How to dry mushrooms in a gas stove oven. In electric and gas oven

Ecology of consumption. Life hack: Consider ways to dry mushrooms in the microwave, on a Russian oven, in the sun, in the oven, as well as the method of making mushroom powder...

Consider the methods of drying mushrooms in the microwave, on a Russian stove, in the sun, in the oven, as well as the method of making mushroom powder.

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.

However, not all edible mushrooms can be dried. Many agaric mushrooms contain bitterness that does not disappear during the drying process. Such mushrooms are not suitable for drying.

At home, it is worth drying the following types of mushrooms:

from tubular- porcini mushrooms, boletus, boletus, all kinds of oil, mossiness mushrooms, goats, oaks, Polish mushroom;
from marsupials- morels, morel cap, white truffle;
from tinder fungus- mushroom ram, tinder fungus variegated and branched;
from lamellar- autumn honey agaric, summer and winter honey agaric, variegated umbrella mushroom, champignons, fenugreek, fleecy flake, deer mushroom;
from chanterelle- common fox.

You can dry mushrooms:

outdoors (in the sun),
in a Russian stove (or simply - stoves),
in the oven,
over a gas or electric stove,
on exotic heating devices - a primus stove or a kerosene stove,
using modern microwave ovens,
on central heating batteries, etc.

Air drying mushrooms possible only in hot, dry times, on clear sunny days. In cloudy damp weather, it is impossible to dry mushrooms in the open air, as they can deteriorate and there is nothing for them to dry with. Natural drying of mushrooms in the sun lasts about a week. Mushrooms are strung on strong, harsh threads, thin twine or fishing line and hung in sunny places so that they do not touch. You can make special coasters for this, place mushrooms strung on threads or metal rods on them and expose them to the sun, covering them with gauze from dust and flies.

Fresh, strong, healthy mushrooms, not damaged by worms, are selected for drying.

Peeled mushrooms are wiped with a clean, slightly moistened soft cloth (preferably nylon), having cleaned them of needles, leaves, moss, sand, earth and sorted by size. Large mushroom caps, to speed up the drying process, it is better to cut into slices, cutting off the stem at a distance of 2-3 cm from the cap. The legs of porcini mushrooms, boletus and boletus are cut into columns 3–4 cm long or wheels up to 2 cm thick. In butter, mossiness mushrooms, honey mushrooms and chanterelles, mainly only hats are used for drying, and morels and lines are dried entirely. It is impossible to wash mushrooms before drying, as they absorb a lot of water, dry out very slowly and can deteriorate.

To avoid contamination, it is better to dry the mushrooms on special devices: sieves, gratings, wickerwork, strung on a thread or on pins, mounted on wooden racks or on the knitting needles of a mushroom dryer.

Mushrooms are considered dried if they feel dry, light, bend slightly, and break with some effort. Well-dried mushrooms taste and aroma resemble fresh ones. The “yield” of dry mushrooms averages 10–14% by weight of raw peeled ones. Thus, out of 10 kg of fresh mushrooms, only 1–1.4 kg of dried mushrooms are obtained.

Dried mushrooms, and first of all, small caps dry out, must be removed in a timely manner from time to time, and the remaining ones should be dried to the desired condition. You can not overdry the mushrooms, as they become tasteless and lose their aroma, do not soften and do not boil when cooked. At the same time, under-dried mushrooms are poorly stored, begin to mold at the slightest dampness and quickly deteriorate.

In the Russian oven, you can dry all tubular and agaric mushrooms, tinder fungi. You can not dry morels in the oven.

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 them in the form of mushroom powder.

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 finished 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

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 under the oven, it is necessary to sweep so that there is no ash left on the floor. 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.

STORAGE OF DRIED MUSHROOMS, CANNING 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 grow 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.

It is even 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 mushrooms is left to settle possible sand, filtered and used to make soups, sauces or gravies.

MANUFACTURE OF MUSHROOM POWDER

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 better reveal their taste, aroma and are more easily absorbed by the body. Powder from dried porcini mushrooms is especially good.

When grinding, 5–10% by weight of fine salt is added 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 courses. It is added to omelettes when beating the egg mass.

Store mushroom powder in a glass jar with a tight lid, protected from light. Shelf life with virtually no reduction in quality - up to 1 year. published

kerescan - Oct 15th, 2015

Drying mushrooms is the most common way to store them in the winter. Mushrooms with dense tubular pulp are suitable for drying. The most famous such mushrooms are porcini, mushrooms, mossiness mushrooms, boletus, boletus, boletus, goatlings and other similar ones.

Drying, also, can be subjected to morel mushrooms, which do not have a pronounced hat and look like small pebbles. All mushrooms are 80-90% water, so when dried they lose the same percentage of weight. As a result, from one kilogram of fresh mushrooms, only 80-100 grams of dried product is obtained. Drying mushrooms not only reduces their volume and weight, but also enhances the flavor of the workpiece. This is especially true for white mushrooms and mushrooms. All mushrooms can be dried in several ways - we will consider them further.

