Drying mushrooms for the winter at home. How to dry mushrooms in an electric and gas oven: features and recommendations. How to cook dried mushrooms

Drying mushrooms is the best way to preserve the best that mushrooms give us. If you want to enjoy this wonderful product all year round, then drying is ideal for this purpose.

Mushrooms are a valuable source of protein, iodine, iron, potassium, phosphorus, zinc and vitamins D, C, PP.

It is important to note that only tubular mushrooms and some lamellar mushrooms can be dried (russula and dung beetles, for example, are not suitable for drying). Mushrooms with milky juice are not dried, as they have a very sharp and bitter taste.

For drying, they usually take champignons, mushrooms, boletus, autumn mushrooms, boletus, mossiness mushrooms, boletus and chanterelles.

Mushrooms for drying are harvested in sunny, dry weather.

Before drying, you need to clean the mushrooms from debris and earth. It is not recommended to wash them: most of the valuable substances and aroma will go away with water, the mushrooms will darken and may become sour. You can wash already dried mushrooms.

Large mushrooms must be cut into quarters or in half. Large legs are cut into strips of 1 cm. For small and medium mushrooms, the cap should be separated from the legs and dried whole. Very small mushrooms do not need to be cut and divided - they are dried whole. You can also cut all the mushrooms into strips (in case there are a lot of mushrooms and you don’t want to mess with them for a long time) - in this case, the drying process will proceed much faster. Mushrooms are best cut lengthwise.

You can also separate the mushrooms by type or size to make it easier to dry.

To dry mushrooms in the oven, you need to prepare a baking sheet. Arrange the already peeled and cut mushrooms on a baking sheet, lightly brushing it with oil. Also put baking paper on a baking sheet, then oil is not needed. You can lay out the mushrooms not on a baking sheet, but on a wire rack. In this case, you will need baking paper to place on the wire rack and arrange the mushrooms.

Mushrooms need to be laid out so that the caps look up, and there is a little space between the mushrooms (1 mm).

Another way to dry mushrooms in the oven is drying on knitting needles. If you decide to dry mushrooms with knitting needles, you will need wooden knitting needles that are as long as the width of the oven. The ends of the knitting needles need to be pointed and mushrooms strung on them. When the needles are completely filled, they must be placed in the oven so that the ends lie on the horizontal ribs of the side walls of the oven.

If the oven does not have special ventilation holes, you need to leave the door ajar. If there is a fan, turn it on.

At the beginning of drying, a low temperature is set - approximately 50 ° C. The initial stage of mushroom drying should take place at a low temperature, because if the temperature is immediately high, white droplets will appear on the mushrooms - protein substances, the mushrooms will darken. As soon as you notice droplets, the temperature must be lowered, and the mushrooms removed from the oven.

After about 1.5 - 2 hours, the temperature is increased to 70-80 ° C. At this temperature, the mushrooms should be dried for about 2 hours, after which the temperature in the oven is lowered again to 55 ° C and the mushrooms are dried for another 2 hours.

During the drying process, do not forget to occasionally stir the mushrooms.

Dry mushrooms must be selected, the rest dried.

It is difficult to say how long it takes to dry the mushrooms in the oven, since the drying time for each mushroom is different.

When dried, approximately 76% of water is evaporated from mushrooms.

If the mushrooms have not dried completely in the oven, they can be dried in the air or indoors.

Whether the mushroom has dried up is easy to check - you need to break the hat. If the inside of the mushroom is wet, it has not dried yet and drying must be continued.

Dried mushrooms are convenient and easy to store. They are stored for a long time and do not lose their taste and aroma.

You can store dried mushrooms at any temperature, in a dark place. It is good to store mushrooms in glass jars, clay pots, tin, wooden and plastic food storage boxes. It is not necessary to close the container with dried mushrooms hermetically. You can just wrap it in foil. Dried mushrooms are also stored in bags, but moths can start there.

A trip to the forest for "forest meat" causes a storm of the most vivid emotions in us, especially when we find a mushroom meadow! Having brought rich prey home, even a large family cannot afford to cook and eat everything at once, so today is information on how to properly dry mushrooms at home! This knowledge is also important because, unlike canned or pickled, they retain all their medicinal and nutritional properties in this form.

