How to dry mushrooms on. Rules for preparing mushrooms for drying and freezing. How to dry porcini mushrooms in the sun

In principle, the drying of mushrooms depends on the specific place of collection, the region, the features of transportation and the technical capabilities of the mushroom picker. Each experienced mushroom picker has his own methods of drying mushrooms worked out over the years and uses them. Nevertheless, for general development, you can familiarize yourself with this material, you may be able to learn something new or long-forgotten old, but useful. So, how will we dry the mushrooms?

• : what, where and how we dry
• : "bonus" of harvesting method

Drying mushrooms: how to dry mushrooms?

Drying is one of the easiest and most affordable ways to harvest mushrooms. Dried mushrooms keep well for a long time. In terms of nutritional value and digestibility, they are superior to salted and pickled mushrooms. In terms of protein content, dried mushrooms are superior to canned ones. When dried, all the nutritional advantages of mushrooms are preserved; the aroma of some species is even enhanced with this harvesting method, as, for example, with porcini mushrooms.

Drying mushrooms in the sun

On hot days, mushrooms can be dried in the sun or only dried to dry them completely at a higher temperature on the stove or in the oven.

For this purpose, mushrooms are placed on drying trays, thick paper or a dry board. In no case should mushrooms be placed on an iron baking sheet, as mushrooms can bake and turn black on it.

Drying is carried out in a place protected from rain and dust and well ventilated. It is very important that the mushrooms, previously cut into slices, be dried or dried completely within a period of no more than 1-2 days. In this case, they retain their natural color.

Properly dried mushrooms bend; overdried crumble - it is better to soak such mushrooms and use in the form.

Drying mushrooms in the oven

When drying in the oven, the mushrooms are laid out in a thin layer on specially made or ready-made grills, installed in place of ordinary baking sheets. The temperature in the oven should be between 60-70 ° C, and in order for the air to circulate in it constantly, the door should be kept ajar. As the mushrooms dry, the grates are reversed from top to bottom.

In urban settings and for modern cuisine, this method of drying mushrooms is probably the most common and simple: ovens (and grates in them) are in every home. If there are few grates (or there are none, it happens), then you can independently make 2-3 grates according to the size of the oven so that they can be installed instead of baking sheets. Lattices can be made from any large-mesh wire mesh.

You can also use baking sheets if you don't have wire racks. Mushrooms are selected by size (large ones are cut into pieces) and laid out on baking sheets. In this case, the mushrooms should not come into contact with each other, and in the oven it is necessary to ensure air circulation (open the door ajar).

First, the mushrooms are dried at a temperature of 45 ° C. At a higher initial temperature, protein substances are released on the surface of the mushrooms and then dry, which worsens the further course of drying and gives the mushrooms a dark color. Mushrooms at the same time become so soft that it is impossible to use them for food. Only after the surface of the mushrooms dries up and they stop sticking, the temperature can be raised to 75-80 ° C.

The duration of pre-drying and drying of mushrooms cannot be determined exactly. If the caps and plates of mushrooms are the same size, they dry out at the same time. Dry mushrooms are removed, and the rest are dried, turning them over from time to time.

Drying mushrooms in the microwave

When drying mushrooms in the microwave: peeled and chopped mushrooms are laid out on a plate or grill, the minimum power is set to 100-180 W and set for 20 minutes, then the oven opens and ventilates for 5-10 minutes. During this time, excess moisture evaporates intensively. Then the operation is repeated 2-3 more times. As a result, you can get either a ready-made product - dried mushrooms or a semi-finished product for further drying, it depends on the specific mushrooms.

This method of drying mushrooms is quite troublesome. Convenient only if your microwave has a large capacity. On the "subcompact" the process is very tedious and lengthy, although quite real.

Drying mushrooms in a Russian oven

Where else can you find this very “Russian stove” today ... Well, okay, now it’s not about that.

Mushrooms prepared for drying are laid out with caps down on lattices, braids or strung on knitting needles. Loaded devices should be placed in the furnace when the temperature in it after the furnace drops to 60-70 ° C. At a higher temperature, it is not recommended to start drying, as the mushrooms can become steamed or fried, burn and turn very black. At temperatures below 50 ° C, they dry very slowly, turn sour and deteriorate.