Before drying, clean any mushrooms from twigs, leaves and other debris. If there are damages on the legs or hats, then cut them out. Before drying, do not wash the mushrooms so that they do not gain excess moisture. Clean, take them to size and lay them out on sheets or string them on long wooden or metal knitting needles. Place only one size of mushroom on each leaf or needle to ensure they dry evenly. Try not to let the mushrooms prepared for drying touch each other. For high-quality drying, it is necessary to start it with a light drying of the product. To do this, place sheets with mushrooms or skewers with them in a slightly heated oven. The oven used for these purposes can be either electric or gas stove. Its temperature should be within 45 degrees. Keep the oven or Russian oven door ajar so that the mushroom moisture quickly evaporates from the oven. When the surface of the mushrooms becomes dry and when you press on the cap, your finger will not stick to it, increase the temperature. For drying, it needs from 75 to 80 degrees. Drying time for mushrooms, for each type and size, can be completely different. Be sure to control the process and, if some mushrooms dry out faster than the rest, remove them from the oven. Instances that are still wet, turn over to the other side and dry.

See also the video: Dry mushrooms over the stove - a quick and proven way.

We dry porcini mushrooms in the Sukhovey electric dryer.

How to dry mushrooms on a string or pallet in the sun.

If the summer is hot, then the mushrooms can be dried in the open air. Prepare them for drying in exactly the same way as for the above method. Just additionally cut them into thin plates, lay them on wooden pallets or string them on thick threads. Place pallets with mushrooms or their knitting in a sunny place, but protected from rain and dust. Make sure that the mushrooms are in a draft, which will blow out excess moisture. Drying mushrooms in the sun may take longer than drying mushrooms in the oven. But, in order to speed up the process, you can only dry the mushrooms in the open air, and for final drying, transfer them to a preheated oven.

How to dry conditionally edible mushrooms in the air.

Morel mushrooms have a very fleshy texture and must be kept in the air for six months to dry well. String whole morels on long, harsh threads, and put on the same long canvas bags or old nylon stockings on top of the bundles. Hang some kind of morel sausages in a warm and well-ventilated barn. After half a year, conditionally edible mushrooms, namely morels, will become dry and safe for health. Together with moisture, harmful toxins will also leave the mushrooms.

Store dried mushrooms in any way in paper bags. If the mushrooms dry out a little and become very brittle during drying, make flour out of them and store it in a jar with a ground-in lid.

Dried mushrooms are an original Russian preparation for the winter, which helps smart and quick-witted housewives surprise their family and guests with delicious dishes throughout the winter. How to dry mushrooms in an electric and gas oven?

Many varieties of mushrooms are suitable for drying, the favorite is white mushroom. Even in dried form, it is able to preserve and convey the aroma of the summer forest, thickets, and earth. From tubular ones for drying in the oven, butter, boletus, morels and goats are chosen. Morels are a mushroom that can be eaten only two months after drying. Dried mushrooms and champignons, chanterelles, which do not lose their shape and color, are good from lamellar ones.

Before drying, the mushroom crop must be sorted and sorted, and debris removed. At the same time, you need to dry mushrooms of the same type and size. The legs are separated from the caps, wormy and rodent-eaten products are unsuitable for drying.

Drying an electric oven in front of a gas one is that it has a bottom, top and side heating, it’s good if a convection mode is provided, in the absence of such a function, the oven door must be kept half open. You can dry mushrooms on several grates, those that were in the kit or made on your own. You can use ordinary baking sheets, but in this case, the mushrooms will have to be turned over.

Lay out the prepared mushrooms evenly, they should not touch each other, it is better to cut large hats with a wooden or bone knife, put the grates in the oven, the temperature is 45 degrees. When the products are dried, the temperature must be raised to 75 degrees, the grids should be swapped. The drying process takes several hours, it is difficult to say more precisely, it depends on the size and variety of mushrooms. As soon as the product is ready, it is replaced with a new one, and the finished product is removed.

The readiness of the product is determined empirically: well-dried mushrooms should be light, easy to break and bend, but not crumble or crumble. The finished gifts of the forest are cooled and stored in containers, these can be glass jars. Containers must be clean, dry and sealed with lids. Another way is to store in linen bags in a dry place. If the mushrooms suddenly become wet during storage, they must be quickly sorted out and dried before mold starts.

What mushrooms can be dried in the oven

In dried form, perhaps all types of these plants are good. The only exceptions are some types of agaric mushrooms, which, when dried, acquire an unpleasant bitterness.

And here are some types of forest dwellers that can be dried:

tubular: porcini mushrooms, boletus, boletus, boletus, mossiness mushrooms;
lamellar: champignons, deer mushroom, autumn, summer and winter honey agaric, umbrella mushroom, boletus;
ram mushroom and tinder fungus.

It is necessary to make sure that everything collected is not poisonous, carefully sort it out, clean it from mucus, and wash it. Together you can dry different types of this delicacy - and the taste will be richer. In general, drying mushrooms in the oven is quite simple, especially given the abundance of functions in modern ovens.