The advantages of dry mushrooms over canned ones are simplicity and unpretentiousness in storage, high stability and preservation of nutritional properties with long-term storage of stocks. Important advantages of dried forest products are also:

Excellent digestibility and high nutritional value, in comparison with salted or pickled mushrooms;
Higher protein content than their canned forest relatives.
Brighter aromatic and taste qualities.

Which mushrooms are best dried?

The main ones: white, boletus, duboviki, boletus, boletus, mossiness mushrooms, honey mushrooms, goats, chanterelles.

Ways to dry mushrooms at home

Outdoors on sunny, hot and dry days;
In a slightly heated oven to 60-70 degrees. With this method, it is necessary to slightly open the door for additional air circulation.
On a gas, electric or Russian stove;
In special electric dryers.

Proper preparation of mushrooms for drying

We use for further drying only fresh and healthy, without wormholes, individuals. Do not wash them before drying, as they will darken and take longer to dry. Before laying in drying, hats and legs are cleaned of needles, leaves, moss, sand and earth with a slightly damp cloth.

We cut large hats into slices (for better and faster moisture loss). We cut the legs of porcini mushrooms, boletus and boletus into circles 2-3 centimeters long or more. We do not dry the legs of species such as butterflies, flywheels, mushrooms and chanterelles, but we use only hats. But we dry the morels and lines whole.

Rules and tricks for drying mushrooms

Time

The product should lose moisture gradually. You can not speed up this process, otherwise it will be bitter in dishes. It is necessary to withstand a sufficiently high temperature (up to 70 degrees) and not overexpose them in the dryer. But too slow drying can affect the quality or even make the product unusable in the future.

How to dry mushrooms outdoors

If you decide to carry out the drying of forest gifts in the open air, then with this method the process should last at least 7-8 days.

In this case, we string hats and legs on strong threads, fishing line or thin twine, while the mushrooms should not touch each other. Having done this work, we fasten the fishing line and be sure to protect it with gauze from dust and insects.

Drying in the oven

We lay out the prepared parts of the mushrooms in one layer on a baking sheet, grate, frame, or cover part of the floor with straw (if you use a dry room). Small hats dry out the fastest, so you should periodically check the mushroom layout and remove foresters that are ready for storage.

We try not to overdry the mushrooms, which can lead to loss of flavor and direct spoilage of the product. Also, an over-dried product (too high temperature or too long drying time) in dishes does not boil and does not soften.

Mushrooms, collected with such passion, cannot be dried out, because then they quickly deteriorate during storage, becoming covered with mold.

Properly and efficiently dried forest beauties are light and dry to the touch, break quite easily, but do not crumble! In taste and aroma, they resemble fresh, freshly picked mushrooms.

* Gourmet Trick
The most fragrant and delicious mushrooms are obtained by two-stage drying. First, they are dried in the sun, and only then they are transferred to the oven, on the stove or in the Russian oven.

Important information!

Almost all types of forest mushrooms contain vitamins C, B1, B2, D and PP. For example, the amount of vitamin B1 in a forest product is about the same as in beef liver or cereals; vitamin B - like in butter!

And how rich mushrooms are in minerals! Your body will be able to feed on iron, phosphorus, calcium, potassium, as well as such useful chemical elements as zinc, manganese, iodine and copper, which normalize metabolism and digestion.

It was not in vain that you spent time reading the article on how to properly dry mushrooms, because all useful and nutritious substances are preserved in the dried product.
Bon appetit and autumn mushroom memories in winter!

Starting from the last spring month, May, and until late autumn, beautiful, with a dark yellow hat, strong mossiness mushrooms can be collected in the forests. These unpretentious mushrooms live up to their name, because they love to grow on mossy areas, old stumps or ravine slopes. They are not afraid of low temperatures and grow until the end of October. Properly and lovingly prepared mushrooms for the winter are very tasty.

In terms of the richness of minerals, vitamins and microelements, mossiness mushrooms are no worse than porcini mushrooms. They are rich in easily digestible proteins, sugars and essential oils. Extractives give these top-notch mushrooms their distinctive taste and aroma, while enzymes help digest and absorb food.

Mossiness mushrooms are stored for the winter in various ways. They can be dried, frozen, salted, marinated, made into delicious mushroom caviar. The greatest benefit of mossiness mushrooms is preserved in winter preparations that are cooked without heat treatment - these are cold pickled mushrooms (without boiling) and dried.

Canned fried mushrooms

Mushrooms are prepared quickly, and in winter you can cook delicious soup from them, fry them with potatoes or make mushroom sauce.

