How to dry porcini mushrooms at home. Microwave recipes - How to dry mushrooms in the microwave How to dry mushrooms in the microwave

Experienced housewives do not throw away food, but save everything for future use. For example, if there are some fresh mushrooms left after preparing a dish, you can dry them whole or in slices. This product can be used in dried form to prepare soups, roasts or tasty meats.

How to dry mushrooms at home

Fragrant dried mushrooms are an unusual component for numerous first and second courses. They contain a lot of microelements beneficial for the body. Modern housewives know many ways to prepare this product for future use. Drying mushrooms at home can be done using special equipment or in the sun. To calculate the time for the procedure, it is important to take into account the characteristics of a particular type and method of preparation.

What mushrooms can be dried at home:

1. Tubular. This type is optimal for drying. Forest boletus, boletus, boletus, Polish mushroom and other edible varieties remain aromatic and very tasty after such processing. Under the caps of this species there is a spongy layer of small tubes.
2. Marsupials. This variety includes white truffles and morels. They are distinguished by their unexpressed shape and spores located in bags. White truffle is an expensive delicacy that is rarely used for drying. Morels are dried in the open air for several months. This time is needed for toxic substances to evaporate. If the product is consumed earlier, it may be harmful to health.
3. Lamellar is another popular type. This variety includes champignons, honey mushrooms, honey mushrooms, oyster mushrooms and others. Under the cap, agaric mushrooms have characteristic plates arranged in a radial direction. It is not recommended to choose milk mushrooms, milk mushrooms or russula for drying due to the high bitterness content in the milky juice.
4. Chanterelles. Many people confuse this species with lamellar ones. Chanterelles are characterized by plate-like folds of flesh. The dried product has a bitter taste.
5. Polypores. This species is distinguished by its branching nature; it includes sheep and other varieties.

It is important not only to properly dry boletus mushrooms or champignons, but also to select the raw materials for harvesting. Some people think that only tubular ones are suitable for this. However, lamellar ones are also sometimes used for drying; for example, honey mushrooms are very common in Russia and are suitable for preparing for the winter. In addition, it is important not to miss the moment when dried chanterelles or boletus mushrooms are ready. An overdried product cannot be cooked, and an uncooked product quickly deteriorates. During the drying process, mushrooms lose 90% of their weight, so 1 kg of raw materials yields about 100 g of dry honey mushrooms or champignons.

Another important step is preparation for the procedure. The more thoroughly you sort and clean the boletus or oyster mushrooms before drying, the tastier and more aromatic they will be after processing. Choose strong, dense specimens without damage. Be sure to clean the raw materials from dirt, wipe them with a sponge, but do not wash them with water so that the product does not lose its aroma and taste. In addition, you need to sort everything by size. The lower part of the stem of champignons and mushrooms is cut off. Boletus and boletus are separated from the cap. Cut the mushrooms into 1-1.5 cm plates or pieces.

In the oven

When considering ways to dry mushrooms, those who do not have special equipment should pay attention to the oven. The raw materials are prepared, cleaned, the stems are separated from the caps, and cut. It is more convenient to dry mushrooms in the oven on a wire rack placed on top of a baking sheet. The oven door is opened to allow moisture to evaporate faster. The temperature is set at 40-60 degrees. Drying time up to 48 hours. Readiness is checked simply: bend a piece, it should bend a little and break easily.

In the sun

Another option for harvesting is drying in the fresh air. To do this, you need to choose sunny, hot days. In case of sudden changes in weather, the laid out raw materials on a tray must be brought indoors. It is important to cover the product from dust and flies with gauze. This option is suitable for how to dry mushrooms completely, and how to dry them before processing in the oven. The procedure takes from two to seven days. Sun-dried mushrooms cut into slices are removed after 48 hours so that they do not lose their natural color. Morels need to be dried for at least 2 months.

