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Drying mushrooms is one of the ways to harvest them for future use. But unlike salting or pickling, it preserves everything beneficial features product, its deep flavor in dishes and promotes better absorption by the body. However, not all varieties are suitable for drying, some of them contain bitterness and therefore are cooked in fresh or to be salted. Appropriate processing removes an unpleasant aftertaste from them. About those mushrooms that can be dried, today we will talk.
What mushrooms to take for drying
Mushrooms are lamellar, marsupial and tubular. In addition to them, there are two more species - these are tinder fungi and chanterelles. At home, you can dry:
- tubular mushrooms. Aspen mushrooms, goats, butterflies of all kinds, birch boletus, oak trees, polish mushroom, mossiness mushrooms and white mushrooms. All of them have a spongy layer under the caps, consisting of the smallest tubes.
- lamellar. Champignons, variegated umbrella mushroom, autumn, winter and summer mushrooms, deer mushrooms, fleecy flakes and succulents. Under the cap of these mushrooms, thin plates are densely arranged in the radial direction. It is not recommended to dry volnushki, milk mushrooms and russula, their milky juice contains a lot of bitterness.
- marsupials. These are morels and white truffles. They have a shapeless wrinkled body and spores located in special bags. White truffle is an expensive delicacy and quite a rarity, so it is hardly possible for an ordinary summer resident to harvest it. Morels are conditionally edible mushrooms and require drying in the open air for at least two months. During this time, the toxins from the product disappear, and it becomes safe for consumption.
- Polypores. These are branched and variegated tinder mushrooms, as well as ram mushrooms.
- Chanterelles. This mushroom belongs to a separate family. At first glance, chanterelles look like agaric mushrooms, however, instead of plates, they have folds of pulp. The dried product has a slight bitterness.
How to prepare mushrooms for drying
There are different opinions about whether it is necessary to wash them before drying. But mushroom pickers with solid experience wash only those mushrooms that are used for cooking, pickling or pickling. It is quite enough to clean them from sand, earth, moss, leaves, needles and wipe them with a slightly damp nylon cloth.
For drying, you need to select elastic, healthy and strong mushrooms that are not damaged. In butter, chanterelles and honey mushrooms, the legs are usually cut off.
Mushrooms can be dried whole or sliced. In the first case, they should be sorted by size, then they will dry evenly. In the second, the mushrooms are cut into thick slices or quarters as desired. The legs of boletus, boletus and porcini mushrooms can be cut into 3-4 cm long columns or 2 cm thick cylinders.
In chanterelles, oil, honey mushrooms and mossiness mushrooms, only hats are usually used for drying. Morels are dried as a whole.
Advice! Drying of chopped mushrooms should be started immediately, in this case the product will retain its quality and color.
How to dry mushrooms at home
Mushrooms can be considered dry if they appear light in weight, bend slightly, and break with little effort. Dried mushrooms should resemble fresh ones in taste and aroma. From 10 kg fresh mushrooms usually comes out 1-1.5 kg of dried product. You can dry the mushrooms different ways, the main ones are described below.
How to dry mushrooms in the sun
Such drying is possible on sunny, clear days in an open, windy place, protected from dust and rain. In the air, mushrooms can be completely dried or only dried, then brought to a dry state in the oven or stove.
If the weather deteriorates and becomes cloudy, the process should be temporarily suspended, as the product may pick up moisture, which it does not need. To dry in the sun, mushrooms should be strung on a fishing line, twine or a harsh strong thread so that they do not touch each other, and then hung up, covered with gauze from flies and dust.
For such "beads" you can make special convenient stands from wooden blocks or boards.
Natural drying in sunny weather lasts 5-7 days. Mushrooms cut into slices should be dried for no more than two days. In this case, their natural color will be preserved.
How to dry mushrooms in the oven
For this purpose, instead of a baking sheet, a “regular” or specially made grill is used, which is installed in its place. Mushrooms need to be laid on it in a thin layer and begin drying from an oven temperature of 45 ° C. In this case, they will not darken.
When the mushrooms are a little dried up, the temperature can be raised to 60-70 ° C, the oven door should be kept slightly ajar to ensure air exchange. If there are several gratings, they should be interchanged from time to time for uniform drying of the product.
If there are no grates, and it is also reluctant to make them, the drying procedure can be carried out on a baking sheet, having previously covered it with baking paper. Mushrooms should be selected in size and laid out so that they do not touch. The rest of the drying process is similar to the method described above.
