How to make dried mushrooms

"Dried mushrooms" are dried edible mushroom products. The core production process is: ‌Select fresh mushrooms → Clean and remove impurities → Moderately slice (depending on the variety) → Dehydrate and dry (sun/dry/charcoal grill, etc.) → Completely cool → Sealed and moisture-proof storage‌.

Key production steps
Material selection and pre-treatment‌: Select high-quality fresh mushrooms that are free of insects, unopened or just opened; cut off sediment and impurities at the roots (leave 2-3cm of stems on the mushrooms). Try to avoid washing with water. If cleaning is needed, rinse quickly and drain/dry immediately until there is no water on the surface.
Shape processing‌: It is recommended to slice (3-5mm) or longitudinally cut large mushrooms with thick flesh (such as porcini and shiitake mushrooms) to speed up dehydration; small mushrooms or oyster mushrooms can be processed whole.
Dehydration and drying‌(choose one):
Natural drying‌: Spread on a bamboo sieve on a sunny day (with the cap facing down to prevent water accumulation), dry in a ventilated and sunny place for 3-5 days, and turn it every day until it is brittle when pinched by hand and makes a sound when it hits.
Hot air/oven drying‌: Set to 50-60°C, lay flat without overlapping, bake for 6-10 hours, flipping halfway to prevent scorching, until completely crisp and hard.
Charcoal baking‌: indirect heating (>1 meter away from the fire source), slow baking at 40-50℃ for 8-12 hours, frequent turning is required to add special aroma.
Cooling storage: After drying, it must be cooled to room temperature, put into aluminum foil bags or sealed jars, add desiccant, and placed in a cool and dry place (<15℃ is best).