How to dry porcini mushrooms in the oven. The right temperature is the secret of a quality product or how to properly dry mushrooms in a gas and electric oven

kerescan - Oct 15th, 2015

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

Drying can also 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 fresh mushrooms it turns out only 80-100 grams of dried product. 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 quality drying it must begin 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 both electric and 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 on outdoors. Prepare them for drying in exactly the same way as for the above method. Just further cut them into thin plates, lay out on wooden pallets or string 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 shed. After half a year conditionally edible mushrooms, namely such morels are considered to become dry and safe for health. Together with moisture, harmful toxins will also leave the mushrooms.

Store dried mushrooms in any way 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 lid.

by the most in a simple way workpiece is drying mushrooms in the oven. This is very convenient if there is not much space for storing pickles. Dried mushrooms take up very little shelf space. Soups and main dishes with mushrooms are especially tasty. There is another important advantage of this method of harvesting.

Drying mushrooms in the oven is the fastest and convenient way by time.

Dried products are much better absorbed by the body.

Mushrooms in fresh stored for a very short time. They quickly start to deteriorate. If you live in the country, then there is nothing easier than stringing them on a thread and hanging them to dry in the sun. However, in an apartment, this method will not work. Therefore, many housewives use the oven for these purposes.

How are mushrooms dried in the oven?

Mushrooms, which are tubular, can be dried almost everything. The most suitable for this white. Boletus, boletus, and other species begin to darken when they are dried. Therefore, they are not very suitable for making soups. Russula for drying are not suitable at all. But truffles, lines can be dried. Please note that before you start drying, they need to be sorted out.

Clean the mushrooms before drying mechanically, and, if necessary, cut large specimens.

How are mushrooms prepared before drying? Here are a few simple rules which should be followed when drying at home:

1. Choose for this harvesting method only young specimens that do not have any damage.
2. Do not wash mushrooms before drying. Since this leads to the fact that they simply deteriorate.
3. All cleaning is done mechanically. It is necessary to remove dirt from the hats and wipe them with a cloth.
4. If you are going to dry porcini mushrooms, then you need to remove the root part and separate the caps.
5. Boletus and boletus are cut in half, and if they are large, then into four parts.
6. Small specimens are dried whole.
7. Mushrooms should be dried separately different size(large and small).

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How to place mushrooms on a baking sheet

Household ovens are usually small in size, so you need to correctly place the mushrooms on the baking sheet.

1. They are laid in rows, leaving a small distance between the hats. Hats should be at the bottom. The baking sheet should be lined with foil or parchment paper.
2. We lay out our crop on a wire rack or grid in such a way that several baking sheets can be placed in the oven.
3. Mushrooms are strung on knitting needles or torches made of wood, and then laid out on the ribs of the walls of the oven. You can stand them up or stick them in a container filled with sand.
4. You can use a harsh thread, which is pulled in rows on a frame with nails.
5. They are mounted on pins made of metal or wooden knitting needles, which are placed in a checkerboard pattern.
6. IN living conditions any of the above methods can be used.

First, the mushrooms are dried. After you have spread the mushrooms, they are sent to the oven. The temperature in it should be at least 40-50 C. If the temperature is higher, this will lead to the fact that the quality of the finished product will not be the best. In this case, the mushrooms will become dark, lose their aroma and lose their taste. In some cases, they become simply inedible.

If you have modern oven, in which there is a convection mode, then it must be turned on. This will allow you to get products High Quality. However, regardless of the type of oven, the door is left open during the drying process. If the door is closed, then the crop will sopreet and bake, and will not dry out.

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How to dry mushrooms in the oven

At the second stage, the temperature in the oven is raised to 60-75 C. The mushrooms are checked as follows: their surface should not stick to the hands. But more than 60-75 C, the temperature cannot be set at this stage. The duration of drying depends on the type of mushrooms and their size. Therefore, you need to regularly check them, turn them over, leave those that have not dried out to dry.

If the stove is old, it is recommended to air the oven regularly. It will need to be cooled and heated. Therefore, in order to dry 10 kg raw mushrooms may take several days. On the other hand, mushrooms dried in this way are very beautiful and do not burn.

Dried mushrooms are conveniently stored in a regular glass jar.

If conditions allow, then you can first dry them in the sun, stringing them on threads, and then send them to the oven. Or do the opposite: you can dry the mushrooms in the apartment.

When are the mushrooms ready? In order to determine the moment when the mushrooms are ready, they need to be felt regularly. If they are ready, they will be light in weight, bend and break well. If the mushrooms crumble, it means that they are overdried.

After the mushrooms are dried, they need to be decomposed into containers, jars made of glass or metal are suitable. Please note that the container in which dry mushrooms will be stored must be perfectly dry. At the same time, it should close well and be airtight. The ingress of moisture inside must be completely excluded. In this case finished products will have perfect taste and aroma.

If the conditions in the apartment allow, then you can store dry mushrooms in limbo enough long term. As a rule, this is at least a year. However, over time they will begin to lose their flavor. The storage of mushrooms must be monitored. If they become wet, they are sorted out and dried.
In total, it will take at least 7-8 hours to dry the mushrooms. However, this is much less than for drying in a natural way.

The simplest, most convenient and affordable type of mushroom processing is drying. The mass of mushrooms is reduced by 10 times, while new taste and aromatic properties appear, and mushrooms in this form can be stored for years. Dried mushrooms are very easy to store: tied in a cloth bag, put in a dark place - that's all storage. And in terms of nutritional value, protein content and digestibility, dried mushrooms are superior to all others. So, how to properly dry mushrooms in order to enjoy your favorite delicacy for a long time? Let's talk further.