If the plates and mushroom caps are the same size, they dry the same time. Finished dried mushrooms it is worth removing from the oven, and bringing the rest to the desired state, turning them over from time to time.
How to dry mushrooms in a dryer
You can make a mushroom dryer yourself using homemade boxes, a draft or forced airflow.
The boxes are made of plywood and boards 50 mm wide. As a bottom, they use a mesh with a cell of no more than 15 mm. The bottom drawer is slightly larger than the rest, as guides are attached to it, along which the upper drawers slide.
Their number usually does not exceed 10 pieces, and the whole structure is located at the level of 30-40 cm. top part is supplied with a plywood roof providing shade. The gap between the roof and the top drawer is 10 cm.
The assembled structure must be placed in a draft. To speed up the drying of mushrooms, it can be equipped with an air collector. It is made from two sheets of plywood attached to the structure at different angles. After that, the dryer can be installed with a facade to the wind.
Mushrooms laid in a thin layer on the grids of all boxes must be sorted by size. Thanks to the air circulation in the design, they are dried.
How to dry mushrooms in an electric dryer
The thoughtful design of this device allows you to save a lot of time when drying mushrooms and does not require constant monitoring and presence. The electric dryer has several tiers in the form of pallets, each of which is filled with chopped gifts of nature.
Pieces of mushrooms should be stacked in one even layer on each tier of the dryer. After setting the temperature to 55 ° C and a time of two to six hours, you can do other things while the device is working.
The duration of drying mushrooms in this way depends on the thickness of their cutting. Thin plates dry faster, a small amount of them too. Therefore, when installing not five or six pallets in the electric dryer, but two or three, the readiness of the product should be checked after a couple of hours, otherwise it can be dried out.
If the mushroom plates are slightly springy when bent and look dry, the device can be turned off.
How to dry mushrooms in the microwave
To dry mushrooms in this way, they must be peeled and cut into plates 5 mm thick, then laid out on a grill or plate and set the microwave regulator with the product to a power of 100-180 W for 20 minutes.
When the time is up, the stove door should be opened for 5-10 minutes to ventilate. During this time, intensive evaporation of excess moisture released by mushrooms will occur. This procedure must be repeated 3-4 more times.
The result of the work can be dry mushrooms or their semi-finished product, subject to further drying. It depends on the type of mushroom. The process of such drying is rather long and tedious, especially if the oven has a small volume.
How to dry mushrooms in a Russian oven
Before drying the mushrooms, sweep under the stove to remove the ashes and remove from the hearth any container with water or food, if any. Mushrooms during drying should not come into contact with the bottom of the oven. Therefore, if the braids or gratings do not have legs, then under them it is necessary to place bricks in the “on edge” position.
Mushrooms prepared for drying should be placed on the grate with their hats down or strung on knitting needles. When the temperature in the oven drops to 70°C after firing, the stacked or strung product can be loaded into it. A higher temperature in the oven is not recommended - the mushrooms can burn, and at temperatures below 50 ° C they dry out slowly, can turn sour and deteriorate.
An important factor in the process of drying mushrooms in an oven is the removal of moisture, which is evaporated from the raw materials. In order to ensure this process, the furnace damper must be placed on two bricks, between which there must be a gap for air flow.
At the beginning of drying, the chimney must be opened to? valves. In the process of drying mushrooms, it should be gradually closed.
The drying of the product is uneven. Large mushroom caps dry more slowly, small mushroom caps dry faster. Therefore, dried mushrooms must be removed in time, otherwise they may lose their aroma and taste, and under-dried mushrooms begin to mold from the slightest dampness.
How to make mushroom powder
Dried mushrooms can be used to prepare this product. They should be broken into pieces and ground in a coffee grinder. In the process of crushing, the films of mushroom fibers are destroyed, and the product acquires new properties: it is easier to digest in the body and has a better aroma and taste. Cep mushrooms are especially good in crushed form.
For preservation when grinding, add to the mushroom powder fine salt in the amount of 5-10% of its total weight. To emphasize and improve the taste of the product, you can add various ground spices to it: cumin, allspice, dried parsley leaves, celery, etc.
Mushroom powder is added to hot food at the end of its preparation no more than one minute before the stove is turned off. In addition, it is used as a common seasoning for salads, main courses and soups.
