Each experienced mushroom picker has his own secrets of harvesting mushrooms. It is not enough just to collect mushrooms, 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.

First, let's decide whether you need to wash the mushrooms before drying. There are different opinions on this, but I will say that my grandmother (a mushroom picker with more than 20 years of experience) never used soap for drying mushrooms, unlike those intended for pickling, pickling and cooking. She cleaned them of dirt with a soft, slightly damp cloth. Although some recommend not moisturizing the mushrooms at all.
Next, you need to select only strong, elastic mushrooms without massive damage, overripe, soft and wormy are not suitable for drying. In honey agarics, chanterelles, boletus, the legs are usually cut off.

2. In the oven

Lay the mushrooms in a thin layer on the wire rack. I have it often, so I don't have to come up with devices so that the mushrooms do not fall out of the grate. Drying on a baking sheet is dangerous in that the mushrooms can burn or burn strongly, but if there are no grates, then put baking paper on the baking sheet and lay out the mushrooms so that they do not come into contact with each other.

Drying should begin with a temperature of 45 ° C, in order to avoid darkening, when the mushrooms have dried up, raise it to 60-70 ° C. The door should be slightly open to the width of the palm for the best air circulation. During the drying process, the grates are interchanged in order to evenly dry the raw materials.

3. In the microwave

We clean the mushrooms, cut them into thin pieces about 5 mm thick, lay them out on a plate or wire rack and set the power to 100 W, run for 20 minutes, then open the door and air for about 7 minutes, then repeat the operation 4-5 times. It is quite possible to get a ready-made raw material or a semi-finished product for further processing right away, but it is quite troublesome and time-consuming.

4. In the Russian oven

Many people ask themselves what is the fundamental difference between an oven and a stove. Those who have both, they will immediately understand me. The oven is like a separate "state". Everything seems to be the same, but the air supply technology and drying quality, in my opinion, are somewhat higher than other methods.
My grandmother always used to dry mushrooms in the oven. She put bricks under the grates. This was necessary in order for the mushrooms to be at some distance from the hot hearth of the oven.
Prepared mushrooms can be strung on knitting needles (or thin skewers) or placed with the cap down on the wire rack. You can put them on the straw, the old fashioned way. The raw materials are laid out when the temperature in the oven drops to 60 ° C. Drying at a higher temperature threatens to spoil the mushrooms (they can burn, turn black, steamy). But even at temperatures below 50 ° C, they begin to sour, which also leads to their deterioration.
In order for moisture to be well removed, the flap is slightly opened to allow air circulation. Another feature is the opening of the chimney: at the very beginning of drying, the chimney is opened a little more than 0.75 valves, during the drying process, the chimney is gradually closed, and by the end of drying it is closed.
Due to the different size of the caps, the mushrooms dry unevenly, so it is necessary to remove the ready-made, dried mushrooms and dry the remaining ones. Overdried raw materials are poorly processed, underdried raw materials quickly deteriorate.

When are the dried mushrooms ready?

Dried mushrooms should bend, but not break, be elastic, dense, but not wet. Well-dried mushrooms are solid, light, without burnt and overheated pieces.

How to store dried mushrooms?

Drying mushrooms is half the battle, the main thing is to keep your efforts for a long time. To do this, stock up on well-curled jars and containers. Mushrooms easily absorb odors and moisture, and mold very quickly. Many housewives immediately put well-dried mushrooms in sterilized glass containers and tightly close or twist. If you treat the edges of a jar with alcohol, set it on fire and close the lid immediately, a weak vacuum forms in the jar, which helps preserve dried mushrooms.
So, we've figured out how to dry your mushroom crop. Choose the right mushroom and method. I hope your mushroom stocks will delight you with their unique scent for a whole year.

Boletus - as porcini mushrooms are popularly called - are considered the most delicious. And their appearance is quite presentable: a plump leg, a fleshy hat. Porcini mushrooms are also loved because they do not change color, remaining light even in a dried state.

But you need to be able to dry the porcini mushroom correctly.

Preparing porcini mushrooms for drying

Mushrooms that are harvested for drying can (and preferably) begin to be processed while still in the forest. After all, such mushrooms cannot be washed. Since they instantly absorb water, like a sponge, and they simply cannot be dried later. This is especially true for tubular mushrooms.

