How to dry boletus mushrooms for the winter - all the ways to dry mushrooms at home. How to dry mushrooms at home correctly How to dry boletus mushrooms correctly

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 former are taken out of the oven earlier, the latter 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.

I dedicate this post again to mushrooms, more precisely, how to make preparations for the winter and dishes from relatives of the porcini mushroom - boletus and boletus, these mushrooms belong to the genus of obabok. The photo shows that outwardly they differ only in color, structure, recipes for cooking, salting and pickling boletus and boletus are similar. During heat treatment, the boletus on the cut darkens, so this mushroom is called black. But the boletus is called the red mushroom because of its beautiful cap. It is believed that the use of boletus is that they lower blood cholesterol levels and cleanse the blood, but boletus is useful for kidney diseases. These mushrooms contain a large amount of protein and dietary fiber, working in our body as a vacuum cleaner and sorbent. Therefore, it should be remembered that you need to collect any mushrooms away from highways and industrial areas. It is better not to collect old, overripe and wormy mushrooms in your basket.

This recipe is very simple, although it refers to blanks for future use. Mushrooms - mushrooms, boletus and boletus are simply boiled, at the end of cooking, vinegar and seasonings are added to them. I will describe in detail how and how much to cook a boletus or boletus and show it in the photo in this recipe.

For the recipe for pickled boletus and boletus you will need:

• Actually forest mushrooms themselves,

Marinade:

• per 1 liter of water
• 2 tablespoons of sugar
• 2 tablespoons (heaped) salt
• 3 teaspoons of vinegar essence (or 1 cup of 6% table vinegar),
• 2-3 bay leaves,
• 10 black peppercorns,
• 3-5 cloves,
• Cinnamon - up to you.

Recently I tried to add 2-3 cloves of garlic when pickling boletus and boletus, I really liked the taste of mushrooms!

• If you use vinegar in the marinade, and not vinegar essence, the amount of water must be reduced by a glass.
• Attention: when pickling and salting mushrooms, do not use iodized salt!

How to pickle boletus and boletus mushrooms:

How to clean boletus and boletus?
Usually strong, young mushrooms are selected, without wormholes.

Someone thinks that it is necessary to remove the skin from the cap and scales from the stem from the boletus and boletus. Personally, I clean the mushrooms from small twigs and leaves, cut off and clean the dirty, damaged parts with a knife, fill them with water so that the dirt lags behind faster (you can use a small brush to clean the mushrooms). And then I wash the mushrooms several times in running water.

How to freeze mushrooms

The recipe for frozen forest mushrooms is very simple and most useful,

any forest mushrooms or a mixture of them will go into freezing:

• White mushrooms,
• butterflies,
• Champignon,
• chanterelles,
• mushrooms,
• mushrooms,
• honey mushrooms,
• boletus,
• boletus,
• russula,
• waves,
• Dunki,
• sandboxes (frosts),

How to prepare and cook mushrooms for freezing:

I described the process of cleaning and cooking above in the recipe for pickling mushrooms.

1. Frozen boiled mushrooms

When I was preparing pickled boletus and boletus, part of their mixture (without vinegar yet) was thrown into a colander, cooled and transferred to a container for freezing. You can cook mushrooms until half cooked (5-10 minutes) or until fully cooked (40 minutes), depending on the purpose for which you will use them in the future (just warm them up with onion and oil or cook soup or roast with them). If you plan to prepare a lot of frozen mushrooms, you can arrange them in portions in plastic bags or containers, be sure to indicate the cooking time and date of preparation with a marker.

2. Frozen fried mushrooms

1. Select mushrooms that are suitable for frying, sort them out, rinse and cut. For insurance, I advise you to boil for 5-10 minutes in water with an onion. Then put in a colander and fry until tender in butter or vegetable oil. Divide into freezer containers or bags.

Of course, one can object and say that fresh-frozen mushrooms are sold in supermarkets, and that there is more smell from such mushrooms. Yes, the juiciness and mushroom taste are partially lost after boiling, but this way the use of forest mushrooms is much safer, one cannot but reckon with the current ecology. And those fresh-frozen mushrooms that we see in stores are industrially grown, so it is not necessary to pre-boil them.

Store frozen mushrooms should be no more than six months. In winter, frozen mushrooms should be immersed in boiling water or in a pan without defrosting!

• Well, in winter, cook delicious mushroom soup with frozen mushrooms or pizza (). And as an option, stick homemade dumplings with mushrooms and fried onions!
• Frozen boiled boletus and boletus can be fried with sour cream (like mushrooms) or potatoes.
• And it will also turn out very tasty salad of chicken and mushrooms with pickles ().