For cooking fragrant omelettes mushroom powder is added when beating eggs. The product should be stored in a tightly closed glass container, placed in a dark place. Without reducing its quality, mushroom powder under such conditions can be stored for up to 1 year.
Rules for storing dried mushrooms
Dried mushrooms, especially in powder form, are highly hygroscopic. They easily pick up moisture from the air and various foreign odors. Therefore, this product should be stored in well-ventilated areas. As a container, you can use moisture-proof bags and metal or glass jars with lids.
Linen and gauze bags are also suitable for this purpose, but in this case, the mushrooms must be separated from products that have strong odors. If, for any reason, the mushrooms have absorbed moisture, they should be quickly sorted out and dried again.
For long-term storage of the product, while the mushrooms after drying retain their heat and fragility, they can immediately be placed in sterile and sealed glass jars. The container is sterilized at T=90°С: liter cans- within 50 minutes, half-liter - 40 minutes.
You can remove air from a jar in this way: pour a little alcohol into its lid, set it on fire, and immediately close the jar. In this case, all the oxygen in the container is consumed for the combustion of fuel, so an airless space is formed in the container. Thanks to him, the mushrooms will not become moldy even if they have some residual moisture.
How to dry mushrooms - look at the video:
Before cooking, dry mushrooms should be washed and then left in water for several hours to swell. The product is cooked in the resulting infusion. Bon appetit everyone!
People started drying mushrooms a long time ago. Drying is one of the best ways to harvest them. Because after simple manipulations, they can not only be stored longer than fresh ones, but also acquire a very pleasant and interesting taste and aroma that will add zest to the dish. In addition, dried mushrooms are much more nutritious than salted or pickled ones. And due to the fact that they dry out, lose weight and decrease in size, they are much more convenient and easier to store.
So that the blanks will repeatedly delight you and your loved ones with their wonderful taste in various dishes and stored for a long time, it is very important to know how to properly dry mushrooms.
Why do we need dried mushrooms and where to use them?
It would seem, why might you need dried mushrooms that have a completely unappetizing look? Well, they may not look very beautiful, but when cooked they are able to turn the most ordinary dish into a real culinary masterpiece.
Dried blanks can be used for stews or casseroles. They are also ideal for making soups. In addition, dried mushrooms can be ground in a blender and as a result, a powder can be obtained from which you can make delicious sauces and gravies.
If you want to cook a light and hearty soup, then there is nothing better than this kind of seasoning, which will give your dish a delicate aroma and rich taste. And besides, the dried product is not as heavy as fresh mushrooms.
It is good to use the powder for the preparation of those dishes in which mushrooms are usually not put, but in which a slight specific aftertaste would be very useful. For example, borscht and mashed soups.
It is very easy to use such a blank. Just pour dry powder warm water and let stand for about thirty minutes. After that, it can be added to dishes during cooking.
What to dry?
Have you decided to dry mushrooms and don't know where to start? Of course, with sorting everything that you have collected. Knowing which species are suitable for harvesting is no less important than knowing how to dry mushrooms. Yes, not all of them are suitable for drying, because they contain bitterness that does not disappear, and then the dishes acquire an unpleasant aftertaste. If you want your preparation to be not only fragrant, but also tasty, you need to figure out which mushrooms are dried.
For this, tubular and marsupial mushrooms are ideal. These include white, boletus, boletus, mossiness mushrooms. You can also dry boletus, morels, truffles, chanterelles, mushrooms and many others. There is no difference between how to dry chanterelle or white mushrooms. You can choose whichever method suits you best.
Pay due attention to product sorting. Mushrooms should be fresh enough, not old, strong and healthy.
How to dry mushrooms correctly
The most important thing is to properly prepare the product. This is the key to success. Let's look at the basic rules.
- The first thing to do is, of course, to clean the selected mushrooms from various dirt: earth, leaves and grass.
- Next, you will need a dry cloth or napkin. It is necessary to wipe them very carefully and carefully so that they become dry. They do not need to be washed before drying.
- All prepared mushrooms should be cut into small thin slices half a centimeter thick.
- These slices should be put on a fishing line or any strong thread and hung in those places where there is the most sun. Mushrooms dry for at least a week.
Remember that such a procedure on the street can only be carried out on hot, clear and sunny days, otherwise the product will not dry to the desired state.
Other options
In addition to the above, the easy way, there are other options for drying mushrooms. For example, this can be done in an oven, conventional oven which is in every home. Or you can purchase a special electric dryer.
