Last two days, I have been binge watching Pam’s video’s. I had put an Excalibur 9 tray dehydrator in my Amazon cart to purchase it in 2 weeks, which cost $330 on Amazon. Today, I went to my favorite thrift store and I thought I was hallucinating, but there it was a brand new white 9 tray Excalibur dehydrator with the book for $65!!! I snatched it up, gave Thanks 🙏 to my GOD and have been smiling all day. In a few days, I will be using it 👏🏼👍👏🏼.
Something I learned this week from Dr Berg. Is that if you dry your mushrooms in the sun, with the giles facing up for 24 hrs no more, they will create vitimine D. And a lot too. Which is exactly what everyone needs. Can't wait for the soup recipe. Thank you.
Just starting my dehydrator journey, but mushrooms have been a mainstay since the beginning when I saw some on sale about to go bad and dehydrated them that night. Perfect to just grab a few to throw in soup, ramen, eggs, tomato sauce... I love them.
LOVE the new thumbnails! You're showing up on my homepage finally! Before, I'd have to search for you directly so this has been super helpful. Plus you doing MUSHROOMS finally?? This feels like Christmas lol. Thank you for sharing!
I have dehydrated a lot of button mushrooms but I have never blanched them. They rehydrated fine and I also make powder out of them. I use it in soup and stir fries.
@@RoseRedHomestead I recently did a batch of freeze dried mushrooms and just found that they got soft? I'm wondering why my Mylar failed? They smell fine but I'm wondering if you think by chance they are still good? It's been a few weeks in the mylar. I just opened it today.?
I’ve dehydrated and freeze dried mushrooms. I haven’t blanched them before either process. We grow our own Shiitakes on logs in our woods. I also buy button and baby Bella’s at the grocery. I make a mushroom salt that is amazing. Waiting for your mushroom soup recipe. Great idea!
@@teeser2436 1cup salt, 5 oz dehydrated mushrooms, 1 TBLSP red pepper flakes, 1 oz garlic powder (or dehydrated garlic chips). Blend in spice grinder. Delicious on eggs or anywhere you use salt. Enjoy. I make mine with shiitake mushrooms, but would be great with other mushrooms.
Agreed, you don't need to blanch before dehydrating. Now we FD them and just cleans, pat dry and FD- beautiful- FYI- both process types are great on salads as croutons, or just snacking, soups, stir fries stc. TY
I have spent the last three days or so, watching the pressure canning playlist and the freeze drying playlist, as my wonderful hubby bought me a freeze dryer AND a pressure canner! I've been watching this channel for quite some time, and I've learned so much! For years, we followed the guidance sheets our Church put out and recommended for Food Storage and a good 60% of it, we never ate. Over the years, we learned to start storing what we would eat. Now, as we're empty nesters, with our three grown daughters married with families of their own, I was struggling to figure out what to store, for just two people, but to have on-hand for more in case the kids had to come home for some reason. After purchasing our little five acres of heaven, raising some chickens and seriously trying to get more into raising our own food, learning how to properly store it has been such a blessing! Thank you Pam and Jim, I hope more members of my Church find you so they, too, can learn a better way to increase and use their food storage!
I don't blanch before dehydrating they turn out good. Most of ours go into mushroom powder which I add to soups casseroles rice etc. Very useful for adding flavor, nutrition and for thickening.
I have been dehydrating mushrooms for a couple of years now. I put them out in the sun for a couple of hours to absorb vitamin D then into my dehydrator. I make a mushroom powder to add to soups and pasta dishes. Delicious. I do not blanch them.
Why didn't I ever think to do this?! 🍄 I am always seeing mushrooms on sale, and buy them then try and use them up & sometimes they go bad. Never again will a mushroom go to waste in this house! Thank you for sharing!
Same thing with avocados... if you can't use them before they turn, you can easily freeze them, whole in their skins, for later use. The texture changes a little, but it's a great way to keep them from going to waste.
My supermarket sells sliced mushrooms in large punnets. They are marginally more expensive than loose but I think it is worth it for the convenience if dehydrating (especially if you can nab them on special). I don't blanch before drying and rehydrate with boiling water and use the lovely liquid as stock. They may have a slightly rubbery texture if fried but when cooked in other things like meat loaf they are indistinguishable from fresh. I have used some that were two years old and they were perfectly good. I have just powdered a large batch but haven't used it in anything yet but the powder tasted good and obviously takes up way less space. By the way, I think the slices are quite yummy just as crispy little nibbles.
