Every spring thousands of hunters hit the woods looking for the elusive morel mushroom. Some years, hunters may find only enough for a special meal, while other years, there is more than they can eat in a week--the limit for storing morel in the refrigerator. For those embarking on their first morel hunt, take along someone who is familiar with the mushroom and can readily identify them. Not all mushrooms found in the forest are edible and some can cause severe sickness or death.
Brush away debris from the morels using a soft pasty brush. Rinse the mushrooms quickly in cold running water and allow them to drain on paper towels.
Slice or cut morels into uniform sizes that fit your dehydrator tray.
Place the mushrooms in even layers on your dehydrator trays. The mushrooms can touch, but do not allow them to overlap.
Place the cover on the dehydrator and turn the machine on. Allow the mushrooms to dry for 8 to 10 hours.
Test the mushrooms for dryness after the recommended drying time. The morels should be dried to the brittle stage, meaning the mushrooms will crack when pressed with the fingers.
Store dried morels in airtight containers until needed.