How to dry porcini mushrooms in the oven. How to dry mushrooms - the best drying methods at home. Making mushroom powder

The content of the article:

Drying mushrooms is one of the ways to harvest them for future use. But unlike salting or pickling, it preserves everything beneficial features product, its deep flavor in dishes and promotes better absorption by the body. However, not all varieties are suitable for drying, some of them contain bitterness and therefore are cooked fresh or salted. Appropriate processing removes an unpleasant aftertaste from them. About those mushrooms that can be dried, today we will talk.

What mushrooms to take for drying

Mushrooms are lamellar, marsupial and tubular. In addition to them, there are two more species - these are tinder fungi and chanterelles. At home, you can dry:

• tubular mushrooms. Aspen mushrooms, goats, butterflies of all kinds, birch boletus, oak trees, polish mushroom, mossiness mushrooms and white mushrooms. All of them have a spongy layer under the caps, consisting of the smallest tubes.
• lamellar. Champignons, variegated umbrella mushroom, autumn, winter and summer mushrooms, deer mushrooms, flakes are fleecy and podshenniki. Under the cap of these mushrooms, thin plates are densely arranged in the radial direction. It is not recommended to dry volnushki, milk mushrooms and russula, their milky juice contains a lot of bitterness.
• marsupials. These are morels and white truffles. They have a shapeless wrinkled body and spores located in special bags. white truffle is an expensive delicacy and quite a rarity, so it is hardly possible to harvest it by an ordinary summer resident. Morels are conditionally edible mushrooms and require drying for outdoors at least two months. During this time, the toxins from the product disappear, and it becomes safe for consumption.
• Polypores. These are branched and variegated tinder mushrooms, as well as ram mushrooms.
• Chanterelles. This mushroom belongs to a separate family. At first glance, chanterelles look like agaric mushrooms, but instead of plates, they have folds of pulp. The dried product has a slight bitterness.

How to prepare mushrooms for drying

There are different opinions about whether it is necessary to wash them before drying. But mushroom pickers with solid experience wash only those mushrooms that are used for cooking, pickling or pickling. It is quite enough to clean them from sand, earth, moss, leaves, needles and wipe them with a slightly damp nylon cloth.

For drying, you need to select elastic, healthy and strong mushrooms that are not damaged. In butter, chanterelles and honey mushrooms, the legs are usually cut off.

Mushrooms can be dried whole or sliced. In the first case, they should be sorted by size, then they will dry evenly. In the second, the mushrooms are cut into thick slices or quarters as desired. The legs of boletus, boletus and porcini mushrooms can be cut into 3-4 cm long columns or 2 cm thick cylinders.

In chanterelles, oil, honey mushrooms and mossiness mushrooms, only hats are usually used for drying. Morels are dried as a whole.

Advice! Drying of chopped mushrooms should be started immediately, in this case the product will retain its quality and color.

How to dry mushrooms at home

Mushrooms can be considered dry if they appear light in weight, bend slightly, and break with little effort. Dried mushrooms should resemble fresh ones in taste and aroma. From 10 kg fresh mushrooms usually comes out 1-1.5 kg of dried product. You can dry the mushrooms different ways, the main ones are described below.

How to dry mushrooms in the sun

Such drying is possible on sunny, clear days in an open, windy place, protected from dust and rain. In the air, mushrooms can be completely dried or only dried, then brought to a dry state in the oven or stove.

If the weather deteriorates and becomes cloudy, the process should be temporarily suspended, as the product may pick up moisture, which it does not need. To dry in the sun, mushrooms should be strung on a fishing line, twine or a harsh strong thread so that they do not touch each other, and then hung up, covered with gauze from flies and dust.

For such "beads" you can make special convenient stands from wooden blocks or boards.

Natural drying in sunny weather lasts 5-7 days. Mushrooms cut into slices should be dried for no more than two days. In this case, their natural color will be preserved.

