How to dry mushrooms at home - oven and other methods.

Tasty and nutritious mushrooms are a product that is useful at any time of the year, because it has a truly huge amount of substances valuable for the human body. They can be included in soups, added to meat, cooked with it sauces, bake pies.

Those who pick mushrooms on their own or buy on the market face the question of how to save them in the winter. Fortunately, the ability to preserve blanks has been passed from hostess to hostess for centuries. It is only important to choose The right way how to dry mushrooms at home. Stored in dried form a large number of nutritional properties and remain better than when salted or preserved.

Which mushrooms are suitable for drying

In order to enjoy excellent taste in winter, it is better to harvest:

• mushrooms;
• boletus;
• boletus;
• oyster mushrooms;
• goats;
• chanterelles;
• boletus;
• flywheels;
• honey mushrooms;
• oak trees;
• morels;
• tinder fungi;
• champignons;
• polish mushroom;
• hangers-on, etc.

Such mushrooms after drying retain useful qualities and do not have a bitter taste. They convey a magical forest smell, remain very tasty and are suitable for inclusion in any dish.

Volnushki, Milk mushrooms and Russula, on the contrary, after drying, leave a not too pleasant shade.

It is necessary to dry according to special rules, which exist primarily in order for the harmful impurities accumulated in it to completely evaporate.

How to prepare mushrooms for drying

In order for the product to be preserved in the best possible way, everything must be done so that it does not deteriorate. And spongy, and tubular, and lamellar varieties require a very careful attitude. Necessary the right way prepare everything so that they not only endure the long winter, but also bring the greatest pleasure during the meal.

You need to dry for a precisely adjusted period, because otherwise the mushrooms will not be capable of long-term storage.

It should be borne in mind that mushrooms lose at least half and even more of their natural volume, so you need to be very careful about the harvesting process.

Most often it happens that from one kilogram of fresh raw materials a little more than one hundred grams of dried is obtained.

Therefore, proper preparation of mushrooms for drying is of great importance. It is necessary to inspect each of them separately, clean, dry. This part of the process will largely determine their nutritional value in the future.

It is necessary to dwell on absolutely whole, fresh and strong specimens. Any wormholes must be removed immediately. It is better not to take spoiled mushrooms immediately for harvesting.

Before leaving the raw material for winter use, it should be washed clean. It is best to use a regular damp kitchen sponge. It is not worth putting mushrooms under a tap or placing mushrooms in a pot of water.

In the future, they are laid out so that they do not differ in volume from each other. In whites, oyster mushrooms, milk mushrooms, oak trees, champignons, the bottom of the leg is removed. Hats are taken from butterflies and boletus.

In the future, everything is cut in very thin layers about a centimeter thick. It is also allowed to cut into cubes.

At what temperature to dry mushrooms

Temperature regime selected depending on the method of preparation of the product. The quantity of raw materials, safety, degree of preparation, time spent on the process also matter.

In any case, it is better to dry the mushrooms at home, after spreading them in a thin layer and leaving small gaps between them. It is impossible to put them in several rows, located one on top of the other. The temperature should remain in the range of fifty-five to seventy degrees. Accordingly, the period during which the product will undergo drying will also be distributed. On average, it takes at least six to eight hours.

How to dry mushrooms at home

In order to ideally dry mushrooms without leaving your home, you should know the most preferred harvesting options suitable for preservation. nutritional value and extending the shelf life.

Most of the methods are quite simple and are used even by housewives who do not have long experience with mushrooms.

In order for the result not to disappoint, it is advisable to carry out the process in summer or early autumn. What is collected in October, it is better not to leave, but immediately process it for cooking.

Outdoor drying

This method is traditional and has been used by women for more than one century. Mushrooms can be laid out on a balcony, in a loggia or in a well-ventilated indoor area.

1. They are placed on a newspaper or on a dense fabric. They must be laid out in several rows so that they do not touch each other.
2. It must be very warm so that a sufficient amount of sun gets on the raw materials. In the absence of sunlight, the product is treated with heat from a battery or heater. The temperature must be kept even, without drops.
3. The measure of readiness is determined visually, as well as by touch. After it becomes clear that the mushrooms are completely ready for long-term storage, they should be packed in bags of paper or linen. Their content is also allowed in iron or glass containers with tightly ground lids.

