Each experienced mushroom picker has their own secrets. It's not enough just to collect, you need to know which ones are worth drying, and which ones are only suitable for salting or are prepared fresh. There are general rules for drying mushrooms, and we will talk about them. I hope that the newly minted mushroom picker will be able to learn a lot, and the experienced one may also learn something interesting for himself.

Having collected a whole basket of mushrooms, do not rush to immediately get down to business, since not all of them are suitable for drying. Many contain bitterness, which only intensifies during the drying process.

What mushrooms are best for drying?

Mushrooms are divided into tubular, lamellar, chanterelle, marsupial and tinder fungus. Let's talk about the best home dryers in each category.

Tubular mushrooms

This family includes mushrooms, under the head of which the spores are in a layer consisting of small tubes, which looks like a sponge.

Almost all edible tubular mushrooms are suitable for drying, but the best ones are:

• (all types)
• Polish mushroom
• Flywheels
• Goats
• Duboviki

Lamellar mushrooms

In lamellar mushrooms, radial stripes of densely spaced plates with spores are located under the cap. Most lamellas contain milky juice, which gives the dried mushrooms bitterness.

The following varieties are suitable for drying:

• summer, winter and autumn
• Mushroom umbrella variegated
• Deer mushrooms
• Hangers
• Hairy scales

Not worth drying, most of them will taste bitter. The same goes for,.

Chanterelle mushrooms

Chanterelle mushrooms look like lamellar mushrooms at first glance, but in fact they are not plates, but folds of pulp. After much debate in the scientific classification, they were taken out into a separate family.

I set the temperature a little higher than in the instructions for my device, but for a shorter time, until incidents occur.

Kira Stoletova

Boletus is one of the most valuable mushrooms, it has a special taste and sophisticated aroma. Fresh, this product is not stored for a long time. It is not only salted and pickled, but also dried. If you dry boletus mushrooms, then in terms of taste, they will not only be inferior to porcini mushrooms, but will also be able to compete with them.

Features of boletus

They grow in deciduous forests, mainly in sunny glades. Collect them in late spring.

Views

There are several types of boletus boletus:

1. Ordinary: it is fried, dried or pickled.
2. Black: his hat is dark brown or black, slightly smaller than that of the usual one. It is recommended to collect them from the second decade of summer to September. They grow near swamps. They are allowed to be eaten, but they are not popular due to the porous structure of the pulp.
3. Swamp: grows near swamps and in mosses of mixed forests. Has a very light, whitish or pale brown cap. Taste qualities are inferior to the usual boletus. Its pulp is white or greenish, watery.
4. Turning pink: this mushroom has a gray or dark brown convex cap, reaching 15 cm in diameter. The pulp is dense, the leg turns a little pink on the cut.

The most popular of them is the common boletus. Its wide cap reaches 15 cm. The color ranges from gray and light brown to dark brown. The pulp of the mushroom is dense. It can be confused with a poisonous bile fungus. It is easy to distinguish them: in inedible specimens, the cap inside (hymenophore) is pinkish, the cut leg darkens in the air.

Preparation for drying

Drying is one of the simplest, most affordable and common ways to process mushrooms. In the process, the mass of the product is reduced by 10 times.

The dried product is stored for a long time and acquires unusual taste and aroma qualities. Before starting drying, the mushrooms need to be prepared: remove the adhering grass, leaves and remnants of the earth. Specimens eaten by worms are thrown away. It is not worth washing them, because the tubular hymenophore, like a sponge, very actively absorbs water, as a result of which it will not be possible to dry the collected mushrooms normally. The mushrooms must be sorted out and distributed by size. Large ones are cut into identical pieces. If the hats are dirty, then they are cleaned with a sponge, the skin is removed from the leg.

Drying

There are several ways to dry fresh boletus at home:

• on air;
• in a Russian stove;
• in the oven;
• in a dryer for vegetables and fruits;
• in the airfryer.

The main thing in drying boletus is to start it gradually. Fruit bodies should dry out, not boil. Do not slow down the drying too much, otherwise the product will deteriorate.

Outside

This method is used if the weather is good. For this, pallets with a lattice bottom are built right on the street.

Products are placed on a stand. They are strung on rods and placed in a horizontal position, leaving a gap between them. The mushrooms are regularly turned over to dry from all sides.