How to dry mushrooms in the oven

For this purpose, instead of a baking sheet, a “regular” or specially made grill is used, which is installed in its place. Mushrooms need to be laid on it in a thin layer and begin drying from an oven temperature of 45 ° C. In this case, they will not darken.

When the mushrooms are a little dried up, the temperature can be raised to 60-70 ° C, the oven door should be kept slightly ajar to ensure air exchange. If there are several gratings, they should be interchanged from time to time for uniform drying of the product.

If there are no grates, and it is also reluctant to make them, the drying procedure can be carried out on a baking sheet, having previously covered it with baking paper. Mushrooms should be selected in size and laid out so that they do not touch. The rest of the drying process is similar to the method described above.

If the plates and mushroom caps are the same size, they dry the same time. Ready dried mushrooms from the oven should be removed, and the rest should be brought to desired state turning them over from time to time.

How to dry mushrooms in a dryer

You can make a mushroom dryer yourself using homemade boxes, a draft or forced airflow.

The boxes are made of plywood and boards 50 mm wide. As a bottom, they use a mesh with a cell of no more than 15 mm. The bottom drawer runs a little bigger size than the rest, since guides are attached to it, along which the upper drawers slide.

Their number usually does not exceed 10 pieces, and the whole structure is located at the level of 30-40 cm. top part is supplied with a plywood roof providing shade. The gap between the roof and the top drawer is 10 cm.

The assembled structure must be placed in a draft. To speed up the drying of mushrooms, it can be equipped with an air collector. It is made from two sheets of plywood attached to the structure at different angles. After that, the dryer can be installed with a facade to the wind.

Mushrooms laid in a thin layer on the grids of all boxes must be sorted by size. Thanks to the air circulation in the design, they are dried.

How to dry mushrooms in an electric dryer

The thoughtful design of this device allows you to save a lot of time when drying mushrooms and does not require constant monitoring and presence. The electric dryer has several tiers in the form of pallets, each of which is filled with chopped gifts of nature.

Pieces of mushrooms should be stacked in one even layer on each tier of the dryer. After setting the temperature to 55 ° C and a time of two to six hours, you can do other things while the device is working.

The duration of drying mushrooms in this way depends on the thickness of their cutting. Thin plates dry faster, a small amount of them too. Therefore, when installing not five or six pallets in the electric dryer, but two or three, the readiness of the product should be checked after a couple of hours, otherwise it can be overdried.

If the mushroom plates are slightly springy when bent and look dry, the device can be turned off.

How to dry mushrooms in the microwave

To dry mushrooms in this way, they must be peeled and cut into plates 5 mm thick, then laid out on a grill or plate and set the microwave regulator with the product to a power of 100-180 W for 20 minutes.

When the time is up, the stove door should be opened for 5-10 minutes to ventilate. During this time, intensive evaporation of excess moisture released by mushrooms will occur. This procedure must be repeated 3-4 more times.

The result of the work can be dry mushrooms or their semi-finished product, subject to further drying. It depends on the type of mushroom. The process of such drying is rather long and tedious, especially if the oven has a small volume.

How to dry mushrooms in a Russian oven

Before drying the mushrooms, sweep under the stove to remove the ashes and remove from the hearth any container with water or food, if any. Mushrooms during drying should not come into contact with the bottom of the oven. Therefore, if the braids or gratings do not have legs, then under them it is necessary to place bricks in the “on edge” position.

Mushrooms prepared for drying should be placed on the grate with their hats down or strung on knitting needles. When the temperature in the oven drops to 70°C after firing, the stacked or strung product can be loaded into it. A higher temperature in the oven is not recommended - the mushrooms can burn, and at temperatures below 50 ° C they dry out slowly, can turn sour and deteriorate.

An important factor in the process of drying mushrooms in an oven is the removal of moisture, which is evaporated from the raw material. In order to ensure this process, the furnace damper must be placed on two bricks, between which there must be a gap for air flow.