The closet in which they are placed must be dry, well ventilated and very clean. It is required that it be removed from the stove and other food products, as foreign odors quickly penetrate into the dried raw materials.

Drying in the oven

The oven is an excellent tool for harvesting mushrooms. Unlike the previous method, it needs much more attention and hassle, but the results are much faster and better.

However, in the absence of proper skill, some women spoil a large number of mushrooms at once, so it is better for an inexperienced hostess to first practice on a small number of them.

The workpiece has the following form.

1. They take a metal grate and spread the product on it in one layer, then the sheet is pushed inward.
2. The stove is set to a mode of sixty to seventy degrees.
3. During drying, it is necessary to open the outer door from time to time for a steady supply of fresh air.
4. After about a quarter of an hour, they take the second sheet and put it in place of the first. After a similar period, they are changed again.

The degree of readiness is determined visually. Much depends on the size of the mushrooms and the degree of their strength. One of the indicators is the change in the volume of the product. As soon as it has clearly decreased, it means that the drying time is coming to an end. Another determinant is complete dryness and lack of oiliness.

Drying mushrooms in a dryer

Experts believe that this method of harvesting mushrooms is preferable. Especially quality product It turns out if you process it in an electric dryer. Of course, technology will not replace all the benefits natural drying, however, will not allow to spoil the product. After harvesting in the fresh air, it is considered the most successful.

They act like this.

1. Mushrooms are thoroughly cleaned, dried and cut into pieces. If they are small, then they are cut into cubes or simply cut into pieces.
2. Pieces are laid out in the thinnest layer.
3. The temperature regime is set to fifty-five degrees Celsius. The process takes approximately two hours. In some cases, the time is longer if the mushrooms are significantly saturated with moisture or are too large.
4. The degree of their readiness, as in the previous cases, is determined visually.

The use of an electric dryer is the best method for preserving mushrooms, as it is suitable for absolutely any of their varieties and types.

In the sun

This method of drying mushrooms is most suitable for owners of summer cottages who take them out into the sun or put them back into the house when night falls or rain falls.

The method does not need any additional devices and does not require the persistent attention of the hostess.

Workpiece progress.

1. Mushrooms should be thinly sliced ​​or cut into small pieces.
2. It is better to thread them through a harsh thread, and then spread them out on a tarpaulin or on a wooden plank in even rows.
3. In the process, they must be periodically turned over to the other side, so that each surface is evenly and fully illuminated by the sun. In case of strong gusts of wind or significant cloud cover, the mushrooms should be taken under a canopy or in the canopy.
4. They should be laid out so that they do not get dirt from the roads and do not carry dust from the gardens.
5. In case the weather has deteriorated hopelessly, the mushrooms must be dried by a different method. You can not leave them to reach readiness in room conditions.

For this type of workpiece, at least fifteen days of continuous exposure to sunlight is desirable, so it is better to dry in the summer.

How to dry mushrooms on a thread

This method is also traditional for drying mushrooms.

1. Capron or thin fishing line are best suited for stringing them.
2. Pre-prepared raw materials are carefully threaded onto the thread, making small gaps. Then it is attached in a dry, warm, ventilated and well-lit place.
3. If the mushrooms are large, then they are cut into cubes. Small ones are hung entirely.
4. In order for them not to hang for too long, it is necessary to place them near the central heating battery, fan heater, stove, stove, electric radiator.

The degree of readiness is determined by eye.

Air fryer drying

The method is suitable in cases where there are very few mushrooms and they are not expected to be dried in large quantities. It is also good for those who live in the countryside and go often enough for the gifts of the forest, stocking them in small portions. It is also suitable for those who are late and started the process in the cold autumn time, when natural methods can no longer be applied.

Drying mushrooms, volnushki, chanterelles, mossiness mushrooms, honey mushrooms, boletus, boletus, Polish mushrooms is especially good. They come out beautiful, not darkened and not changed their structure.

Mushrooms must be thoroughly cleaned, cut into a thin layer and held over the gas until moisture is completely removed from their surface.

The raw material is placed on special mesh stands and pushed inside the device. Then turn on the rotary mechanism.

The temperature regime is first set at around forty degrees, then added to seventy. Leave space between the cover and the outside for air to enter.

