Drying and storage of dried mushrooms. The right temperature is the secret of a quality product or how to properly dry mushrooms in a gas and electric oven Mushroom drying time

Each experienced mushroom picker has his own secrets of harvesting mushrooms. It’s not enough just to pick mushrooms, you need to know which ones are worth drying, and which ones are suitable only for salting or are cooked fresh. Eat general rules drying mushrooms, we will talk about them. I hope that the newly-made mushroom picker will be able to learn a lot of new things, and the experienced one, perhaps, will also learn something interesting for himself.

To begin with, we will decide whether it is necessary to wash the mushrooms before drying. Exist different opinions on this occasion, but I will say that my grandmother (mushroom picker with more than 20 years of experience) never washed mushrooms for drying, unlike those that were intended for pickling, salting and cooking. She cleaned them of dirt with a soft, slightly damp cloth. Although some recommend not to moisten the mushrooms at all.
Next, you need to select only strong, elastic mushrooms without massive damage, overripe, soft and wormy are not suitable for drying. In honey agaric, chanterelles, oil usually cut off the legs.

2. In the oven

Spread the mushrooms in a thin layer on the grill. I have it often, so I don’t have to come up with devices so that the mushrooms do not fall out of the grate. Drying on a baking sheet is dangerous because the mushrooms can burn or burn badly, but if there are no grids, then put baking paper on the baking sheet and arrange the mushrooms so that they do not touch each other.

Drying should begin at a temperature of 45 ° C, in order to avoid darkening, when the mushrooms wither, raise to 60-70 ° C. The door should be slightly opened to the width of the palm for the best air circulation. During the drying process, the grates are interchanged in order to evenly dry the raw material.

3. In the microwave

We clean the mushrooms, cut them into thin slices about 5 mm thick, lay them out on a plate or grill and set the power to 100 W, start for 20 minutes, then open the door and ventilate for about 7 minutes, then repeat the operation 4-5 times. It is quite possible to get a ready-made raw material or a semi-finished product for further processing right away, but it is quite troublesome and long.

4. In a Russian oven

Many people wonder what is the fundamental difference between an oven and an oven. Those who have both will understand me immediately. The oven is like a separate "state". Everything seems to be the same, but the air supply technology and the quality of drying, in my opinion, are somewhat higher than other methods.
My grandmother always dried mushrooms in the oven. She put bricks under the bars. This was necessary so that the mushrooms were at some distance from the red-hot hearth of the furnace.
Prepared mushrooms can be strung on knitting needles (or thin skewers) or placed head down on a wire rack. You can put them on straw, the old fashioned way. Raw materials are laid out when the temperature in the oven drops to 60 ° C. Drying at a higher temperature threatens to spoil the mushrooms (they can burn, blacken, steam). But even at temperatures below 50 ° C, they begin to turn sour, which also leads to their deterioration.
In order for moisture to be well removed, the damper is slightly opened to allow air to circulate. Another feature is the opening of the chimney: at the very beginning of drying, the pipe is opened a little more than 0.75 valves, during the drying process the pipe is gradually covered, and by the end of drying it is closed.
Because of different sizes mushroom caps dry unevenly, so it is necessary to remove ready-made, dried mushrooms and dry the remaining ones. Over-dried raw materials are poorly processed, under-dried quickly deteriorate.

When are dried mushrooms ready?

Dried mushrooms should bend, but not break, be elastic, dense, but not wet. Well-dried mushrooms are monophonic, light, without burnt and overheated pieces.

How to store dried mushrooms?

Drying the mushrooms is half the battle, the main thing is to keep your efforts on for a long time. To do this, stock up on well-twisted banks and containers. Mushrooms easily absorb odors and moisture, very quickly become moldy. Many housewives immediately place well-dried mushrooms in a sterilized glass container and tightly close or twist. If you treat the edges of the jar with alcohol, set it on fire and immediately close the lid, a slight vacuum is formed in the jar, which helps to preserve dry mushrooms.
So we figured out how to dry your mushroom crop. Choose the right mushrooms and the right way. I hope your mushroom stocks will delight you all year with their unique smell.

As you know, almost every type of mushroom has its own unique taste.
and flavor, and for each you need to pick up your “key”: which ones to fry, which ones are better to salt or marinate, and which ones to dry. The last harvesting method is the simplest and most reliable. He can do it even for novice housewives. In addition, for it you can use both porcini mushrooms, boletus and boletus, as well as more democratic ones: mushrooms and chanterelles. The main thing is to carefully study the technology of drying mushrooms at home.