At the beginning of drying chimney need to open on? valves. In the process of drying mushrooms, it should be gradually closed.

The drying of the product is uneven. Large mushroom caps dry more slowly, small mushroom caps dry faster. Therefore, dried mushrooms must be removed in time, otherwise they may lose their aroma and taste, and under-dried mushrooms begin to mold from the slightest dampness.

How to make mushroom powder

Dried mushrooms can be used to prepare this product. They should be broken into pieces and ground in a coffee grinder. In the process of crushing, the films of mushroom fibers are destroyed, and the product acquires new properties: it is easier to digest in the body and has a better aroma and taste. Cep mushrooms are especially good in crushed form.

For preservation, when grinding, fine salt is added to the mushroom powder in an amount of 5-10% of its total weight. To emphasize and improve the taste of the product, you can add various ground spices to it: cumin, allspice, dried parsley leaves, celery, etc.

Mushroom powder is added to hot food at the end of its preparation no more than one minute before the stove is turned off. In addition, it is used as a common seasoning for salads, main courses and soups.

To prepare fragrant omelettes, mushroom powder is added when beating eggs. The product should be stored in a tightly closed glass container, placed in a dark place. Without reducing its quality, mushroom powder under such conditions can be stored for up to 1 year.

Rules for storing dried mushrooms

Dried mushrooms, especially in powder form, are highly hygroscopic. They easily pick up moisture from the air and various foreign odors. Therefore, this product should be stored in well-ventilated areas. As a container, you can use moisture-proof bags and metal or glass jars with lids.

Linen and gauze bags are also suitable for this purpose, but in this case, the mushrooms must be separated from products that have strong odors. If, for any reason, the mushrooms have absorbed moisture, they should be quickly sorted out and dried again.

For long-term storage of the product, while the mushrooms retain their heat and fragility after drying, they can immediately be placed in sterile and sealed glass jars. The container is sterilized at T=90°С: liter jars- within 50 minutes, half-liter - 40 minutes.

You can remove air from a jar in this way: pour a little alcohol into its lid, set it on fire, and immediately close the jar. In this case, all the oxygen in the container is consumed for the combustion of fuel, so an airless space is formed in the container. Thanks to him, the mushrooms will not become moldy even if they have some residual moisture.

How to dry mushrooms - look at the video:

Before cooking, dry mushrooms should be washed and then left in water for several hours to swell. The product is cooked in the resulting infusion. Bon appetit everyone!

Delicious and nutritious mushrooms is a product that is useful at any time of the year, because it has a truly huge amount of substances valuable for the human body. They can be included in soups, added to meat, cooked with it sauces, bake pies.

Those who pick mushrooms on their own or buy from the market are faced with the question of how to save them in winter time. Fortunately, the ability to preserve blanks has been passed from hostess to hostess for centuries. It is only important to choose The right way how to dry mushrooms at home. Stored in dried form a large number of nutritional properties and remain better than when salted or preserved.

Which mushrooms are suitable for drying

In order to enjoy excellent taste in winter, it is better to harvest:

• mushrooms;
• boletus;
• boletus;
• oyster mushrooms;
• goats;
• chanterelles;
• boletus;
• flywheels;
• honey mushrooms;
• oak trees;
• morels;
• tinder fungi;
• champignons;
• polish mushroom;
• hangers-on, etc.

After drying, such mushrooms retain their useful qualities and do not acquire a bitter taste. They convey a magical forest smell, remain very tasty and are suitable for inclusion in any dish.

Volnushki, Milk mushrooms and Russula, on the contrary, after drying, leave a not too pleasant shade.

It is necessary to dry according to special rules, which exist primarily in order for the harmful impurities accumulated in it to completely evaporate.

How to prepare mushrooms for drying

In order for the product to be preserved in the best possible way, everything must be done so that it does not deteriorate. And spongy, and tubular, and lamellar varieties require a very careful attitude. It is necessary to properly prepare everything so that they not only endure the long winter, but also bring the greatest pleasure while eating.