Therefore, having cut off the mushroom, they immediately examine it for damage and worms. Then the lower part of the leg is cut off and cleaned of dirt and sand. It is not recommended to pick very large mushrooms, which may contain a lot of toxic substances. And since mushrooms are not washed, these same toxins will remain in them.

Sticking needles and moss are removed from the cap.

The whole mushroom is carefully wiped off with a slightly damp towel.

How to dry porcini mushrooms in the sun

Mushroom pickers, who are in the forest without a break for several days when harvesting mushrooms, begin drying right on the spot.

For this, it is advisable to have special stands. Each of the mushroom pickers comes up with their own design, but the main thing is that the stands have holes for knitting needles or ramrods, which can be positioned both horizontally and vertically.

It is better to use a cleaning rod made of stainless steel or wooden, because the mushroom can darken from contact with iron.

If the mushrooms are large, then they are dried, separating the legs from the caps. They are strung on a ramrod, pierced in the middle, and distributed in such a way that the mushrooms do not come into contact with each other.

Stands with strung porcini mushrooms are exposed to the sun from the windward side. So that the mushrooms do not turn out to be infested flies, they must be covered with gauze or a cloth that allows the sun's rays and air to pass through well.

In this way, the mushrooms are dried for two to three days. But then they will definitely need to be dried in the oven or oven.

How to dry porcini mushrooms in the oven

Some houses, especially in villages, still have stoves. And therefore, mushrooms can be dried in them.

Before drying, the mushrooms are cut. Medium-sized mushrooms are cut lengthwise into two halves, so that each half consists of a stem and a cap.

If the boletus is large, they are divided into a leg and a cap. The legs are cut across into circles, and the hats are cut into slices.

You can also dry porcini mushrooms in the form of mushroom noodles. Boletus is cut along the entire mushroom into thin slices. This method is good because the mushrooms dry faster and are better stored.

Small porcini mushrooms are dried whole.

To do this, cover the baking sheet with straw. This must be done so that the mushrooms on a bare baking sheet do not burn or turn black. Mushrooms are placed on the straw: whole boletus is laid out with the caps down, and the chopped mushrooms - in one layer.

The baking sheet is placed in the oven after preparing dinner, when the oven is well warmed up, but there is no longer a strong heat.

The temperature at the beginning of drying should not be higher than 50 °. When the mushrooms begin to bend easily, the temperature is raised to 70 °. When the mushrooms (by external signs) are practically dried, the temperature is again lowered to 50 ° and the mushrooms are dried.

During drying, do not close the damper completely, because fresh air must enter the oven. Otherwise, the mushrooms will rot and will not dry out.

Qualitatively dried mushrooms should be free of ash, coal, and not burnt.

They should not release moisture when pressed. Such mushrooms bend slightly, but do not break or crumble.

How to dry porcini mushrooms in the oven

Baking trays are covered with parchment. Mushrooms are spread on them in one layer. Whole mushrooms are placed with their caps facing down.

The baking sheet is placed in the oven and dried at a temperature of 50-55 ° for several hours. It is best to dry not in one go, but in two steps. That is, when the mushrooms are already a little dry, you need to take them out, let them cool, and then put them back in the oven, increasing the temperature to 70 °. At the end of the drying process, the temperature must again be lowered slightly.

If there are no openings in the walls of the oven for air circulation, then its door is kept ajar.

How to dry porcini mushrooms in an oven

The drying cabinet is installed above the stove. It has no bottom, but holes are made at the top.

The mushrooms are placed in special metal sieves, which are placed one above the other in the dryer. Since the mushrooms in the sieves dry unevenly, the sieves are periodically changed in places, that is, the lower sieve is placed on top, and the upper sieve is placed down.

Despite this inconvenience, mushrooms dry out much faster in a drying cabinet.

Dry mushrooms very well in an electric dryer. It takes up little space and is easy to use. The mushrooms are cut into slices, laid out on the trays of the dryer and dried at a temperature of 60 ° for several hours. Drying time - from two to six hours - depends on the thickness of the sliced ​​mushrooms.

How to dry porcini mushrooms in the microwave

Prepared porcini mushrooms are laid out on a special plate and placed in the microwave. In this case, the power of the furnace should be within the range of 100-200 watts. Turn on the oven for 18 minutes. Then the plate is taken out, the mushrooms are allowed to cool and ventilated in the fresh air, after which they are again placed in the microwave. This procedure is repeated until the mushrooms are completely dry.