Here I invite you to watch my video slide show from a step-by-step photo of a recipe for pickled boletus and boletus mushrooms, as well as freezing these mushrooms

How to dry boletus and boletus mushrooms

It used to be that our grandmothers used to dry mushrooms by stringing them on a string. Now for these purposes, you can use an oven or an electric dryer.

for the recipe you will need:

• strong and always fresh mushrooms.

When an oven or electric dryer is used to dry mushrooms

1. Boletus or boletus are cleaned, washed and slightly dried.
2. The baking sheet is lined with baking paper, mushrooms are placed on it.
3. Small mushrooms are put whole, large ones are cut into pieces.
4. You need to dry the mushrooms in the oven with the door ajar, the drying temperature is not more than 50 degrees Celsius.

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Recipe by site.

Happy mushroom harvesting and delicious preparations!

Experienced housewives do not throw away food, but keep everything for future use. For example, if some fresh mushrooms remain after cooking, they can be dried whole or in slices. You can use this product in dried form for cooking soups, roasts or tasty meats.

How to dry mushrooms at home

Fragrant dried mushrooms are an unusual ingredient for numerous first and second courses. They contain a lot of useful trace elements for the body. Modern housewives know many ways to prepare this product for the future. Drying mushrooms at home can be done using special equipment or in the sun. To calculate the time for the procedure, it is important to take into account the characteristics of a particular type and method of preparation.

What mushrooms can be dried at home:

1. Tubular. This type is optimal for drying. Forest boletus, boletus, mushrooms, Polish mushroom and other edible varieties after such processing remain fragrant and very tasty. Under the caps, this species has a spongy layer of small tubules.
2. marsupials. This variety includes white truffles and morels. They differ in their unexpressed shape and spores located in bags. White truffle is an expensive delicacy that is rarely used for drying. Morels are dried in the open air for several months. This time is needed for the evaporation of toxic substances. If you use the product earlier, it can be harmful to health.
3. Lamellar - another popular type. This variety includes champignons, mushrooms, pods, oyster mushrooms and others. Under the cap, agaric mushrooms have characteristic plates located in the radial direction. It is not recommended to choose mushrooms, volnushki or russula for drying because of the high content of bitterness in the milky juice.
4. Chanterelles. Many people confuse this species with lamellar ones. Chanterelles are characterized by folds of pulp, similar to plates. The dried product has a bitter taste.
5. Polypores. This species is branched, it includes sheep and other varieties.

It is important not only to properly dry mushrooms or champignons, but also to select raw materials for harvesting. Some people think that only tubular ones are suitable for this. However, lamellar ones are also sometimes used for drying, for example, mushrooms are very common in Russia and are suitable for harvesting for the winter. In addition, it is important not to miss the moment when dried chanterelles or boletus are ready. An overdried product cannot be cooked, and an unprepared product quickly deteriorates. During the drying process, mushrooms lose 90% of their weight, so about 100 g of dry mushrooms or champignons come out of 1 kg of raw materials.

Another important step is the preparation for the procedure. The more carefully sorted and cleaned mushrooms or oyster mushrooms before drying, the tastier and more aromatic they will be after processing. Choose strong, dense specimens without damage. Be sure to clean the raw materials from contamination, wipe with a sponge, but do not wash with water so that the product does not lose its aroma and taste. In addition, you need to sort everything by size. For champignons and mushrooms, cut off the lower part of the leg. Boletus, boletus are separated from the hat. Mushrooms are cut into plates of 1-1.5 cm or slices.

In the oven

Considering ways to dry mushrooms, those who do not have special equipment should pay attention to the oven. Raw materials are prepared, cleaned, the legs are separated from the caps, cut. It is more convenient to dry mushrooms in the oven on a wire rack, which is placed on top of the baking sheet. The oven door is opened so that the moisture evaporates faster. The temperature is set at 40-60 degrees. Drying time up to 48 hours. Readiness is simply checked: a piece is bent, it should bend a little and break easily.

in the sun

Another option for harvesting is drying in the fresh air. To do this, choose sunny hot days. In case of sudden changes in the weather, the decomposed raw materials on the tray must be brought into the room. It is important to cover the product from dust and flies with gauze. This option is suitable for how to dry the mushrooms completely, and how to dry them before processing in the oven. The procedure takes from two to seven days. Sliced, sun-dried mushrooms are removed after 48 hours so that they do not lose their natural color. Morels need to dry for at least 2 months.

In an electric dryer

Some housewives have in their arsenal such a convenient device as drying for mushrooms and vegetables. With its help, it is very easy to dry oyster mushrooms, mushrooms or champignons for the winter. How to cook delicious and fragrant dry mushrooms correctly so that they dry evenly? It is necessary to clean the raw materials, sort them out, cut them and arrange them on special grills of the device. Everything needs to be dried at 40-50 degrees, after which the temperature is increased to 80 ° C. In time, drying mushrooms in an electric dryer takes 4-6 hours, depending on the type of raw material.

in the microwave

If there is no special equipment for drying products, and it is not possible to decompose raw materials in air, a microwave oven can be used. Drying mushrooms in the microwave has its own characteristics. First, the raw materials are cut into thin slices of 5 mm each, laid out on a plate, and a timer is turned on for 20 minutes. After that, the door is opened for 10 minutes to evaporate excess liquid. Repeat the session 4-5 times.

