Mushrooms are good for you, and when dehydrated they get an intense mushroom flavor, so you can use less.

Rinse or brush mushrooms clean. If rinsing, pat dry with a towel to get them as dry as possible so they take less time in the dehydrator. Slice them uniformly so they will dry at the same rate. A mandolin or even an egg slicer can help with this. Spread on your dehydrator racks in a single even layer. They can touch a little bit (since they shrink) but should not be stacked. Mushrooms should be dried until they are no longer spongy, but not completely brittle. Time and temperature vary, depending on your dehydrator. Try around 100 overnight, or if hotter, they will need less time. Store in airtight containers in dark place.

Air Dry: Clean shrooms with wiping method. Place clean mushrooms on a metal rack in a warm spot. Make sure they don’t touch. Walk away. Leave them be until they’re dry and brittle, two to five days, and store in a clean, airtight Mason jar on a shelf.

Mushroom Powder: You can process dried mushrooms in a blender to render them down to a fine powder. Carefully open the lid so it doesn’t whoosh up into your face. Strain through a fine mesh sieve into a funnel and into a jar. Re-process any larger mushroom pieces and repeat. This can be added to ground meats for meatloaves or patties, stirred into a soup or stew shortly before serving, sprinkled over salads or steamed vegetables. Use this to encrust steaks along with some salt and pepper. Major umami flavor!