For cooking you will need:

peeled mushrooms - 1 kg;
a glass of any vegetable oil;
spices and salt to taste.

Cooking:

Dismantle the mushrooms, remove forest debris, and clean the legs of the mushrooms with a sharp knife.
Rinse better under running water. If you wash in a basin, then change the water several times.
Boil prepared mushrooms 2-3 times for 15 minutes, each time in fresh water.
Transfer the boiled mushrooms to a deep frying pan, pour in vegetable oil and simmer under the lid for half an hour.
After half an hour, remove the lid and continue to fry the mushrooms until the moisture has completely evaporated. At the end of frying, you need to salt the mushrooms, you can put a few peas of black pepper.
While the mushrooms are being prepared, you can sterilize the jars and scald the lids with boiling water.
Arrange the finished mushrooms in jars, pour vegetable oil on top (a layer of about 1 cm) and cork.

Interesting- so that the mushrooms do not darken during cooking, you need to add a little vinegar to the broth.

Salted mushrooms

Moss mushrooms must be prepared for salting immediately after coming from the forest. Mushrooms may turn black if stored for a long time. That is why they are quickly cleaned and, poured with boiling water, kept in it for 10 minutes. So they retain their color and elasticity.

Important! The use of galvanized pans causes the metal to react with fungi to form harmful compounds. For cooking, it is better to choose enameled pots or stainless steel dishes.

Cooking:

Only caps of mossiness mushrooms go to salting. They should be boiled for 20 minutes, drained and cooled slightly.
Place spicy leaves (cherries and currants), dill and horseradish in a salting container (an enameled bucket or a wooden barrel).
On top of the spices, mushrooms should be laid out in layers, sprinkling each with coarse salt.
After filling over the flywheels, install oppression and place the workpiece in a cold place.
Salted mushrooms will be ready in a month and a half.

Salted mushrooms are stored until the next mushroom harvest. They need to be checked periodically and remove the mold that has appeared.

Important - the oppression installed on the mushrooms must be washed in warm salty water and poured over with boiling water. This will prevent the development of dangerous bacteria.

Freezing mushrooms

Harvesting frozen mossiness mushrooms will allow you to please your home with excellent vegetable stew, nutritious mushroom caviar or fresh pies in winter. Frozen without preliminary boiling, they will not lose their mushroom aroma and pleasant taste.

Freezing rules:

Moss mushrooms must be boiled before freezing. So they won't get bitter.
Boiled mushrooms should be cooled and allowed to drain excess water.
At the last stage, the mushrooms for freezing must be decomposed into containers or bags and put into the freezer. Portions should be such that they are used immediately completely. Repeated freezing of mushrooms is unacceptable.

Before cooking, mushrooms are thawed gradually, on the top shelf of the refrigerator.

Caviar from mossiness mushrooms for the winter

Young mushrooms have elastic and dense pulp. These mossiness mushrooms make excellent mushroom caviar.

You can indulge yourself in winter with caviar sandwiches, or you can serve it as a side dish for meat, boiled potatoes or cereals. You will have to tinker a little in the kitchen, but in winter you will always have delicious mushroom dishes on your table.

Ingredients:

flywheels - 2 kg;
onions - 300 gr.;
carrots - 300 gr.;
any vegetable oil - 0.5 l.;
black peppercorns - 10 pcs.;
Bay leaf;
vinegar (9%) - 1 tbsp. the spoon;
ground pepper and salt are added to taste.

How to cook caviar from mushrooms:

Clean flywheels from forest debris and remnants of the earth.
Rinse the mushrooms in running water and boil in lightly salted water (at least 40 minutes). Carefully remove the emerging foam from the surface with a slotted spoon.
After boiling, drain the water, and the mushrooms need to be cooled and chopped with a meat grinder.
Separately fry the onions and carrots in a pan. Use half vegetable oil.
When the carrots are fried and the onions become transparent, you can add the spices according to the recipe, the remaining oil and rolled mushrooms. Salt to your liking.
Continue simmering on very low heat for about an hour and a half. Add vinegar only five minutes before removing the mushrooms from the heat.

Mushroom caviar is best not rolled under the lids, but spread out in suitable containers and closed with plastic or screw caps.

You can cook mushroom caviar from mushrooms in a slow cooker. You will learn the recipe by watching the video, the only difference is that mushroom mushrooms must be boiled longer than boletus mushrooms, about 40 minutes.