What mushrooms can be dried at home? In general, all types of tubular pipes are suitable for drying. edible mushrooms: these are white, boletus, boletus, boletus, mossiness mushrooms. Lamellar - milk mushrooms, mushrooms, waves and others - it is undesirable to dry. They may acquire a slight bitter taste during drying. The exception is mushrooms and champignons.

How to prepare mushrooms for drying?

There are a few basic rules to follow:

• Mushrooms should not be washed before drying. From the earth, pine needles, moss they need to be cleaned with a knife, and then rubbed a little wet wipe, sponge or cloth.
• Sort by size and cut into thin slices. Experienced mushroom pickers recommend for chanterelles, honey mushrooms and butter to dry only hats, for more noble mushrooms and legs. Very small mushrooms are best left whole.
• Sorted mushrooms must be strung on a strong thread. Just take your time.

How to dry mushrooms on a thread?

Prepared mushrooms can be dried indoors and outdoors. At the cottage or country house mushrooms are usually dried in the attic or in a warm, ventilated room - closer to the stove. At home, you can dry them in the kitchen, not far from the stove. In this case, the mushrooms are hung at a distance of 50-60 cm above the hob. If there is a happy opportunity to dry mushrooms on the street, dry them in the sun or in diffused light for 1-2 days, and dry them in the oven or in a dehydrator (electric dryer for vegetables and fruits) at 70 ° C.

Drying mushrooms in the microwave

There is also an express method when mushrooms are dried in a microwave. They are laid out on a wire rack and cooked in the microwave for 20 minutes at a power of 100-180 watts. After turning off the stove, drain all the accumulated liquid and open the door for 5 minutes. Then repeat the drying operation again, and so on several times. After checking the readiness - the mushrooms are moderately elastic, bend, but do not break immediately, but only with a little effort - we can assume that the drying was successful. There is also a "but"! This is still a fast drying, and it is very easy to overdry the mushrooms. They can even flare up in the microwave! For the greatest disclosure of taste and aroma, mushrooms are dried for a long time and gradually.

Until the next harvest

Keep dried mushrooms recommended in paper bags or in small cardboard boxes in a dry (not damp) clean place, preferably with constant temperature. They should not be stored in the basement or next to fresh vegetables, fruits, berries, nuts, pickled and salted preserves. If the mushrooms become damp during storage, they must be immediately sorted out, the damaged ones removed and dried again. The optimal shelf life of mushrooms is up to 1 year.

Right way

You now have several bundles dried mushrooms, which are asking for battle:
soup, stew, sauce, casserole... What's next? There are two ways to further apply them. The first is to use dry mushrooms instead of fresh ones, after soaking them first. Second, prepare mushroom powder and add it to dishes as a condiment.

How to cook dried mushroom soup? Let's tell everything in order.

Mushrooms are soaked for 20-30 minutes in a large amount of slightly warm water (30 g mushroom is coming 1 liter of water). Remember that instead of 200-300 g fresh mushrooms indicated in the recipe, it is recommended to use 30 g dried. After infusion, they are washed under running water. Further more. On the basis of dry mushrooms and the resulting infusion, you can prepare a wonderful broth. To do this, strain the infusion through the finest sieve, and preferably through a coffee filter. Prepare a stew of carrots, onions and a small piece of celery root and add it to the mushrooms. Add a few sprigs of parsley and thyme. Bring to a boil over medium heat and simmer covered for 30 minutes. Remove the broth from the heat, let it brew for 30 minutes, and strain. Choose mushrooms and use them in soups, pancake or pie fillings, pasta sauces, gravies for meat or poultry, in risottos, omelettes, warm salads. The broth itself is quite strong and, if desired, can be diluted with vegetable broth or water.