But in the best possible way it is considered the one when the fungi are first slightly dried in the sun, on the street, and then dried in the oven. So they turn out tastier, and it takes much less time to harvest. However, this method cannot be called economical. Why? Let's consider.
Using an oven to dry mushrooms
The oven is a versatile device. You can not only fry chicken and bake cakes in it - it is also great for drying this or that product. Let's figure out how to dry mushrooms in the oven.
We perform all the actions that are described above, cut the mushrooms into plates, but do not string them on a thread. We will need a baking sheet covered with parchment, on which we need to carefully lay out the sliced \u200b\u200bslices so that they do not touch.
Now it remains to put the container in the oven, heated to 45 degrees, and wait until the mushrooms begin to stick to the paper a little. After that, the temperature must be increased to 70 degrees. The most important thing is not to close the door all the way so that the air can circulate.
Drying in the oven lasts two days, with breaks for cooling. As you can see, this is not a very convenient way. Firstly, the stove will have to work for a long time, gas or electricity is consumed, whichever it is. And secondly, when the house is hot, a preheated oven heats the air even more, because the stove door cannot be closed all the way.
Dry mushrooms in an electric dryer
If cooking the workpiece in the oven and on the street is not the way you need, then let's look at how to dry mushrooms in an electric dryer. First of all, let's look at what kind of device it is. An electric dryer is a special household appliance designed for drying fruits and vegetables. It's also great for mushrooms. This is the most convenient and economical way.
The dryer is very easy to use. Prepare the mushrooms: clean them of dirt and cut into thin slices. Lay out evenly at a small distance from each other on special trays. Close the device, set the required time - and that's it, you just have to wait. After about six to eight hours, your mushrooms will be dry.
Readiness to check is very easy: take one slice and bend it. If it bends, but does not crumble, has elasticity, then the product is ready, i.e. dried. Just check readiness carefully. If you do not dry the mushrooms well, they will not be stored for a long time, they will become moldy and quickly deteriorate.
Rules for storing blanks
How to dry mushrooms, we have already figured out. It turned out that it is quite simple, and then how many delicious dishes you can cook!
But it’s not enough just to dry the product, you also need to know how to store it properly. After all, most likely you will not use up everything that you have prepared at once. Improper storage can cause mushrooms to become soggy and moldy.
In addition, you need to remember that they absorb odors very quickly, so you can only keep them in rooms with fresh, not stale air, and away from products that smell strongly. The room should be well ventilated and dry.
White mushrooms and morels are best packed in crates or boxes. Other types can be put in bags or bags.
Also, if there is not a lot of dry product, you can store it in clean, tightly closed banks. If everything is done correctly, all storage conditions are observed, then they can lie like this for several years.
The best temperature for storing dry mushrooms is no more than seven degrees above zero. And the humidity of the air should not exceed seventy-five percent.
A trip to the forest for "forest meat" causes a storm of the most vivid emotions in us, especially when we find mushroom meadow! bringing home rich booty, even a large family cannot afford to cook and eat everything at once, so today is information on how to properly dry mushrooms at home! This knowledge is also important because, unlike canned or pickled, they retain all their medicinal and nutritional properties in this form.
The advantages of dry mushrooms over canned ones are simplicity and unpretentiousness in storage, high stability and safety. nutritional properties with long-term storage. Important advantages of dried forest products are also:
- Excellent digestibility and high nutritional value, in comparison with salted or pickled mushrooms;
- More high content proteins, compared to their canned forest relatives.
- Brighter aromatic and taste qualities.
Which mushrooms are best dried?
The main ones: white, boletus, duboviki, boletus, boletus, mossiness mushrooms, honey mushrooms, goats, chanterelles.
Ways to dry mushrooms at home
- Outdoors on sunny, hot and dry days;
- In a slightly heated oven to 60-70 degrees. With this method, it is necessary to slightly open the door for additional air circulation.
- On a gas, electric or Russian stove;
- In special electric dryers.
Proper preparation of mushrooms for drying
We use for further drying only fresh and healthy, without wormholes, individuals. Do not wash them before drying, as they will darken and take longer to dry. Before laying in drying, hats and legs are cleaned of needles, leaves, moss, sand and earth with a slightly damp cloth.
We cut large hats into slices (for better and rapid loss moisture). We cut the legs of porcini mushrooms, boletus and boletus into circles 2-3 centimeters long or more. We do not dry the legs of species such as butterflies, flywheels, mushrooms and chanterelles, but we use only hats. But we dry the morels and lines whole.
