Archives for posts with tag: Drying

Chanterelle mushrooms dried, ready to stash away.

Rehydrate and they are like new fresh mushrooms full of flavor, excellent for sauces, spreads, pizzas, whatever. Enough for a couple of years probably.

We made a last minute bicycle trip to the woods sunday afternoon to see if we could find some mushrooms to pick before the hunting season started. After quite a bit of searching we finaly found some and then a whole bunch more. We picked until it started to get dark. Chanterelles of different types.

Now to clean and dry them – the most tedious part of the job.

Step 7

The morning of the fourth day

The mold has not blossomed yet but is just starting to. The fuzz of the mycelia is beautiful, and the odor and flavor are wonderful. The enzyme level should be at its very best now, so I will harvest it anyway.

On flowering it will turn a nice yellow tan color. Many koji makers let it go that far. Perhaps this adds to the flavor and color of the miso. I seldom let it go so far and haven’t noticed any difference in the miso.

I scrape the mass onto cloth lined drying baskets and spread it out.


These baskets go on a rack in the furnace room to dry for 2 or 3 days.

The next and last step will occur in about 2 days when I check for dryness, package and save for later miso making.

And now is the time to put rice to soak for the next batch. I will make up to ten batches of rice and barley koji during the winter season.

I heard that there were still a lot of mushrooms in the forest, so I took a basket to the woods nearby. Yes, there is alot, but many are a bit frost damaged.

These are a brown and late kind of chantarelle mushroom (Cantharellus tubaeformis). They are my favorite – easy to find, pick, clean and dry, with the best flavor. They thrive in the late fall and early winter and survive several heavy frosts.


I didn’t have to walk far and it didn’t take long to gather a basket full. It’s easy to pick too many forgetting that when you get home you have to clean them and then either use or preserve them. We dry them in the furnace room.


The mushrooms in the top of the picture are dried from an earlier excursion. They go into a kitchen cupboard in a paper bag and last all year. We rehydrate them when using. We use them mainly in stews and sauces.

How about some moose stew with moose meat, potatoes, carrots, onions and chantarelles.