It is good to cook caviar from dried mushrooms. Rinse them under running water, boil for 1-1.5 hours. Drain in a colander or sieve and pass through a meat grinder or chop in a blender. In the resulting mass, add finely chopped and fried onions and a little carrot, season with salt and freshly ground black pepper. Dilute with vegetable oil to the desired consistency and to enhance the taste - mushroom infusion. If you do not plan to store caviar for a long time, let it brew in the refrigerator for several hours and serve.

fashionable thing

Mushroom powder is a very effective preparation. It is often used by chefs as the final finishing touch when serving a dish. When drying and storing mushrooms, losses often occur: mushrooms break, crumble. Do not rush to throw out such garbage! Grind the mushrooms in a coffee grinder, spice grinder, or pound in a mortar and mortar. Sift the powder through a sieve. If necessary, grind, grind large particles again. Store the powder in sealed jars in a dark and cool place. It can be mixed with other spices, with salt. The powder retains its natural mushroom flavor for a very long time, and you need to add it to the dish - in its pure form - a few minutes before it is ready. Or in a mixture - when served in a separate salt shaker or in a small bowl.

How to dry mushrooms at home mushroom pickers will tell in our article and share their secrets. It is not enough just to pick mushrooms, you need to know which ones can be eaten fresh, which ones can be salted, and which ones can be dried. In today's article, we will talk about the rules for drying mushrooms. Newly minted mushroom pickers will find out practical advice to help you master this craft. Experienced people may also gain important information.

One of the most successful ways of harvesting mushrooms is drying. They keep well with useful properties and even become more fragrant and saturated. At the same time, mushrooms in this version are absorbed better than pickled or salted ones. In addition, they are irresistible in soups. I would especially like to note the porcini mushroom.

Having collected a certain amount of mushrooms, you should not immediately dry them. Some species produce a bitter taste that intensifies when the fruit dries out. Therefore, it should be understood which mushrooms are more suitable for drying.

What mushrooms to choose for drying?

Mushrooms are divided into several types:

• tubular;
• lamellar;
• tinder fungi;
• chanterelle;
• marsupials.

Let's look at each category separately.

Tubular

Representatives of this family can be identified by the spores, which are under the hat in a layer of small sponge-like tubes.

Edible tubular mushrooms are almost all suitable for drying. But the best ones are:

lamellar

This family under the cap has radial bands of dense plates in which spores are located. Most agaric mushrooms have a milky sap that will add bitterness when dried.

Here are the varieties of agaric that can be dried:

• winter, summer and autumn mushrooms;
• Champignon;
• motley umbrella mushroom;
• deer mushrooms;
• underwear;
• flakes are fleecy.

Important! Do not dry only russula, milk mushrooms and volushki, as they can be bitter.

Chanterelle

They may look like blades, but instead of blades they have folds of flesh. Science for a long time could not identify them to any species, so they separated them as their own family.

Of this species, only dry fox ordinary, but there is a little bitterness in it.

marsupials

In appearance, they are wrinkled, bumpy and shapeless. Spores of this species are stored in a separate special bag.

From this family are dried white truffle, which is a rare and expensive delicacy and morels.

Morels should be used with caution. To be edible, they must be properly processed. Dry for about 2 months, and even longer is better. During this period, toxins are eliminated from them, and they become safe. You only need to dry them outdoors and not in a residential area.

Now, understanding what can be dried and what is not worth it, let's discuss next question how to do it anyway.

Preparatory stage for high-quality drying

From proper preparation depends on the end result. You should try to make the vegetables tasty, healthy and aesthetically attractive. To do this, you need to carefully prepare the product.

The first, and one of the main questions, is how to clean the mushroom without resorting to the use of water. If the mushrooms are wet, they will absorb water and take longer to dry than usual.

A knife is required for this process. With its help, the hats are cleaned of the remnants of leaves and grass. There is no need to remove the skin, they are dried with the skin.

Sand can be removed with a soft dry brush. Any impurities that remain will be washed away just before the already dried mushrooms are cooked, which are soaked in water.

In the next step, the mushrooms are divided by size. Separately put small, medium and large. This is necessary so that they dry evenly over a certain period of time.

It happens that in appearance the vegetable is whole and elastic, but worms live inside. No matter how beautiful and big mushroom, if residents are found in it, it should be thrown away.

boletus, boletus, flywheels and boletus are cut lengthwise so that at the very base of the cap the leg is separated from it.

Mushrooms are divided in half, cutting across.

Advice! When mushrooms are peeled and cut for drying, it is better to do this with a plastic knife. Unlike metal, it does not oxidize. Although it is not very convenient to use and difficult to adapt to, it is preferable.

If a metal knife has been in contact with the fruit and the stems or caps have oxidized, then taste qualities finished product will be much lower.

Basic Rules

There are basic rules that must be taken into account so that dried mushrooms are tasty and fragrant.