In an electric dryer

Some housewives have such a convenient device in their arsenal as a dryer for mushrooms and vegetables. With its help it is very easy to dry oyster mushrooms, mushrooms or champignons for the winter. How to cook delicious and aromatic dry mushrooms correctly so that they dry evenly? The raw materials need to be cleaned, sorted, cut and placed on special racks of the device. Everything needs to be dried at 40-50 degrees, after which the temperature is increased to 80 °C. Drying mushrooms in an electric dryer takes 4-6 hours, depending on the type of raw material.

In the microwave

If there is no special equipment for drying food, and it is not possible to decompose the raw materials in air, you can use a microwave oven. Drying mushrooms in the microwave has its own characteristics. First, the raw materials are cut into thin 5 mm slices, laid out on a plate, and the timer is turned on for 20 minutes. After this, the door is opened for 10 minutes to allow the excess liquid to evaporate. Repeat the session 4-5 times.

On a thread

One of the most ancient methods of harvesting boletus or boletus for the winter is drying it on a fishing line or thread. For this method, you can use whole or chopped mushrooms. The prepared raw materials must be threaded on a needle with canvas thread (or nylon). You can dry mushrooms on a string in any room with good air circulation, but protected from rain and dust. You can cover the product with insect repellent gauze.

Drying mushroom recipes

There are many methods for preparing dried mushrooms, which can be added to soups and hot dishes in winter. The type of raw material is of great importance when choosing a drying method and mode. For example, morels must be dried in the fresh air for at least 60 days, and boletus mushrooms must be dried for 4 hours. How to prepare the preparation correctly, taking into account a specific variety, can be found in the recipes below with photos.

White mushrooms

The smell of dried boletus will not leave anyone indifferent, so this variety is especially popular among housewives for winter preparations. To obtain a high-quality finished product, you need to properly prepare the raw materials. You can dry porcini mushrooms in any available way: in the oven, on a string, using a microwave oven. Ready dried boletus mushrooms should barely bend and have a slightly springy structure. Below are instructions on how to dry raw materials in the oven with photos.

Cooking method:

1. The boletus mushrooms are sorted out, cleaned of dirt, the lower part of the stem is cut off, and the caps are wiped with a sponge.
2. Cut everything into thin slices.
3. Lay out in one layer on a special grid.
4. Place a wire rack over a baking sheet and turn on the oven.
5. Dry the raw materials with the door open at a temperature of no more than 75 degrees for 2-3 hours.

Champignon

One of the most popular types of mushrooms are champignons. They are sold fresh and frozen all year round, so they are rarely dried. However, some housewives prepare some dried champignons for the winter, because the product is convenient to store and can be used at any time to prepare various dishes. There are several ways to dry champignons. Below are step-by-step instructions with photos on how to prepare raw materials using thread in the fresh air.

Cooking method:

1. Peeled mushrooms are sorted by size or cut into pieces.
2. String the raw material onto a thread so that the pieces do not touch.
3. The resulting “beads” are hung in a room closed from water, dust, and UV rays.
4. Dry for several days until ready.

Oyster mushrooms

Oyster mushrooms contain flavoring and aromatic substances, potassium, phosphorus, iron, zinc, thiamine, vitamins A, D, and valuable folic acid. All substances are preserved after drying, so many people store this type of mushroom for future use. It is recommended to dry oyster mushrooms at home using a special dryer. However, if you don’t have one, then an oven will do, but this option takes longer. In order for oyster mushrooms to retain their aroma, taste and nutrients, you should follow the recipe presented below.

Cooking method:

1. After collection, the oyster mushrooms are sorted and cleaned of dirt.
2. The raw materials are cut into slices or pieces.
3. Place a metal or wooden grid on a baking sheet.
4. Place the raw materials on a wire rack.
5. Dry at a temperature of 45-50 degrees, with the door ajar for about 8 hours.
6. Place on a tray in a well-ventilated room for 24 hours.
7. The ventilated, dried raw materials are laid out on a wire rack, which is placed on top of the baking sheet.
8. Dry at 70-75 degrees for 6 hours (if there is not enough time, increase the processing).

