The drying process is the best method for harvesting mushrooms. It makes the shelf life long and gives the product unique flavoring properties. First courses and side dishes become more flavorful after adding dried mushrooms.
The advantages of dried mushrooms
When dried, all the nutrients and useful substances that are in raw mushrooms are preserved.
They are stored in a dry place, they do not need a refrigerator.
Most importantly, dry food requires much less space than frozen food.
What mushrooms are dried
It is worth remembering that not all types of mushrooms can be dried. Butterlets, boletus mushrooms, mushrooms, honey agarics, aspen mushrooms, which belong to the marsupial and lamellar species, can be dried.
The most common mushrooms for drying are porcini mushrooms. During the drying process, they will acquire an amazing taste and smell.
Milk mushrooms, waves, before eating, must be soaked, which means that they cannot be dried.
Preparation for drying
The drying process must begin immediately after the mushrooms are harvested. It is not recommended to wash them, however, dirt, sand and leaves can be carefully removed.
If very large representatives are caught, then it is best to cut them into 2 parts, small and medium-sized ones - to dry them whole.
Most often, thread is used for drying, and the strongest of the mushrooms is chosen. In large ones, the leg must be cut off, leaving only a small part so that the cap does not break. You do not need to throw out the leg, it can be cut into circles and strung on a thread.
How to dry
Mushrooms are dried outside when the weather is hot. The place must be chosen so that it is well ventilated, but it should not be exposed to sunlight.
If the weather conditions do not allow to dry outside, and there is nowhere to hang at home, then they can be laid out on a tray. After covering it with a towel. The mushrooms need to be mixed periodically, they will be ready in 4 days, the maximum drying time is 7 days.
Drying with the oven
You can also use the oven for drying. There is a plus here, mushrooms will not be exposed to dust, dirt will not get on them, insects will not sit on them. Some combine both methods, first the mushrooms are dried in the sun for a short time, and then they are sent to the oven. There is an opinion that the product turns out to be more tasty, besides, the preparation process takes much less time.
Mushrooms are cut into plates and laid out on a baking sheet, the bottom of which must first be covered with parchment. The oven heats up to 45 degrees, mushrooms can be put in an unheated oven, but you need to check the temperature. When they wilt a little and begin to stick to the paper, the temperature should be raised to 70 degrees. The oven door should be left slightly open to allow moisture to escape from the oven.
We put the finished mushrooms in a jar and close with a lid or in any other sealed container.
