:

-Squishing your shrooms! Take care not to place anything on top of your mushrooms that may smash them. Damaged mushrooms will spoil quickly.
-Storing near pungent odors. Because mushrooms are porous, they may take on the flavors of nearby foods like diced onions or aromatic leftovers.
-Sealing them in airtight containers. You want your mushrooms to be stored in breathable packaging like a paper bag or wrapped in a paper towel rather than airtight containers or plastic bags.
-Your crisper drawer. The crisper drawer in your refrigerator closes off air flow, creating a more humid environment than the other parts of your refrigerator. Place them in the main compartment instead.


1. Wash your jars, lids, and rings with soapy water to sterilize. Set aside on a clean towel.

2.Prepare your mushrooms and any additional vegetables or herbs. Using a brush, gently remove any dirt from your mushrooms, then rinse and pat dry. Slice the mushrooms and veggies to desired shapes, or leave whole. Note: some fabulous additions include peppercorns, sliced garlic, thinly sliced fresh ginger, mustard seed, red pepper flakes, or fresh dill, thyme, or rosemary, etc. Experiment with flavors you enjoy to find your favorite combinations!

3. Boil your mushrooms in water until they begin to soften, about 3-5 minutes. Strain.

4. Transfer your mushrooms and any additional vegetables or seasonings to the clean jars. Gently pack them tightly into place without smashing them. Leave about ½ inch of space to the top of the jar.

5. Prepare the brine. Combine equal parts vinegar and water into a small saucepan. Add a generous pinch of salt and sugar (optional).

6.Bring the mixture to a boil and stir until the salt and sugar are completely dissolved.

7. Pour the brine over the vegetables until just covered. Seal the jars, gently tap the jars on the counter to remove any air bubbles. Allow the jars to cool, and then refrigerate.

8. Your mushrooms will be ready to eat in two days. Enjoy your pickled mushrooms within one month!


1. First, clean your mushrooms. Use a brush or towel to remove and substrate. Try not to rinse your mushrooms because they will take longer to dry, but give them a quick shower if necessary!

2. Slice your mushrooms. You can also leave your mushrooms whole, but they will take longer to dry. Gently pat the mushrooms dry.

3. Preheat your oven to 150 Fahrenheit (if your oven doesn’t go this low, turn it to the lowest setting and prop the oven door open with a wooden spoon to bring the temperature down manually). Spread your mushrooms onto a large baking sheet lined with parchment paper into a single layer.

4. Dry for about 6 hours, flipping mushrooms every two hours. If you notice moisture on the surface of the mushrooms, carefully pat them dry before flipping.

5. Test mushrooms for doneness by removing one from the oven. Allow it to cool completely before testing by snapping it in half. Make sure it is completely dry and not bending or still soft. Continue to bake as needed, and be sure to bake the larger or thicker mushrooms for longer to ensure they are completely dried!

6. Once all of the mushrooms are dried, remove them from the oven and transfer them to an airtight container. Store in a cool, dark place for up to 12 months. You can double check that the mushrooms are done by checking the jar after a day or so. If there was any moisture remaining, the mushrooms may feel soggy, and there may be condensation on the jar. Mushrooms that aren’t completely dried will rot over time, so be sure to return them to the oven if necessary!

When you’re ready to use your mushrooms, soak them in a bowl of room temperature water for 30 minutes to two hours to bring them back to their (almost) original glorious state! Then, remove them from their soaking liquid and rinse before using.

Note: reconstitution time will vary depending on the type of mushroom and if it is whole or sliced. Also, don’t dump the soaking water! It’s full of that delicious mushroom flavor! Simply filter your broth through a coffee filter and use it however you like.



1. Clean the mushrooms. Use a brush and clean kitchen towel to remove any substrate, then gently rinse. Pat the mushrooms dry. Note: feel free to slice the mushrooms into your desired size and shape. This will vary depending on the type of mushroom you are using, and how you plan to enjoy them.

2. Preheat a medium skillet with olive oil to medium-high heat. Add the mushrooms to the hot pan and cook, stirring occasionally for 4-5 minutes, or until the mushrooms are tender and lightly browned. Note: if you are cooking a lot of mushrooms at once, do this in batches to avoid overcrowding the pan. Mushrooms will release moisture while they are cooking, and an overcrowded pan will lead to boiled mushrooms instead of deliciously browned mushrooms!

3. Remove the mushrooms from the heat, add a pinch of salt and layer onto a baking sheet. Allow to cool to room temperature before transferring to the freezer to freeze completely, about 45 minutes. Once frozen, transfer your mushrooms to an airtight container and enjoy within three months. Note: freezing them on a baking sheet before transferring them to an airtight container means you can easily grab as many or as few mushrooms as you need at a time. They won’t be stuck together in one large mass!


Prep fresh mushrooms: First, clean your fresh mushrooms. Use a brush and clean kitchen towel to remove any substrate, then gently rinse. Pat the mushrooms dry. Note: feel free to slice the mushrooms into your desired size and shape. This will vary depending on the type of mushroom you are using, and how you plan to enjoy them.

Prep dry mushrooms: First, reconstitute your mushrooms. Place the mushrooms in a bowl and cover with warm water. Allow the mushrooms to soften for 20 minutes. Agitate the mushrooms in the water to remove any dirt that clung to the mushrooms before they were picked. You may want to split the mushrooms lengthwise to make sure there is no grit in there. When you remove the mushrooms from the liquid, make sure to pick them up out of the water with your hands or a slotted spoon instead of pouring through a strainer. If you pour through a strainer, whatever grit has been removed will end up right back on top of them.

Saute:
1. Preheat a medium skillet with olive oil to medium-high heat. Add the mushrooms and cook, stirring occasionally for 4-5 minutes, or until the mushrooms are tender and lightly browned.
Note: if you are cooking a lot of mushrooms at once, do this in batches to avoid overcrowding the pan. Mushrooms will release moisture while they are cooking, and an overcrowded pan will lead to boiled mushrooms instead of browned mushrooms!

2. This is a great time to deglaze the pan with a splash of stock, dry wine, or, if you started with dried mushrooms, your soaking liquid to loosen up any browned mushroom bits that may be stuck to the pan.

3. Once the mushrooms are tender and browned, add some flavor before turning off the heat! Sprinkle with a pinch of salt, minced garlic, and fresh herbs of your choice, allow to cook for an additional minute before removing from the pan and enjoying!