Shiitake mushrooms have become a vital industry in many mountainous rural areas, playing a key role in local economic development. However, during the cultivation process, improper management or sudden climate changes—such as large temperature fluctuations—can lead to the formation of deformed or low-quality mushrooms, commonly referred to as "substandard mushrooms." If these are sold directly as fresh mushrooms, their market value is significantly reduced, and they often fail to sell well. On the other hand, when properly dried, these mushrooms can not only be preserved for longer but also fetch a much higher price.
Unfortunately, due to differences in processing techniques, the final price of dried shiitakes can vary greatly among farmers. In recent years, the author has conducted extensive research on the drying process of shiitake mushrooms, and has developed a set of practical techniques to ensure quality and consistency. One important step in this process is cutting the stems of the mushrooms. The length of the cut depends on the shape, texture, and overall quality of the mushroom. There are generally three levels of cutting: full stem removal, half-stem cutting, and flat-stem cutting.
Mushrooms with thin, long stems are best suited for full stem removal, as it helps maintain the shape and appearance of the cap. Mushrooms that are large, round, and soft are ideal for half-stem cutting, typically leaving about 1 to 1.5 cm of the stem. For mushrooms with thick, firm flesh and large, round caps, flat-stem cutting is preferred, usually leaving around 0.5 cm of the stem. The way the stem is cut has a significant impact on both the final price and the yield of the dried product.
The key to successful drying lies in controlling the temperature throughout the process. After the mushrooms have been cut to different lengths, they are placed in a drying oven and heated gradually. Initially, the temperature should not be lower than 30°C, ideally around 32°C. Then, the temperature is raised to between 40°C and 50°C for six hours, followed by a one-hour cooling period. This cycle is repeated, with the temperature maintained at 45°C to 50°C for another six hours, after which the mushrooms are inspected. Finally, the temperature is increased to between 50°C and 60°C until the mushrooms are fully dried. It's crucial not to increase the temperature too quickly—ideally no more than 3–5°C per hour—to avoid damaging the texture and flavor.
Oyster mushrooms, which have varying thicknesses and moisture content, require special attention. After the second cooling period, they must be sorted and checked carefully. Once dried, the mushrooms should be removed from the tray and placed into plastic bags before being returned to the dryer. This prevents over-drying, which could cause the mushrooms to shrink or lose quality.
Proper storage is equally important. If dried shiitakes are not stored correctly, they are prone to mold, especially in humid and warm conditions, such as during the rainy season. To prevent spoilage, the mushrooms should be quickly sealed in plastic bags and placed in small containers with anhydrous sodium chloride. This helps prevent sugar leaching and discoloration, while also protecting against pests like the Indian meal moth. Additionally, fumigating the storage area with carbon disulfide for 24 hours before storing can further reduce the risk of infestation.
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