The mushroom season is over, and it's time to make sure that mushroom dishes delight you all winter. Dried mushrooms not only retain their beneficial properties, but also give flavor to your dishes.
It is necessary
10 kilograms of mushrooms (porcini mushrooms, champignons, aspen mushrooms, boletus, boletus, honey agarics, boletus), baking sheet, baking paper
Instructions
Step 1
Gently peel mushrooms from soil and leaves, remove spoiled ones.
Step 2
Cut off the bottom of the leg. If the mushrooms are too large, cut them into 2-3 pieces. You can cut the mushrooms into small pieces.
Step 3
Line a baking sheet with baking paper and place the mushrooms in one layer.
Step 4
Preheat oven to 60 degrees and place a baking sheet. Leave the oven door ajar.
Step 5
Be careful not to burn the mushrooms. To do this, take out the mushrooms every 10-20 minutes, stir and lay out the ready-made ones. Well-dried mushrooms are light and dry to the touch. They will bend slightly, spring, but not crumble.
Step 6
Store dried mushrooms in tightly closed glass jars. Mushrooms absorb moisture and odors very well.
