The following recipes show you why Mushrooms are such a great vegetable to dehydrate!

With an Ezidri dehydrator you can create your own dried mushroom slices, powder and more in no time at all! Dried mushroom slices make a flavoursome addition when used in a variety of recipes like soups, casseroles, pasta sauces and they’re great on top of a pizza too! Mushroom powder can also be used in salads, stir-fries, omelettes & more!         

* How to dry Mushrooms       * Mushroom Bisque             * Mushroom & Chicken Pie           * Shiitake Wild Rice Casserole


The most important thing when drying mushrooms is that you only use ones which are extremely fresh & clean. To prepare your mushrooms, rinse them quickly and then cut into 5mm slices. Mushrooms absorb water like a sponge so work quickly!

Lay your mushrooms out onto the trays of your Ezidri dehydrator & dry for 6-10 hours at 55 deg C (Snackmaker – Medium).

The end result is super tasty! Your mushroom slices can be used in a variety of recipes and don’t need to be rehydrated before being put into your casseroles, salads, stir-fries etc.

Your other option is to turn your mushroom slices into powder. This is done by simply placing the slices into a food processor or blender to make a fine powder. It’s great on almost everything from scrambled eggs to pizza!

To store your mushrooms, put them into an airtight container and put in a cool, dry, dark place.



1 Tbsp olive oil
1 bacon rasher, chopped
1/4 tsp dehydrated garlic
1 onion chopped
1 Tbsp plain flour
1/4 cup milk
1 Tbsp dry sherry
1 1/2 cups diced cooked chicken
3/4 cup dehydrated sliced mushrooms
1 Tbsp dehydrated parsley
1/4 cup sour cream
Salt & pepper, to taste
1 sheet ready rolled puff pastry
1 Tbsp milk extra


Heat oil in a frypan, add bacon, garlic & onion. Cook for a few minutes until bacon is crisp & onion is transparent.

Remove from heat, stir in flour, slowly add milk & sherry. Return to heat & cook until sauce thickens. Add chicken, mushrooms, parsley, sour cream & seasoning.

Pour mixture into an oven-proof dish, cover with pastry, trim edges & cut slits in pastry. Glaze with extra milk & bake in a hot oven at 200 deg C for 10 minutes. Reduce temperature to 180 dec C and cook for a further 30 minutes

Serve with vegetables or salad & enjoy.

Recipe courtesy of Drying Food, by Ricky M Gribling.



125g fresh white mushrooms, sliced
1/2 cup plus 1 Tbsp butter
1 tsp lemon juice
1/2 cup finely chopped rehydrated onion
750g rehydrated mushrooms, finely chopped
1L chicken stock
6 Tbsp all-purpose flour
3 cups milk
1 cup heavy cream
2 tsp salt
dash Tabasco sauce
Freshly ground pepper, to taste
Dry sherry, to taste, optional



In a pan over medium heat, saute fresh mushrooms in 1 tablespoon butter with lemon juice until limp; set aside

In a stockpot, melt 2 tablespoons of the butter & saute onion until soft. Add rehydrated mushrooms & stir well. Add chicken stock & bring to a boil. Reduce heat to low, cover & simmer for 20 minutes.

In a large pan, heat remaining 6 tablespoons butter over medium heat & add flour, stirring until blended. In a saucepan, heat milk until steaming and add to flour mixture; stir until thickened. Add mixture to stockpot & stir until smooth. Add cream, salt, Tabasco & pepper. Taste & adjust seasonings.

Just before serving, swirl a small amount of sherry in each soup bowl & garnish with sauteed mushroom slices.

Serve with a thick slice of crusty bread & a crisp green salad & enjoy!

Recipe courtesy of The Dehydrator Cookbook, by Joanna White.



8 cups water, divided
1 1/2 cups wild rice
1 1/2 cups dried shiitake mushroom slices
1/2 cup dried onion pieces
1 cup sliced fresh celery
1 Tbsp butter
1/4 cup soy sauce
1 Tbsp dried celery powder
2 cups sour cream
2 cups chopped cooked chicken
3/4 cup slivered almonds


In a large saucepan, bring 6 cups of the water to the boil. Stir in the wild rice & simmer for 35 to 40 minutes, or until it is tender when tested. Strain & rinse.

In a bowl, combine the remaining 2 cups of water with the dried mushroom slices and the onion pieces. Let sit for 30 minutes to rehydrate.

Preheat the oven to 160 deg C.

In a large saucepan, saute the fresh celery in the butter for 5 minutes. Add the soy sauce and the celery powder & stir to combine. Add the rehydrated mushrooms & onions, including the liquid and cook until the liquid is evaporated. Stir in the sour cream & cooked wild rice, the chicken & the slivered almonds and combine the mixture well. Transfer to a buttered baking dish, cover & bake the casserole for 30 minutes.

Recipe courtesy of Mary Bell’s Complete Dehydrator Cookbook.