Drying: Fungi

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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Fungi have been dried with great success since early times. In a dry climate they can be air dried without any special preparation other than cutting the larger ones into slices. All kinds shrink considerably, concentrating the flavour. The best known of the dried mushrooms on sale in Europe is the cep; the Italian funghi porcini are of this kind. The British mushroom which was most dried in former times was the champignon or fairy ring mushroom. The Chinese dry many fungi, especially the wood ear.