Before loading the mushrooms, it is necessary to sweep under the oven so that there is no ash left on it. At the time of drying, there should not be any dishes with food or water in the oven.

If the grates or wickerwork do not have legs, then bricks placed on edge should be placed under them so that the mushrooms do not come into contact with the oven bottom.

During drying, it is very important to ensure that the moisture evaporating from the mushrooms is removed. To do this, the damper should be placed on 2 bricks, leaving a gap between them for air flow from below. The upper part of the damper should not tightly close the forehead of the furnace so that humid air is constantly removed.

At the beginning of drying, the chimney is opened by 0.75 valves, as the mushrooms dry out, it is gradually pushed in and closed tightly by the end of drying. Mushrooms dry unevenly, small caps dry faster, large ones slower, so dried mushrooms must be removed in a timely manner, otherwise they will lose their flavor and become tasteless. Under-dried mushrooms at the slightest dampness begin to mold.

Drying morel mushrooms

Morel mushrooms, which are classified as conditionally edible, are dried only in the air.. They are strung on threads, placed freely in gauze bags, old nylon stockings and dried in a ventilated dry room for about 5-6 months. During this time, air oxygen cleanses toxins and neutralizes the lines - mushrooms become edible.

Storage of dried mushrooms, preservation of dried mushrooms

Dried mushrooms are very hygroscopic: they absorb moisture from the surrounding air (especially if they are prepared in the form of mushroom powder), easily become damp and moldy. In addition, they quickly absorb foreign odors. Therefore, dried mushrooms should be stored in dry, well-ventilated areas, and best of all in moisture-proof bags or in tightly closed glass or metal jars. Dried mushrooms can also be stored in gauze or linen bags, but, strictly, in a well-ventilated place and separately from products with a pungent odor.

If for some reason the mushrooms become wet, they should be sorted out and dried.

To preserve mushrooms for a long time, it is more convenient to place the mushrooms immediately after drying (while they still retain their fragility and heat) in hermetically sealed glass jars. Banks are sterilized at a temperature of 90 ° C: half-liter - for 40 minutes, liter - 50 minutes.

To suck air out of cans, you can use the following method. A little alcohol is poured onto the inner surface of the lid, it is lit and the jar is immediately closed. When burning alcohol, almost all the oxygen in the jar is consumed, as a result of which the mushrooms will not become moldy, even if they were not dried enough and they were laid in a damp room.

Before cooking food from them, mushrooms are washed with a brush, cleaning dust and dirt, and poured for several hours with water to swell, and then boiled in the same water.

More it is better to soak dried mushrooms in milk or milk mixed with water. Mushrooms blackened during drying should be washed well before being put into the soup so that they do not give the soup a black color. A decoction of morel mushrooms is poured out without trying; in other cases, it is left to settle possible sand, filtered and used to make soups, sauces or gravies.

Well dried or overdried mushrooms can be crushed and ground into a fine powder in a coffee grinder. When crushed, poorly digestible films of coarse fibers are destroyed, and mushrooms in this form reveal their taste and aroma better and are more easily absorbed by the body. Powder from dried porcini mushrooms is especially good.

When grinding, add 5-10% by weight of fine salt to the mushroom powder for preservation. Ground spices can also be added to taste: allspice, cumin, dried celery and parsley leaves, etc.

Mushroom powder is very convenient for adding to food or at the very end of cooking - no more than 0.5-1 minute before the end, or for direct addition to hot and cold food - salads, soups, main dishes. It is added to omelettes when beating the egg mass. Store in a glass jar with a tight lid, protected from light. Shelf life with virtually no reduction in quality - up to 1 year.

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 home rich prey, 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 excitement, 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!

Drying is a common and convenient way to harvest mushrooms for the winter. Unlike conservation, in which up to 70% of the beneficial properties of mushrooms are lost, it retains most of the vitamins and minerals. Despite the apparent simplicity, drying mushrooms has its own secrets. We will tell you about them.