You need to dry for a precisely adjusted period, because otherwise the mushrooms will not be capable of long-term storage.

It should be borne in mind that mushrooms lose at least half and even more of their natural volume, so you need to be very careful about the harvesting process.

Most often it happens that from one kilogram of fresh raw materials a little more than one hundred grams of dried is obtained.

That's why great value acquires the correct preparation of mushrooms for drying. It is necessary to inspect each of them separately, clean, dry. This part of the process will largely determine their nutritional value in the future.

It is necessary to dwell on absolutely whole, fresh and strong specimens. Any wormholes must be removed immediately. It is better not to take spoiled mushrooms immediately for harvesting.

Before leaving the raw material for winter use, it should be washed clean. It is best to use a regular damp kitchen sponge. It is not worth putting mushrooms under a tap or placing mushrooms in a pot of water.

In the future, they are laid out so that they do not differ in volume from each other. In whites, oyster mushrooms, milk mushrooms, oak trees, champignons, the bottom of the leg is removed. Hats are taken from butterflies and boletus.

In the future, everything is cut in very thin layers about a centimeter thick. It is also allowed to cut into cubes.

At what temperature to dry mushrooms

Temperature regime selected depending on the method of preparation of the product. The quantity of raw materials, safety, degree of preparation, time spent on the process also matter.

In any case, it is better to dry the mushrooms at home, after spreading them in a thin layer and leaving small gaps between them. It is impossible to put them in several rows, located one on top of the other. The temperature should remain in the range of fifty-five to seventy degrees. Accordingly, the period during which the product will undergo drying will also be distributed. On average, it takes at least six to eight hours.

How to dry mushrooms at home

To perfect way dry mushrooms without leaving home, you should know the most preferred harvesting options suitable for preservation nutritional value and extending the shelf life.

Most of the methods are quite simple and are used even by housewives who do not have long experience with mushrooms.

In order for the result not to disappoint, it is advisable to carry out the process in summer or early autumn. What is collected in October, it is better not to leave, but immediately process it for cooking.

Outdoor drying

This method is traditional and has been used by women for more than one century. Mushrooms can be laid out on a balcony, in a loggia or in a well-ventilated indoor area.

1. They are placed on a newspaper or on a dense fabric. They must be laid out in several rows so that they do not touch each other.
2. It must be very warm so that a sufficient amount of sun gets on the raw materials. With absence sun rays the product is processed by heat from a battery or heater. The temperature must be kept even, without drops.
3. The measure of readiness is determined visually, as well as by touch. After it becomes clear that the mushrooms are completely ready for long-term storage, they should be packed in paper or linen bags. Their content is also allowed in iron or glass containers with tightly ground lids.

The closet in which they are placed must be dry, well ventilated and very clean. It is required that it be removed from the stove and other food products, since foreign odors quickly penetrate into the dried raw materials.

Drying in the oven

The oven is an excellent tool for harvesting mushrooms. Unlike the previous method, it needs much more attention and hassle, but the results are much faster and better.

However, in the absence of proper skill, some women spoil a large number of mushrooms at once, so it is better for an inexperienced hostess to first practice on a small number of them.

The workpiece has the following form.

1. They take a metal grate and spread the product on it in one layer, then the sheet is pushed inward.
2. The stove is set to a mode of sixty to seventy degrees.
3. During drying, it is necessary to open the outer door from time to time for a steady supply of fresh air.
4. After about a quarter of an hour, they take the second sheet and put it in place of the first. After a similar period, they are changed again.

The degree of readiness is determined visually. Much depends on the size of the mushrooms and the degree of their strength. One of the indicators is the change in the volume of the product. As soon as it has clearly decreased, it means that the drying time is coming to an end. Another determinant is complete dryness and lack of oiliness.

Drying mushrooms in a dryer

Experts believe that this method of harvesting mushrooms is preferable. Especially quality product It turns out if you process it in an electric dryer. Of course, the technique will not replace all the advantages of natural drying, but it will not allow spoiling the products. After preparation for fresh air, it is considered the most successful.