Rules and tricks for drying mushrooms
Time
The product should lose moisture gradually. You can not speed up this process, otherwise it will be bitter in dishes. It is necessary to withstand a sufficiently high temperature (up to 70 degrees) and not overexpose them in the dryer. But too slow drying can affect the quality or even make the product unusable in the future.
How to dry mushrooms outdoors
If you decide to carry out the drying of forest gifts in the open air, then with this method the process should last at least 7-8 days.
In this case, we string hats and legs on strong threads, fishing line or thin twine, while the mushrooms should not touch each other. Having done this work, we fasten the fishing line and be sure to protect it with gauze from dust and insects.
Drying in the oven
We lay out the prepared parts of the mushrooms in one layer on a baking sheet, grate, frame, or cover part of the floor with straw (if you use a dry room). Small hats dry out the fastest, so you should periodically check the mushroom layout and remove foresters that are ready for storage.
We try not to overdry the mushrooms, which can lead to loss of flavor and direct spoilage of the product. Also over-dried product (too high temperature or too long time drying) in dishes does not boil and does not soften.
Mushrooms, collected with such passion, cannot be dried out, because then they quickly deteriorate during storage, becoming covered with mold.
Properly and efficiently dried forest beauties are light and dry to the touch, break quite easily, but do not crumble! In taste and aroma, they resemble fresh, freshly picked mushrooms.
* Gourmet Trick
most fragrant and delicious mushrooms obtained by two-stage drying. First, they are dried in the sun, and only then they are transferred to the oven, on the stove or in the Russian oven.
Important information!
Almost all types forest mushrooms contain vitamins C, B1, B2, D and PP. For example, the amount of vitamin B1 in a forest product is about the same as in beef liver or cereals; vitamin B - like in butter!
And how rich mushrooms are in minerals! Your body will be able to feed on iron, phosphorus, calcium, potassium, as well as such useful chemical elements as zinc, manganese, iodine and copper, which normalize metabolism and digestion.
It was not in vain that you spent time reading the article on how to properly dry mushrooms, because all useful and nutritious substances are preserved in the dried product.
Bon appetit and autumn mushroom memories in winter!
Dried mushrooms are an original Russian preparation for the winter, which helps smart and quick-witted housewives to surprise their family and guests delicious meals throughout the winter. How to dry mushrooms in an electric and gas oven?
Many varieties of mushrooms are suitable for drying, the favorite is porcini. Even in dried form, it is able to preserve and convey the aroma of the summer forest, thickets, and earth. From tubular ones for drying in the oven, butter, boletus, morels and goats are chosen. Morels are a mushroom that can be eaten only two months after drying. Dried mushrooms and champignons, chanterelles, which do not lose their shape and color, are good from lamellar ones.
Before drying, the mushroom crop must be sorted and sorted, and debris removed. At the same time, you need to dry mushrooms of the same type and size. The legs are separated from the caps, wormy and rodent-eaten products are unsuitable for drying.
Drying electric oven before the gas one in that it has bottom, top and side heating, it’s good if a convection mode is provided, in the absence of such a function, the oven door must be kept half open. You can dry mushrooms on several grates, those that were in the kit or made on your own. You can use ordinary baking sheets, but in this case, the mushrooms will have to be turned over.
Lay out the prepared mushrooms evenly, they should not touch each other, it is better to cut large hats with a wooden or bone knife, put the grates in the oven, the temperature is 45 degrees. When the products are dried, the temperature must be raised to 75 degrees, the grids should be swapped. The drying process takes several hours, it is difficult to say more precisely, it depends on the size and variety of mushrooms. As soon as the product is ready, it is replaced with a new one, and the finished product is removed.
The readiness of the product is determined empirically: well-dried mushrooms should be light, easy to break and bend, but not crumble or crumble. The finished gifts of the forest are cooled and stored in containers, these can be glass jars. Containers must be clean, dry and sealed with lids. Another way is to store in linen bags in a dry place. If the mushrooms suddenly become wet during storage, they must be quickly sorted out and dried before mold starts.
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Experienced housewives do not throw away food, but keep everything for future use. For example, if some fresh mushrooms remain after cooking, they can be dried whole or in slices. You can use this product in dried form for soups, roasts or tasty meat.