If the mushrooms are not sufficiently dried, they must be dried in the sun, in the oven or stove.

Dry mushrooms are stored in cloth or gauze bags. Or they string dried mushrooms on a fishing line and store them hanging in a dry, well-ventilated room, away from other foods, especially those with a pungent odor.

During storage of dry mushrooms, their condition is monitored. If the mushrooms become wet to the touch, then they need to be laid out again on baking sheets and dried in any convenient way.

How to make mushroom powder from dried porcini mushrooms

Mushroom powder can be prepared from dried boletus.

To do this, the mushrooms are broken into small pieces and then ground in a coffee grinder. After that, the powder is sieved through a sieve. The remaining large pieces are ground again.

Store the mushroom powder in well-closed glass jars in a dry place.

Under ideal conditions, dry porcini mushrooms can be stored for several years.

In principle, the drying of mushrooms depends on the specific place of collection, the region, the peculiarities of transportation and the technical capabilities of the mushroom picker. Each experienced mushroom picker has his own, proven over the years, methods of drying mushrooms and uses them. Nevertheless, for general development, you can familiarize yourself with this material, perhaps you will be able to learn something new or long-forgotten old, but useful. So, how are we going to dry mushrooms?

• : what, where and how we dry
• : The "bonus" of the procurement method

Drying mushrooms: how to dry mushrooms?

Drying is one of the easiest and most affordable ways to harvest mushrooms. Dried mushrooms keep well for a long time. In terms of nutritional value and digestibility, they are superior to salted and pickled mushrooms. In terms of protein content, dried mushrooms are superior to canned ones. When dried, all the nutritional advantages of mushrooms are preserved; The aroma of some species is even enhanced with this method of preparation, as, for example, with a porcini mushroom.

Drying mushrooms in the sun

On hot days, mushrooms can be dried in the sun or just dried to dry them completely at a higher temperature on the stove or in the oven.

For this purpose, mushrooms are placed on drying trays, thick paper or dry board. In no case should the mushrooms be placed on an iron baking sheet, as the mushrooms can bake and turn black on it.

Drying is carried out in a place protected from rain and dust and well-blown by the wind. It is very important that the mushrooms, previously cut into slices, are dried or dried completely within a period of no more than 1-2 days. In this case, they retain their natural color.

Correctly dried mushrooms bend; overdried crumble - it is better to soak such mushrooms and use them as they are.

Drying mushrooms in the oven

When drying in the oven, the mushrooms are laid out in a thin layer on specially made or ready-made racks that are installed in place of ordinary baking sheets. The temperature in the oven should be between 60-70 ° C, and in order for the air to circulate in it constantly, the door should be kept ajar. As the mushrooms dry up, the grates are interchanged from top to bottom.

In urban settings and for modern kitchens, this method of drying mushrooms is probably the most common and simplest: ovens (and grills in them) are in every home. If there are few grates (or there are none, it happens), then you can independently make 2-3 grates according to the size of the oven so that they can be installed instead of baking sheets. The grilles can be made from any coarse wire mesh.

Baking trays can also be used if there are no grates. Mushrooms are selected by size (large ones are cut into pieces) and laid out on baking sheets. In this case, the mushrooms should not come into contact with each other, and in the oven it is necessary to ensure air circulation (open the door a little).

First, the mushrooms are dried at a temperature of 45 ° C. At a higher initial temperature, protein substances are released on the surface of the mushrooms and then dried, which impairs the further course of drying and gives the mushrooms a dark color. At the same time, the mushrooms become so soft that it is impossible to use them for food. Only after the surface of the mushrooms dries up and they stop sticking, the temperature can be raised to 75-80 ° C.

The duration of drying and drying of mushrooms cannot be accurately determined. If the mushroom caps and plates are the same size, they dry out at the same time. Dry mushrooms are removed, and the rest are dried, turning them over from time to time.

Drying mushrooms in the microwave

When drying mushrooms in the microwave: peeled and chopped mushrooms are laid out on a plate or wire rack, the minimum power is set to 100-180 W and put on for 20 minutes, then the stove is opened and ventilated for 5-10 minutes. During this time, excess moisture evaporates intensively. Then the operation is repeated 2-3 more times. As a result, you can get at the exit either a finished product - dried mushrooms or - a semi-finished product for further drying, it depends on the specific mushrooms.