They act like this.

1. Mushrooms are thoroughly cleaned, dried and cut into pieces. If they are small, then they are cut into cubes or simply cut into pieces.
2. Pieces are laid out in the thinnest layer.
3. The temperature regime is set to fifty-five degrees Celsius. The process takes approximately two hours. In some cases, the time is longer if the mushrooms are significantly saturated with moisture or are too large.
4. The degree of their readiness, as in the previous cases, is determined visually.

The use of an electric dryer is the most best method preservation of mushrooms, as it fits absolutely any of their varieties and types.

In the sun

This method of drying mushrooms is most suitable for owners of summer cottages who take them out into the sun or put them back into the house when night falls or rain falls.

The method does not need any additional devices and does not require the persistent attention of the hostess.

Workpiece progress.

1. Mushrooms should be thinly sliced ​​or cut into small pieces.
2. It is better to thread them through a harsh thread, and then spread them out on a tarpaulin or on a wooden plank in even rows.
3. In the process, they must be periodically turned over to the other side, so that each surface is evenly and fully illuminated by the sun. In case of strong gusts of wind or significant cloud cover, the mushrooms should be taken under a canopy or in the canopy.
4. They should be laid out so that they do not get dirt from the roads and do not carry dust from the gardens.
5. In case the weather has deteriorated hopelessly, the mushrooms must be dried by a different method. You can not leave them to reach readiness in room conditions.

For this type of workpiece, at least fifteen days of continuous stay at sunlight, therefore, to dry better in summer.

How to dry mushrooms on a thread

This method is also traditional for drying mushrooms.

1. Capron or thin fishing line are best suited for stringing them.
2. Pre-prepared raw materials are carefully threaded onto the thread, making small gaps. Then it is attached in a dry, warm, ventilated and well-lit place.
3. If the mushrooms are large, then they are cut into cubes. Small ones are hung entirely.
4. In order for them not to hang for too long, it is necessary to place them near the central heating battery, fan heater, stove, stove, electric radiator.

The degree of readiness is determined by eye.

Air fryer drying

The method is suitable in cases where there are very few mushrooms and they are not supposed to be dried in large quantities. It is also good for those who live in countryside and goes often enough for the gifts of the forest, stocking them in small portions. It is also suitable for those who are late and start the process in a cold autumn time, when natural methods can no longer be applied.

Drying mushrooms, volnushki, chanterelles, mossiness mushrooms, honey mushrooms, boletus, boletus, Polish mushrooms is especially good. They come out beautiful, not darkened and not changed their structure.

Mushrooms must be thoroughly cleaned, cut into a thin layer and held over the gas until moisture is completely removed from their surface.

The raw material is placed on special mesh stands and pushed inside the device. Then turn on the rotary mechanism.

The temperature regime is first set at around forty degrees, then added to seventy. Leave space between the cover and the outside for air to enter.

The raw materials are dried for five hours or more until cooked, making sure that the mushrooms do not burn. It is required to carefully monitor the process to avoid damage.

In the microwave

The method is not one of the best, but in the absence of another possibility of drying mushrooms, they use it.

1. Raw materials are prepared in the same ways as in other cases.
2. The pieces are folded onto a wide and flat grill or plate, placed inside the appliance. Do not use iron containers.
3. The regulator knob is placed in the position corresponding to one hundred and fifty degrees and left for twenty minutes.
4. Then the apparatus is turned off and the mushrooms are taken out for fifteen minutes for airing.
5. Repeat the procedure again for three times. If each copy is dried whole, up to five repetitions may be required.

The degree of readiness is determined visually.

Refinement of the condition of harvested raw materials

Despite indications that the level of drying is measured by eye, there are still certain criteria for its establishment.