How to dry mushrooms at home
Fragrant dried mushrooms are an unusual ingredient for numerous first and second courses. They contain a lot of useful trace elements for the body. Modern housewives know many ways to prepare this product for the future. Drying mushrooms at home can be done using special equipment or in the sun. To calculate the time for the procedure, it is important to take into account the characteristics of a particular type and method of preparation.
What mushrooms can be dried at home:
- Tubular. This type is optimal for drying. Forest boletus, boletus, mushrooms, Polish mushroom and other edible varieties after such processing remain fragrant and very tasty. Under the caps, this species has a spongy layer of small tubules.
- marsupials. This variety includes white truffles and morels. They differ in their unexpressed shape and spores located in bags. White truffle is an expensive delicacy that is rarely used for drying. Morels are dried in the open air for several months. This time is needed for the evaporation of toxic substances. If you use the product earlier, it can be harmful to health.
- Lamellar - another popular type. This variety includes champignons, mushrooms, pods, oyster mushrooms and others. Under the cap, agaric mushrooms have characteristic plates located in the radial direction. It is not recommended to choose mushrooms, volnushki or russula for drying because of the high content of bitterness in the milky juice.
- Chanterelles. Many people confuse this species with lamellar ones. Chanterelles are characterized by folds of pulp, similar to plates. The dried product has a bitter taste.
- Polypores. This species is branched, it includes sheep and other varieties.
It is important not only to properly dry mushrooms or champignons, but also to select raw materials for harvesting. Some people think that only tubular ones are suitable for this. However, lamellar ones are also sometimes used for drying, for example, mushrooms are very common in Russia and are suitable for harvesting for the winter. In addition, it is important not to miss the moment when dried chanterelles or boletus are ready. The overdried product does not lend itself cooking, and unprepared spoils quickly. During the drying process, mushrooms lose 90% of their weight, so about 100 g of dry mushrooms or champignons come out of 1 kg of raw materials.
Another important step is the preparation for the procedure. The more carefully sorted and cleaned mushrooms or oyster mushrooms before drying, the tastier and more aromatic they will be after processing. Choose strong, dense specimens without damage. Be sure to clean the raw materials from contamination, wipe with a sponge, but do not wash with water so that the product does not lose its aroma and taste. In addition, you need to sort everything by size. For champignons and mushrooms, cut off the lower part of the leg. Boletus, boletus are separated from the hat. Mushrooms are cut into plates of 1-1.5 cm or slices.
In the oven
Considering ways to dry mushrooms, those who do not have special equipment should pay attention to the oven. Raw materials are prepared, cleaned, the legs are separated from the caps, cut. It is more convenient to dry mushrooms in the oven on a wire rack, which is placed on top of the baking sheet. The oven door is opened so that the moisture evaporates faster. The temperature is set at 40-60 degrees. Drying time up to 48 hours. Readiness is simply checked: a piece is bent, it should bend a little and break easily.
in the sun
Another harvesting option is drying on fresh air. To do this, choose sunny hot days. In case of sudden changes in the weather, the laid out raw materials on a tray must be brought into the room. It is important to cover the product from dust and flies with gauze. This option is suitable for how to dry the mushrooms completely, and how to dry them before processing in the oven. The procedure takes from two to seven days. Sliced, sun-dried mushrooms are removed after 48 hours so that they do not lose their natural color. Morels need to dry for at least 2 months.
In an electric dryer
Some housewives have in their arsenal such a convenient device as drying for mushrooms and vegetables. With its help, it is very easy to dry oyster mushrooms, mushrooms or champignons for the winter. How to cook delicious and fragrant dry mushrooms correctly so that they dry evenly? It is necessary to clean the raw materials, sort them out, cut them and arrange them on special grills of the device. Everything needs to be dried at 40-50 degrees, after which the temperature is increased to 80 ° C. In time, drying mushrooms in an electric dryer takes 4-6 hours, depending on the type of raw material.
in the microwave
If there is no special equipment for drying products, and it is impossible to decompose raw materials in air, a microwave oven can be used. Drying mushrooms in the microwave has its own characteristics. First, the raw materials are cut into thin slices of 5 mm each, laid out on a plate, and a timer is turned on for 20 minutes. After that, the door is opened for 10 minutes to evaporate excess liquid. Repeat the session 4-5 times.
On a string
One of the most ancient methods of harvesting boletus or boletus for the winter is drying on a fishing line or thread. For this method, you can use whole mushrooms or sliced. The prepared raw materials must be strung on a needle with a canvas thread (or nylon). You can dry mushrooms on a thread in any room with good air circulation, but protected from rain and dust. You can cover the product with insect gauze.
