How to Dry Amanita Muscaria Safely (With or Without a Dehydrator)
So right off the bat, this is not so easy if you don’t have a dehydrator… And even if you do, its not so economical if you are just drying just a handful. That said, still a very rewarding and satisfying foraging for your own Amanita’s and drying them for however you might intend using them.
The drying process is very important and can take time to get them dry. Whether you’re foraging your own or exploring it through your personal practice, knowing how to dry the mushroom properly is essential for both preservation and safety.
Over time, I’ve heard a lot of different perspectives on the “right” way to dry Amanita — especially when it comes to temperature. Some people aim to convert as much ibotenic acid into muscimol as possible, using higher temperatures to speed that process up. Others prefer a slow, low-temperature approach that retains more of the mushroom’s broader alkaloid profile.
I won’t go into all of that here — it can get quite technical — but personally, I’ve found that keeping the temperature low works best. Typcically 50 degrees what I use for my own drying process, and it’s served my customers and clients well over the years.
Why Drying Matters
Fresh Amanita Muscaria contains ibotenic acid, which can cause nausea and other unwanted effects if consumed raw. Drying at a low, steady temperature allows some of that ibotenic acid to convert naturally into muscimol, a compound many associate with the mushroom’s calming or meditative effects.
It also prevents spoilage and mould — especially important in our damp Irish climate.
Try to avoid picking overly wet mushrooms, as they’re more prone to going mouldy during the drying process. I usually skip Amanitas that are fully soaked, but up to 20% moisture is probably fine — it just depends on your drying method and how quickly you can get them processed. If in doubt, dry them as soon as possible and keep good airflow throughout.
Method 2: Oven Drying (Low & Slow)
If you don’t have a dehydrator, the oven can work well — just be mindful of the temperature.
Instructions:
- Set your oven to its lowest possible setting — ideally under 60°C.
- Place the caps on a wire rack or lined baking tray with parchment paper.
- Prop the oven door open slightly with a wooden spoon or similar to allow moisture to escape.
- Rotate the caps occasionally for even drying.
- This can take 12–15 hours, depending on the size of the mushrooms and how consistent the heat is.
Method 1: Using a Dehydrator (Preferred Method)
This is the method I use myself and what I recommend if you’re looking for a simple, effective approach.
Instructions:
Set your dehydrator to 40–50°C.
Lay the caps out in a single layer on the trays, making sure they’re not overlapping.
Amanita caps can vary quite a bit in size, so for a more even dry, you may want to break larger caps into smaller pieces. You can also cut out the central nub (where the stem meets the cap) if it’s particularly thick — this helps everything dry more evenly.
Let them dry slowly over 12 to 14 hours, depending on thickness and moisture content.
You’ll know they’re done when they feel completely dry, leathery, and snap cleanly when bent.
If you’re new to foraging Amanita, check out my full beginner’s guide here 👉 Foraging for Amanita Muscaria in Ireland: A Beginner’s Guide
Method 3: Radiator or Wood Stove Drying
Note: I haven’t used this method myself, but I know a few people who have, especially during the colder months.
If your home is warm and dry, you can place the caps near a radiator or wood stove (never directly on it) and let them dry slowly over a few days.
Instructions:
- Line the caps up on parchment paper, mesh trays, or paper towels.
- Place them somewhere warm with good airflow.
- Flip them occasionally until they’re fully dried out.
It’s a slower method and weather-dependent, so proceed with caution. If you try it, just make sure the mushrooms are drying evenly and not absorbing moisture from the room.
Method 4: Sun Drying on Window Sill (Weather Permitting)
In theory, this method works — but only if you get a string of warm, sunny days (which, let’s face it, isn’t that common here).
Instructions:
- Lay the caps out undercap faceing up on a mesh tray or parchment in sunlight.
- Ensure they are relatively dry to begin with.
- Be prepared to finish them off in the oven or dehydrator if there is not enough sun.
Additional Drying Tips
- If the caps are large or thick, slice them in half to help them dry more evenly.
- Avoid drying them in sealed or enclosed containers — this traps moisture and leads to mould.
- Check daily if using slower methods to avoid rot or contamination.
- Store your dried caps in an airtight glass jar, away from heat and light. You can add a food-safe desiccant to help prevent moisture.And yes — if they go mouldy, bin them. No exceptions. The smell alone is enough to make you think twice.
And yes — if they go mouldy, bin them. No exceptions. The smell alone is enough to make you think twice.
If all of that sounds like too much effort, you could consider making a Amanita tincture instead — it’s a completely different preparation method and can bypass the need for drying altogether. I’ll cover that in another post soon.
A Note on Safety
Drying the mushroom correctly is an important step, but it doesn’t mean it’s automatically “safe” for consumption. If you’re considering working with Amanita Muscaria, especially internally, make sure you’ve done your research and are listening to your own body’s needs.
Some people come to this work from very different personal contexts — including questions around attention, overstimulation, and how they relate to their own patterns. I explored that landscape in a separate reflection on working with Amanita alongside ADHD, where the focus is on lived experience rather than conclusions.
If you’re ready to start this journey, I’ve put together a Microdosing Guide to help people get started with clarity and care — you can download it for free if you feel called to explore further.
Final Thoughts
The drying process is a kind of quiet ceremony in itself. Taking the time to do it slowly, with intention, sets the tone for how you relate to the mushroom. It’s not just about preparation — it’s part of the work.
If you’re looking for dried caps and don’t want to go the DIY route, you can check out the offerings in my shop.
And if you’re feeling unsure or want more personalised guidance, I also offer Amanita Discovery Sessions where we can explore your questions together.
Got questions or want to share your own drying method? Drop me a message — I’d love to hear how others are connecting with this incredible teacher.