Methods for drying mushrooms

On the street

It will take about 7 days to dry the mushrooms outdoors in the sun in hot weather. Mushrooms, sliced ​​or whole, are strung on a dense thread and hung in the sun. You need to string so that they do not touch each other. You can cover them with gauze so that flies and dust do not sit down.

You can spread the sliced ​​​​mushrooms on cardboard or baking paper. In extreme cases, on clean wooden boards, and dry it already in the oven or Russian oven.

In the oven

Mushrooms are laid out on a grate in a thin layer. It is comfortable on it and there is no need to adapt something so that the mushrooms do not fall out. You can do this on a baking sheet, but then you should put baking paper on it so that the vegetables do not burn. You need to lay them out so that they do not touch each other.

Initially, you need to set the temperature to +45 degrees. When the mushrooms wilt, but so that they do not darken, you will need to add a temperature of up to + 60 + 70 degrees. It is necessary that the air circulate, for this you need to slightly open the door to the width of the palm. Periodically swap the grids in the process so that the raw material dries evenly.

Watch the video! How to quickly dry porcini mushrooms in the oven

in the microwave

• To use the microwave, you need to cut the mushrooms into pieces about 5 mm thick.
• They should be laid out on a plate or grill, put for 20 minutes at a power of 100 watts.
• After that, open the door and check for 7 minutes.
• This process must be done 4-5 times.
• You can cook mushrooms in the microwave, but you have to work a little.

In the Russian stove

It would seem, what is the difference between an oven and an oven. But the owners of both of them know for sure. The oven has its own, special atmosphere. The air supply and drying quality are somewhat better in the oven.

Grandmothers always dried mushrooms in the oven. Bricks were placed under the grate so that they would not come into contact with the hot surface.

• Mushrooms can be laid out on a grill with caps down or strung on knitting needles or skewers. You can also lay them out on straw in the old fashioned way.
• You can put it in the oven when the temperature drops to +60 degrees.

Advice! Drying mushrooms at high temperatures can cause them to burn, turn black, and spoil. If the temperature is too low, then they turn sour and disappear.

• It is necessary that air circulate, for this the damper must be ajar. Be sure to make sure that chimney was open.
• At the beginning, the valve should be ajar by 75%, even a little more. But by the end of drying, it should be completely closed.
• Mushrooms can dry differently due to the fact that the caps are of different sizes. If they are overdried, they will be poorly processed, and underdone they will quickly deteriorate. Therefore, it is gradually necessary to remove ready-made dried hats, and dry the rest.

In an electric dryer

This option is for the lazy. The main thing here is to cut the mushrooms correctly. The plates should be at least 1 cm, but you can dry them whole, as you like. Everything is simple here: time and temperature are set and the process has started.

You can experiment a little and add temperature, but slow down the time. The effect will be the same.

Watch the video! How to dry mushrooms in a dryer

Above the gas stove

Not a convenient way, but if there is no choice, then you can use it. Burners should be constantly burning for 2-3 days. And if during the drying process the food is cooked, the vegetables will absorb steam and the smell of food being prepared.

Mushrooms are strung on a rope and hung just above the ceiling, the burners are lit. If the gas is not turned off and drying is continuous, the product will be ready in 3 days.

How to understand that dried mushrooms are ready?

Properly dried mushrooms have a uniform color, they are light and do not have tan or burnt parts. They should be elastic, bend, but not break. The texture will be dense and not wet.

How to store

Half of the work is done and the mushrooms are dried. Now it's time to make the second half - save them for the winter. To do this, you need jars and containers that twist well. Mushrooms very easily absorb odors and moisture, so they easily deteriorate and become moldy.

Some housewives put well-dried mushrooms in a sterilized jar, which is immediately closed. You can smear the edges of the jar with alcohol, set fire to it and immediately close it. then there will be a slight vacuum in it, which contributes to the storage of mushrooms.

Alternatively, you can use cotton bags to store dried mushrooms. But for this you need to choose the right room in which they will be located. To store dry vegetables, it is necessary that the air circulate well, because the smell of mushrooms is very strong. They should not be stored with other strong-smelling vegetables, such as onions and garlic. If the mushrooms have absorbed moisture, they can be sorted out and dried.

So today we looked at how to dry mushrooms at home and how to prepare them. Let mushroom stocks delight lovers of these fragrant fruits all year round.

