At what temperature should mushrooms be dried? How to dry mushrooms in the sun

26.06.2023 Lenten dishes

The best way to provide yourself and the whole family with supplies for the winter is to dry seasonal vegetables and fruits. This step allows you to best preserve the beneficial properties of some products. This method of preservation is especially good for mushrooms, since they contain a large amount of proteins needed by the body in winter. Not having time to do this in the summer season, most housewives prefer to dry. Below are detailed facts and tips on preparing mushrooms, types and features of stoves, drying methods.

What mushrooms can be dried in the oven

In dried form, perhaps all types of these plants are good. The only exceptions are some types of agaric mushrooms, which, when dried, acquire an unpleasant bitterness.

And here are some types of forest dwellers that can be dried:

tubular: porcini mushrooms, boletus, boletus, boletus, mossiness mushrooms;
lamellar: champignons, deer mushroom, autumn, summer and winter honey agaric, umbrella mushroom, boletus;
ram mushroom and tinder fungus.

It is necessary to make sure that everything collected is not poisonous, carefully sort it out, clean it from mucus, and wash it. Together you can dry different types of this delicacy - and the taste will be richer. In general, drying mushrooms in the oven is quite simple, especially given the abundance of functions in modern ovens.

How to prepare mushrooms for drying

So, the spore plants are collected, wiped, selected from the garbage and are waiting for their turn. What else should be done with them? Before drying mushrooms in the oven, you should:

it is good to sort them out, rinse or wipe them;
select them and make them approximately the same size;
lightly wither in the sun from moisture;
prepare oven grates.

Mushrooms should be the same size for uniform drying. It often happens that small pieces dry out faster, and they have to be pulled out before large ones. Therefore, sliced \u200b\u200bmushrooms of the same size evenly distributed over the grill will not cause trouble in this regard.

Before drying, mushrooms can be laid out on an oilcloth and left to wither in the sun for a short time - this way they will retain as many useful substances as possible. And, of course, after such a good preparation, the question of whether in the oven will disappear, since all that remains to be done is to bring it to readiness. It is better to cut them into slices or plates, so they dry faster and store them in this form is much more convenient. But if, nevertheless, washed mushrooms are dried without preliminary heating in air, it is important to know the rules for operating each type of kitchen equipment.

If, nevertheless, the head is puzzled by the question of how to dry mushrooms in a gas oven, here you should already know a little about the oven itself. The method of heating, the temperature, which tools are best to use - all this is important.

Particular attention should be paid to such a problem in the oven, since they are a little more capricious than usual types.

White mushrooms

Representatives of white color belong to a separate category. This is one of the most aromatic and palatable species rich in proteins. Before going into the oven, they are wiped with a rag, removing dirt from the surface, in rare cases they are washed, but in this way they dry longer.

And, of course, the question arises of how to dry porcini mushrooms in the oven. Carefully select them, sort them, cut them into equal slices. Of all the mushrooms, it is worth choosing the most resilient and hardest, they will retain their structure better and do not fall apart. You should also prepare several grids with large cells and ensure good air circulation. You can put foil on the grill.

The dried white slices can be made into a powder used as a spice.

General rules for using ovens

It does not matter what exactly the housewife decided to do: how to dry mushrooms in a gas stove oven, and how to dry them in an electric oven. All this requires careful preparation.

For example, let's answer the question of how to dry mushrooms in an electric oven. It is very important to put the mushrooms exactly on the grate, since electric ovens are designed in such a way that the lower heating element always heats more than the upper one. When laying the mushrooms on a baking sheet, they simply stick, moisture forms at the bottom, and eventually they can become moldy during storage.

When using a stovetop oven, make sure that no one plans to cook anything on the oven at the same time as drying the mushrooms in the oven. The drying temperature is usually set around 70°C. There are several options: for raw mushrooms, it is better to first set a lower temperature (30-40 ° C), and then increase it to 60-70 ° C. Or, initially set a constant temperature from 40 to 60 ° C, preheat the oven and put the workpieces in it.

in an electric oven

A modern electric stove, thanks to its high functionality, is able to dry mushrooms no worse than our ancestors did in the good old days, stringing them on a string and leaving them to dry in the sun.

