White Lingzhi mushrooms have a relatively long shelf life. It can be stored for about 7-10 days at 2-4℃ generally. If too many white mushrooms want to store in the refrigerator can also be blanched with boiling water and then frozen for preservation, but before freezing must be blanched white mushrooms water removed, otherwise it is still easy to deteriorate, and the nutrient content will decline. If stored in large quantities, they are usually dried. The process of making dry goods is divided into the following two kinds:

(1) Sun-drying method Natural drying method can be divided into sun-drying and shade-drying. Sun-drying using solar energy saves energy and protects vitamin D from being destroyed. When sun-drying, generally choose a place with long exposure to sunlight and good ventilation, because ventilation can accelerate water evaporation and shorten the time of sun-drying. When operating, fresh mushroom slices are spread on bamboo mats or bamboo curtains, or spread on special sieve frames, with even thickness finishing and no overlapping. Sunny days 3 to 5 days can be sun-dried. The shorter the drying time, the better the dried quality of the substrate.

(2) Drying box system method of sun drying method is convenient, but limited by the natural environment, so we can use homemade drying oven. Cut the white mushrooms into slices, spread on the drying sieve, evenly spread, can not be thick or thin or overlap. Put the sieve of fresh mushrooms into the oven, and then put the heat source at the bottom of the sieve. The baking temperature of the oven should not be too high, generally between 40℃ and 50℃, and the drying of fresh slices of white mushrooms takes about 6 to 8 hours. The moisture content of the dried slices should be less than 13% and as low as 8%. The drying rate of fresh white mushroom is about 7:1, i.e. 7kg fresh mushroom can be dried in 1kg piece.