Watch the video! How to dry mushrooms at home

Knowing how to dry mushrooms, you will be able to efficiently process the harvested mushroom crop and provide yourself with a valuable home supply. With such a preparation, the product does not lose its nutritional and valuable properties, and even becomes even more fragrant and rich in taste.

What mushrooms can be dried?

Drying mushrooms is a responsible matter, and in order not to harm the family, you need to figure out which mushroom species are suitable for such harvesting.

1. From tubular mushrooms, you can dry boletus, boletus, porcini mushrooms, boletus, duboviki, mossiness mushrooms, goats and Polish mushroom.
2. Marsupial morels are allowed to dry naturally, ideally outdoors. Mushrooms are hung in fabric or gauze bags and left to dry for at least 4-5 months, during which they lose toxins under the influence of oxygen. Previously consumed this species Dried mushrooms are dangerous to health.
3. Drying is also allowed for agaric mushrooms: summer, autumn and winter mushrooms, mushrooms, variegated parasol mushrooms, champignons, champignons, deer mushrooms.
4. Ordinary chanterelles perfectly tolerate drying, however, they are the only chanterelle species that can be harvested in this manner for the winter. These mushrooms do not always have the proper taste. Often, chanterelles are bitter in ready-made dishes.

Dried mushrooms - benefits and harms

Due to the high content in them of all kinds of protein compounds, amino acids, organic acids, beta-glucans, melanin, as well as vitamins: A, group B, D, E, PP.

1. Dried mushrooms have an antitumor effect and are used as a prophylactic against cancer.
2. The riboflavin contained in the product helps to normalize the function of the thyroid gland, improve the condition of the skin, nails and hair.
3. The alkaloid hercedin, present in dry mushroom fibers, is used to alleviate angina pectoris.
4. A set of valuable substances in the complex has a beneficial effect on the work of all body systems, improves immunity, improves metabolic processes.
5. Dried mushrooms can cause harm in case of their individual intolerance or uncontrolled use in large quantities.

How to prepare mushrooms for drying?

If the crop is harvested and further drying of the mushrooms is ahead, the features of the preliminary preparation of the product outlined below will help to fulfill this stage correct and good quality.

1. Mushrooms are processed on the first day after harvest, not leaving for tomorrow.
2. Preparation of mushrooms for drying always begins with the selection of the right raw materials. The collected abundance is sorted out, getting rid of soft, spoiled or wormy fruits.
3. Mushroom specimens intended for drying cannot be washed. available on the surface fruit bodies dirt is washed with a clean cloth, brush or gently scraped off with a knife, removing the top layer.
4. Smaller specimens can be dried whole, while heavier ones are cut lengthwise into 4-8 parts or chopped into plates no more than 1 cm thick.
5. Depending on the chosen drying method, mushroom fragments are spread on grates with small cells, pallets, baking sheets, covering them with parchment, or strung on twine, skewers or long knitting needles.

How to dry mushrooms in an electric oven?

Further on how to dry with electric heating elements. This method is one of the best in a city apartment and will allow you to short term effectively dry valuable product for subsequent long-term storage. Most electrical appliances are equipped with convection, which will speed up the drying and make the process better.

1. The mushrooms selected for drying are cleaned, cut if necessary and placed on a wire rack. You can also use baking sheets covered with parchment for drying, but at the same time, the raw materials will need to be turned over from time to time during the heating process.
2. On initial stage the temperature in the device should be at the level of 45-50 degrees.
3. If the device is without convection, the door is slightly opened for the unhindered exit of evaporated moisture.
4. After drying the product, the degrees are increased to 75 and kept for several hours.
5. Drying mushrooms at home is considered complete if the slices or whole specimens begin to bend and break easily. It is impossible to overdry the product at the same time to brittleness. The dried product should not crumble in the hands.

How to dry mushrooms in a gas stove oven?

1. Selected mushroom specimens are chopped into plates and laid out on wire racks or baking sheets lined with parchment paper.
2. Open the door of the device and dry the mushroom mass for about an hour at 50 degrees and until the desired degree of drying is obtained, raising the temperature to 75 degrees.
3. As a rule, oven-dried mushrooms acquire the desired structure and become suitable for long-term storage after 5-7 hours.

How to dry mushrooms in an air grill?

Those who have an aerogrill will be interested to learn how to properly dry mushrooms using such a gadget. The relatively small amount of mushroom slices available for a single drying is compensated by a faster drying of the product.