I have dehydrated for awhile now and so enjoy them! I have not steamed them, just cut them fresh and put in the dehydrator and store in vacuum sealed jars. I have never thought about powdering them but I will try that. So enjoy all your videos, I feel like you do your homework before you show us how you do things. Thanks for you and your husband's hard work. Liz
I buy mushroom powder from our local Asian markets. It makes a great ingredient for soups and stews. There's a ton of umami flavor in the powder. When I get my freeze dryer mushrooms will be one of my first projects. Using a freeze-dryer should allow you to be more aggressive in cleaning the mushrooms before dehydrating.
Mushrooms are the first thing I ever dehydrated and it’s still one of my favorite. I’ve never blanched and mine look more like your freeze dried ones. I love buying them on sale for $1 per pound, I always have them on hand so I never pay more
Interestingly I've had people say certain mushrooms taste better after being dried/dehydrated! Would this be the same if they had been freeze dried? I'm wondering because I grow and sell mushrooms at a local market. I'm trying to discover the very best way to preserve them so they taste and seem close to fresh picked. Thank you
I cannot wait until you give us a creme of mushroom mix! I have loved everything you two have taught us about food preservations and storage. We love every recipe too! The problem may be where to put all of the jars1 Thank you.
I learned recently that mushrooms exposed to UV light can be a very good source of vitamin D₂. Vitamin D₂ (not D₃ as is usually found in capsules) is the form of vitamin D that we synthesize from sunlight. And eating UV-supplemented mushrooms has been proven to raise vitamin D₂ levels in the blood. Pam and Jim, I don't know if you knew this, but I thought you might find that interesting. I love your videos and I dehydrated a bunch of mushrooms from the store a few months ago. They turned out great. I add them to stir fries, noodle dishes, and even to a tater tot casserole I brought to a potluck.
I heard this a day or two back courtesy of Dr Eric Berg. He tells how to do it either in the sun or under a uv light in winter, by exposing the gills. It can make MASSIVE amounts of vit D2. As this is not as well absorbed, we need more. But its possible to make 200,000 units from a cup of mushrooms. You prep the mushrooms and dry them in the sun or uv light for 2 days, no more. Then keep them in a jar up to a year. Your winter vit d supply. There are rumours that the eu is going to try and stop the sale of vit d. I wonder why?
I cannot express how much you have helped me since I have found your RU-vid channel. You've become such an inspiration and your excitement lifts my spirits during a personally difficult time. Thank you both for all that you do for our community. I'm dehydrating shredded carrots today, then moving on to potatoes, onions, and last but not least...mushrooms! May you both be blessed!
The 2nd lid as a spacer is a life saver! I’ve battled the small lid size and gave up until I saw your “trick!” I’m anxious to see your mushroom soup dry mix!
you are usually happy and smiling but you have a very special happy glow in this video. Thank you both for all these great videos and tutorials. I don't remember everything I see and like seeing them over and over, until I get it. lol.
This is one of my favorite videos now! Being plant based we eat a LOT of mushrooms per week as a meat substitute and I do blanch before dehydrating or freeze drying but wondered if steaming for 10 minutes versus blanching would work, since I dislike wasting the blanching water.
Pam..if you go to the Provident Prepper, she did a video on mushrooms you can grow in your kitchen. It was fantastic, they come in a kit...in your windowsill or table...
I dehydrate mushrooms often but have never blanched them before. I also powder them and add them to sauce and gravies. I love them!!! Thank you for sharing all you do!!!
I just finished dehydrating 5 pounds of mushrooms in my Corsori dehydrator. I ran two batches at 135° for about 8 hours. It yielded two half gallon mason jars. I was truly amazed by how delicious the finished product turned out. They tasted like real mushrooms! The flavor was intense and I can’t wait to use them.
Thank you again for very informative video. I love your excitement. Thank you also for describing and quickly explaining the "gadgets". And yes I do like the new thumbnails 😎
I don't blanch my mushrooms. I just slice and throw on the tray. I do brush them off before slicing to get any dirt off. It makes the whole process so quick and simple when you don't blanch. I look forward to what you do with making cream of mushroom soup.