What mushrooms can be dried

During drying, mushrooms with lamellar caps (milk mushrooms, russula, chanterelles, etc.) acquire a bitter taste. Therefore, experienced mushroom pickers recommend drying only tubular mushrooms (boletus, boletus, boletus, etc.).

Preparation

Mushrooms intended for drying should not be washed. Their tubular structure easily absorbs moisture. As a result, the procedure will take much longer.

All work with mushrooms should be carried out with a plastic or ceramic knife, since when they come into contact with metal, their surface instantly oxidizes.

1. Gently clean off the remains of earth, needles and leaves from the surface of the mushroom. Be careful not to damage the skin of the cap.
2. Sort the processed mushrooms by size. This will allow the whole batch to dry evenly.
3. Cut each mushroom in half. In boletus, boletus, boletus and mossiness mushrooms, carefully separate the leg from the hat. Cut the mushrooms crosswise along with the leg. This is done in order to get rid of worms, if they are inside.

Outdoor drying

The easiest and most convenient way.

1. Prepare a needle with a large eye and strong thread or fishing line.
2. String mushrooms so that they do not touch each other.
3. Hang the collected garlands in a sunny place.
4. Cover them with gauze or mesh nylon to protect the blanks from insects.
5. Dry the mushrooms for 7-10 days. Then take them off the rack, put them in glass jars and close tightly.

Drying over stove

Suitable for those who do not have the opportunity to hang garlands on the street.

Try to hang supplies as high as possible. With the stove turned on 24 hours a day, the mushrooms will dry out in 2-3 days. However, this method has one significant disadvantage: it is not recommended to cook anything during drying, otherwise the mushrooms will be saturated with the smell of food. If you remove and put away the garlands while you are cooking, the drying process can take up to a week.

Drying in the oven

At home, it is most convenient to dry mushrooms on a wire rack in the oven. It is not recommended to use a baking sheet for these purposes.

1. Arrange the mushrooms in one layer and send to the oven preheated to +45 ° C. Leave the door slightly ajar so that excess moisture can evaporate freely.
2. After 1–1.5 hours, turn dried mushrooms over and increase the temperature to +70 ... +80 ° С.
3. Dry the blanks for another 4-5 hours. Don't forget to turn them over periodically. Remember that the caps dry much earlier than the legs. Therefore, you need to remove them from the oven 1-1.5 hours earlier.

Drying in the microwave

If necessary, the drying process of mushrooms can be accelerated using a microwave oven.

1. Lay the prepared mushrooms in a single layer on the bottom of the plate.
2. Set the temperature to +100 °C.
3. Dry 20 minutes.
4. Open the oven door for 7-10 minutes and let out excess moisture.
5. Repeat the drying procedure again.

Thanks to this method, one batch of mushrooms can be dried in one hour.

Remember: Properly dried mushrooms do not crumble or break, they are elastic and bend easily. In a cool, dry, dark place, blanks can be stored for several years without loss of taste and quality.

How to dry mushrooms at home?

mushrooms-white-boletus.jpg

First, it is still necessary to note which mushrooms can and should be dried. These are white, boletus, boletus, boletus, kids, flywheels and chanterelles. Some mushroom pickers dry mushrooms, morels and stitches. However, the latter (morels and lines) are difficult to dry, since mushrooms are usually not washed before drying, but dirt is removed from them with a knife or a dry cloth, which is difficult to remove from the delicate and wrinkled body of these mushrooms. If, nevertheless, you managed to clean these mushrooms and dry them, then you must remember that they contain poison and morels and lines can be eaten only after two months of storage !!!

Secondly, which mushrooms are suitable for drying?
Any mushroom picker and a good housewife will tell you that only strong mushrooms are suitable for drying, preferably young mushrooms with a dense body without damage, and even more so without mold and by no means wormy. Old mushrooms should not be dried: they may contain toxins, if they can be dried at all, and they do not worm, thus infecting the rest of the good mushrooms.

When to pick mushrooms for drying?
It is good to collect mushrooms for drying dry and in dry sunny weather. Mushrooms picked in the rain are not suitable for drying, they have too much moisture and are more likely to rot and become moldy than dry.

What you need to know about drying mushrooms?