On a string

One of the most ancient methods of harvesting boletus or boletus for the winter is drying on a fishing line or thread. For this method, you can use whole mushrooms or sliced. The prepared raw materials must be strung on a needle with a canvas thread (or nylon). You can dry mushrooms on a thread in any room with good air circulation, but protected from rain and dust. You can cover the product with insect gauze.

Mushroom Drying Recipes

There are many methods for preparing dried mushrooms, which can be added to soups and hot dishes in winter. Of great importance when choosing a method and mode of drying is the type of raw material. For example, morels should be dried in the fresh air for at least 60 days, and mushrooms are dried for 4 hours. How to cook the workpiece correctly, taking into account a specific variety, can be found in the recipes below with photos.

White mushrooms

The smell of dried mushrooms will not leave anyone indifferent, so this variety is especially popular with housewives for winter harvesting. To get a quality finished product, you need to properly prepare the raw materials. You can dry porcini mushrooms in any way possible: in the oven, on a thread, using a microwave oven. Ready dried mushrooms should barely bend, have a slightly springy structure. Below is an instruction on how to dry raw materials in the oven with a photo.

Cooking method:

1. Mushrooms are sorted out, cleaned of dirt, cut off the lower part of the leg, wipe the hats with a sponge.
2. Cut everything into thin slices.
3. Lay out in one layer on a special grill.
4. Set the rack over the baking sheet, turn on the oven.
5. Dry the raw materials with the door open at a temperature of not more than 75 degrees for 2-3 hours.

Champignon

One of the most popular types of mushrooms are champignons. They are sold fresh and frozen all year round, so they are rarely dried. However, some housewives prepare some dried champignons for the winter, because the product is convenient to store and can be used at any time to prepare different dishes. There are several ways to dry mushrooms. Below is a step-by-step instruction with a photo on how to prepare raw materials with a thread in the fresh air.

Cooking method:

1. Peeled mushrooms are sorted by size or cut into pieces.
2. String raw materials on a thread so that the pieces do not touch.
3. The resulting "beads" are hung in a room closed from water, dust, UV rays.
4. Dry for several days until ready.

oyster mushrooms

Oyster mushrooms contain flavoring, aromatic substances, potassium, phosphorus, iron, zinc, thiamine, vitamins A, D, valuable folic acid. All substances are preserved after drying, so many harvest this type of mushroom for future use. It is recommended to dry oyster mushrooms at home using a special dryer. However, if it is not there, then the oven will do, but this option is longer. In order for oyster mushrooms to retain their aroma, taste and nutrients, you should adhere to the recipe, which is presented below.

Cooking method:

1. After harvesting, oyster mushrooms are sorted out, cleaned of dirt.
2. Cut the raw material into slices or slices.
3. A metal or wooden grid is placed on a baking sheet.
4. Spread the raw materials on the grate.
5. Dry at a temperature of 45-50 degrees, with the door ajar for about 8 hours.
6. Spread on a tray in a well-ventilated room for 24 hours.
7. Aired, dried raw materials are laid out on a wire rack, which is installed on top of the baking sheet.
8. Dry at 70-75 degrees for 6 hours (if there is not enough time, increase the processing).

Aspen mushrooms

If the trip to the forest was successful, and you collected a lot of boletus, then the extra mushrooms can be dried. This version of the preparation is not inferior to marinated in taste and benefits. However, in order for the finished product to turn out to be of high quality and well stored, it is worth following the instructions. The plan of action depends on how the hostess decides to dry the boletus. It is important to sort the mushrooms by size and pre-clean from dust and dirt. In addition, the tubular ones separate the cap from the stem before drying. Below is a step by step microwave recipe.

Cooking method:

1. Fresh, clean boletus cut into pieces of the same size.
2. Lay out the raw materials in one layer on a flat plate, put in the microwave.
3. Choose a power of 100-180 W, dry for 20 minutes.
4. They take out a plate, drain the liquid from the boletus.
5. Air the raw materials for 5 minutes, re-put in the microwave for 20 minutes. The cycle is repeated until the dried boletus is ready.

Oilers

Russian forests are rich in oils, so many housewives do not know what to do with them during the mushroom picking season. It is worth noting that this species has a good taste, contains a lot of essential oils, high-grade protein, amino acids, vitamins B and D. Dried boletus promotes rapid recovery from illness. It is important to remove the skin from the mushrooms before the procedure, which is not eaten. You can dry butterflies in any way, depending on the equipment available. Below is a recipe for an electric dryer.