The main task of drying is the evaporation of moisture from the products. This is facilitated by the movement of warm air. That is why these plants dry very well and quickly in closed warm rooms, but if you are wondering how to dry mushrooms in an electric oven, the answer will be even simpler.

Many modern ovens have a function such as an "internal fan" (some manufacturers have "convection"). To evaporate moisture from products, the top and bottom heating elements are ideally turned on using a fan that creates air movement inside the oven, thereby simulating natural weather conditions. If the oven is old and there is no fan, then the mushrooms should be dried with the door open.

Thanks to the fan in electric stoves, the drying time is reduced by about 30%. That is, instead of the usual five hours of drying, you can limit yourself to three and a half. Drying mushrooms in an electric oven is one of the most modern and fastest ways to dry mushrooms.

Drying mushrooms in a gas oven

How to dry mushrooms in a gas oven? It's also very simple. A gas oven differs from an electric oven in that it heats up very quickly, and this is only a plus - it saves time. Also, in gas ovens, heat comes mainly from below, and is often unevenly distributed. In this case, the grills should be placed closer to the upper heating elements in the gas stove, and it is also important to keep the door open for better air circulation. Modern analogues of a gas oven are not much different from electric ones in terms of functionality. They can connect a fan with both heaters.

Drying mushrooms in a gas oven is much faster due to the ability of the oven to heat up quickly, but there is a risk of overdrying them, so the process should be monitored more carefully, and sometimes it is better to lower the temperature by 10 ° C.

Storage of dried mushrooms

It is recommended to prepare in advance the room in which the jars with blanks will be stored. Dry, clean, ventilated, without light. Mushrooms are very capricious, especially if they are not well dried. When dry, they do not fall apart, have a strong structure, smell good, but their lack is the ability to absorb moisture from the environment.

Dried mushrooms very well absorb the smells of the surrounding foods and moisture, so storing them is often more difficult than drying mushrooms in the oven. Tightly closed glass jars are ideal, from which oxygen should be evaporated by igniting alcohol on the lid. If there are no cans, dense fabric bags, tight bags, plastic containers will do.

A detailed article on how to properly dry mushrooms.

One of the best ways to preserve the taste and nutritional qualities of mushrooms for a long time is to dry them, which, as a rule, tubular mushrooms are subjected to. In some mushrooms, the caps and parts of the legs are dried, in others - only the caps. It is best to dry porcini mushrooms. But now, in addition to porcini mushrooms, they also dry boletus, boletus, boletus, goats and mossiness mushrooms. Lamellar ones are usually not dried, since many of them contain a bitter milky juice and retain bitterness when dry. In addition, dry agaric mushrooms are difficult and even impossible to distinguish from each other, and most importantly, from poisonous ones. That is why the sanitary supervision authorities prohibit the sale of such mushrooms in shops and collective farm markets. However, at home, for their own needs and harvesting for the future, the population dries mushrooms and chanterelles. Morels and stitches are also dried, but the oven cannot be used for this, as they burn easily. Morels and lines can be eaten only after two months of storage.

Do not dry old mushrooms: they may contain toxins.

It is very important to determine the end point of mushroom drying. Under-dried mushrooms can quickly become moldy, over-dried mushrooms break easily, are excessively hard, do not soak in water and do not even boil soft, they are tasteless. Well-dried mushrooms are slightly bent, relatively easy to break, but do not crumble. People say: "Dry mushrooms for the future, but do not overdry."

Dried mushrooms are very hygroscopic, they absorb moisture from the surrounding air, easily become damp and moldy. In addition, they quickly absorb foreign odors. That's why they should be stored in dry, well-ventilated areas at a temperature of 10-15 ° C and best in canvas bags or food bags made of thick paper.

It is often recommended to store them in tightly closed glass or metal jars, but in these cases, “living creatures” sometimes start up in the mushrooms. Before cooking, it is good to hold dried mushrooms for several hours in salted milk - they will become as fresh. Dried chanterelles are better boiled soft, if you add a little baking soda to the water.

Depending on the type, size and commercial qualities, dried mushrooms are divided into 3 main varieties:
1) white sliced (preserving aroma and nutritional qualities);
2) legs of white mushrooms;
3) a mixture of mushrooms (boletus, boletus, mossiness mushrooms, goats), bearing the name "Dried black mushrooms" in the trade.