Boletus

If your trip to the forest was successful and you collected a lot of boletus mushrooms, then the excess mushrooms can be dried. This preparation option is not inferior to pickled ones in taste and benefits. However, in order for the finished product to be of high quality and well stored, you should follow the instructions. The action plan depends on how the housewife decides to dry the boletus. It is important to sort the mushrooms by size and first clean them of dust and dirt. In addition, the tubular cap is separated from the stem before drying. Below is a step-by-step microwave recipe.

Cooking method:

1. Fresh, clean boletuses are cut into pieces of the same size.
2. Lay the raw materials in one layer on a flat plate and place in the microwave.
3. Choose a power of 100-180 W, dry for 20 minutes.
4. Take out the plate and drain the liquid from the boletus mushrooms.
5. Air the raw material for 5 minutes and put it in the microwave again for 20 minutes. The cycle is repeated until the dried boletus is ready.

Butter

Russian forests are rich in boletus, so many housewives do not know what to do with them during the mushroom picking season. It is worth noting that this type has a good taste, contains a lot of essential oils, complete protein, amino acids, vitamin B and D. Dried butternuts promote rapid recovery from illnesses. Before the procedure, it is important to remove the skins of mushrooms that are not eaten. You can dry boletus in any way, depending on the available equipment. Below is a recipe for an electric dryer.

Cooking method:

1. Freshly harvested boletus is sorted, cleaned, and the film is removed from the caps.
2. Cut into slices 5 mm thick.
3. Lay out on a special grid in one layer.
4. Dry for 4-5 hours until the product is ready.

Video

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Take, for example, such a long process as drying mushrooms. To give it up means to give up mushroom soup, rich porridges and spicy sauces. Or you can not refuse, but simplify and speed up drying by using a microwave oven. True, experts say that in the oven, and even more so in the fresh air, the final product turns out a little more aromatic. But this is a matter of priorities. Moreover, a little is a relative and flexible concept. So, if it is important to save time, then the microwave will do the job perfectly, and the mushrooms will dry quickly and efficiently.

In the culinary community, there is a general rule for choosing a variety of mushrooms: all types of tubular and marsupial edible mushrooms are suitable for drying, while it is undesirable to dry lamellar ones. This is due to the property of the latter to acquire a bitter taste during loss of moisture. The exception to this rule are honey mushrooms and champignons, which tolerate drying without problems or unwanted “side effects.”

If time permits, allow the mushrooms to dry in the sun before drying them in the microwave. To do this, they need to be strung on a fishing line or a strong thread, leaving a gap between the bodies (not allowed to touch each other) and hung in the fresh air. Thanks to such preliminary preparation, drying will occur gradually, which will have the best effect on the result. This stage is desirable, but not required. You can skip it or immediately after drying proceed directly to drying:

1. Cut clean, fresh or dried mushrooms into approximately equal pieces. As a rule, the caps are cut into slices, and the legs into circles about 2 cm thick. This cutting is used mainly for porcini mushrooms, boletus and aspen mushrooms. If you are going to dry chanterelles, honey mushrooms or boletus mushrooms, it makes sense to leave only the caps. Well, it’s better not to cut the strings and morels and dry them whole.
   
2. Place the prepared mushroom pieces evenly on a flat plate or glass tray in a microwave oven. At a power of 100-180 W, turn it on for 20 minutes.
   
3. After the microwave automatically turns off, take out the dishes with mushrooms, drain the released liquid (otherwise the mushrooms will not dry, but cook), and leave the oven door open for 5 minutes for ventilation. The drying process does not end here - on the contrary, it is in full swing.
   
4. Repeat the previous 20-minute cycle of microwave operation and airing several more times. The number of such repetitions depends on the type, size and thickness of the pieces.
   
5. Determine the readiness of the mushrooms by the following signs: they seem dry in appearance, but retain a certain elasticity; they bend, but do not break immediately, but only with a little effort. Once this condition has been achieved, you can consider your mushrooms to be properly dried.
   