This method of drying mushrooms is quite troublesome. Convenient only if your microwave has a large capacity. On "small cars" the process is very tedious and lengthy, although quite real.

Drying mushrooms in a Russian oven

Where else can one find this very “Russian stove” today ... Well, okay, now is not about that.

Mushrooms prepared for drying are laid out with their caps down on grates, braids or strung on knitting needles. The loaded devices should be put into the furnace when the temperature in it after the furnace drops to 60-70 ° С. At a higher temperature, it is not recommended to start drying, as the mushrooms can be steamed or roasted, burned and blackened strongly. At temperatures below 50 ° C, they dry very slowly, sour and deteriorate.

Before loading the mushrooms under the oven, it is necessary to sweep so that there is no ash left on it. At the time of drying, there should be no dishes with food or water in the oven.

If the grates or braids do not have legs, then bricks should be placed under them, placed on the edge, so that the mushrooms do not come into contact with the hearth of the furnace.

During drying, it is very important to ensure that the moisture evaporating from the mushrooms is removed. To do this, the flap should be placed on 2 bricks, leaving a gap between them for air flow from below. The upper part of the damper should not tightly cover the brow of the stove, so that moist air is constantly evacuated.

At the beginning of drying, the stove pipe is opened by 0.75 of the gate valves, as the mushrooms dry up, it is gradually pushed in and closed tightly by the end of drying. Mushrooms dry unevenly, small caps dry faster, large ones more slowly, so dried ones must be removed in a timely manner, otherwise they will lose their aroma and become tasteless. Underdried mushrooms begin to grow moldy at the slightest dampness.

Drying morel mushrooms

Morel mushrooms, which are classified as conditionally edible, are dried only in the air.... They are strung on threads, placed loosely in gauze bags, old nylon stockings and dried in a ventilated dry room for about 5-6 months. During this time, the oxygen in the air purifies toxins and detoxifies the lines - the mushrooms become edible.

Storage of dried mushrooms, canning of dried mushrooms

Dried mushrooms are very hygroscopic: they absorb moisture from the surrounding air (especially if they are prepared in the form of mushroom powder), easily damp and mold. In addition, they quickly absorb extraneous odors. Therefore, dried mushrooms should be stored in dry, well-ventilated areas and, best of all, in moisture-proof bags or tightly closed glass or metal jars. Dried mushrooms can also be stored in gauze or linen bags, but, strictly, in a well-ventilated place and separate from products with a pungent odor.

If for some reason the mushrooms become wet, they should be sorted out and dried.

To preserve the mushrooms for a long time, it is more convenient to put the mushrooms in hermetically sealed glass jars immediately after drying (while they still retain their fragility and warmth). Banks are sterilized at a temperature of 90 ° C: half-liter - for 40 minutes, liter - 50 minutes.

The following method can be used to suck air out of the cans. A little alcohol is poured onto the inner surface of the lid, light it and immediately close the jar. When burning alcohol, almost all the oxygen in the can is consumed, as a result of which the mushrooms do not grow moldy, even if they were not sufficiently dried and they were laid in a damp room.

Before preparing food from them, the mushrooms are washed with a brush, cleaning dust and dirt, and poured for several hours with water to swell, and then boiled in the same water.

More it is better to soak dried mushrooms in milk or milk mixed with water. Mushrooms that have turned black during drying should be rinsed well before being put into the soup so that they do not give the soup a black color. The broth of morel mushrooms is poured out without trying; in other cases, it is left to settle possible sand, filtered and used to make soups, sauces or gravies.

Well dried or overdried mushrooms can be chopped and ground into a fine powder in a coffee grinder. When crushing, poorly digestible films of coarse fibers are destroyed, and mushrooms in this form better reveal their taste and aroma and are more easily absorbed by the body. Powdered porcini mushrooms are especially good.

When grinding, add 5-10% by weight of fine salt to the mushroom powder for preservation. Ground spices can also be added to taste: allspice, caraway seeds, dried celery and parsley leaves, etc.