Preparing mushrooms for drying

Only strong, undamaged mushrooms are suitable for drying. They are thoroughly cleaned of needles, leaves, earth and various litter, wiped with a dry cloth. They should not be washed or moistened - this complicates drying and reduces the quality of products (drying, the mushrooms darken and lose their aroma).

Peeled mushrooms are sorted, sorted by size and quality. Then, in boletus, boletus, goatlings, oil, mossiness mushrooms, the leg is cut flush with the hat, and in porcini mushrooms, only the lower part of the leg. In this case, it is recommended to use bone or horn knives, since metal mushrooms turn black. White fresh mushrooms are cut (together with a hat with a leg) along with a sharp knife into pieces no more than 10-15 mm thick. The slices are laid out in one row on sieves and dried in a room protected from rain, then dried in an oven or dryer.

Sometimes the legs of porcini mushrooms are dried separately from the caps. Having cleared of litter, they are cut lengthwise into plates with a thickness of 4 to 6 mm.

For large blanks, the legs are passed through a mushroom cutter. Dry them in the same way as hats with legs.

About one tenth (by weight) of dry caps of porcini mushrooms, cut into thin plates, is added to the dried legs for taste. To speed up drying, the caps of large black mushrooms are cut in half or into four parts.

Drying methods

There are many ways to dry mushrooms: in dryers, Russian ovens, ovens, in the sun, etc. But not all of them are acceptable. In rural areas, for example, porcini and other mushrooms are often dried in Russian ovens on a bare floor. As a result, poor-quality products are obtained from excellent raw materials. Mushrooms become contaminated, covered with ash, dry out unevenly, become unflavored and tasteless. In other cases, mushrooms are strung on a twig (willow, sometimes birch, aspen, juniper or other) and placed edgewise in the oven on a hearth to dry. The lower edges of the mushrooms, touching the hearth, burn, dry out and get dirty in the ashes. It is clear that such methods of drying mushrooms should not be used. The yield of dried mushrooms is 10-12% by weight of fresh ones.

Drying in a Russian oven
So that when drying in a Russian oven, the mushrooms do not burn and do not get dirty, after heating it, they clean it from coals and ash with a wet washcloth. After some time, a thin layer of rye straw is laid on the floor and mushrooms are placed on it with their hats down. You can use for drying and iron baking sheets (sheets). They are also covered with a layer of straw, on top of which the mushrooms are placed with their hats down so that they do not touch. Without straw bedding, mushrooms burn and acquire an unpleasant aftertaste. Devices are also used for drying mushrooms in the oven. For example, mushrooms are strung through the middle of the cap on thin wire tinned or stainless steel knitting needles (ramrods) stuck in wooden planks, which are then placed on edge in the oven, in the form of gable roofs.

Mushrooms on knitting needles are dried without touching the hearth. The oven temperature must be maintained between 40 and 60°C. The heat covers the mushrooms on the spokes from all sides evenly.

On the first day, the mushrooms are only dried, on the second (at the same temperature) they are dried. At the same time, they do not burn, do not become dirty, do not dry out, they only slightly lose their smell.

There is another way. Thin wooden knitting needles are made from 20 to 30 cm long. Large mushrooms are strung on long knitting needles, small ones on short ones. The lower ends of the needles are stuck into a box with dry sand and put in the oven.

Small mushrooms dry faster, large ones slower; accordingly, the first ones are taken out of the oven earlier, the second ones - later. At the same time, the mushrooms remain clean and dry evenly.

Drying in the oven
Thick paper is laid on metal baking sheets, clean twigs or sticks pricked from wood are placed on it in not very dense rows, and on top - mushrooms in one layer, with caps down.

Drying is carried out at the same temperature as in the Russian oven. The oven door is kept ajar.

Drying over a hot stove
At home, you can also dry mushrooms over a hot stove, at the hot wall of a Russian or Dutch oven, strung on threads or twine.

Drying in rotary dryers
Mushrooms are poured onto galvanized nets, which are placed in a drying chamber and rotated on a carousel. First, the mushrooms are dried at a temperature of 37 to 50 ° C, then it is raised to 60-80 ° C and finally dried. The duration of drying in special dryers is 4-6 hours.