6. If the pieces of mushrooms do not bend, but immediately break with a bang or even crumble, it means that you have dried them out. It is unlikely that it will be possible to use them as independent components of culinary dishes, but you can still save the product by preparing mushroom seasoning from it. To do this, grind the dried mushrooms into powder (use a coffee grinder). This mushroom flour can be mixed with dry spices or just salt. It perfectly preserves the natural aroma and transfers it to dishes if you add such spices a few minutes before cooking.
   

Dried mushrooms retain their natural flavor for a long time, even for years, if they are properly stored. Otherwise, the workpieces easily absorb moisture from the air, become damp and deteriorate. All this suggests that it is advisable to choose a dry place with good ventilation for storing dried mushrooms. It is best to pack them in glass containers or waterproof bags.

In addition to high absorption capacity, dried mushrooms absorb any foreign odors. Make sure that other products with a rich aroma do not remain near them for a long time.

Disadvantages of drying mushrooms in the microwave
Despite all the obvious advantages, the microwave oven has its disadvantages when it comes to using it to dry mushrooms. Firstly, to obtain a high-quality, not raw or overdried product, a certain skill is required. It comes with experience, but be prepared that the first batches of blanks may be spoiled.

True, here we can take into account the second disadvantage of microwave drying of mushrooms: the duration of this process. Most microwave ovens do not have a large capacity. That is, according to the technology, when laying mushrooms in one layer, you will spend a lot of time from the start of cooking to obtaining the final result. Taking into account several repeated drying cycles, the process turns out to be quite meditative, not to say tedious.

But all this in no way detracts from the merits of the dried mushrooms themselves. Because with some time and patience, you will get a rich, flavorful, nutritious seasoning for your culinary experiments. In addition, dried mushrooms retain all the beneficial properties of fresh fruits, making their taste and smell more expressive. Their mass decreases by about 10 times, and their nutritional properties become equally concentrated. Protein in dried mushrooms is preserved more than in salted, pickled, and generally canned in any other way. They are stored longer and easier, taking up very little space. In general, there are continuous advantages for which you can work hard, going on a “quiet hunt” and preparing this prey for the winter.

Autumn is the time to collect and dry mushrooms for the winter. Both adults and children go on a quiet hunt for mushrooms in the forest, trying to enjoy a wonderful time in the fresh air, excellent relaxation, and contemplation of unique landscapes. If mushroom season is in full swing, the result will usually be a huge basket or just a large bucket of mushrooms. What can you do with mushrooms? The ideal option is to send it to jars, preparing a variety of marinades and salads. But in winter, you really want to treat your family with aromatic soup, reminiscent of a wonderful time spent in the forest. Pickled mushrooms are not suitable for this; you will have to start drying the mushroom harvest, but for this you need to know all the rules of a difficult process.

Preparing mushrooms for drying

Before drying, mushrooms must be carefully sorted, adhering to the main rule - place the lamellar ones in another container; they are perfect for salads or pickles. Tubular ones are also not suitable for drying; large and soft ones will simply crumble into gunpowder.

What mushrooms are dried:

• boletus;
• boletus;
• boletus;
• Polish;
• boletus;
• white.

Carefully inspect each mushroom, because adding dried small worms to the soup does not attract anyone. Trim the wormy parts to clean pulp and discard immediately. A little secret - the knife for cutting out damaged areas and wormholes must be stainless, otherwise the flesh will take on a dark, unsightly shade.

They should be sorted under the supervision of an experienced mushroom picker, because it is quite difficult to distinguish poisonous ones. If any is in doubt, throw it away immediately without risking the health and even the life of your loved ones.
It is not worth washing mushrooms intended for drying, they are easily deformed, and then they will have to dry much longer - the tubular caps, like a sponge, will absorb the liquid.

How to dry mushrooms in the oven

The most popular option for preparing dried ones is to use a conventional oven. You can dry mushrooms either in an electric oven or in a gas stove oven. To do this, after cleaning they should be cut into flat slices. Slices that are too thick will not work; you will have to dry them for a long time, but there is a risk that they will remain soft inside.