Pickled mushrooms

It is best to choose young mushrooms for pickling, cut off their legs and cook only elastic hats.

Ingredients for the marinade (per liter of water):

coarse salt - 2 tbsp. spoons;
vinegar essence - 0.5 tsp;
Bay leaf;
cloves - 2 pcs.;
black peppercorns - 6 pcs.;
a tablespoon of sugar.

How to pickle mushrooms:

Thoroughly peeled caps of mossiness mushrooms wash and boil in salt water, constantly removing the resulting foam.
After half an hour, vinegar essence and spicy spices must be poured into the pan according to the recipe for the marinade.
The pan can now be removed from the heat, covered with a napkin and put away for three days in a cool room.
After this time, rinse the mushrooms, put them in glass jars, pour over the prepared fresh marinade and sterilize for at least 20 minutes.
After sterilization, the blanks can be sealed with hot lids. Pickled mushroom caps will be ready in just a month.

Important- Garlic is not used in preparations with mushrooms. It will definitely turn black and give an unsightly appearance to salted or pickled mushrooms.

In harvest mushroom years, when all the pickles are harvested and the freezer is filled, you can dry the mushrooms for the whole winter. Before drying, the mushrooms are cleaned and cut only with a stainless steel knife. Then the hats and legs will not turn black on the cuts.

Dried mushrooms retain up to 30% of proteins, they contain a lot of fiber and amino acids. Dry mushrooms are a reliable means of preventing oncology, strengthen the human body and have a beneficial effect on mental abilities.

Preparation of dried mushrooms:

Cut mushroom caps and legs into thin slices - up to 5 mm.
Lay out on baking paper in a single layer on a baking sheet.
Set the temperature in the oven to about 45 degrees and dry the mushrooms until they stop sticking to the paper.
Now you can preheat the oven to 70 degrees and continue drying. The oven door must be kept open.
In order to preserve the color of the mushrooms and not dry them out to brittleness, it is sometimes worth taking them out of the oven and airing them a little.

Properly dried mushrooms are elastic, bend well, do not crumble or break in the hands. It is most convenient to store them in a container with a ground-in lid, away from sharp-smelling spices and foods.

Forest gifts are wonderful. Arriving in the forest, we put the first mushroom into the basket with passion, fix our eyes and stubbornly peek out the multi-colored hats. How nice to enjoy them all year round! Prepare flywheels for the winter and enjoy your meal.

Mokhoviki are first-class mushrooms, they are cooked in all sorts of ways. But the most delicious dishes are obtained with dried mushrooms, since the aroma of the mushroom is stronger than that of other dried preparations. Mokhoviki should not be salted, boiled or marinated with light mushrooms - the whole dish will acquire an intense black color, although the taste will not deteriorate at all. You will find the recipes for making moss mushrooms below.

Mokhoviki mushrooms - recipes for the winter

How to cook dried mushrooms

Large specimens are best wiped with a cloth and cut into segments, which are laid out on a grid. When drying on a wire, they often break through and fly off. Small mushrooms, if they are not planned to be salted or pickled, are dried in limbo. Dry mushrooms are stored in tightly closed containers, as the entire cupboard where mushrooms are stored will be saturated with their smell. Well-dried mushrooms can be ground into a powder for making sauces.

How to freeze mushrooms

Washed mushrooms are boiled in water for 20 minutes, drained, allowed to drain and frozen in containers. In winter, the same dishes are prepared as from fresh mushrooms. Store frozen for 1 year.

Recipe for salted mushrooms

Boil the caps of large mushrooms for 20 minutes. Cool and put in a colander in a bucket lined with horseradish leaves, currants, cherries, dill umbrellas. Garlic is not put, as it turns blue. Sprinkle the first layer with salt, spread the next one, etc. Can be mixed with any other pickling mushrooms, but the brine will be dark. They put oppression on top (on a plate) and keep it for 40 days in a cool place. You can add new portions of mushrooms to fill the container within 10 days. Keep refrigerated for 1 year. The mold that appears on the surface is removed with dill branches, which are covered with mushrooms.