Two or three times is enough and the hostess will learn at a glance whether the mushrooms have dried enough. They easily bend without breaking, spring under the fingers. It is unacceptable to feel that moisture remains in the raw material or, on the contrary, it crumbles.

Some specimens wrinkle a little and become like baked apples. Their color should range from light brown to brown.

If a woman prepares a product for the first time, then for indication it is useful to purchase some ready-made raw materials in a store or market and compare the result with it.

How to store dried mushrooms

When everything is done right and excellent dried mushrooms are obtained, they should be preserved so that they do not lose their taste properties.

It is required to follow a number of rules:

• best view storage is paper or cardboard. It is also allowed to pour it into a linen bag.
• Do not mix the dried product with other types of groceries.
• Keep it near a window or vent.
• A battery must be located nearby, otherwise the mushrooms will become moldy.
• It is necessary to pour them out periodically and air them on the newspaper;
• If corrupted instances are found, they must be urgently removed.

The bag or box is stored for no more than three years. But every two to three months, the container should be changed to a clean, dry and free from defects.

You can not leave the mushrooms for too long, from time to time without taking a sample from them in order to make sure that their structure is not broken and there is no damage.

Useful video

In order to determine by what method raw materials will be harvested for the winter, it is worth watching a video that details all the stages of drying. With strict adherence to all the rules, mushrooms can be preserved so that they do not lose their nutritional value, do not begin to deteriorate, and have an excellent taste and smell.

Every woman knows how useful it is to have dried raw materials in the house so that winter dishes acquire a special flavor of summer. It is used in unlimited quantities of recipes, and also complements ready-made dishes with it.

If you fulfill all the wishes for drying them at home, then for the whole year an excellent variety will be provided in the prepared recipes for pastries, meat, vegetables and soups.

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, it is not even possible to cook and eat everything at once big family, therefore, today 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 passion, cannot be dried out, because then they quickly deteriorate during storage, becoming covered with mold.

Properly and properly dried forest beauties- 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
most fragrant and delicious mushrooms 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 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, like zinc, manganese, iodine and copper, normalizing 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!

Good day to all!

Autumn has come and, in addition to summer harvests, many rush to the forest for mushrooms. Fresh mushroom roast is a wonderful thing. However, preparing them for the winter, so that later you can enjoy a delicious delicacy in the snowy season, is also not bad.

Mushrooms are a perishable product. And if you have collected quite a lot of them, then the question may arise, where to put them? You can't overcook everything...

This is where drying comes in. When the weather is warm, sunny, it's best to dry. I strung it on a string, hung it up and let it dry.

And what to do when the sun is low? Then we use household kitchen appliances. With their help, you can dry the mushrooms quickly enough, regardless of the weather.

For drying, only fresh, strong mushrooms without spots and wormholes are needed.

Unlike fruits, mushrooms are not washed before drying. They absorb moisture very well. They only need to be cleaned, removing all dirt and foliage with a knife or a soft cloth.

Roots are cut off completely. In terms of size, mushrooms no more than 10 cm are best suited for drying. If they are larger, then they can be frozen, pre-cut and heated in a frying pan without oil. This will allow excess moisture to evaporate.

An electric oven is very well suited for drying mushrooms. And if it has a timer and a temperature controller, then the process will go quickly.

Mushrooms cleaned of dirt and leaves are cut into slices. Hats and legs are cut separately. If they are small, then you can cut them lengthwise.

Arrange the mushrooms ready for drying on a baking sheet or wire rack in one row, so they will dry much better.

We start by preheating the oven to 50 degrees, after which we put baking sheets with mushrooms in it. At this temperature, mushrooms stand for 1.5 hours. During this time, they will slightly wilt.

Then we raise the temperature to 80 degrees and hold it for 2 hours.

After that, the temperature is again lowered to 55 degrees and dried for another 4 hours.

In total, the mushrooms are dried in the oven for up to 8 hours. If they are very damp, drying may take up to 24 hours.

During drying, baking sheets in the oven must be interchanged, and the fruits themselves should be mixed.