Especially for the process of drying mushrooms, you can purchase thick stainless steel grates that allow hot air to circulate, thereby speeding up the process. You cannot use ordinary baking sheets; the pieces will only soften on them, but will not dry out.

At what temperature should you dry mushrooms in the oven? The ideal temperature for drying is 50 degrees. At a higher level, there is a risk of getting a baked product, the shelf life of which is very short, and the taste of the prepared dish will change, giving it a slightly burnt taste.

It is important to keep the oven door slightly open while drying mushrooms. You can place a matchbox or folded towel under it. This is quite enough to evaporate moisture from the mushroom plates.

It is easy to check the readiness of the product - if it bends easily, but does not crumble or break, you can turn off the oven. If the plates crumble, they are too dry; if pressing with your finger leaves a dent, extend the process for another few hours.

Watch the video: how to dry porcini mushrooms in the oven

How to store dried mushrooms at home? Hot pieces should be cooled, only then sent to glass containers, clean and dry. Store the product in a cool place with the lid tightly closed.

Is it possible to dry mushrooms in the microwave?

Drying using a microwave is a simple but rather troublesome process. The ideal product will be obtained if you first keep the cut slices outside. To do this, place them on a wire rack or baking sheets lined with thick parchment. Only after this process can you start drying mushrooms in the microwave.

It is important to cut the mushroom pieces into even pieces, otherwise they will cook unevenly - some will be dry, others completely raw.

Place the prepared, dried plates on a microwave plate covered with confectionery parchment. Turn on low power. Set the drying time for mushrooms in the microwave to 20-25 minutes.

After the microwave oven signal, carefully open the door and check the condition of the mushrooms. If a lot of moisture has been released, change the paper and put in dry paper. Ventilate the contents of the microwave and repeat the process after a quarter of an hour. Continue drying until the records are completely dry.

Storing dried mushrooms at home. Store the finished mushroom slices in containers with tight-fitting lids. The room should be cool and semi-dark. If stored improperly, dried mushroom slices may harbor moths; using the product for cooking is strictly prohibited.

How to dry mushrooms at home on a thread

Even grandparents dried mushrooms in the simplest and most primitive ways. You will need a minimum of equipment - a thick thread and a long needle. Large mushrooms should be cut into slices to speed up the drying process. String the pieces of mushrooms onto threads, trying to sort them – caps to caps, stems to stems. The bottom part dries much faster than the top. Once the process is complete, it is easier to send them for storage.

How to dry mushrooms on a string? Hang threads with strung pieces of mushrooms in well-ventilated areas. It's good if it's warm there, cool temperatures will slow down the process. In hot, sunny weather, the threads are hung outside, but here the mushrooms can become bait for flies. It’s easy to protect drying with gauze or thin translucent fabric.

Mushrooms dried in this way may be softer than those dried in the oven or microwave. You can bring them to the desired state using kitchen appliances; half an hour is enough.

How to properly dry mushrooms in an electric dryer

The lucky owners of an electric dryer will have to put in a little effort to prepare the ideal component of mushroom soup. The device will easily turn pieces of mushrooms into dryers, but there are a few basic rules that must be strictly adhered to.

Mushrooms should be prepared for drying carefully, after cleaning, cutting them into slices, trying to make them even in thickness. Place them on the appliance racks in one row. Electric dryers differ in volume; sometimes several kilograms of mushrooms are placed in such a device.

After filling the electric dryer, all that remains is to turn on a low temperature, wait a few hours and unload the finished product, sending a new portion for drying. It is important to store mushrooms prepared for the next load in the electric dryer in the refrigerator. Room temperature can spoil the product in a few hours, and worms are especially active in spoiling the pulp in warm, comfortable conditions.