1. Agaric mushrooms are usually not dried, as many of them contain a bitter milky juice and retain their bitterness when dry. In addition, dry agaric mushrooms are difficult and even impossible to distinguish from each other, and most importantly, from poisonous ones.
2. 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. A well-dried mushroom is slightly bent, breaks relatively easily, but does not crumble. People say: "Dry mushrooms for the future, but do not overdry."
3. Dried mushrooms are very hygroscopic, they absorb moisture from the surrounding air, easily become damp and moldy. In addition, they quickly absorb foreign odors. Therefore, they should be stored in dry, well-ventilated rooms at a temperature of 10-15 ° C, and best of all in canvas bags or in 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.
4. When dried, the mushrooms darken and lose their flavor.

How and what can be prepared from dried mushrooms?
Before cooking, dried mushrooms must be kept for several hours in salted milk - they will become as fresh. You can also soak them in ordinary water and leave them for a while, it is better to swell a little at night and almost take on their original appearance. Dried chanterelles are better boiled if you add a little baking soda to the water.
From dried mushrooms, you can cook all the same dishes as from ordinary ones. However, only from dried mushrooms can you make the most delicious mushroom soup, while dry mushrooms are ground in a coffee grinder almost to the state of flour, and at the end of cooking potato soup containing potatoes, carrots and onions, mushroom flour is added to taste. Then we boil everything for 10 minutes, knead large pieces of potatoes and carrots, trying to bring them to a puree state. Add a little cream and a small piece of butter to the boiling soup, mix everything until smooth and pour into bowls.

Remember that one of the best ways to preserve the taste and nutritional qualities of mushrooms for a long time is to dry them! How to dry mushrooms at home? This is done as follows, peeled mushrooms are sorted, sorted by size and quality. Then, in boletus, boletus, kids, oil, mossiness mushrooms, the leg is cut flush with the hat, and in porcini mushrooms, only the lower part of the leg
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, oven or dryer at a low temperature. You can also use a Good Heat heater or another heater that operates at a minimum temperature, using a metal pan covered with a clean white cloth.
If you don’t have any such items for drying in your house, you can use the old grandfather’s way: string mushrooms cut into slices or slices on a thread with a needle, separating each of them with a small layer of ordinary thick white paper. You need to start with a piece of paper strung on a thread, then a slice of mushroom, and so on, end with a piece of paper. The length of the thread can be arbitrary, it all depends on your imagination, the number of mushrooms and the thickness of the thread, trying, however, to leave space between the mushroom slices and a piece of paper. This will dry the mushrooms faster and allow for better air circulation, which helps with drying. And the pieces of paper will keep moisture from the pieces and prevent the worms, if any, from crawling onto the rest of the mushroom crop.
The right amount of such threads with mushrooms is made. Then strung mushrooms can be hung in the sun so that they properly wither and dry, or hang them in a well-ventilated dry room. So that the flies do not sit down for drying, you can enclose all the threads with mushrooms with gauze or a thin mesh - this will be additional protection against the fact that worms appear on the mushrooms. And leave until the mushrooms are completely dry. At the same time, it is imperative to constantly check the mushrooms and remove rotten and wormy parts if they are found.
The yield of dried mushrooms is 10-12% by weight of fresh ones.

Mushrooms, salted or pickled, we all love to indulge. But sometimes you want fresh mushroom soup in winter. Canned mushrooms will not work here, here you need to know how to dry mushrooms at home, correctly and in different ways.

The mushroom season begins and we go hunting with whole families in order to collect more forest trophies. We collect them in baskets, buckets, bags, bathtubs, trunks, and simply, in the bosom.

But few people know which mushrooms can be dried and how to prepare them, we tear everything in a row, but for home drying you will have to choose well, if half of everything.

If for all types of canning, or pickling, you can take almost all edible mushrooms, then not all are suitable for drying, and you even need to collect them in a special way. Now we are with you and we will understand this.

How to prepare mushrooms for drying at home

To begin with, let's still decide which mushrooms we will dry in order to treat ourselves to soup or fried potatoes. So, what kind of mushrooms will we leave for drying?

