Clean the porcini mushrooms, preferably dry with a knife and brush, but if necessary, hold them under water only very briefly and pat them dry immediately.
Cut the porcini mushrooms into slices as thin as possible (2-4 mm thick) and lay them out loosely on a baking tray lined with baking paper. Remove wormy parts, of course.
Dry the mushrooms at 50 °C for about 3-4 hours. Leave the oven door ajar (e.g. by clamping a cooking spoon). Stir the mushrooms from time to time. The drying time depends very much on the mushrooms themselves and the thickness of the slices.
It is best to keep checking the degree of dryness with your fingers. The mushrooms should feel dry to the touch, but still be able to bend a bit. And when you run your hand through it, it should rustle.
Be sure to let the dried porcini cool and store in a tightly sealed container.
Preparation Tip:
You can also grind the dried porcini mushrooms and use them to refine dishes just so sprinkled on top.
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