How to dry porcini mushrooms at home

If during a quiet hunt you were lucky enough to collect boletus mushrooms, it is better to send most of them for drying. Only this dried variety can add an ideal taste and unique aroma to a dish.
Drying porcini mushrooms requires special preparation of the product, because they are fleshy, which will complicate the process. It is better to first cut them into equal parts, carefully removing areas damaged by worms.
Old legs can be immediately added to soup, fried with sour cream or potatoes. They are not suitable for drying - they will easily disintegrate into fibers during the process. Soft old hats also do not store well and take a long time to dry. You can boil them, grind them in a meat grinder and prepare delicious juicy cutlets.

You can dry porcini mushrooms using an electric dryer, oven, microwave and in the sun, in the fresh air. All methods are ideal for turning fresh boletus into a dry product. Storage of dried porcini mushrooms is traditional - in small containers with a tight-fitting lid, bags made of durable paper, cardboard boxes.

Dried mushroom slices can easily be turned into a wonderful seasoning using a blender. When preparing soup or main courses, just add a few tablespoons of aromatic mushroom powder to the pan and simmer for a few minutes.

Food moths are a terrible enemy of dried mushrooms. It is recommended that you check your inventory carefully frequently. If a pest is detected, immediately sort out the entire product. The small number of flying individuals allows you to save dried mushrooms by throwing away suspicious pieces. If larvae appear, you will have to throw away the product; it is no longer possible to save it.

You can protect dried mushrooms from moisture by placing a small container of salt in close proximity. For the same purpose, you can put a linen bag of rice directly into the bag or container with the product. The cereal will perfectly absorb excess moisture, but sometimes you need to remove the bag, dry it and fill it with fresh rice.

Watch the video: how to store dried mushrooms in an apartment

You won't be able to carry the sun's warmth with you all winter, but it's easy to grab a bag of dried whites for soup or homemade pizza. You will only have to work hard when looking for boletus mushrooms: a microwave, a convection oven or the summer sun will do the rest.

The best mushrooms for drying, as everyone knows, are white mushrooms. They are not wet, unlike boletus and aspen mushrooms, and they retain the aroma and special taste of forest mushrooms really well. You can try drying boletus and aspen mushrooms, but you shouldn’t expect much from them. They instantly turn black and their aroma disappears. In addition, there is one peculiarity - such mushrooms have a bitterness that persists when dried.

Dry whites in the microwave

Using a microwave to dry mushrooms is a logical solution. If it can be used for defrosting, then why not for drying? Fast and easy! We make sure that the porcini mushrooms are not wormy, clean them, wipe them with a damp cloth to remove moss and pine needles, place them on a microwave-safe plate and set them to 100-200 W for 20 minutes. 2-3 such passes with ventilating the oven - and the mushrooms will dry out in about an hour: they can be cut or ground and poured into a glass jar. In any other container, the smell will gradually dissipate.

Drying whites in an air fryer

It will take a little more time, but, in general, the convection oven is as close as possible to natural drying - air circulation will do its job in 75-90 minutes. You'll have to be careful - mushrooms in the air fryer can be overdried, which will deprive them of their forest aroma. We prepare porcini mushrooms for processing, cut the peeled ones into plates, place them on the grill of the air fryer, setting the temperature to 80-90 degrees. Ensure air circulation by placing something metal between the flask and the body.

Sun drying

With this method, special requirements are imposed on the mushrooms - there should not be a single damage. Sun drying takes a week. Strong young white ones with a cap that is light on the back - just what you need. Under no circumstances should you wash mushrooms - this will only fill them with water and lead to mold during drying. If the mushroom is small, it can be dried whole. In all other cases, cut it lengthwise, capturing the stem and cap. For especially large specimens, it is recommended to cut off the lower 0.5 cm of the legs - this area most often grows mold. Based on the forecasts of the weather center - the accuracy is not important, but there is still no alternative - we choose dry and sunny weather. We string the chopped mushrooms onto a thick fishing line or thread and hang them in the very sun, covering them with gauze so that insects do not get to them. At night, the mushrooms are put into a dry room, and in the morning - again in the sun.