How to prepare mushrooms for drying

So, the spore plants are collected, wiped, selected from the garbage and are waiting for their turn. What else should be done with them? Before drying mushrooms in the oven, you should:

it is good to sort them out, rinse or wipe them;
select them and make them approximately the same size;
lightly wither in the sun from moisture;
prepare oven grates.

Mushrooms should be the same size for uniform drying. It often happens that small pieces dry out faster, and they have to be pulled out before large ones. Therefore, sliced \u200b\u200bmushrooms of the same size evenly distributed over the grill will not cause trouble in this regard.

Before drying, mushrooms can be laid out on an oilcloth and left to wither in the sun for a short time - this way they will retain as many useful substances as possible. And, of course, after such a good preparation, the question of how to dry the mushrooms in the oven will disappear, since all that remains to be done is to bring it to readiness. It is better to cut them into slices or plates, so they dry faster and store them in this form is much more convenient. But if, nevertheless, washed mushrooms are dried without preliminary heating in air, it is important to know the rules for operating each type of kitchen equipment.

If, nevertheless, the head is puzzled by the question of how to dry mushrooms in a gas oven, here you should already know a little about the oven itself. The method of heating, the temperature, which tools are best to use - all this is important.

Particular attention should be paid to such a problem as drying porcini mushrooms in the oven, since they are a little more capricious than ordinary species.

White mushrooms

Representatives of white color belong to a separate category. This is one of the most aromatic and palatable species rich in proteins. Before going into the oven, they are wiped with a rag, removing dirt from the surface, in rare cases they are washed, but in this way they dry longer.

And, of course, the question arises of how to dry porcini mushrooms in the oven. Carefully select them, sort them, cut them into equal slices. Of all the mushrooms, it is worth choosing the most resilient and hardest, they will retain their structure better and do not fall apart. You should also prepare several grids with large cells and ensure good air circulation. You can put foil on the grill.

The dried white slices can be made into a powder used as a spice.

General rules for using ovens

It does not matter what exactly the housewife decided to do: how to dry mushrooms in a gas stove oven, and how to dry them in an electric oven. All this requires careful preparation.

For example, let's answer the question of how to dry mushrooms in an electric oven. It is very important to put the mushrooms exactly on the grate, since electric ovens are designed in such a way that the lower heating element always heats more than the upper one. When laying the mushrooms on a baking sheet, they simply stick, moisture forms at the bottom, and eventually they can become moldy during storage.

When using a stovetop oven, make sure that no one plans to cook anything on the frying surface in the near future, while drying the mushrooms in the oven. The drying temperature is usually set around 70°C. There are several options: for raw mushrooms, it is better to first set a lower temperature (30-40 ° C), and then increase it to 60-70 ° C. Or, initially set a constant temperature from 40 to 60 ° C, preheat the oven and put the workpieces in it.

Drying mushrooms in an electric oven

A modern electric stove, thanks to its high functionality, is able to dry mushrooms no worse than our ancestors did in the good old days, stringing them on a string and leaving them to dry in the sun.

The main task of drying is the evaporation of moisture from the products. This is facilitated by the movement of warm air. That is why these plants dry very well and quickly in closed warm rooms, but if you are wondering how to dry mushrooms in an electric oven, the answer will be even simpler.

Many modern ovens have a function such as an "internal fan" (some manufacturers have "convection"). To evaporate moisture from products, the top and bottom heating elements are ideally turned on using a fan that creates air movement inside the oven, thereby simulating natural weather conditions. If the oven is old and there is no fan, then the mushrooms should be dried with the door open.

Thanks to the fan in electric stoves, the drying time is reduced by about 30%. That is, instead of the usual five hours of drying, you can limit yourself to three and a half. Drying mushrooms in an electric oven is one of the most modern and fastest ways to dry mushrooms.

Drying mushrooms in a gas oven

How to dry mushrooms in a gas oven? It's also very simple. A gas oven differs from an electric oven in that it heats up very quickly, and this is only a plus - it saves time. Also, in gas ovens, heat comes mainly from below, and is often unevenly distributed. In this case, the grills should be placed closer to the upper heating elements in the gas stove, and it is also important to keep the door open for better air circulation. Modern analogues of a gas oven are not much different from electric ones in terms of functionality. They can connect a fan with both heaters.

Drying mushrooms in a gas oven is much faster due to the ability of the oven to heat up quickly, but there is a risk of overdrying them, so the process should be monitored more carefully, and sometimes it is better to lower the temperature by 10 ° C.

Storage of dried mushrooms

It is recommended to prepare in advance the room in which the jars with blanks will be stored. Dry, clean, ventilated, without light. Mushrooms are very capricious, especially if they are not well dried. When dry, they do not fall apart, have a strong structure, smell good, but their lack is the ability to absorb moisture from the environment.

Dried mushrooms very well absorb the smells of the surrounding foods and moisture, so storing them is often more difficult than drying mushrooms in the oven. Tightly closed glass jars are ideal, from which oxygen should be evaporated by igniting alcohol on the lid. If there are no cans, dense fabric bags, tight bags, plastic containers will do.

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 moldy.

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!