How to cook pickled mushrooms

According to the classical technology, the dish is prepared in two stages. First, the mushrooms are boiled for 20 minutes, then drained and boiled again in a marinade without vinegar for 10 minutes. They put spices and pour in vinegar, let it boil and put it in prepared jars, roll it up and turn it over. For 1 liter of marinade add 1.5 tbsp. l. salt, 1-1.5 tsp. vinegar essence, allspice - 2 peas, bay leaf - 4 pcs., cloves - 5-6 pcs. Umbrellas of dill are placed at the bottom of each jar. For those who are especially lazy, it can be recommended to add salt and spices directly to the broth where mushrooms are boiled, but its volume should not be very large. The dish will be darker, but the spirit is expressive. Some lovers necessarily add a little sugar to the marinades to soften the taste.

How to cook Flywheels - recipes

Mushroom noodles - a recipe for cooking from mushrooms

Pour a handful of dry mushrooms with boiling water so that they are only covered with water. After steaming the mushrooms under the lid for 20 minutes, they are laid out with a slotted spoon on a cutting board and finely cut. Sliced mushrooms are placed in a saucepan, where they were steamed, and poured with boiling water. Boil for 1 hour and season with fried onions and carrots. Prepare the dough for noodles: take 0.5 cups of sour cream (or butter), 1 egg, 0.5 tsp. salt and 150 g flour. Roll the dough into a ball, adding flour if necessary. Cut the dough into a layer on the table and cut it into wide strips, rolling in flour. Put the noodles in the prepared broth and cook for 15-20 minutes. Salted, dressed with herbs and served with sour cream.

Pork ribs with mushrooms - recipe

Put raw washed pork ribs in clay pots, salt. Add onions and frozen mushrooms - they are not thawed, but only divided into portions, salted, bay leaves, 2-3 peas of allspice and 2 cloves are added to each pot. Close the lids and stew for 45-50 minutes in the oven. You can pre-fry the ribs and onions lightly over high heat in a pan for 10 minutes. For 1 kg of ribs, take a portion of frozen mushrooms, 2 heavily fried onions, cut into large slices, spices.

Chicken breasts in mushroom breading from mossiness mushrooms - recipe

Beat boneless chicken breasts with a hammer, salt, pepper and roll them first in a beaten egg, and then in flour mixed with mushroom powder. Fry in a large amount of fat and serve immediately to guests. For 5-6 servings you need 1 egg, 3 tbsp. l. flour, 1 tbsp. l. mushroom powder, 100 g vegetable oil.

Salad with mushrooms - how to cook

Boil potatoes in their skins, cool, peel and cut into small cubes. Cut apples, ham and pickled mushrooms into pieces. Mix with chopped parsley, celery and season with mayonnaise. It is good when the salad stands in the refrigerator under the film for 2-3 hours. For 3 potatoes: 0.5-liter jar of mushrooms, 150 g of ham, 1 apple, herbs, 200 g of mayonnaise.

Summer salad with moss mushrooms - recipe

Boil mushrooms and finely chop. Dice boiled sausage, apples, tomatoes. Grate cheese on a coarse grater and mix everything. Pour sauce - any ready - or mayonnaise. For a cup of boiled chopped mushrooms: 100 g sausage, 100 g cheese, 1/25 apple, 1 tomato, 150 g sauce.

How to cook cheesecakes with moss mushrooms

Prepare yeast dough from 0.5 l of milk, 100 g of margarine, 1 egg, 1 sachet of dry yeast, 1 tsp. salt, 1 kg flour. Let the dough rise 2 times in a warm place and put it on a table sprinkled with flour. Divide into portions the size of a baby's fist and let rise for 20 minutes. Make an indentation in each serving with the end of a rolling pin and quickly fill it with the filling. Brush with egg and place on a greased baking sheet. Bake for 30 minutes at 220°C. The filling is made from mashed potatoes mixed with finely chopped salted (or boiled) mushrooms. Each housewife observes the proportions to her liking. Fresh mushrooms are taken less than salted ones, and in this case mashed potatoes should be salted.

Jellied turkey with mushrooms - recipe

The turkey soup set is boiled until tender. Separately, a decoction is prepared from fresh or frozen mushrooms, the broth is allowed to cool and the gelatin is soaked at the rate of 2 tbsp. l. for 1 glass of decoction. When the gelatin swells, pour the broth into it twice and bring to a boil. Cool, stirring, to room temperature and pour through 2 layers of gauze into molds, on the bottom of which are placed pieces of turkey meat, mushrooms and a sprig of greens. The molds are transferred to the refrigerator and allowed to harden. Served as a cold appetizer. For a soup set weighing 0.5 kg, you need 1 liter of water, 0.5 kg of frozen mushrooms, 2 tbsp. l. gelatin, celery greens, salt.

