The mushroom season is ending, and it's time to make sure that mushroom dishes please you all winter. Dried mushrooms not only retain useful properties, but also give flavor to your dishes.
Pick your recipe
You will need
10 kilograms of mushrooms (porcini mushrooms, champignons, boletus, boletus, butter, honey mushrooms, butter), baking sheet, baking paper
Instruction manual
1
Carefully peel the mushrooms from the ground and leaves, remove the spoiled ones.
2
Cut the bottom of the leg. If the mushrooms are too large, cut them into 2-3 parts. You can cut the mushrooms into small pieces.
3
Cover the baking sheet with baking paper and place the mushrooms in one layer.
4
Heat the oven to 60 degrees and place the pan. Leave the oven door ajar.
5
Make sure that the mushrooms are not burnt. To do this, take out the mushrooms every 10-20 minutes, mix and spread the already prepared. Well-dried mushrooms are light and dry to the touch. They will bend slightly, spring, but not crumble.
6
Store dried mushrooms in tightly closed glass jars. Mushrooms absorb moisture and odors very well.
note
Mushrooms should not be washed before drying, as they will darken and will dry longer. If the mushroom is very dirty - wipe it with a damp cloth.