Drying in the sun
On hot, cloudless days, mushrooms can be dried in the sun. To do this, piercing the mushrooms with a needle through the middle of the legs and caps, string them (first large, then smaller ones) in 50 or more pieces on strong threads, after which they hang them on stands in the sun at some distance from each other and stand until completely dried. For drying in the sun, you can also use specially made coasters with metal rods (ramrods), stringing mushrooms on them. After placing the mushrooms in a sunny place, they are covered with gauze to protect them from dust and flies. Sufficiently sun-dried mushrooms are cleaned in a dry room. The same is done with the onset of cloudy weather, an increase in air humidity. Mushrooms are dried in a Russian oven, oven or over a hot stove. This, as a rule, is necessary in the conditions of the northwestern and even central regions of our country, since it is not always possible to dry mushrooms well in the sun here. Stitches and morels (morel cap) are dried only in the air-solar method. When dried in ovens, they burn, and during storage they quickly become moldy, as a result of which they lose their nutritional qualities. These mushrooms, cleaned of forest debris, are wiped with a damp cloth to remove sand and earth. Then they are strung on threads or laid out on sieves and placed under a canopy in a well-ventilated place for drying. After some time, dried mushrooms are transferred to the sun. Dried stitches and morels should be intact, free of impurities, not overgrown, well dried, with a moisture content of no more than 14%. The best dried mushrooms are obtained when they are cooked through two stages. First, the prepared mushrooms are exposed to a relatively low temperature - within 30-50 ° C - for 1-3 hours. At the same time, they are dried due to the evaporation of a significant part of the surface moisture. Then drying is continued at a higher temperature - 70-80 ° C, which should not be exceeded, since the quality of the product deteriorates, and porcini mushrooms, in addition, turn black.

Mushrooms are usually dried at a temperature of 50-60 ° C, that is, in a light heat.

During drying, a constant supply of fresh air to the mushrooms and the removal of the moisture they release must be ensured, for which the pipe and damper of the Russian stove, the oven door are kept ajar. The use of various devices in this case (sieves, boards or a box of sand with vertically standing knitting needles, etc.) allows not only to avoid pollution, but also to improve the conditions for drying mushrooms, since heated air flows around them from all sides.

By the way

If dried mushrooms crumble during storage, do not throw away the crumbs. Pound them into powder and store in a well-sealed glass jar in a cool, dry place. Mushroom sauces and broths can be prepared from this powder.

How to dry mushrooms at home

Features of drying mushrooms, as a rule, depend on the place where they were collected, the technical capabilities of the mushroom picker and the subtleties of transportation. Each mushroom picker has his own recipes for preparations, but we want to offer you our options.

Dried mushrooms keep for quite a long time. If we compare them with pickled fruits, they are superior in digestibility and nutritional value. The aroma of the dried product is even enhanced, while the nutritional value is preserved. It is worth remembering, however, that not all edible products are suitable for drying. For example, agaric mushrooms contain bitterness in their composition, which cannot be eliminated even at the end of the process. You can dry the following varieties of mushrooms at home:

From marsupials - white truffle, morel cap, morels;
- from chanterelles - an ordinary chanterelle;
- from lamellar - fungus-umbrella, winter and summer honey agaric, autumn honey agaric;
- from tinder fungus - branched and variegated tinder fungus, ram fungus;
- from tubular - Polish fungus, dubovik, goats, mossiness mushrooms, all types of butter, boletus, boletus, porcini mushrooms

Find out everything about .

You can dry the collected fruits in the sun (outdoors), over an electric or gas stove, in an oven, in a Russian stove, microwave oven, etc. Air drying is allowed only in dry time, on sunny and clear days. If you dry them in rainy and cloudy weather, they will simply spoil their taste. In the open air, mushrooms dry for about a week. The fruits must be strung on harsh and strong threads, fishing line and thin twine, and then hung in the open air so that they do not touch each other. You can use metal rods or special stands for this purpose.

Check out the information and about.

How to dry mushrooms on a thread

A more optimal drying option is drying in the oven, Russian oven, over the stove. Select strong, fresh, undamaged fruits for harvesting. Wipe them with a clean, slightly moistened soft cloth, free from earth, sand, moss, leaves, needles, sort. Cut large hats into slices, cutting off the legs by two to three centimeters. Cut the legs of boletus and boletus into wheels or columns. In chanterelles, honey mushrooms, mossiness mushrooms and oil, as a rule, only hats are used, but stitches and morels must be dried whole.