Cooking method:

1. Freshly harvested butternuts are sorted, cleaned, and the film must be removed from the caps.
2. Cut into slices 5 mm thick.
3. Lay out on a special grill in one layer.
4. Dry for 4-5 hours until the product is ready.

Video

Boletus mushrooms are fragrant and very tasty mushrooms that mainly grow in deciduous and mixed forests. A favorite place of growth is under birch trees, which is why the name of these mushrooms came about. Boletus trees grow in companies of several pieces, so it will not be difficult to collect a large crop. What to do with mushrooms after the "quiet hunt"? Some can be cooked right away, while the rest can be frozen or dried. Today we will talk about how to properly dry mushrooms at home.

It is better not to wash the collected boletus before drying, as the porous hat will quickly absorb excess moisture, and the drying process can be significantly delayed.

When sorting through mushrooms, you need to sort them by size and quality. Mushrooms with traces of insects should be removed. If the damage is small, then you can cut them out with a sharp knife.

Dirty caps can be wiped with a damp sponge. With the sharp side of the knife, the scales should be removed from the legs of the fungus.

Large specimens are cut into pieces, and dense small mushrooms are left whole.

Methods for drying boletus

On air

You can dry mushrooms in the old-fashioned way by hanging them on a dense thread. To do this, mushrooms are planted with a needle on a thread and hung in a dry, warm place. It can be a glazed balcony or a kitchen. Mushrooms hung over the hob dry very quickly. Drying time takes 5 - 10 days.

Marmalade Fox in her video will present a quick and proven way to dry mushrooms on a string

In a Russian stove

Owners of the Russian stove cope with drying mushrooms quite simply. To prevent the mushrooms from starting to boil, you need to check the heating temperature. To do this, a sheet of paper is thrown into the oven, if it does not ignite, then the mushrooms can be sent for drying. You can dry sliced ​​​​mushrooms on iron pallets or grates. Drying time - 10 - 12 hours.

In the oven

Basic rules for drying boletus in the oven:

• The heating temperature at the initial stage should not be higher than 50 degrees. After the mushrooms wilt and stop sticking to the baking sheet, the temperature can be raised to 70 degrees.
• You need to dry the mushrooms in stages. To do this, the oven should be periodically turned off, allowing the boletus to cool.
• The oven door must be left ajar to ensure proper air circulation. If this condition is neglected, then the mushrooms will simply boil.

Drying time depends on how wet the mushrooms were originally. On average it is 20 - 24 hours.

Watch a video from Vitaliy Skripok on how to dry mushrooms in the oven

In the dryer for vegetables and fruits

The prepared mushroom slices are laid out on the dryer's lattice trays and the "Mushrooms" mode is set. The temperature can also be adjusted manually by setting the thermostat to 65 degrees. Several times during the entire drying time, the unit should be turned off so that the mushrooms cool down and the moisture is evenly distributed in them.

In air grill

Mushrooms are laid out on grates in one layer. The drying time will depend on the moisture content of the boletus, but the timer is initially set to 45 minutes. The air blowing speed is set at the maximum level, and the heating is 60 degrees.

To avoid cooking mushrooms, it is necessary to ensure the flow of fresh air under the lid of the grill. To do this, it is kept slightly ajar for the entire time of drying.

Watch the video recipe from the Nina S channel - How to dry mushrooms in an air grill

How to store dried mushrooms

The finished product is placed in fabric bags, which are tightly knotted. Tightness is needed in order to protect the workpiece from food moths.

Another storage option is in glass jars. At the same time, the containers are tightly closed with a lid.

The shelf life of dry boletus boletus is 2 - 3 years, provided they are properly stored in dry rooms.

Ingredients:

• Boletus fresh

How to dry boletus mushrooms

How to dry boletus in an electric dryer step by step instructions with a photo:

We will need:

• Board kitchen
• baking sheet
• parchment paper

Ingredients:

• Boletus fresh

How to dry boletus mushrooms

Drying is one of the best ways to harvest mushrooms for the winter. Drying mushrooms is simple, convenient, affordable and easy. When dried, mushrooms become 10 times lighter, so it is very convenient to store them later and they take up quite a bit of space when dried.

In addition, after drying, the mushrooms acquire new taste and aromatic properties. And in terms of digestibility, dried mushrooms are superior to pickled and salted ones.

To dry the boletus, use only fresh, young and strong mushrooms. Try to recycle boletus as soon as you bring them into the house. Store dried boletus in a tightly sealed, dry container in a cool, dark place.

Before cooking, pour the required portion of dry mushrooms with water at room temperature and let them swell for a while. After that, the mushrooms will cook much faster. Also, dried boletus can be ground in a coffee grinder along with dry herbs and ready-made mushroom powder can be used for cooking.