How to dry mushrooms at home - oven and other methods. Dried boletus

What a pleasure to wander through the morning forest among young birches in search of strong boletus mushrooms! If you're lucky, you can pick up a full basket by lunchtime, and to make soup you need only 5-6 pieces, no more. And how to save a mushroom crop?

Preparing mushrooms for processing

Mushrooms are a very valuable and healthy product, rich in protein and trace elements. Dishes from them are an integral part of the national Russian cuisine, they can be found in almost all cuisines of the world. Since this is a perishable product, people have long invented many ways to store it.

For storage and harvesting of boletus, they can be processed in the following ways:

• Dry;
• Freeze;
• Marinate.

The main rule when processing any mushrooms is that processing should be done immediately, as they brought home. If you postpone this activity even until the morning of the next day, you can lose the entire “catch”.

First of all, boletus must be cleaned of adhering leaves, grass, carefully scrape off the remnants of the earth from the legs. Wormy mushrooms should not be processed. If you store the boletus in dried form, in this case you do not need to wash them with water. If you are going to freeze or pickle them, then they need to be washed with cold water and slightly dried, spread out on a kitchen towel.

How to dry boletus at home

Mushrooms are dried in an oven or an electric dryer, this can be done by stringing pieces on threads. When using the oven, prepared strong boletus boletus is laid out on a baking sheet lined with baking paper. Small representatives are placed whole, and large ones are cut into pieces about 4-5 cm in size. You need to dry the mushrooms in the oven with the door open, on low heat. The temperature in the oven should be around 50°C.

You can not put a baking sheet with blanks in a hot oven, you must not allow the mushrooms to boil. Drying time in the oven depends on the size of the pieces. The larger they are, the more time it takes. Determining readiness is very simple: they are dried to a solid state, after which they are folded into paper or linen bags and put away for storage. If you are using an electric dryer, please read the instructions carefully and follow the instructions.

Another good way to prepare dried boletus is to make garlands of them on strings and hang them in a sunny place. Threads choose ordinary bobbin, thick. The thread is cut to the desired length, threaded into a sewing needle, and at the end of the thread, instead of a knot, a match is tied in the middle - this will be a limiting barrier so that the pieces do not slip off. Each prepared piece is carefully pierced with a needle and advanced along the thread, forming a "garland". Dry the mushrooms on threads until they become hard. Usually it takes from two weeks to 1 month, depending on the weather.

To make dried boletus mushrooms fragrant and tasty, you can not overdry them. Therefore, when cutting them into pieces, you need to try to make them the same size. When dried mushrooms in the oven, you need to remove the dried pieces in time.

Storage of frozen mushrooms

Not only dried, but also frozen boletus preserves all useful and nutritious elements. Mushrooms can be frozen only after the primary heat treatment: boiling, roasting. This is due to the fact that mushrooms, like a sponge, collect toxic substances and harmful trace elements from the environment, and you can get rid of them only with the help of high temperature. You can boil them either until half cooked, for this it is necessary that they boil for 10-15 minutes, or until fully cooked, in which case you need to cook the boletus for at least 40 minutes.

The choice of pretreatment depends on how you plan to cook the thawed product.

If boletus mushrooms go to soup or any other complex dish, it is better to choose pre-boiled mushrooms. If you plan to just overcook them with onions, then you can use pre-fried mushrooms. Preparing fried mushrooms for freezing is very simple: you need to fry them until cooked in vegetable or butter.

Kira Stoletova

Boletus is one of the most valuable mushrooms, it has a special taste and refined aroma. Fresh, this product is not stored for a long time. It is not only salted and pickled, but also dried. If you dry Boletus mushrooms, then in terms of taste they will not yield to porcini mushrooms.

Features of the boletus

They grow in deciduous forests, mostly in sunny glades. Collect them at the end of spring.

Kinds

There are several varieties of boletus:

1. Ordinary. It is fried, dried or pickled.
2. Black. His hat is dark brown or black, slightly smaller than the usual one. It is recommended to collect them from the second decade of summer to September. They grow near swamps. They are allowed to be eaten, but they are not popular due to their porous structure.
3. Bolotny. It grows near swamps and in mosses of mixed forests. Has a brown hat. Taste qualities are inferior to the usual boletus.
4. Rosy. This mushroom has a gray or dark brown convex cap, reaching 15 cm in diameter. The pulp is dense, the leg on the cut turns a little pink.

The most popular of them is the common one. Its wide reaches 15 cm. The color is from light brown to dark brown. The pulp of the mushroom is dense. It can be confused with the poisonous Gall Mushroom. It's easy to tell them apart. Inedible specimens have a pinkish cap inside, the cut leg darkens in the air.

Drying preparation

Drying is one of the simplest, most affordable and common ways to process mushrooms. In the process, the mass of the product is reduced tenfold.