By the end of drying, mushrooms usually lose up to 90% of their mass. For example, with 10 kg of fresh, you can get about a kilogram of dried.

How to dry porcini mushrooms in the microwave

Drying mushrooms in the microwave is somewhat faster than in the oven. However, since there is less space in it, it will have to be dried in portions.

Mushrooms are prepared similarly, peeled and cut into slices or plates.

They are laid out on a special dish that is designed for microwaves. Further, the microwave is set to a power of 100 watts.

Time to install 20 minutes.

After that, we take out the mushrooms and drain the liquid.

Then the mushrooms stand with the door open for 10 minutes and the drying procedure is repeated. Dry again for 20 minutes. The number of drying steps depends on the thickness of the sliced ​​fruit.

It is better not to set the microwave to high power, otherwise the mushrooms may bake!))

When drying is over, the finished product is best stored in linen bags.

Video how to dry mushrooms in the oven

It takes longer to dry mushrooms in the oven, but it includes a lot of them. Yes, and you can place not only on grates and baking sheets, but even hang on strings.

Watch the video below for how to dry mushrooms in the oven.

Drying porcini mushrooms in a dryer for vegetables and fruits

An electric dryer is most convenient for drying mushrooms. The result is much better than with other methods.

After cleaning the mushrooms, cut them into plates. In principle, you can cut into any slices, the main thing is that they are not thick.

Then, chopped mushrooms are laid out on pallets and inserted into the dryer.

We turn on the dryer and no longer follow it. This is her beauty. If you have to sit at the oven and monitor the temperature, here the dryer works independently.

At the end of drying, we lay out the finished product in fabric or paper bags and store in a dry place.

Some advise storing mushrooms in a glass or ceramic tightly sealed container.

Drying mushrooms, as you can see, does not take much work, even when drying in the oven. Even if you spend a lot of time, you can enjoy them later when they can't be found fresh.

White mushroom has long gained popularity and trust of many housewives. It is also called the royal mushroom for its rich taste and aroma, but besides this, it has a lot useful substances, which are too long to list. Therefore, before cooking mushrooms, first you need to take care not to lose useful qualities. How to dry porcini mushrooms at home, in order to preserve the taste and benefits, it is better to learn before proceeding with processing.

Raw material preparation

Mushroom pickers, knowing that the mushrooms will go for drying, even in the forest begin to prepare them for this. They cannot be washed, so it is better to process them immediately on the spot. If a porcini washed before drying, then it will quickly absorb water like a sponge, and then it will not be able to dry properly. This is the main rule of mushroom pickers, especially if they collect tubular specimens.

As soon as the mushroom is cut, it must immediately be inspected for the presence of worms or damage. After that, the lower part of the leg should be cut off, and the mushroom should be placed so that the cut part is protected from dirt. Do not collect too large specimens, because they may contain toxic substances.

The hat also needs to be cleaned of various garbage and moss. After that, you can wipe them completely with a damp towel. Everything, now the mushrooms are ready for drying.

Efficient drying methods

White mushrooms can be dried in several ways:

1. Natural drying in the sun.
2. Drying in the oven or other electrical appliances.
3. mushroom powder.

To dry porcini mushrooms for the winter in the oven, they should also be cut into plates and covered with parchment paper. If the mushrooms are small, then you do not need to cut them, but they are stacked with hats down. They need to be dried in the oven at a temperature of 50-55 degrees for several hours.

The best option is to do the drying in two stages. When the mushrooms are slightly dry, it is better to get them out of the oven. After complete cooling, put the baking sheet again, but already raise the temperature to 70 degrees, and at the end it is also reduced to 50. It is advisable to keep the door a little ajar.

You can also dry it in the microwave. They are also cooked and laid out on a plate. The power should be 100-200 W, the drying time should be approximately 18 minutes. After that, the plate should be taken out and let the mushrooms breathe and cool, and then sent again for drying. Do this until they are completely dry.