• Chanterelles
• White
• boletus
• Aspen mushrooms
• obabki
• Mokhoviki

In general, only tubular mushrooms are suitable for drying. Lamellar ones contain a bitter juice, which, after drying, makes them generally unsuitable for eating. and among the lamellar ones there are too many poisonous ones that are not so easy to recognize.

How to collect mushrooms for home drying

Before the process of drying the mushrooms, they cannot be washed, generally wetted. To you. I hope it is known that tubular fungi absorb water like a sponge and then retain moisture for a long time. Washed mushrooms are unlikely to dry out, rather covered with mold.

The mushrooms that we decided to dry, no matter how, we go to pick in dry, sunny weather. We choose not contaminated, so that they can only be cleaned with a knife. We look for the mushrooms to be young, strong, without wormholes. These are just right for us. After the mushrooms are collected, selected and cleaned, we will determine the method of drying them. Everything is very simple here, choose the most convenient way for you and go ahead, act.

How to dry mushrooms in the oven

It is easiest and most convenient to dry mushrooms in the oven if you are a resident of a city apartment. Mushrooms, if too large, are cut into pieces and laid out in one layer on a grate, it must be made of stainless steel. Mushroom drying trays are not suitable because air will not circulate.

The oven during drying heats up to 40-60 degrees, you need to put a towel under the door so that it is ajar. In this form, dry until completely dry.

You can determine the degree of drying, whether the mushroom is ready or not ready for long-term storage, by touch. over-dried mushrooms become brittle and break, under-dried ones will be too soft, and dried ones are moderately elastic, hard to bend, but do not crack.

How to dry mushrooms in the microwave

This method is more complicated and in order to properly dry the mushrooms at home in the microwave, you need to be patient and it does not hurt to gain experience.

The most important thing for this method is to cut the mushrooms into absolutely equal parts so that they dry for the same length of time. And it is also very important to slightly dry the already prepared, peeled and chopped mushrooms in the air, so the process will go faster.

We lay out the prepared mushrooms directly on the bowl, turn on the power of 180 watts and the time is twenty minutes. After that, we check if moisture can stand out, it needs to be removed, open the door for ventilation. Repeat the process after ten minutes. Repeat this until you see that the mushrooms are dried properly.

If you have overcooked the mushrooms and they are brittle and brittle, don't be discouraged, you can make a great mushroom seasoning by simply chopping the mushroom pieces in a blender.

How to dry mushrooms at home on a thread

Probably the oldest way. For as long as I can remember being little, mushroom beads were hung around the house, and this wonderful forest smell. Mushrooms, also preferably of the same size, are pierced with a thick needle with a threaded nylon or canvas strong thread. You can hang such "beads" in the house or in any room where there is good air circulation and no humidity. Some put fly gauze over the mushrooms.

How to dry mushrooms in an electric dryer

The electric dryer was invented for our convenience, the most optimal option for drying the gifts of the forest. To dry mushrooms in an electric dryer, they also need to be prepared in a special way, do not think that if the device is specially designed for drying, it will dry absolutely everything.

The fact is that the mushrooms need to be cut into plastics, and the thickness of the plastic depends on the drying time. The average thickness is taken about 10 cm.

All pieces are evenly distributed over the grid. At a temperature of 55 degrees, you will get well-dried mushrooms in two to three hours.

How to dry porcini mushrooms at home

What can compare with the smell of dried mushrooms? We specially select them in the forest for drying. They are always clean and beautiful. It's expensive to dry them.

Porcini mushrooms can also be dried in the oven, cut with plastics and laid out in one layer on a grid or grate. The temperature for drying is 60-75 degrees, the time is usually about two to three hours, depending on the thickness of the plastics.

Also, cut into slices, whites are dried in an electric dryer. You can also dry them in a conventional dryer in the fresh air, only so that there is no direct sunlight.

You can dry porcini mushrooms on a thread by separating the caps from the legs. The legs can be immediately fried with potatoes, and the hats can be dried

How to store dried mushrooms

Everything is very simple, I use cloth or paper bags for storage and just store them in the kitchen in the upper cabinet, where there is no humidity and strong odors. You can also put a salt shaker next to the bag so that the salt absorbs excess moisture. also, we must not forget about the mushrooms and sometimes visit with a check.

How to dry mushrooms at home, video

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