The raw materials are dried for five hours or more until cooked, making sure that the mushrooms do not burn. It is required to carefully monitor the process to avoid damage.

In the microwave

The method is not one of the best, but in the absence of another possibility of drying mushrooms, they use it.

1. Raw materials are prepared in the same ways as in other cases.
2. The pieces are folded onto a wide and flat grill or plate, placed inside the appliance. Do not use iron containers.
3. The regulator knob is placed in the position corresponding to one hundred and fifty degrees and left for twenty minutes.
4. Then the apparatus is turned off and the mushrooms are taken out for fifteen minutes for airing.
5. Repeat the procedure again for three times. If each copy is dried whole, up to five repetitions may be required.

The degree of readiness is determined visually.

Refinement of the condition of harvested raw materials

Despite indications that the level of drying is measured by eye, there are still certain criteria for its establishment.

Two or three times is enough and the hostess will learn at a glance whether the mushrooms have dried enough. They easily bend without breaking, spring under the fingers. It is unacceptable to feel that moisture remains in the raw material or, on the contrary, it crumbles.

Some specimens wrinkle a little and become like baked apples. Their color should range from light brown to brown.

If a woman prepares a product for the first time, then for indication it is useful to purchase some ready-made raw materials in a store or market and compare the result with it.

How to store dried mushrooms

When everything is done right and beautiful dried mushrooms are obtained, you should save them so that they do not lose their taste properties.

It is required to follow a number of rules:

• The best type of storage is paper or cardboard. It is also allowed to pour it into a linen bag.
• Do not mix the dried product with other types of groceries.
• Keep it near a window or vent.
• A battery must be located nearby, otherwise the mushrooms will become moldy.
• It is necessary to pour them out periodically and air them on the newspaper;
• If corrupted instances are found, they must be urgently removed.

The bag or box is stored for no more than three years. But every two to three months, the container should be changed to a clean, dry and free of defects.

You can not leave the mushrooms for too long, from time to time without taking a sample from them in order to make sure that their structure is not broken and there is no damage.

Useful video

In order to determine by what method raw materials will be harvested for the winter, it is worth watching a video that details all the stages of drying. With strict adherence to all the rules, mushrooms can be preserved so that they do not lose their nutritional value, do not begin to deteriorate, and have an excellent taste and smell.

Every woman knows how useful it is to have dried raw materials in the house so that winter dishes acquire a special flavor of summer. It is used in unlimited quantities of recipes, and also complements it. ready meals.

If you fulfill all the wishes for drying them at home, then for the whole year an excellent variety will be provided in the prepared recipes for pastries, meat, vegetables and soups.

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 please you and your loved ones more than once great 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. Besides, dried mushrooms you can grind in a blender and as a result get a powder 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 that will give your dish a delicate flavor 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, but how much later delicious meals 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 much dry product, you can store it in clean, tightly closed jars. 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.

Drying mushrooms at home allows you to save all the useful trace elements in them. The process can take place both in the sun and with the use of technology. It is important to correctly calculate the time, given characteristics of every kind.

Mushrooms that can be dried include:

• Tubular. These are boletus, boletus, mushrooms.
• Marsupials (truffles).
• Lamellar. Under the caps of such mushrooms are plates. These include oyster mushrooms, mushrooms, champignons.
• Chanterelles with a layer of pulp under the cap.
• Polypores.

Show all

Drying methods

You can dry the collected mushrooms in the sun. You can also hang them in a room that is well ventilated. Another option is to use hand tools. It can be an oven, microwave or refrigerator.

In the sun

With this method, a large number of hot, sunny days are required. Be sure to cover the raw materials from insects. For this, gauze or rags are used. This method is used both for bringing mushrooms to full readiness, and for the purpose of drying. Then they finally reach the oven. Mushrooms are dried in the sun in chopped form for 48 hours. In case of cloudy weather, baking sheets with mushrooms are brought into the room. At the same time, it is necessary to ensure good air circulation in the room.

Mushrooms can be laid out not on a baking sheet, but hung on a thread. They are cut into pieces or can be strung whole. Instead of thread, fishing line is often used. And it is also desirable to wrap gauze over them to protect against insects.






In the oven

If there is no special equipment, then an oven will do. It ensures good drying of the product. To do this, use the grate, which is installed under the baking sheet. Mushrooms are cut and stacked on top.