Mushroom Drying Recipes
There are many methods for preparing dried mushrooms, which can be added to soups and hot dishes in winter. Of great importance when choosing a method and mode of drying is the type of raw material. For example, morels should be dried in the fresh air for at least 60 days, and mushrooms are dried for 4 hours. How to cook the workpiece correctly, taking into account a specific variety, can be found in the recipes below with photos.
White mushrooms
The smell of dried mushrooms will not leave anyone indifferent, so this variety is especially popular with housewives for winter preparations. To get quality finished product, you need to properly prepare the raw materials. You can dry porcini mushrooms in any way possible: in the oven, on a thread, using a microwave oven. Ready dried mushrooms should barely bend, have a slightly springy structure. Below is an instruction on how to dry raw materials in the oven with a photo.
Cooking method:
- Mushrooms are sorted out, cleaned of dirt, cut off the lower part of the leg, wipe the hats with a sponge.
- Cut everything into thin slices.
- Lay out in one layer on a special grill.
- Set the rack over the baking sheet, turn on the oven.
- Dry the raw materials with the door open at a temperature of not more than 75 degrees for 2-3 hours.
Champignon
One of the most popular types of mushrooms are champignons. They are sold fresh and frozen. all year round so they are rarely dried. However, some housewives prepare some dried champignons for the winter, because the product is convenient to store and can be used for cooking at any time. different dishes. There are several ways to dry mushrooms. Below is step-by-step instruction with a photo of how to prepare raw materials with a thread in the fresh air.
Cooking method:
- Peeled mushrooms are sorted by size or cut into pieces.
- String raw materials on a thread so that the pieces do not touch.
- The resulting "beads" are hung in a room closed from water, dust, UV rays.
- Dry for several days until ready.
oyster mushrooms
Oyster mushrooms contain flavoring, aromatic substances, potassium, phosphorus, iron, zinc, thiamine, vitamins A, D, valuable folic acid. All substances are preserved after drying, so many harvest this type of mushroom for future use. It is recommended to dry oyster mushrooms at home using a special dryer. However, if it is not there, then the oven will do, but this option is longer. In order for oyster mushrooms to retain their aroma, taste and useful material you should stick to the recipe below.
Cooking method:
- After harvesting, oyster mushrooms are sorted out, cleaned of dirt.
- Cut the raw material into slices or slices.
- A metal or wooden grid is placed on a baking sheet.
- Spread the raw materials on the grate.
- Dry at a temperature of 45-50 degrees, with the door ajar for about 8 hours.
- Spread on a tray in a well-ventilated room for 24 hours.
- Aired, dried raw materials are laid out on a wire rack, which is installed on top of the baking sheet.
- Dry at 70-75 degrees for 6 hours (if there is not enough time, increase the processing).
Aspen mushrooms
If the trip to the forest was successful, and you collected a lot of boletus, then the extra mushrooms can be dried. This version of the preparation is not inferior to marinated in taste and benefits. However, in order for the finished product to turn out to be of high quality and well stored, it is worth following the instructions. The plan of action depends on how the hostess decides to dry the boletus. It is important to sort the mushrooms by size and pre-clean from dust and dirt. In addition, the tubular ones separate the cap from the stem before drying. Below is step by step recipe for the microwave.
Cooking method:
- Fresh, clean boletus cut into pieces of the same size.
- Lay out the raw materials in one layer on a flat plate, put in the microwave.
- Choose a power of 100-180 W, dry for 20 minutes.
- They take out a plate, drain the liquid from the boletus.
- Air the raw materials for 5 minutes, re-put in the microwave for 20 minutes. The cycle is repeated until the dried boletus is ready.
Oilers
Russian forests are rich in oils, so many housewives do not know what to do with them during the mushroom picking season. It should be noted that this type is different good taste, contains many essential oils, high-grade protein, amino acids, vitamin B and D. Dried butternuts contribute to rapid recovery after illness. It is important to remove the skin from the mushrooms before the procedure, which is not eaten. You can dry butterflies in any way, depending on the equipment available. Below is a recipe for an electric dryer.
Cooking method:
- Freshly harvested butternuts are sorted, cleaned, and the film must be removed from the caps.
- Cut into slices 5 mm thick.
- Lay out on a special grill in one layer.
- Dry for 4-5 hours until the product is ready.
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