You are just amazing! Your energy and excitement is transformative for me. Thank you. Have mushrooms in dehydrator right now! My second day of owning a dehydrator🤗
I wipe my mushrooms with a damp towel, slice and dehydrate. So far they're working just fine w/out the added step of blanching. I also do not re-hydrate when using them; I allow them to soak up liquids in whatever I'm cooking to get a more concentrated flavor. .
You could buy one and use it and then resell it when you think you are no longer wanting to use it. I’m sure there would be a huge desire for a used freeze dryer, as you would probably buy one if one was available. They would probably keep their value, I would think.
Mushrooms! One of my favorite ingredients. This is so fun. Thank you. And, by the way, whatever beauty regime you are doing, keep up the great work. You are more beautiful with every passing week. xoxo Love from a fan in Ohio. (Hum, did Jim try that Chicken Salad inspiration recipe he mentioned? HA)
At my Kroger store I find Button, Baby Portobello, Portobello and Shiitake mushrooms marked down by as much as 60% because they are about to "expire" and they look fresh as new to me, so I buy them. I can't seem to eat them fast enough and freezing hasn't work out for me in all cases, so I'm glad to find info on drying and rehydrating. Thanks for making the content. I had a buddy that used to hang Morels on sewing thread in his attic to dry them. I thought that was a pretty cool, low tech approach.
I LOVE dehydrated mushrooms... I also leave mine sliced and powder when I want. I have never steam blanched mine before, and mine taste fine, still look good in the jars. Can't wait to see what idea's you come up with. I LOVE powdered mushrooms in my chili!!! Gives it a wonderful extra flavor. Thank you
I enjoyed your video. I am not a big mushroom fan but I thought it was interesting. I am glad that it didn't change the flavor when you didn't blanch the one batch. I did some summer squash a while ago and the first batch I didn't even think about blanching. The second batch I did remember to blanch. The batch that I didn't blanch had a bitter taste. The batch that I blanched tasted wonderful. Thank you for all you do and your willingness to share your knowledge and enthusiasm with us!
@@sandylee8184 I was dehydrating. I followed the USDA guidelines for summer squash and blanched them for 4 minutes then put them in ice cold water to cool them. The drying time I think was about 10 - 12 hours.
@@susantreadwell1770 I really need to look into getting a dehydrator, my friend picked up an Excalibur at resale shop and she nearly screamed. She didn't want them to know what they had. LOL
Mushrooms are great. I have dehydrated them and it’s so easy. I didn’t blanch them and they look great. I need to use them now to be sure they will rehydrate well.
I just slice and dry. And I loooove them. I eat them like chips. Using in a soup or stir fry, dehydrated turn close to a meaty texture, kinda chewy, but sooo goood . If your shrooms aren't entirely crispy, like, turn to dust if you squash one between your fi gers, or they'll have lost there snap by morning once in jars.
@@RoseRedHomestead oh you're welcome! I will add, because the depth of flavor is so intensified, caution with how much you add to a soup pot, as the mushroom flavor will absolutely dominate if you use as you would fresh.
Love the interaction between u and Jim. It’s always so funny and sweet. I gotta tell you Pam, I have some of those dried Costco mushrooms that are way older than yours…..and they are still fine. I use them for cream of mushroom soup and use the soaking water as mushroom broth for the soup. They are so handy for those of us who live almost two hours from town. Love this
Love all your videos. I have some mushrooms in my dehydrator. Bought them on sale after watching your video. I blanched mine. Now I’m reading all these comments that say don’t blanch. I read they won’t hydrate well if blanched first. If Pam says blanch then I’m going blanch because I know she cares about my safety in food preservation.
Hi Pam. I've only recently come across your videos, and absolutely love them. Thank you for such quality. It is your videos that moved me to purchase my first ever dehydrator. It is exactly the same as yours. I notice that you often mention about setting the timer to its maximum setting, which is about 19 hours. I looked at this, then pushed the 'plus' button several more times, and the timer just continued to increase. Have you tried this? Just loving my youtube moments with your channel. From Rhonda Anglesey Island UK
I did not know they needed to be blanched first. I am just so glad I found your channel here and that you keep me from doing a big boo boo in preserving my food.