To prevent the workpiece from becoming contaminated, dry the mushrooms on special devices - wickerwork, sieves, gratings, threads or hairpins, which must be installed on wooden racks. Mushrooms are considered ready if they feel light and dry to the touch, they can bend a little. If you apply a little force, they break. The dried product is about 10% by weight of the raw. From 10 kg of fresh mushrooms, you will get only 1-1.5 kg of dried ones. Dried fungi should be regularly selected so that the remaining ones have the opportunity to dry to the desired consistency. All lamellar and tubular fungi can be dried in the oven, but morels cannot be dried.

How to dry mushrooms in the oven

For drying in the oven, the fruits must be laid out on ready-made grates in a thin layer and installed instead of simple baking sheets. During cooking, maintain the temperature between 60 and 70 degrees. Leave the door slightly ajar to allow air to circulate freely in the oven. Follow the process and, as the grates dry, swap places with each other.

How to dry mushrooms in the oven

For residents of city apartments, this method is the most optimal, because the oven and a special grill for it are present in every home. If suddenly you didn’t have a grate at hand, you can make them yourself. To do this, use a coarse wire mesh. In extreme cases, you can use a baking sheet. The main thing is to place the mushrooms at a distance from each other and ensure air circulation. First you need to dry the products at a temperature of 45 degrees. If you make the temperature regime higher, then protein substances will begin to stand out on the surface of the hats, which give a dark color and prevent the further course of the drying process. You will get just soft fungi that you cannot eat. As soon as the hats stop sticking, you can set the temperature to 75-80 degrees. Drying time cannot be determined in advance. It is necessary to determine the readiness of the hats. However, if you have chosen the same plates, they will dry at about the same time.

Do also.

How to dry mushrooms for the winter in the microwave.

Peel and cut the mushrooms, place them on a grill or plate, set the power to 100-180 W and set for 20 minutes. After that, open the stove and air it for 5-10 minutes. This time is necessary for excess moisture to begin to evaporate. It is necessary to repeat the operation several more times. Thanks to the microwave oven, you can cook both completely dried mushrooms and a semi-finished product that can be dried later. This option is quite laborious and troublesome, so it is better to use it for small portions.

How to dry porcini mushrooms

We dry in a Russian oven.

Prepare the fruits, arrange them on the lattice with hats down. Can also be strung on knitting needles. Put the devices in the oven as soon as the temperature after the furnace drops to 60-70 degrees. If the temperature is higher, then the fruits will simply fry or steam. If it is lower, then the mushrooms will turn sour and deteriorate. Before you load the workpiece into the oven, sweep near it so that no ash remains on the floor. Also make sure that there are no dishes with water or food in the oven at the time of drying. If wickerwork or lattices do not have legs, install bricks under them.

Learn and.

How to dry mushrooms at home.

During drying, it is very important to remove all the moisture that the fungi secrete. To ensure this process, put a damper on 2 bricks, leaving a small gap between them for air circulation. Make sure that the upper part of the damper does not tightly close the oven, and that moist air has the opportunity to constantly be removed. At the beginning of drying, open the chimney by 0.75 cm of the valves, and as it dries, gradually push it back. Mushrooms dry unevenly, so in the process, you need to constantly remove the finished fruits so that they do not lose their taste and aroma. Even with a little dampness, the fungi will begin to mold.

How to dry mushrooms in a dryer.

An electric dryer is the best way to dry, because it does not require constant monitoring from the hostess. You just need to set the required temperature and go about your business. Fill each tier of the dryer with mushrooms, straighten, trim the pieces. Set the temperature to 55 degrees. Drying time - from two to six hours. The thinner you cut the plates, the faster the drying process will go. The smaller the amount of product you install in the dryer, the more often you need to check its readiness. Readiness is determined very simply - bend the pieces and if they are a little springy, look completely dry, then the dryer can be turned off. If the pieces look a little wet, then they need to be dried a little more.

Preparation of mushroom powder.