After placing the tray in the oven, the door does not close tightly. The temperature is set to 60 degrees. Exposure time - 48 hours.






In an electric dryer

An electric dryer is a special device where cut blanks are placed. It has several mesh trays arranged in a row one above the other. Mushrooms are placed on them. During the operation of the dryer, warm air is supplied from below. Drying with convection, at a temperature of 50 to 60 degrees, ensures the readiness of the product after 6 hours.




in the microwave

This type of drying has its own characteristics. Work is done in cycles. For 1 time to ensure readiness is impossible. The product is placed in a microwave oven, which is turned on for 20 minutes. During this time, the blanks are dried and water is released. It is drained and the mushrooms are ventilated in the fresh air for up to 5 minutes. Then the process is repeated.




In a refrigerator

Drying in the refrigerator has its own characteristics compared to other methods. The cut blanks are stacked on a sheet of paper and located at the bottom of the refrigerator. Mushroom aging time is around 2 weeks. After that, they can be removed and stored in a dry place. This cold treatment causes the dried product to become softer rather than spring-bending, which occurs with heat drying.

In the Russian stove

Trays, sieves, baskets made of willow branches are installed in the Russian oven. On them are mushrooms cut into thin slices. The oven damper door opens slightly to allow moisture to escape and fresh air to enter. At first, it is opened by 2/3, then covered by 1/3, and at the end it is closed completely.

Training

Strong specimens are selected for drying. They are processed, cut out damaged areas. Each mushroom is wiped with a sponge. Water should not be used so that the product does not lose its aroma. Sorted by size. Some cut off part of the leg, while others separate the hat. This is followed by cutting into plates up to 1.5 cm thick or into small pieces.

Drying different types of mushrooms

Depending on the species, mushrooms are dried using different technologies. The process cannot be accelerated so that the product does not quickly lose moisture. Some mushrooms need to dry within hours, while others take dozens of days. Do not overdry the product, this leads to a loss of aroma.

boletus

This type is applicable for winter harvesting. You can dry them in any way. The readiness of the product is determined by its springy qualities. All cut plates should bend with difficulty.

Procedure:

1. 1. The boletus rubs well. Removes dirt and damaged areas. The lower part of the leg is cut off.
2. 2. Cutting into plates is carried out.
3. 3. The product is laid out on the grate in one layer.
4. 4. The rack is placed over the baking sheet and inserted into the oven together.
5. 5. Drying is carried out at a temperature of 75 degrees. The operating time of the oven is 2-3 hours.

Champignons

This type of mushroom is dried less often, because it is well preserved even when frozen. However, you can dry it different ways, for example, in the sun:

1. 1. The entire product is sorted and sorted. Damaged specimens are rejected.
2. 2. All mushrooms are cut into small pieces.
3. 3. Each of them is strung on a thread. There should be no contact between instances.
4. 4. Such beads are hung in a sunny area.
5. 5. Drying time - several days.

Oilers

This variety is dried in many ways. Of these, the most effective in the oven:

1. 1. A layer of foil or wax paper is laid out on baking sheets.
2. 2. Oils are placed in the oven, dried at a temperature of 50 degrees for 2 hours.
3. 3. Then the degrees rise to 70. Exposure at this temperature lasts about 50 minutes.
4. 4. At the last stage, the temperature is lowered to 50 degrees. Mushrooms are dried until tender.

It is necessary from time to time to change baking sheets in places. This will ensure more even drying. For ventilation, the door does not close tightly.

Chanterelles

A distinctive feature of this species is that they are never wormy. By palatability chanterelles do not like pests. They are pre-treated with a damp sponge. Do not use water, as the porous surface absorbs it well. After that, the mushrooms become unsuitable for drying.

Chanterelles are small, but especially large specimens should be cut. They can be divided into halves or quarters. The drying process can be carried out indoors in two ways. The first one is hanging in the closet:

1. 1. Blanks are strung on a thread and hung in a closet. It is important that good ventilation is provided.
2. 2. For the purpose of uniform drying, the product is turned over.
3. 3. Readiness is reached in 10 days.

To protect against insects, chanterelles should be protected with gauze.