The dried product is stored for a long time and acquires unusual taste and aromatic qualities. Before drying mushrooms, you need to remove adhering grass, leaves and remnants of the earth. Instances eaten by worms are thrown away. You don't have to wash them. Mushrooms must be sorted out and distributed according to growth. Large ones are cut into pieces. If the hats are dirty, then they are cleaned with a sponge, the husks are removed from the legs.

Drying

Drying fresh boletus at home can be done in several ways:

• on air;
• in a Russian stove;
• in the oven;
• in the dryer for vegetables and fruits;
• in an aerogrill.

The main thing in drying boletus is to start it gradually. The fruits should dry out, not boil. Do not slow down drying too much, otherwise the product will deteriorate.

On the street

This method is used if the weather is good. For this, pallets with a slatted bottom are built right on the street.

Products are placed on a stand. They are strung on rods and placed in a horizontal position, leaving a gap between them. Mushrooms are regularly turned over so that they dry on all sides.

Drying lasts two to three days. Another way to dry mushrooms in the air is to plant them on a strong thread and hang them outside, where they will be blown by a light breeze. It is advised to finish the process in the oven or oven.

In a Russian stove

Drying boletus in this way is very simple. The main thing is to regulate the heat. To make sure that the temperature is right, you need to throw a piece of paper into the stove, if it does not ignite immediately, the mushrooms go inside. They are dried in an oven on iron grates from 10 to 12 hours.

In the oven

In the oven, the process also happens quite quickly. It will take a lot of counters. Prepared mushrooms should be cut into small pieces and laid out on a dry baking sheet, previously covered with baking paper. Next, the iron sheet is placed in an oven heated to 700 ° C. After an hour, the products must be turned over and the moisture from the mushrooms should be blotted with a paper towel. Then they are dried again for about an hour. When drying in an oven, 1.5 kg of product will come out of 10 kg of fresh boletus.

Drying mushrooms is one of the best harvesting methods. It increases their shelf life and endows them with special properties that are revealed when cooking. Soups, salads and main dishes are more aromatic and tastier from dried mushrooms.

This method of harvesting allows you to save all the valuable and nutrients and it is preferable in terms of health. The dried product is easier for the stomach to digest and does not cause botulism. And no less important - dry mushrooms take up little space.

General rules for drying mushrooms

Drying mushrooms at home begins with the analysis of prey brought from a quiet hunt. Not all types can be dried. Tubular and marsupial representatives - boletus, boletus, boletus, boletus, mossiness mushrooms, morels and can be dried. But the lamellar ones - milk mushrooms, waves and greenfinches, are usually soaked before cooking, which means they cannot be dried.

Some edible mushrooms without processing can cause severe poisoning, such as milk mushrooms. Soaking them removes bitterness, which is dangerous to health.

Drying of mushrooms is carried out immediately after harvest. They are not washed - remember this. But dirt, debris, sand are swept away with a clean cloth. Wiping the leg and cap of the mushroom, it can be slightly wetted with water. Cut large specimens into several pieces, and dry small and medium ones whole.

How to dry porcini mushrooms at home

Mushrooms at home can be laid out on a tray, a piece of cloth or a dry board. The only condition is that they need to be stirred. In 3-4 days, a maximum of a week, they will be ready.

The process will take at least 2 days, during which they must be removed from the cabinet for mixing, airing and cooling. So you keep the beautiful color of the white mushroom pulp without overdrying the product and preventing possible burning.

How to dry mushrooms in an electric dryer

The previous method is not without drawbacks. In the warm season, heating an apartment with an ajar oven for two days is not entirely comfortable for its residents. And not everyone has ovens that can maintain a low temperature.

On sale you can find devices that can make life easier for avid mushroom pickers. They do not heat the air, consume a minimum of electricity and allow you to dry the ingredients without human intervention.

All you need to do is spread thinly sliced ​​chanterelles, boletus or mushrooms on trays, close the lid and set the desired time or program. After 6-8 hours the product will be ready.

How to dry mushrooms in the microwave

If you do not have an electric dryer, a microwave will help out, since this device is in every home today. After spreading the mushrooms cut into plates on a glass tray, close the door and turn the toggle switch for 20 minutes, setting the power to 100-180 watts. Drain the released liquid, cool the mushrooms, leaving the appliance door open. Drying mushrooms in the microwave requires repeating the cycle several times. The number of repetitions will depend on the variety of mushrooms, the size and thickness of the pieces.

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 fungi- 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.

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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 become 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

One of the most valuable mushrooms is rightfully considered a boletus. It has a unique taste and refined aroma. Dishes prepared from this product will not leave indifferent even inveterate gourmets. But fresh mushrooms cannot be stored for a long time. But you really want to feast on them all winter. Therefore, many are wondering how to dry boletus. You can do this in the oven, electric dryer or outdoors. Dried mushrooms can be an excellent basis for a wide variety of dishes.

You can find boletus in deciduous forests. They do best in the shade of birches. Look for them in sunny places. This is due to the fact that the mycelium needs to warm up well. Quiet hunting for this species can begin as early as the end of May.