Thoroughly dried mushrooms can be ground or ground to a fine powder. During grinding, poorly digestible films are destroyed and the mushrooms fully reveal their taste. Especially tasty is the powder from porcini fungi. Add a little fine salt to the finished mushroom powder so that the workpiece lasts longer. For flavor, you can also put cumin, dried parsley and celery leaves, allspice. Add it at the very end of cooking.

kerescan - Oct 15th, 2015

Drying mushrooms is the most common way to store them in the winter. Mushrooms with dense tubular pulp are suitable for drying. The most famous such mushrooms are porcini, mushrooms, mossiness mushrooms, boletus, boletus, boletus, goatlings and other similar ones.

Drying, also, can be subjected to morel mushrooms, which do not have a pronounced hat and look like small pebbles. All mushrooms are 80-90% water, so when dried they lose the same percentage of weight. As a result, from one kilogram of fresh mushrooms, only 80-100 grams of dried product is obtained. Drying mushrooms not only reduces their volume and weight, but also enhances the flavor of the workpiece. This is especially true for white mushrooms and mushrooms. All mushrooms can be dried in several ways - we will consider them further.

Before drying, clean any mushrooms from twigs, leaves and other debris. If there are damages on the legs or hats, then cut them out. Before drying, do not wash the mushrooms so that they do not gain excess moisture. Clean, take them to size and lay them out on sheets or string them on long wooden or metal knitting needles. Place only one size of mushroom on each leaf or needle to ensure they dry evenly. Try not to let the mushrooms prepared for drying touch each other. For high-quality drying, it is necessary to start it with a light drying of the product. To do this, place sheets with mushrooms or skewers with them in a slightly heated oven. The oven used for these purposes can be either electric or gas stove. Its temperature should be within 45 degrees. Keep the oven or Russian oven door ajar so that the mushroom moisture quickly evaporates from the oven. When the surface of the mushrooms becomes dry and when you press on the cap, your finger will not stick to it, increase the temperature. For drying, it needs from 75 to 80 degrees. Drying time for mushrooms, for each type and size, can be completely different. Be sure to control the process and, if some mushrooms dry out faster than the rest, remove them from the oven. Instances that are still wet, turn over to the other side and dry.

See also the video: Dry mushrooms over the stove - a quick and proven way.

We dry porcini mushrooms in the Sukhovey electric dryer.

How to dry mushrooms on a string or pallet in the sun.

If the summer is hot, then the mushrooms can be dried in the open air. Prepare them for drying in exactly the same way as for the above method. Just additionally cut them into thin plates, lay them on wooden pallets or string them on thick threads. Place pallets with mushrooms or their knitting in a sunny place, but protected from rain and dust. Make sure that the mushrooms are in a draft, which will blow out excess moisture. Drying mushrooms in the sun may take longer than drying mushrooms in the oven. But, in order to speed up the process, you can only dry the mushrooms in the open air, and for final drying, transfer them to a preheated oven.

How to dry conditionally edible mushrooms in the air.

Morel mushrooms have a very fleshy texture and must be kept in the air for six months to dry well. String whole morels on long, harsh threads, and put on the same long canvas bags or old nylon stockings on top of the bundles. Hang some kind of morel sausages in a warm and well-ventilated barn. After half a year, conditionally edible mushrooms, namely morels, will become dry and safe for health. Together with moisture, harmful toxins will also leave the mushrooms.

Store dried mushrooms in any way in paper bags. If the mushrooms dry out a little and become very brittle during drying, make flour out of them and store it in a jar with a ground lid.

Mushrooms, salted or pickled, we all love to indulge. But sometimes you want fresh mushroom soup in winter. Canned mushrooms will not work here, here you need to know how to dry mushrooms at home, correctly and in different ways.

The mushroom season begins and we go hunting with whole families in order to collect more forest trophies. We collect them in baskets, buckets, bags, bathtubs, trunks, and simply, in the bosom.

But few people know which mushrooms can be dried and how to prepare them, we tear everything in a row, but for home drying you will have to choose well, if half of everything.

If for all types of canning, or pickling, you can take almost all edible mushrooms, then not all are suitable for drying, and you even need to collect them in a special way. Now we are with you and we will understand this.

How to prepare mushrooms for drying at home

To begin with, let's still decide which mushrooms we will dry in order to treat ourselves to soup or fried potatoes. So, what kind of mushrooms will we leave for drying?