1. Selected mushrooms are cut into plates and placed on the air grill.
2. Place a skewer or any metal object under the lid to allow the vapor to escape unhindered.
3. Drying of mushrooms in an aerogrill is carried out with high speed and a temperature of 60-70 degrees, lasts 1.5-2 hours.

Sun dried mushrooms

Many believe, and not unreasonably, that the proper drying of mushrooms should be carried out exclusively in the sun. Under action sun rays raw materials are saturated with vitamin D and become an indispensable tool for replenishing a rare and so necessary substance for the body.

1. If weather conditions permit, medium-sized whole mushrooms or mushroom specimens cut into pieces are spread on the grates in one layer and placed in the sun.
2. Alternatively, you can string, skewers or long knitting needles.
3. Since ancient times, drying mushrooms at home on a thread has been known. Whole fruits or their fragments, strung on a string, are hung in a sunny, ventilated place and left for at least a week.
4. Ideally, if possible, before drying mushrooms in an oven, electric dryer, oven or in another manner, they should be dried in the sun, which will shorten the time of the subsequent process and allow the raw material to be saturated with a portion of valuable vitamin.

How to dry mushrooms in a slow cooker?

Many owners of a modern kitchen gadget will be interested in whether drying mushrooms in a slow cooker is possible. Most models of the device are not equipped with such a function and the product can be fried rather than dried. However, there are units that can perform such a task, but they cost an order of magnitude more expensive.

1. Mushrooms are prepared, cut into thin slices, which are laid out in the bowl of the device, in which there is a choice of temperature.
2. Set the temperature to 60 degrees by selecting the "Baking" program for a couple of hours.
3. Further drying is continued on "Heating" and the process lasts 10-12 hours.

How to dry mushrooms in an electric dryer?

The following recommendations will help you figure out how to dry mushrooms for owners of an electric dryer. In the conditions of an apartment, this method of harvesting the product is perhaps the most priority and allows you to get the perfect result without hassle.

1. Mushrooms are cleaned, cut into plates.
2. The cutting is laid out on pallets of an electric dryer.
3. Choose a temperature regime of 60 degrees and turn on the maximum airflow.
4. As a rule, drying mushrooms in an electric dryer lasts 5-6 hours, but the time may vary depending on the power of the device and the thickness of the slices.

How to dry mushrooms in the microwave?

Drying is also possible. At one time, it will be possible to obtain a small amount of workpiece, but the duration of the process is much less compared to other methods.

1. Mushrooms are properly prepared by cleaning and slicing.
2. Lay the cut on a flat plate suitable for cooking in a microwave device and turn on the device at a power of 100 W for 20 minutes.
3. After the signal, the liquid is drained, the workpiece is allowed to stand with the door open for 10 minutes, after which twenty minutes of drying and ten minutes of airing are repeated.
4. The number of stages will depend on the thickness of the mushroom slices.

How to dry mushrooms in the oven?

Further on how to properly dry mushrooms in a Russian stove. This method has long been used by housewives for efficient harvesting of mushroom abundance, if weather conditions did not allow the product to dry naturally in the sun.

1. Prepared mushroom specimens are laid out with hats down on a prepared straw flooring. Before this, the furnace is cleaned of ash and ashes.
2. As an option, mushrooms are strung on skewers or knitting needles and placed on bricks or boards located at a distance.
3. Drying mushrooms in a Russian oven is carried out in two stages. On the first day, the product is dried at a temperature of 50-60 degrees, and on the second and, if necessary, the third day, it is dried at the same temperature.

How to store dried mushrooms at home?

Having mastered the intricacies of such processing of mushroom mass and implementing one of available ways in practice, it remains to find out how long dried mushrooms are stored, and how to provide the proper conditions to preserve the valuable nutritional properties of the product, rich mushroom aroma and characteristic taste.

1. After making sure that the raw materials are thoroughly dried and do not contain moisture, as evidenced by the fragility, but not the fragility of the cut, the mass is placed in paper bags, fabric bags or wooden boxes.
2. The container with the workpiece is placed in a dry, ventilated and necessarily protected from third-party odors place.
3. As an option for drying, you can use vacuum containers or dry, tight-fitting jars.
4. At right conditions storage product retains its properties for a long time. There is an opinion that it is necessary to use the blank for 3-5 years, but in reality, the correct storage period for dried mushrooms is unlimited.