Dry only porcini that have been identified, inspected and found to be in sound condition. Follow the inspector's advice, clean and slice them evenly, then use a dehydrator according to its instructions until fully dry. Cool before sealing in clean, dry containers. Drying does not neutralise a toxic mushroom or rescue a spoiled specimen.
Inspection comes before preservation
Keep unknown, old, wormy or deteriorated specimens separate. VAPKO recommends serving only inspected mushrooms and presenting the complete harvest separated by species. Cutting or drying before inspection removes features needed for identification.
Dry evenly
After clearance, follow the instructions given for the species. Clean without soaking, remove rejected parts and prepare evenly thick pieces. Arrange them without overlap and follow the dehydrator manual. A piece that remains flexible or damp inside is not ready for sealed storage.
Store dry and keep checking
Let the pieces cool, then place them in clean, completely dry, well sealed containers away from heat and light. Watch for condensation, softening, unusual odour or mould. If in doubt, do not eat the batch and seek specialist advice.
FAQ
Frequently asked questions
Can I dry porcini before inspection?
Not if they still need checking. Cutting and drying alter important features. Present them whole and separated by species first.
Does drying make a mushroom safe?
No. Drying is preservation, not identification or detoxification. A toxic, unknown or spoiled mushroom remains unsuitable.