So, as many times as I've used dehydrated mushrooms, i've never actually done it. I got some great Kennett Square (mush cap of i believe the world, but definitely the usa) from my farmers market on saturday. I got three ports, which of course are going to get used fresh, i know it's standard, but i do some nice doctoring for portoburgers. The others, some maitake, oyster, and cremini. When drying, is there really anything to keep in mind? Also, is there really a lot of loss with these when rehydrating? I feel like all that is lost with mushrooms seems to be water. In fact, i actually love rehydrating them for that amazing quick last minute broth you can add to your dishes.
Please, anyone feel free to weigh in. Quickly though, I got them on saturday, and if i'm dehydrating i want to do it at the absolute freshest.
Also, should i slice first?
