I slice my boletus in 1/2 inch or smaller pieces, I cut morels in half if you still have your instructions there is a temp/time listed in the book, if you don't let me know ill get the info out of my dehydrator tonight. I went to Lake Chelan this summer and was walking down the strip happened to go into a store that sold all kinds of shrooms, they were selling "Mushroom Dust" it was sold by the ounce and it was expensive they use it to put in tea..... If i remember right it takes about 6-7 hours.

 

I have only dehydrated chanterelles. I just set it on low and let er rip until the mushrooms were dry and brittle, then stored them in mason jars with some desiccant. Mushrooms were split so they could fit in the racks. They are decent for soups and stews, but that's about the only use I have for em, and I think I'd rather eat a fresh commercially produced mushroom than a dehydrated chanterelle.

 

It seems the texture of the mushrooms change when re-hydrated becoming more ****ake like. We would rehydrate them either in red wine or Miso soup. The other way to use dehydrated mushrooms is to grind them in coffee mill into a powder. The powdered mushrooms make for great stock or soup thickener along with flavor.

 

Boletes rehydrate very well after dehydrating. I never dehydrate chanterelles as they dont rehydrate well - I prefer to cook them to remove most of the water and then freeze.