Chanterelles
White
boletus
Aspen mushrooms
obabki
Mokhoviki

In general, only tubular mushrooms are suitable for drying. Lamellar ones contain a bitter juice, which, after drying, makes them generally unsuitable for eating. and among the lamellar ones there are too many poisonous ones that are not so easy to recognize.

How to collect mushrooms for home drying

Before the process of drying the mushrooms, they cannot be washed, generally wetted. To you. I hope it is known that tubular fungi absorb water like a sponge and then retain moisture for a long time. Washed mushrooms are unlikely to dry out, rather covered with mold.

The mushrooms that we decided to dry, no matter how, we go to pick in dry, sunny weather. We choose not contaminated, so that they can only be cleaned with a knife. We look for the mushrooms to be young, strong, without wormholes. These are just right for us. After the mushrooms are collected, selected and cleaned, we will determine the method of drying them. Everything is very simple here, choose the most convenient way for you and go ahead, act.

How to dry mushrooms in the oven

It is easiest and most convenient to dry mushrooms in the oven if you are a resident of a city apartment. Mushrooms, if too large, are cut into pieces and laid out in one layer on a grate, it must be made of stainless steel. Mushroom drying trays are not suitable because air will not circulate.

The oven during drying heats up to 40-60 degrees, you need to put a towel under the door so that it is ajar. In this form, dry until completely dry.

You can determine the degree of drying, whether the mushroom is ready or not ready for long-term storage, by touch. over-dried mushrooms become brittle and break, under-dried ones will be too soft, and dried ones are moderately elastic, hard to bend, but do not crack.

How to dry mushrooms in the microwave

This method is more complicated and in order to properly dry the mushrooms at home in the microwave, you need to be patient and it does not hurt to gain experience.

The most important thing for this method is to cut the mushrooms into absolutely equal parts so that they dry for the same length of time. And it is also very important to slightly dry the already prepared, peeled and chopped mushrooms in the air, so the process will go faster.

We lay out the prepared mushrooms directly on the bowl, turn on the power of 180 watts and the time is twenty minutes. After that, we check if moisture can stand out, it needs to be removed, open the door for ventilation. Repeat the process after ten minutes. Repeat this until you see that the mushrooms are dried properly.

If you have overcooked the mushrooms and they are brittle and brittle, don't be discouraged, you can make a great mushroom seasoning by simply chopping the mushroom pieces in a blender.

How to dry mushrooms at home on a thread

Probably the oldest way. For as long as I can remember being little, mushroom beads were hung around the house, and this wonderful forest smell. Mushrooms, also preferably of the same size, are pierced with a thick needle with a threaded nylon or canvas strong thread. You can hang such "beads" in the house or in any room where there is good air circulation and no humidity. Some put fly gauze over the mushrooms.

How to dry mushrooms in an electric dryer

The electric dryer was invented for our convenience, the most optimal option for drying the gifts of the forest. To dry mushrooms in an electric dryer, they also need to be prepared in a special way, do not think that if the device is specially designed for drying, it will dry absolutely everything.

The fact is that the mushrooms need to be cut into plastics, and the thickness of the plastic depends on the drying time. The average thickness is taken about 10 cm.

All pieces are evenly distributed over the grid. At a temperature of 55 degrees, you will get well-dried mushrooms in two to three hours.

How to dry porcini mushrooms at home

What can compare with the smell of dried mushrooms? We specially select them in the forest for drying. They are always clean and beautiful. It's expensive to dry them.

Porcini mushrooms can also be dried in the oven, cut with plastics and laid out in one layer on a grid or grate. The temperature for drying is 60-75 degrees, the time is usually about two to three hours, depending on the thickness of the plastics.

Also, cut into slices, whites are dried in an electric dryer. You can also dry them in a conventional dryer in the fresh air, only so that there is no direct sunlight.

You can dry porcini mushrooms on a thread by separating the caps from the legs. The legs can be immediately fried with potatoes, and the hats can be dried

How to store dried mushrooms

Everything is very simple, I use cloth or paper bags for storage and just store them in the kitchen in the upper cabinet, where there is no humidity and strong odors. You can also put a salt shaker next to the bag so that the salt absorbs excess moisture. also, we must not forget about the mushrooms and sometimes visit with a check.