Drying takes 2-3 days. Another way to air-dry mushrooms is to plant them on a strong string and hang them outside, where a light breeze will blow them. To protect the mushrooms from insects and dust, they must be wrapped with gauze. It is advised to finish the process in the stove or oven.

In the Russian stove

Drying boletus mushrooms in this way is very simple. The main thing is to adjust the heating. To make sure that the temperature is right, you need to throw a sheet of paper into the stove, if it does not immediately ignite, the mushrooms are sent inside. They are dried in an oven on iron grates for 10 to 12 hours.

Irina Selyutina (Biologist):

In the sections of culinary publications of the USSR of the 50-60s. Of the twentieth century, dedicated to the topic of harvesting mushrooms, the principles of drying mushrooms in a Russian oven based on practically real data were indicated:

• acceptable temperature;
• trays with mushrooms are placed on bricks placed under their edges;
• creation of good air circulation when opening the stove damper.

Since the mushrooms dry unevenly, using a Russian stove, you will have to constantly monitor the drying process, removing the small ones that are already dry and leaving the larger ones to dry.

In the oven

In the oven, the process also takes place quite quickly. It will take a lot of trays. Prepared mushrooms should be cut into small pieces and spread out on a dry baking sheet, after covering it with baking paper (to prevent sticking to the surface of the baking sheet). Next, the iron sheet is placed in an oven preheated to 45-50 ° C. When the food is dry and no longer sticking to the parchment, raise the temperature to 70 ° C. When drying in the oven, 10 kg of fresh boletus will yield 1-1.5 kg of product. Attention! Do not forget to keep the oven door ajar when using this option for drying boletus boletus, because this will provide the necessary air circulation and prevent the mushrooms from boiling. Drying of mushrooms lasts 2 days, with breaks for cooling and airing them outside the oven.

In the dryer for vegetables and fruits

The products are cut (preferably in slices) and placed in a dryer container. The "Mushrooms" mode is switched on with a temperature of 65 ° С. During the drying period, the device must be turned off several times so that the boletus mushrooms cool down and the moisture in them is distributed equally throughout the slices. The pallets should be periodically interchanged so that all the mushrooms dry evenly.

In the airfryer

Fruit bodies are cleaned and wiped with a damp nylon cloth. Then they are sorted by size, cut into slices and laid out on a wire rack. A small gap must be left under the cover of the airfryer to allow excess moisture to evaporate. Drying takes an hour and a half at a temperature of 90 ° C.

Mushroom drying rules. Brown birch trees.

Dishes made from these mushrooms come out fragrant and extremely tasty.

Boletus is considered to be one of the most valuable mushrooms. It has a unique taste and sophisticated aroma. Dishes made from this product will not leave indifferent even avid gourmets. But fresh these mushrooms cannot be stored for a long time. But you really want to feast on them all winter. Therefore, many are wondering how to dry boletus boletus. This can be done in an oven, electric dryer, or outdoors. Dried mushrooms can be an excellent base for a wide variety of dishes.

You can find boletus in deciduous forests. They feel best in the shade of birches. Look for them in sunny locations. This is due to the fact that the mycelium needs to warm up well. You can start a quiet hunt for this species already at the end of May.

There are several types of boletus: common, turning pink, black and marsh. The most popular boletus is common. It has a large cap that can be up to 15 cm in diameter. The color of the cap can vary from light to dark brown. The pulp is firm enough. Its color does not change in air.

In appearance, boletus mushrooms are similar to bile mushrooms, which are poisonous. Their use can turn out to be dangerous to health, therefore, carefully examine it before putting the found mushroom in your basket. The inner side of the cap of poisonous specimens has a pink tint. If you cut off the leg of the gall fungus, then in the air it will immediately begin to darken.

How to prepare boletus mushrooms for drying?

Only fresh mushrooms are suitable for drying. Therefore, it is necessary to start processing them on the day of collection. First of all, from large debris and inspect them carefully. Instances showing wormholes or rotting marks are not suitable for drying. Too old specimens, the cap of which has already begun to wrinkle, should also be thrown away.

You do not need to wash the mushrooms before drying. This will only increase the cooking time. Simply remove debris from them with a soft brush or a piece of soft cotton cloth. If the pollution is so strong that it is not possible to remove it with this method, then it is best to simply cut off this place of the mushroom. All damaged areas must also be removed with a sharp knife. Boletus boletus legs are unsuitable for drying, so they need to be cut off.

