The drying process is the best method for harvesting mushrooms. It makes the shelf life long and gives the product unique taste. First dishes and side dishes become more aromatic after adding dried mushrooms.
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Advantages of Dried Mushrooms
Drying preserves all the nutrients and nutrients found in raw mushrooms.
Store them in a dry place, they do not need a refrigerator.
And most importantly, dry products require much less space than frozen ones.
What mushrooms are dried
It is worth remembering that not all types of mushrooms can be dried. Oil cans, boletus, mushrooms, honey mushrooms, aspen, which are marsupials and lamellar species, can be dried.
The most common for drying are porcini mushrooms. During the drying process, they will acquire an amazing taste and smell.
Mushrooms, thrills, before eating, need to be soaked, which means that they can not be dried.
Preparation for drying
The drying process must begin immediately after the mushrooms are harvested. Washing them is not recommended, 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 size - to dry whole.
Most often, a thread is used for drying, and the strongest of the mushrooms is chosen. For large ones, the leg must be cut off, leaving only a small part so that the hat does not break. It is not necessary to eject the leg, it can be cut into circles and stringed onto 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 there should be no sunlight.
If weather conditions do not allow drying on the street, and there is no place to hang houses, then they can be laid out on a tray. Pre-covering it with a towel. Mushrooms need to be mixed periodically, they will be ready in 4 days, the maximum drying time is 7 days.
Oven drying
For drying, you can use the oven. There is a plus here, the mushrooms will not be exposed to dust, they will not get dirt, insects will not land on them. Some combine both methods, first the mushrooms are dried for a short time in the sun, and then sent to the oven. It is believed that the product turns out to be tastier, moreover, the procurement 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 warms up to 45 degrees, mushrooms can be put in an unheated oven, but you need to check the temperature. When they dry up a bit and begin to stick to the paper, the temperature regime needs to be raised to 70 degrees. The oven door must be left a little open so that moisture exits the oven.
Ready mushrooms are put in a jar and covered with a lid or in any other sealed container.