I love mushrooms! I just finished dehydrating some celery, I'm so glad I didn't slice them very small because they nearly disappeared! Tfs this with us. Please stay safe and sending hugs. 😊
Thank you so much for all of your videos! I’m new to dehydrating and canning and am so grateful for the knowledge you share! I just bought a dehydrator, that’s brand new, 30s ago. Lol I’m heading to the store now to get some onions and mushrooms. Maybe some frozen vegetables. I live in a tiny house and don’t have a lot of kitchen space to work. Not having to blanche EVERYTHING is a lot of work taken out of the process…
Thank you for this video. Dehydrating mushrooms has been on my mind lately so the timing of your video is perfect. I also appreciate reading the comments others leave. Looking forward to your mushroom soup video!!!
I have some FD mushrooms and have found them so convenient and even able to use them in a wider variety of meals since they are so convenient. I'm looking forward to following along with you in our next mushroom projects. Today I found some white birch mushrooms and I was going to explore freeze-drying them as well.
I have been dehydrating mushrooms for a few years now, I don't blanch mine. I love the taste but not the texture of them. Great to have on hand and just crush some up in my hand and add to anything. Love your stuff!
Presently I only have my dehydrator & I love mushrooms 😃 when I make my homemade creamy mushroom soup I pulverized dried into a powder if I desire to thicken the brothe 🥰
I recently started dehydrating. Pumpkin seeds were my first food, and mushrooms were my second. I made mushroom powder. I'm going to put it in capsules to take everyday.
I enjoyed the mushroom video. I dehydrate mushrooms without blanching and sprinkle them with seasoning. Creole or garlic cause I like to snack on them. They are crispy like potato chips! Thanks!
I would love a freeze dryer but unfortunately in Canada they are extremely expensive.😢 . Thank you for sharing so much information about dehydration and use
I've been dehydrating mushrooms for years, you don't need to blanch them, just rinse, slice and throw them in the trays. (Or buy them pre-washed and sliced which is more expensive but much quicker). They taste amazing and perfect texture years later. (Both bought and wild foraged). And I just found out there is a mushroom farm near me so will be buying bulk! Just FYI, I found 1kg of fresh mushrooms dehydrates down to 92g of dried. I do it at 54 deg Celsius (130 Def Fahrenheit) for 4-8 hours. But I try to dry them to a point where there's zero moisture to store as long term as possible so add an hour or two onto that. Then vaccum seal with a desiccant sachet and oxygen absorber.
Love your enthusiam! I made spaghetti last night and nearly everything that went in it was from my dehydrated stock, including the mushrooms. I'm not crazy about mushrooms but like them rehydrated. It's a texture thing. I like keeping a bit of mushroom powder on hand for soups and stews.
What perfect timing..I'm waiting for tomatoes to come out of the dehydrator and I have too peppers and mushrooms. I didn't know you could dehydrate mushrooms. And I sat down and pow. Here is your video. Thank you thank you.....
Last year I got a new dehydrator similar to yours and have been doing mushrooms too. I do not blanch mine as I buy already sliced, just be sure clean and spread in single row. So far have just stored in plastic baggies inside coffee containers with good results. Properly stored they last forever and so easy to just toss into a soup, stew or other dish.
I don't blanch my mushrooms before freeze drying. Freeze drying is my preferred method of preserving mushrooms because they rehydrate faster. I always keep several quarts on hand. I want to add that I just recently learned of your channel. I have watched almost of your video. I love your channel and really appreciate that you not only teach about preserving food, you teach how to use it in recipes. Plus, you have such a pleasant demeanor. I really enjoy watching your show and it relaxes me. Jim does a great job behind the camera too!
I think powdered mushrooms would have many uses. For example, in a gravy that needs some help, or for that extra something in a stew to help thicken and flavor the sauce.... I agree, my mind is spinning with possibilities!
Oh my Pam that was excellent. I have been hesitating dehydrating mushrooms and canning was not an option. Canning produces a slimy product in my opinion. You have inspired me to at least try dehydrating. THANK YOU so much. You are a wonderful teacher along with enthusiasm is wonderful to watch. Tell you sister thank you!
When I dehydrated mushrooms I 🍄 blanched them. I need to do more.. I sliced some and quartered some.. I did powder some and used it in a lot of recipes.. so great when a plan comes together ❤.. great video..thanks 🌹 🦋
Hi Rose, thank you for providing the tip for dry canning with the regular mouth jars. I was going crazy trying to get the kids to stay on. You made my day😊!