Drying in an electric dryer

If you need to process a sufficiently large number of boletus boletus in a short time, then it is better to use an electric dryer. The design of this device allows you to dry mushrooms without any effort.

First of all, the mushrooms prepared for drying must be cut. Turn boletus into thin slices. Moreover, the thinner the slices you get, the less time it will take to dry them. Arrange the boletus boletus on the trays of the appliance.

All that remains is to set the required temperature and time on the dryer. For boletus, a temperature of 550C is best suited. The process will take two to six hours. If you want to speed up drying, then from time to time it is necessary to swap the trays.

Determining the readiness of boletus boletus is quite simple. Bend a piece, if it is slightly springy and does not break, then the device can be turned on. If you can easily bend the slice, then continue drying. Excessive hardness and darkening of the mushroom will indicate that you have dried it out. Such boletus mushrooms are unsuitable for subsequent cooking. But you can make mushroom powder from them. To do this, simply grind them with a coffee grinder.

Drying in the open air

Drying boletus in the open air is the least energy intensive. It does not require any special tools. But compared to other methods, such as drying in the oven, this method takes the longest amount of time. Typically, this process takes at least seven days.

Properly prepared boletus caps must be strung on a dense thread or thin fishing line. In this case, it is necessary to ensure that the mushrooms do not come into contact with each other. Hang this string in a well-ventilated place. To prevent insects from landing on boletus boletus, cover them with a clean piece of gauze.

You can use another option. Spread the boletus boletus out on clean paper and place in a well-ventilated area. Rooms with large windows, a sunny balcony or an attic are best suited for this. Small pieces can be dried whole, while larger pieces are best cut into slices.

How to dry boletus in the oven?

Drying in the oven will allow you to get the finished product quickly enough. This does not require any special effort. Every hostess can cope with this task. But you have to stock up on a sufficient number of baking sheets.

Prepared boletus should be cut into small slices. This will dry them out much faster. The thickness of each piece should not exceed 4 mm. Place them on a clean, dry baking sheet. You can put a sheet of special baking paper on the bottom.

Place the baking sheet in the oven, which should be heated to 70C before doing this. After one hour, remove the baking sheet and turn the mushrooms over. Then use a paper towel to blot the moisture off the boletus. Dry the mushrooms in the oven again for an hour.

If you cut the mushrooms into too thick slices, two hours may not be enough to dry them in the oven. In this case, continue cooking until they are completely dry. Remember to turn them over from time to time.

From 10 kilograms of fresh boletus mushrooms, after drying in the oven, an average of about 1.5 kilograms of product is obtained.

How to store dried boletus boletus properly?

The dried specimens can then be used to prepare a variety of dishes. But for this they need to be stored correctly. There are several options:

1. Dried mushrooms will retain their properties for a long time if stored in a cotton bag or paper bag.
2. If you need to store a large enough amount of mushrooms, then it is better to use spacious wooden boxes for this. Their bottom should be lined with clean paper.
3. The easiest way to preserve the unique aroma of boletus mushrooms is to store them in glass jars with tight-fitting lids.
4. Vacuum containers can also be used. In them, dried boletus mushrooms will retain their properties for a long time.
5. Mushrooms strung on a string can be stored hanging. To do this, wrap them in a cotton cloth and hang them in a dry, well-ventilated area.
6. For a very long storage of mushrooms, they must be rolled up in jars. To do this, immediately after drying, boletus mushrooms are laid out in clean sterilized jars. A small amount of alcohol must be applied to the inside of the metal cover. Light the alcohol and roll up the cans immediately. Copies prepared by this method can be stored for up to three years.

If over time a musty smell began to emanate from the mushrooms, this may indicate that they began to absorb moisture from the air. Eating these mushrooms can be dangerous, so it is best to throw them away.

Boletus boletus are famous for their delicate taste and aroma; they are easy to prepare for the winter. How to dry boletus mushrooms at home correctly? Find out in this article.

How to dry boletus mushrooms at home?

It is important to thoroughly clean the mushrooms immediately after harvest. You do not need to wash them: just brush and cut off the damaged areas with a knife.

