Since mushrooms are a very valuable and nutritious product containing iron, phosphorus, manganese, protein and zinc, it is recommended to harvest them in such a way that will preserve all the beneficial properties of mushrooms and emphasize their pleasant aroma.
Therefore, it is better not to pickle or salt, but to dry the mushrooms. It should be remembered that only tubular mushrooms can be used for drying (lamellar mushrooms, after drying, often taste bitter and lose their original taste). Usually porcini mushrooms are taken for drying, as well as boletus, boletus and boletus. Of the lamellar mushrooms, the most suitable for drying are champignons, honey agarics and chanterelles. If you plan to dry mushrooms, pick them on a sunny, dry day - mushrooms harvested in the rain contain too much moisture. Washing mushrooms before drying is also not recommended - they can turn black, lose most of their aroma, and often become shapeless. It is best to just gently peel the mushrooms, removing sand, soil, needles and debris from them, and if you doubt their purity, it is better to wash them immediately before eating after drying. Cut the largest mushrooms in half or into quarters, and dry the small mushrooms whole. You can also chop the mushrooms before drying to help dry them faster and make them easier to store. You can dry the mushrooms in the sun by hanging them in a draft in a well-ventilated place. If this method of drying seems too troublesome for you, arrange the mushrooms on a baking sheet in one layer and dry them in the oven, which must be kept ajar throughout the drying time. The oven temperature should be kept to a minimum. There are also special dryers for mushrooms, you can use them. After the mushrooms have dried, you need to put them in paper bags or linen bags, metal or glass jars with tight-fitting lids are also suitable. You need to store dried mushrooms in a dry, well-ventilated place, as they very quickly absorb moisture and odors.