Mushroom powder is very convenient for adding to food or at the very end of cooking - no more than 0.5-1 minute before the end, or for direct addition to hot and cold food - salads, soups, main courses. It is added to omelets when beating the egg mass. Store in a glass jar with a tight lid, protected from light. Shelf life with practically no deterioration in quality - up to 1 year.

Procurement of mushrooms collected in Primorye has its own specifics. In our country, mushrooms are rarely dried due to the rainy summer and constant fogs that, even in the forty-degree heat, strangle the inhabitants without dispelling. If you can still dry mushrooms using ovens, attics and closets, then preserving them until the onset of the dry season (starting in September) is practically very, very difficult.
In our glorious land, mushrooms appear in waves, and starting from June, you can harvest porcini mushrooms, boletus, obabaki three times during the summer and autumn, and honey agarics practically from May to November.
Some useful tips for harvesting mushrooms for future use, experienced by me personally and used by many of my acquaintances, I have outlined on these pages.

All edible types of tubular mushrooms are suitable for drying, but in drying they turn black, for which they are called black mushrooms, in contrast to the white ones, which are more fragrant and do not change color when dry. Dried mushrooms and meadow mushrooms are very good, they are not inferior in aroma to porcini mushrooms. You can also dry real and summer mushrooms, elmaks, ordinary little things, govo-rushkn, funnels, chanterelles, blackberries, morels and lines; the latter lose their poisonous properties after drying. Auricularia (tree ears) are also suitable for drying, which should be soaked in cold water overnight before use.

Mushrooms intended for drying, as we have already said, should never be washed, as they will dry worse. It is only necessary to cut off the lower part of the leg with the earth adhering to it (if this was not done in the forest when collecting), clean it of any debris and, if necessary, wipe them with a cloth.
Drying is considered the most convenient way of storing mushrooms for future use, but in the Far East, where during the mushroom season there is usually humid weather and there are no devices for individual drying, this method of storing mushrooms is not very common.

Mushrooms, except for the smallest ones, can be cut along the stem; through the hat in half, and the largest ones - in chunks into several parts.
To obtain a more beautiful product, the mushrooms should be dried in two steps: first, dry at a lower temperature (40-50 °), and then dry at 70 °. At home, you can first dry the mushrooms even in the air, if the weather is sunny, or over the stove, and then dry them in the oven, but do not allow the temperature to rise above 70-75 °. To prevent the mushrooms from burning and steaming, the oven door must be kept ajar. Over the stove and in the sun, mushrooms are best dried strung on strong threads, on nets placed on bricks, etc. Mushrooms are considered dried when they become light and brittle. If dried mushrooms are stored in an insufficiently dry room, they should be dried after two months.
For drying, both young and old mushrooms are used, which give a more aromatic broth, and even mushrooms with a wormhole.
The use of dried mushrooms is very diverse. Dried mushrooms are good for broth and seasoning in soups. Delicious vegetarian first courses can be cooked with dried mushrooms. They are used for sauces, fillings for pies, pies, dumplings, meat and potato zraz, for making mushroom caviar.

Drying methods for mushrooms:
- dry in the shade in sunny weather
- dry in the attic
- in the oven or electric oven
- in a special electric dryer
- dry in a microwave oven
- in a dry heated bath

Almost all edible mushrooms can be harvested in dried form, except for mushrooms with a pungent or bitter taste. It is preferable to dry tubular and morel mushrooms (porcini mushrooms, boletus, boletus, boletus, moss). When dried, all the nutritional qualities of the mushrooms are preserved. The aroma of some mushrooms is even enhanced with this method of harvesting, as, for example, with a porcini mushroom. Mushrooms can be considered dried if they are dry and light to the touch, bend slightly with light pressure, and break with strong pressure. From 10 kg of fresh porcini mushrooms, you can get about 1.5 kg of dried mushrooms if the mushrooms are young and 1 kg if the mushrooms are mature. After drying, the water content of the mushrooms is reduced from 90 to 10-14 percent. Thus, from 10 kg of fresh mushrooms, only 1-1.4 kg of dried ones are obtained.

Drying mushrooms in sunny weather.

On hot days, mushrooms can be dried in the sun or just dried to dry them completely at a higher temperature on the stove or in the oven. For this purpose, mushrooms are placed on drying trays, thick paper or dry board.