How to dry boletus in an electric dryer

Electric dryers for processing mushrooms are convenient in that you can practically not follow the process. They evaporate moisture, leaving all the beneficial qualities and a delicate mushroom aroma. In addition, they do not darken with this cooking method.

How to properly harvest boletus in an electric dryer:

• Cut the mushrooms into slices. The thinner they are, the faster the drying process will go.
• Place the slices on trays, place them on the appliance and cover with a lid.
• boletus should be dried at a temperature of 55 degrees. The process will take about five hours. Periodically, it is worth changing the pallets in places so that all the mushrooms dry out evenly.

Perfectly dried boletus boletus spring, but do not break. If they have darkened and become brittle, then you have dried out the mushrooms. These slices should be ground into powder for soups and sauces.

How to dry boletus in the oven

Ovens are equipped with stoves in most apartments and houses, so this drying can be called universal. It does not require special costs and efforts.

How to proceed:

• Cut the mushrooms into thin slices and place on baking trays lined with parchment paper.
• Heat the oven to 70 degrees and place baking trays with boletus.
• After an hour, the slices must be turned over, and then dried for the same amount of time.

If the mushrooms are still wet, keep them in the oven longer, turning them over from time to time.

You can also try to dry the gifts of the forest outdoors, if the weather permits. There are two ways to save energy on these homemade products. Sliced ​​boletus mushrooms can be laid out on paper or strung on a string and kept in a well-ventilated place. A fan heater will help speed up the process.

Everything about drying mushrooms, what types are used, how the raw materials are prepared, the existing drying methods, how to preserve the product and make a powder with seasonings from it.

The content of the article:

Drying mushrooms is one of the ways to prepare them for future use. But unlike salting or pickling, it retains all the useful properties of the product, its deep aroma 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 prepared fresh or salted. Appropriate processing removes the unpleasant aftertaste from them. Those mushrooms that can be dried will be discussed today.

What mushrooms to take for drying

Mushrooms are lamellar, marsupial and tubular. In addition to them, there are two more species - tinder fungus and chanterelles. At home, you can dry:

• Tubular mushrooms... Boletus, goat, boletus of all kinds, boletus, oak, Polish mushroom, moss and porcini 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 honey agarics, deer mushrooms, fleecy scales and hangings. Thin plates are densely arranged in the radial direction under the cap of these mushrooms. It is not recommended to dry volushki, 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 its preparation by an ordinary summer resident is hardly possible. Morels are conditionally edible mushrooms and must be dried 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 fungi, as well as sheep mushrooms.
• Chanterelles... This mushroom belongs to a separate family. At first glance, chanterelles look like lamellar mushrooms, but instead of lamellas, they have folds of pulp. The dried product has a slight bitterness.

How to prepare mushrooms for drying

There are different opinions on whether 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 enough to clean them of 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 boletus, chanterelles and honey agarics, the legs are usually cut off.

Mushrooms can be dried whole and 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. Legs of boletus, boletus and porcini mushrooms can be cut into 3-4 cm long columns or 2 cm thick cylinders.

For chanterelles, boletus, honey agarics and flyworms, only caps are usually used for drying. Morels are dried whole.

Advice! Drying the sliced ​​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. Dry mushrooms should resemble fresh ones in taste and aroma. 10 kg of fresh mushrooms usually yield 1-1.5 kg of dried product. You can dry mushrooms in different ways, the main ones are described below.

How to properly dry mushrooms in the sun

Such drying is possible on sunny, clear days in an open, wind-blown place, protected from dust and rain. In the air, mushrooms can be completely dried or just 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 can pick up moisture, which it does not need. To dry in the sun, the mushrooms need to be strung on a fishing line, twine or a strong strong thread so that they do not touch each other, and then hang them, covering them with gauze from flies and dust.

For such "beads", you can make special comfortable 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 "standard" or specially made grid is used, which is installed in its place. Place the mushrooms on it in a thin layer and start drying them at an oven temperature of 45 ° C. In this case, they will not darken.

When the mushrooms have dried up a little, the temperature can be raised to 60–70 ° C; the oven door should be kept slightly open to ensure air exchange. If there are several grates, they must be periodically replaced in order to evenly dry the product.

If there are no grates, and you are also reluctant to make them, the drying procedure can be performed on a baking sheet, having previously covered it with baking paper. The mushrooms should be sized and arranged so that they do not touch. The rest of the drying process is similar to the above method.

