Mushrooms
Dried Abalone MushroomsDrying Time, Storage and How to Use Them
Abalone mushrooms have large gray-brown caps and thick stems, and are named for their chewy texture, like abalone. They’re related to oyster mushrooms, and are sometimes sold as “abalone oyster mushrooms” at Asian grocery stores.
Drying makes them even chewier. Like other mushrooms, they make a good broth, so they suit simmered dishes, soups and rice cooked with ingredients.
| Drying time | Storage | |
|---|---|---|
| Dry | 2–3 days | 3 weeks at room temperature |
Drying times assume drying during the day in sunny weather and bringing them in at night.
How to dry abalone mushrooms
- Wipe clean: Don’t wash them; wipe off any dirt with a paper towel. Trim off the hard base.
- Tear: Tear them by hand into pieces. Cut thick stems in half lengthwise so they dry faster.
- Lay out and dry: Spread them on a basket without overlapping, somewhere sunny and breezy. Bring them in by evening.
Where and when to dry is covered in How to Dry Vegetables, and tools in Tools for Drying Vegetables.
When they’re done
Dry (2–3 days)
They’re done when the caps have shriveled and darkened, and even the thick stems are hard. Snap a stem; if it bends instead, dry them a little longer.
Day by day
Before drying
Day 1
Day 2
Storage
- Dry: Put completely dry mushrooms in a bag or airtight container with a desiccant, and keep somewhere cool and out of direct sun for about 3 weeks. In humid summer weather, keep them in the fridge.
- Frozen: Frozen, they keep 2–3 months.
Fuzzy white or green growth, black spots or a bad smell are signs of mold or spoilage. Don’t eat them; throw them away. More in How to Store Dried Vegetables.
Rehydrating and using them
- Always cook them: Never eat mushrooms raw. Always cook them first.
- Rehydrate: Rinse quickly and soak in water for 10–15 minutes. Use the soaking water in your cooking too.
- Use them dry: Add them straight to simmered dishes, soups and rice.
- Good in: Chinese stir-fries, oyster sauce stir-fries, rice cooked with mushrooms, and pan-fried like a steak.