Recipe for mushrooms stewed with potatoes in sour cream

Boil potatoes in their skins, peel and put in a cast iron. Add chopped onions, boiled mushrooms and pour sour cream. Salt, put an umbrella of dill and put in a hot oven for 40 minutes (ideally in the oven). Serve piping hot right on the table. In plates, potatoes are mashed with a pestle or a fork in sour cream sauce and salted to taste, sprinkled with green onions. For 5-6 potatoes, take a plate of boiled mushrooms, a glass of sour cream, an onion and add a little mushroom broth.

Now you know how to cook mushrooms, and using the recipes above for cooking mushrooms, you can cook a great dinner!

Video: Moss mushroom recipes

How to dry mushrooms at home mushroom pickers will tell in our article and share their secrets. It is not enough just to pick mushrooms, you need to know which ones can be eaten fresh, which ones can be salted, and which ones can be dried. In today's article, we will talk about the rules for drying mushrooms. Newly minted mushroom pickers will learn practical tips that will help them master this craft. Experienced people may also gain important information.

One of the most successful ways of harvesting mushrooms is drying. They are well preserved with useful properties and even become more fragrant and saturated. At the same time, mushrooms in this version are absorbed better than pickled or salted ones. In addition, they are irresistible in soups. I would especially like to note the porcini mushroom.

Having collected a certain amount of mushrooms, you should not immediately dry them. Some species produce a bitter taste that intensifies when the fruit dries out. Therefore, it should be understood which mushrooms are more suitable for drying.

What mushrooms to choose for drying?

Mushrooms are divided into several types:

tubular;
lamellar;
tinder fungi;
chanterelle;
marsupials.

Let's look at each category separately.

Tubular

Representatives of this family can be identified by the spores, which are located under the cap in a layer of small sponge-like tubes.

Edible tubular mushrooms are almost all suitable for drying. But the best ones are:

lamellar

This family under the cap has radial bands of dense plates in which spores are located. Most agaric mushrooms have a milky sap that will add bitterness when dried.

Here are the varieties of agaric that can be dried:

winter, summer and autumn mushrooms;
Champignon;
motley umbrella mushroom;
deer mushrooms;
underwear;
flakes are fleecy.

Important! Do not dry only russula, milk mushrooms and volushki, as they can be bitter.

Chanterelle

They may look like blades, but instead of blades they have folds of flesh. Science for a long time could not identify them to any species, so they separated them as their own family.

Of this species, only dry fox ordinary, but there is a little bitterness in it.

marsupials

In appearance, they are wrinkled, bumpy and shapeless. Spores of this species are stored in a separate special bag.

White truffle, which is a rare and expensive delicacy, is also dried from this family.

Morels should be used with caution. To be edible, they must be properly processed. Dry for about 2 months, and even longer is better. During this period, toxins are eliminated from them, and they become safe. Dry them only in the open air, and not in a residential area.

Now, understanding what can be dried and what is not worth it, let's discuss the next question, how to do it all the same.

Preparatory stage for high-quality drying

The final result depends on the correct preparation. You should try to make the vegetables tasty, healthy and aesthetically attractive. To do this, you need to carefully prepare the product.

The first, and one of the main questions, is how to clean the mushroom without resorting to the use of water. If the mushrooms are wet, they will absorb water and take longer to dry than usual.

A knife is required for this process. With its help, the hats are cleaned of the remnants of leaves and grass. There is no need to remove the skin, they are dried with the skin.

Sand can be removed with a soft dry brush. Any impurities that remain will be washed off just before the already dried mushrooms are cooked, which are soaked in water.

In the next step, the mushrooms are divided by size. Separately put small, medium and large. This is necessary so that they dry evenly over a certain period of time.

It happens that in appearance the vegetable is whole and elastic, but worms live inside. No matter how beautiful and large a mushroom is, if residents are found in it, it should be thrown away.

boletus, boletus, flywheels and boletus are cut lengthwise so that at the very base of the cap the leg is separated from it.

Mushrooms are divided in half, cutting across.

Advice! When mushrooms are peeled and cut for drying, it is better to do this with a plastic knife. Unlike metal, it does not oxidize. Although it is not very convenient to use and difficult to adapt to, it is preferable.

If a metal knife has been in contact with the fruit and the legs or caps have oxidized, then the taste of the finished product will be much lower.