If something goes wrong with the weather, the process can always be completed in the oven - on baking paper at a temperature of 50 degrees, keep the mushrooms for 7-8 hours, with the door slightly open for air circulation.

To choose any method drying mushrooms, it is necessary to take into account the geographical location of the place where mushrooms are collected and the possibility of their transportation to the place of direct preparation. Every person who has even the slightest experience in picking mushrooms has their own personal ways of drying mushrooms.

Drying mushrooms is one of the most common ways to preserve your mushrooms for the winter. When dry, they can be stored at home for quite a long time.

During drying, the smell of mushrooms is perfectly preserved and even becomes more intense. In addition, you need to understand that not all mushrooms should be prepared by drying. For example, lamellar mushrooms have a bitter taste, which becomes stronger during drying.

Here are some varieties of mushrooms that can and even should be dried:

Tubular;

Marsupials;

Polypores;

Chanterelles.

How to dry mushrooms in the sun?

On warm days, one way to dry mushrooms is to dry them in the fresh air in the sun. For this procedure, it is best to use special trays or an ordinary board. You should not use metal equipment for drying, because it will cause the mushrooms to turn black and cake.

Drying should be done in a place that is not exposed to rain and dust. Before placing mushrooms on a tray, cut the mushrooms that are too large into smaller pieces. In this form, they dry out more quickly: about several days. As a result, they retain their odor and natural color.

Mushrooms dried according to all the rules begin to crumble, so some housewives soak them and then prepare mushroom powder.

How to dry mushrooms in the oven?

In order to properly dry mushrooms in the oven, you need to make special racks in advance that will be placed instead of a baking sheet. The maximum temperature should be at most 70 degrees and leave the oven door slightly open to circulate oxygen. As the mushrooms dry out, they must be periodically swapped.

This method is just perfect for a modern house or apartment. If you don't have a grill, you can easily make one yourself. For this you will need any coarse mesh.

If you don't have everything you need to make the lattice, you can try drying them on a baking sheet. To do this, you need to select mushrooms that are large enough and cut into smaller pieces. Then the chopped pieces are laid out on a baking sheet, the main thing is that they do not touch each other. Also, do not forget about air circulation.

Initially, they need to be dried, observing a temperature regime of about 50 degrees. After the mushrooms have dried slightly, you can set the temperature to 80 degrees. It is impossible to determine the exact time for drying mushrooms, because it turns out differently every time. During the cooking process, it is necessary to ensure that the mushrooms dry evenly; otherwise, some of the mushrooms that are already ready must be removed, and the rest should be left to complete cooking.

How to dry mushrooms in the microwave?

When you dry mushrooms using a microwave, you need to place the sliced ​​mushrooms on a glass surface or wire rack, setting the power to 180 W and cooking time for 25 minutes. After the time has passed, ventilate the microwave oven for about 10 minutes, and then repeat the entire procedure several more times.

Drying morel mushrooms

Morel mushrooms contain toxins, but when prepared skillfully, they are very tasty and edible mushrooms. The best way to prepare them is drying. First you need to put the mushrooms on several threads and put them in large gauze bags. Then they are hung in a ventilated room, preferably not residential, and dried for about six months. During this period of time, all toxins disappear from the mushrooms and they can be safely eaten.

How to store dried mushrooms?

Dried mushrooms must be stored in dry, ventilated areas inaccessible to moisture. If, for some reason, the mushrooms begin to darken, they must be urgently sorted out and dried.

You can get rid of excess air in jars using the following proposed method. Pour a small amount of alcohol solution into the inside of the lid. Then light it and quickly close the jar. Thus, the fire will use up all the oxygen that was inside.

Before you start cooking food with the addition of mushrooms, they must be cleaned of dirt and dust with a brush.

Making mushroom powder

Heavily dried mushrooms can be ground to a powder using a coffee grinder. You need to add salt to taste to the powder, as well as all kinds of spices: parsley, dill, celery. The finished mixture must be stored in a tightly closed jar in a dark place.