If the plates and caps of the mushrooms are the same size, they dry the same time. Ready dried mushrooms should be removed from the oven, and the rest should be brought to the desired state, turning them over from time to time.

How to dry mushrooms in a dryer

You can make your own mushroom dryer using homemade crates, draft, or forced airflow.

The boxes are made of plywood and planks 50 mm wide. They use a mesh with a cell of no more than 15 mm as a bottom. The lower drawer is made a little larger than the others, since guides are attached to it, along which the upper drawers slide.

Their number usually does not exceed 10 pieces, and the entire structure is located at the level of 30-40 cm. Its upper part is equipped 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. The dryer can then be installed facing the wind.

Mushrooms placed in a thin layer on the nets of all boxes must be sorted by size. Due to the air circulation through the structure, they are dried.

How to dry mushrooms in an electric dryer

The well-thought-out design of this apparatus saves a lot of time when drying mushrooms and does not require constant supervision 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 the time from two to six hours, you can do another thing while the device is working.

The duration of drying mushrooms in this way depends on the thickness of their slicing. Thin plates dry faster, and a small number do too. Therefore, when installing not five or six pallets into an electric dryer, but two or three, the readiness of the product should be checked after a couple of hours, otherwise it can be overdried.

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 need to be peeled and cut into plates 5 mm thick, then laid out on a wire rack or plate and set the microwave regulator with the product at a power of 100-180 W for 20 minutes.

When the time is up, the door of the stove should be opened for 5-10 minutes to ventilate. During this time, there will be an intensive evaporation of excess moisture released by the mushrooms. 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 shrinkage. It depends on the type of mushroom. The process of such drying is quite 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 oven to remove ash and remove any container with water or food, if any, from the fireplace. During drying, the mushrooms should not come into contact with the hearth of the oven. Therefore, if the braids or gratings have no legs, then under them it is necessary to put bricks in the "on the edge" position.

Mushrooms prepared for drying should be placed on the grates with their caps down or strung on knitting needles. When after the firebox the temperature in the furnace drops to 70 ° C, the stacked or strung product can be loaded into it. A higher temperature in the oven is not recommended - mushrooms can burn, and at temperatures below 50 ° C they dry out slowly, they can sour and deteriorate.

An important factor in the drying process of mushrooms in the oven is the removal of moisture, which is evaporated from the raw materials. In order to ensure this process, the oven damper must be placed on two bricks, between which there must be a gap for air flow.

At the beginning of the drying process, open the chimney to? gate valves. In the process of drying out the mushrooms, it should be gradually closed.

Drying of the product is uneven. Large mushroom caps dry more slowly, small ones faster. Therefore, dried mushrooms must be removed in time, otherwise they may lose their aroma and taste, and under-dried mushrooms begin to grow moldy from the slightest dampness.

How to make mushroom powder

Overdried mushrooms can be used to prepare this product. Break them into pieces and grind them in a coffee grinder. In the process of crushing, the films of mushroom fibers are destroyed, and the product acquires new properties: it is more easily absorbed in the body and has a better aroma and taste. Porcini mushrooms are especially good when crushed.

For safety when grinding, fine salt is added to the mushroom powder in an 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, celery leaves, etc.

Mushroom powder is added to hot food at the end of cooking 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 the preparation of fragrant omelets, mushroom powder is added while beating eggs. Store the product in a tightly sealed glass container, placed in a dark place. Without reducing its quality, mushroom powder can be stored in such conditions for up to 1 year.

Dried mushroom storage rules

Dried mushrooms, especially in powder form, are highly hygroscopic. They easily pick up moisture from the air and various foreign odors. Therefore, store such a product in a well-ventilated area. 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 retain their warmth and fragility after drying, they can be immediately placed in sterile and sealed glass jars. Containers are sterilized at T = 90 ° C: liter cans - within 50 minutes, half-liter - 40 minutes.

You can remove air from the jar in this way: pour a little alcohol into its lid, set it on fire, and close the jar immediately. In this case, all the oxygen in the container is consumed for fuel combustion, so an airless space is formed in the container. Thanks to him, the mushrooms will not be covered with mold, even if they have some residual moisture.

How to dry mushrooms - watch the video:

Before cooking, dry mushrooms should be washed and then left in water for several hours to swell. The product is boiled in the resulting infusion. Bon appetit, everyone!