Fundamental rules

There are basic rules that must be taken into account so that dried mushrooms are tasty and fragrant.

Methods for drying mushrooms

On the street

It will take about 7 days to dry the mushrooms outdoors in the sun in hot weather. Mushrooms, sliced or whole, are strung on a dense thread and hung in the sun. You need to string so that they do not touch each other. You can cover them with gauze so that flies and dust do not sit down.

You can spread the sliced mushrooms on cardboard or baking paper. In extreme cases, on clean wooden boards, and dry it already in the oven or Russian oven.

In the oven

Mushrooms are laid out on a grate in a thin layer. It is comfortable on it and there is no need to adapt something so that the mushrooms do not fall out. You can do this on a baking sheet, but then you should put baking paper on it so that the vegetables do not burn. You need to lay them out so that they do not touch each other.

Initially, you need to set the temperature to +45 degrees. When the mushrooms wilt, but so that they do not darken, you will need to add a temperature of up to + 60 + 70 degrees. It is necessary that the air circulate, for this you need to slightly open the door to the width of the palm. Periodically swap the grids in the process so that the raw material dries evenly.

Watch the video! How to quickly dry porcini mushrooms in the oven

in the microwave

To use the microwave, you need to cut the mushrooms into pieces about 5 mm thick.
They should be laid out on a plate or grill, put for 20 minutes at a power of 100 watts.
After that, open the door and check for 7 minutes.
This process must be done 4-5 times.
You can cook mushrooms in the microwave, but you have to work a little.

In the Russian stove

It would seem, what is the difference between an oven and an oven. But the owners of both of them know for sure. The oven has its own, special atmosphere. The air supply and drying quality are somewhat better in the oven.

Grandmothers always dried mushrooms in the oven. Bricks were placed under the grate so that they would not come into contact with the hot surface.

Mushrooms can be laid out on a grill with caps down or strung on knitting needles or skewers. You can also lay them out on straw in the old fashioned way.
You can put it in the oven when the temperature drops to +60 degrees.

Advice! Drying mushrooms at high temperatures can cause them to burn, turn black, and spoil. If the temperature is too low, then they turn sour and disappear.

It is necessary that air circulate, for this the damper must be ajar. Be sure to keep the chimney open.
At the beginning, the valve should be ajar by 75%, even a little more. But by the end of drying, it should be completely closed.
Mushrooms can dry differently due to the fact that the caps are of different sizes. If they are too dry, they will be poorly processed, and under-dried they will quickly deteriorate. Therefore, it is gradually necessary to remove ready-made dried hats, and dry the rest.

In an electric dryer

This option is for the lazy. The main thing here is to cut the mushrooms correctly. The plates should be at least 1 cm, but you can dry them whole, as you like. Everything is simple here: time and temperature are set and the process has started.

You can experiment a little and add temperature, but slow down the time. The effect will be the same.

Watch the video! How to dry mushrooms in a dryer

Above the gas stove

Not a convenient way, but if there is no choice, then you can use it. Burners should be constantly burning for 2-3 days. And if during the drying process the food is cooked, the vegetables will absorb steam and the smell of food being prepared.

Mushrooms are strung on a rope and hung just above the ceiling, the burners are lit. If the gas is not turned off and drying is continuous, the product will be ready in 3 days.

How to understand that dried mushrooms are ready?

Properly dried mushrooms have a uniform color, they are light and do not have tan or burnt parts. They should be elastic, bend, but not break. The texture will be dense and not wet.

How to store

Half of the work is done and the mushrooms are dried. Now it's time to make the second half - save them for the winter. To do this, you need jars and containers that twist well. Mushrooms very easily absorb odors and moisture, so they easily deteriorate and become moldy.

Some housewives put well-dried mushrooms in a sterilized jar, which is immediately closed. You can smear the edges of the jar with alcohol, set fire to it and immediately close it. then there will be a slight vacuum in it, which contributes to the storage of mushrooms.

Alternatively, you can use cotton bags to store dried mushrooms. But for this you need to choose the right room in which they will be located. To store dry vegetables, it is necessary that the air circulate well, because the smell of mushrooms is very strong. They should not be stored with other strong-smelling vegetables, such as onions and garlic. If the mushrooms have absorbed moisture, they can be sorted out and dried.

So today we looked at how to dry mushrooms at home and how to prepare them. Let mushroom stocks delight lovers of these fragrant fruits all year round.

Watch the video! How to dry mushrooms at home

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