Mushrooms to be dried should not be washed as they quickly absorb moisture. They must be thoroughly cleaned of dirt and debris with a stiff brush or brush. Heavily soiled areas should be trimmed or wiped with damp gauze, which, due to its structure, captures and removes dirt well. Small mushrooms are dried whole. The caps of large mushrooms are cut into slices, and the legs, depending on their thickness, are either longitudinally (thin) or across in circles (thick). In no case should the mushrooms be placed on an iron baking sheet, as the mushrooms can bake and turn black on it. Drying is carried out in a place protected from rain and dust and well-blown by the wind. It is very important that the mushrooms, previously cut into slices, are dried or dried completely within a period of no more than 1-2 days. In this case, they retain their natural color. Correctly dried mushrooms bend; overdried crumble.

Drying mushrooms in the attic.
Owners of private houses with an attic are very lucky in this case. Observing the rules for drying mushrooms in sunny weather, it is enough to spread the mushrooms in the attic on a prepared rag or parchment and leave them there.
You can in the old fashioned way - string mushrooms on a harsh thread or gratva and hang them under the eaves next to the braids of onions and garlic.
Mushrooms in attics rarely dry out and are spoiled only by mice.

Drying in a special electric dryer.
As a rule, all dryers are multi-deck. Therefore, the lattices with drying mushrooms laid out on them should be periodically changed in places, achieving uniform drying. The total drying time for one batch is 3-5 hours. In this case, it is advisable to take half-hour breaks every half hour so that the mushrooms do not heat up before burning. First, the mushrooms are dried at a temperature of 45 ° C. At a higher initial temperature, protein substances are released on the surface of the mushrooms and then dried,
which impairs the further course of drying and gives the mushrooms a dark color. At the same time, the mushrooms become so soft that it is impossible to use them for food. Only after the surface of the mushrooms dries up and they stop sticking, the temperature can be raised to 75-80 ° C.

Remember that the mushrooms intended for drying are not washed, but only cleaned of debris and cut out damaged areas, since they do not dry well when washed. Fruit bodies are selected by size (large ones are cut into pieces), laid out on sieves. In this case, the mushrooms should not come into contact with each other.

Drying mushrooms in a Russian bath.
Not many sauna lovers love the sauna, but dry heat and airing in a well-heated sauna will help you dry the mushrooms.
Depending on how your bath heats up, you can dry it like in an oven with an open damper, on heating grates with a supply of dry air to remove excess moisture evaporated by mushrooms.
The rest of the drying conditions remain the same - do not wash, clean, cut into pieces and do not allow contact.

Some notes on drying lamellar mushrooms and toadstools (morels and stitches).
Mushrooms like milk mushrooms, russula and the like are rarely dried. But morel mushrooms, which are classified as conditionally edible, are dried only in the air. They are strung on threads, placed loosely in gauze bags, old nylon stockings and dried in a ventilated dry room for about 5-6 months. During this time, the oxygen in the air purifies toxins and detoxifies the lines - the mushrooms become edible.
If you still decide to dry some mushrooms of this type, you should remember the same rules by which porcini mushrooms and limbs are dried.

Storage of dried mushrooms.
To preserve the mushrooms for a long time, it is more convenient to put the mushrooms in hermetically sealed glass jars immediately after drying, while they still retain their fragility and warmth. Banks are sterilized at temperatures over 90 ° C: half-liter - within 40 minutes, liter - 50 minutes. Dried mushrooms are stored in gauze or linen bags in a well-ventilated place, separate from products with a pungent odor from which mushrooms can smell, for example, dried smelt or flounder. It is necessary that this room be dry, since dried mushrooms strongly absorb water from the environment, especially if they are prepared in the form of mushroom powder. If they are damp, they should be sorted out and dried; this can be done in any way described above. For sterilization when preserving mushrooms, you can use the following methods: 1. Use a home ionizer (many have had such devices since Soviet times) and a duiku. Blow out the container with mushrooms with ionized air and close the lid tightly.
2. Pour some rubbing alcohol on the inside of the lid, light it, and close the can immediately.
When burning alcohol, almost all the oxygen in the can is consumed, as a result of which the mushrooms do not grow moldy, even if they were not sufficiently dried and they were laid in a damp room.

I love picking, cooking and eating mushrooms, treating friends and telling stories about mushroom pickers and forest wanderings.
I wish you a successful "quiet hunt" and bon appetit!