There are several types of boletus: ordinary, pinking, black and marsh. The most popular is the common boletus. It has a large hat that can reach 15 cm in diameter. The color of the cap can vary from light to dark brown. The pulp is quite dense. In air, its color does not change.

In appearance, boletus mushrooms are similar to gall mushrooms, which are poisonous. Their use can be hazardous to health, so before you put the found mushroom in your basket, carefully inspect it. The inner side of the cap of poisonous specimens has a pink tint. If you cut off the leg of the gall fungus, then in the air it will immediately begin to darken.

How to prepare boletus for drying?

Only fresh mushrooms are suitable for drying. Therefore, it is necessary to start processing them on the day of collection. First of all, from large debris and carefully inspect them. Instances that show wormholes or signs of decay are not suitable for drying. Too old copies should also be thrown away, the hat of which has already begun to wrinkle.

It is not necessary to wash the mushrooms before drying. This will only increase their cooking time. It is enough to simply remove debris from them with a soft brush or a piece of soft cotton fabric. If the contamination is so strong that it cannot be removed by this method, then it is best to simply cut off this place of the fungus. All damaged areas must also be removed with a sharp knife. The legs of the boletus are unsuitable for drying, so they need to be cut off.

Drying in an electric dryer

If you need to process a sufficiently large number of boletus in a short time, then it is better to use an electric dryer. The design of this device allows you to dry mushrooms without any effort.

First of all, mushrooms prepared for drying must be cut. Turn the boletus into thin plates. Moreover, the thinner the slices you get, the less time it will take to dry them. Arrange the boletus on the pallets of the appliance.

It remains only to set the required temperature and time on the dryer. For boletus, the best temperature is 550C. The process will take two to six hours. If you want to speed up drying, then from time to time it is necessary to change places of pallets.

Determining the readiness of boletus is quite simple. Bend a piece, if it is slightly springy and does not break, then the device can be turned on. If you can easily bend the slice, then you need to continue drying. Excessive hardness and darkening of the fungus will indicate that you have overdried it. Such boletus is unsuitable for subsequent cooking. But you can make mushroom powder from them. To do this, simply grind them with a coffee grinder.

Outdoor drying

Drying boletus in the open air is the least energy-intensive. It does not require any special equipment. But compared to other methods, for example, drying in the oven, this method takes the most time. Typically, this process takes at least seven days.

Properly prepared boletus caps must be strung on a dense thread or thin fishing line. In this case, it is necessary to ensure that the mushrooms do not come into contact with each other. Hang this thread in a well-ventilated place. In order to prevent insects from landing on the boletus, cover them with a clean piece of gauze.

You can use another option. Spread the boletus on clean paper and place in a well-ventilated area. Rooms with large windows, a balcony overlooking the sunny side or an attic are best suited for this. Small specimens can be dried whole, but large specimens are best cut into slices.

How to dry boletus in the oven?

Drying in the oven will allow you to get the finished product quickly enough. This does not require any special efforts. Every hostess can cope with such a task. But you will have to stock up on a sufficient number of baking sheets.

Prepared boletus should be cut into small slices. This way they dry out much faster. The thickness of each piece should not exceed 4 mm. Lay them out on a clean, dry baking sheet. You can lay a sheet of special baking paper on the bottom.

Place the baking sheet in the oven, which should be preheated to a temperature of 700C beforehand. After an hour, remove the baking sheet and turn the mushrooms over. Then, using a paper towel, blot moisture from the surface of the boletus. Dry the mushrooms in the oven again for an hour.

If you cut the mushrooms too thick, then two hours may not be enough to dry them in the oven. In this case, continue cooking until they are completely dry. Don't forget to turn them over from time to time.

From 10 kilograms of fresh boletus, after drying in the oven, an average of about 1.5 kilograms of the product is obtained.

How to store dried boletus?

Dried specimens can later be used to prepare a variety of dishes. But for this they need to be stored properly. There are several options:

1. Dried mushrooms will retain their properties for a long time if stored in a cotton bag or paper bag.
2. If you need to store a sufficiently large number of mushrooms, then it is better to use spacious wooden boxes for this. Their bottom should be lined with clean paper.
3. The easiest way to preserve the unique aroma of boletus boletus is to store them in glass jars with tight-fitting lids.
4. Vacuum containers can also be used. In them, dried boletus boletus will retain its properties for a long time.
5. Mushrooms strung on a string can be stored in a suspended state. To do this, wrap them in cotton cloth and hang them in a dry, well-ventilated area.
6. For very long-term storage of mushrooms, they must be rolled up in jars. To do this, immediately after drying, the boletus is laid out in clean, sterilized jars. A small amount of alcohol should be applied to the inside of the metal cover. Ignite the alcohol and immediately roll up the jars. Copies prepared in this way can be stored for up to three years.

If, over time, a musty smell began to emanate from the mushrooms, this may indicate that they began to absorb moisture from the air. Eating such mushrooms can be dangerous, so it's best to throw them away.