The second method differs from the first in that the raw material is not hung on a thread, but is located on a horizontal surface. It can be cabinet shelves or the floor. Paper bed is pre-installed. Newspapers should not be used because printing ink contains a lot of lead.

oyster mushrooms

When drying such mushrooms, substances such as potassium, phosphorus, zinc, iron, and vitamins are preserved. There is a special dryer for this type. If not, then a simple oven will do.

The recipe is the following:

1. 1. Collected oyster mushrooms are cleaned of dirt.
2. 2. Cut into lamellar pieces.
3. 3. A metal grid is placed on the baking sheet.
4. 4. Raw materials are laid out on the grate.
5. 5. Mushrooms are dried for 8 hours with the door half open. The temperature is maintained at 50 degrees.
6. 6. Then they are taken out for 24 hours to a well-ventilated area.
7. 7. Again, the blanks are laid out on a wire rack and dried for 6 hours at a temperature of 75 degrees.

Aspen mushrooms

One of the effective methods for drying boletus and porcini mushrooms is in the microwave:

1. 1. The raw material is processed and cleaned of dirt, then the legs are separated from the cap.
2. 2. Peeled mushrooms are cut into small pieces.
3. 3. Lay out in one layer on a flat dish.
4. 4. It is installed in a microwave oven, where the blanks are dried for 20 minutes. Power is selected 100-180 watts.
5. 5. The container is removed and the liquid is drained from it.
6. 6. The mushrooms are ventilated for 5 minutes, and then the dish is put back into the oven. This cycle continues until complete readiness.

Mushrooms are a product that can be stored for a long time when dried. It is important to understand their varieties, to understand which drying method is applicable and to which species. It will be useful to learn how to use the technique, which is a good helper in the processing of mushrooms.

A trip to the forest for "forest meat" causes a storm of the most vivid emotions in us, especially when we find mushroom meadow! Having brought rich prey home, 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 preservation of nutritional properties with long-term storage of stocks. Important advantages of dried forest products are also:

• Excellent digestibility and high nutritional value, in comparison with salted or pickled mushrooms;
• Higher protein content than 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 faster moisture loss). 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, an over-dried product (too high temperature or too long drying time) 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!

Drying is an ideal way to harvest forest mushrooms. Firstly, the most natural taste and rich mushroom aroma are preserved, secondly, on hot summer days you do not need to spend a lot of time at the hot stove, and thirdly, you save space in the freezer and jars with lids for other types of preservation. I have long answered for myself the question of how it is most convenient to dry mushrooms at home. In the oven, of course. It's both fast and reliable. Again, the ideal way for those who have not purchased a special dryer unit, which occupies half an apartment and is used two weeks a year. How to properly dry mushrooms in the oven, I will show using the example of mushrooms, which we brought a whole basket from the forest. Beautiful, even, strong, it was even a pity to cut them into slices, but you still can’t dry such large mushrooms as a whole. Yes, and it makes no sense. Literally a handful of dried whites is enough to cook a whole pot of fragrant soup or make a stewpan mushroom sauce for buckwheat.

You will need:

• good quality mushrooms, ideally porcini.

How to dry mushrooms at home

Mushrooms should be dense, without wormholes. Mushrooms brought from the forest, collected away from roads and trails, need to be sorted out, large debris, leaves, twigs, sticks and blades of grass removed. Without regret, cut off the lower part of the legs, the “spine”. The mushrooms themselves will need to be cleaned with a small knife. Since mushrooms cannot be washed before drying, because they will absorb moisture like a sponge, then spend maximum effort and time to carefully scrape off or cut off a thin layer of dirt, dents with sand.

Cut the cleaned mushrooms into random pieces. Thin plates will dry faster, thick ones a little longer. It is desirable that the pieces are approximately the same size, so that there are not too large and too small.

Arrange mushrooms in a single layer on a lined baking sheet. parchment paper. It is desirable that the slices do not touch.

Put in a slightly ajar oven and dry at 40 degrees to a light ringing state. This process may take about 6-8 hours. Dried slices of mushrooms should break easily and become light, almost weightless.

As for the storage of mushrooms, there are recommendations to store them in linen or paper bags. There is also an unusual method - roll up a jar of dried mushrooms as a regular preservation. In any case, mushrooms should be checked periodically so that insects or mold do not start in them. And in which case, have time to slightly dry the workpiece.