Updated: May 4
The main reason why we dry amanita muscaria is to preserve it. This mushroom LOVES moisture very much. It will soak up any humidity in the air very quickly. Once it does it will mold and rot and the actives will break down faster.
Oven or Dehydrator
Since the purpose is to get them dry, even using a space heater with a fan can dry them out. Ovens are notoriously sketchy and I truly do not advise using one. I encourage you to watch the video I made comparing both using a thermometer. I did this and people write to me with the same story of the oven temperature getting too hot and fluid leaking out of the mushroom. If this happens you have destroyed it. Save the liquid as those are the actives but the mushroom is not usable if that happens.
If you dehydrate below 72C or 165F you won't convert the ibotenic acid to muscimol. If you dry above that temperature you will get UP TO a 30% conversion but no more than that. And that is under perfect conditions. Better to assume less conversion. We don't dry to convert, we dry to preserve but we CAN work with this partial conversion and it's good to know.
Here’s how to do it:
Do not rinse your raw mushrooms, simply wipe dirt off and pick off debris.
Remove the stipe
You can put the mushroom face up or face down on the drying rack
Let the dehydrator run for 12 hours and then check on them.
For air drying using heat, or in a room, check on them every 12 hours to make sure they are not degrading. If they are not warm to the touch and are not drying raise the heat or take them to a smaller room or closet where you can rise the heat easier.
Store in a jar with a lid that has a gasket, rubber lining around the rim to keep moisture out. Add silica packets to absorb moisture.