Drying is most often tubular mushrooms, since marsupials, and most agaric contain bitterness that does not disappear during the drying process. At home, you can dry porcini mushrooms, boletus, boletus, boletus, mossiness mushrooms, goats, oaks, Polish mushroom, morels, morel cap, stitches, truffles, raincoats, chanterelles, honey agarics, champignons, etc. Improves noticeably when dried. taste qualities morels and lines, white fungus, boletus.

For drying, choose only fresh, healthy and strong mushrooms, no wormholes. There is a lot of debate about whether or not to wash mushrooms before drying. does not recommend doing this, because wet mushrooms, firstly, dry longer, and secondly, they can darken and become simply ugly. Before drying, it is enough to simply wipe the mushrooms with a brush or cloth, having cleaned them of needles, leaves, moss, sand, and earth. To speed up drying, it is better to cut large hats into slices, cutting off the stem at a distance of 2-3 cm from the hat. 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, only hats are used for drying, and morels and lines are dried entirely.

How to dry mushrooms? We offer several ways.

At home, mushrooms can be dried in the open air or in the sun, in a Russian oven, in an oven, on gas or in electric stove, in special dryers. It is important at the same time that the drying begins gradually, the mushrooms dry out, and not boil. However, they must be dried quickly with relatively high temperature and constant air circulation, as slow drying mushrooms can deteriorate.

Sun drying is the most ideal way to dry mushrooms.

This method of drying is called air drying. It is clear that mushrooms can be dried outdoors only on sunny days, on hot and dry time. In order for the mushrooms to dry well in the sun, they must be strung on a fishing line, thread or metal rods so that the pieces do not touch each other, and expose them to the sun, covered with gauze from dust and flies. It is better if the mushrooms are dried somewhere under a canopy, this will allow them to be protected from dust and rain. In the sun, mushrooms can only be dried, and drying is completed in the oven, this is especially useful if the weather starts to deteriorate.

Drying in the sun usually takes 5-7 days. Those mushrooms that you cut thinner into slices will dry faster: in 2-3 days. They should not be overdried, otherwise they will darken and lose their flavor.

Natural air drying.

Mushrooms can also be dried outdoors under a canopy. To do this, they should be spread out in a thin layer on the straw lined on the floor, on baking sheets, grates, frames - in general, on any available substrate. In this case, the main thing is not to overdry, so you should periodically turn the mushrooms over, remove the already dried ones and bring the rest 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. Well-dried mushrooms (with a moisture content of 12-14%) feel dry and light to the touch, break relatively easily, but do not crumble, bend slightly. They taste and smell like fresh mushrooms.

Drying in the oven

When drying in the oven, mushrooms are laid out in a thin layer on specially made grates, installed in place of ordinary baking sheets. Drying should begin with an oven temperature of 45 ° C. Only in this case they will not darken. Then the temperature can be raised, but it should be in the range of 60-70 degrees, and in order for the air in the oven to constantly circulate, the door should be kept ajar. As the mushrooms dry, the sieves are reversed from top to bottom.

Electric dryer

Modern technology greatly simplifies the life of housewives, and it is also an excellent assistant in drying mushrooms. This device saves a lot of time and does not require constant monitoring and presence. Mushrooms should be laid out in one layer. Fortunately, in many dryers there are from 3 to 8 tiers, so many mushrooms can be dried in one “seat”. We recommend choosing a drying temperature of about 55 degrees, and the drying time will take from 2 to 6 hours. Drying time is affected by the thickness of the sliced ​​mushrooms. The thinner the mushroom is cut, the faster it will dry. As soon as the mushroom plates begin to spring slightly when bent and look dry, the device can be turned off.

Drying in the microwave

Not really the usual way drying, but no less effective. For such drying, mushrooms should be cut into a thickness of approx. 5 mm., arrange on a wire rack or plate and put in the microwave. Set the machine to approx. 150W for 20 minutes.

After the end of the time, open the microwave door, steam will come out. Leave to ventilate for 10 minutes, and then repeat the procedure 3 times. After such manipulations, the mushrooms will either dry out completely or be ready for further shrinkage, at least you will dry them in the oven for a couple of days less. The downside is that in this way you can dry a small amount of mushrooms, and spend a lot of time.

Keep dried mushrooms must be tightly closed glass jars or in moisture-proof bags, dry, dark and cool place. Under these conditions, mushrooms can survive for years. If during storage the mushrooms become damp and moldy, they need to be sorted out and dried, and the spoiled ones should be removed.

Another way to dry, see the video:

Fender 07.10.2016 18:54
Drying mushrooms is very simple. Near the ajar (for airing) kitchen window I place a floor dryer for clothes. I cover it with a mosquito net (sold in household goods), stretch it and fix it with clothespins around the perimeter. I scatter chopped mushrooms in one layer. Everything is ready in two days. You can periodically ignite the gas if the humidity is high or blow it with a fan (air circulation is very important). I store it in glass jars under capron. In winter I check for humidity.

Luda 22.09.2016 18:58
I recommend electric dryer for vegetables and mushrooms. Wonderful thing!

Yuri 26.08.2016 08:55
Essentially the question. The best option by time and temperature: 4 hours at 45-50 degrees. then a break for 4 hours and dry at 75-80 degrees from 4 to 6 hours. I dry myself in a bathhouse at the dacha in a steam room on a triangular frame, I place thin stainless steel ponds. Very comfortable, nothing slips or sags.

Experienced housewives do not throw away food, but keep everything for future use. For example, if some fresh mushrooms remain after cooking, they can be dried whole or in slices. You can use this product in dried form for soups, roasts or tasty meat.

How to dry mushrooms at home

Fragrant dried mushrooms unusual component for numerous first and second courses. They contain a lot of useful trace elements for the body. Modern housewives know many ways of harvesting this product for the future. 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, mushrooms, Polish mushroom and other edible varieties after such processing remain fragrant and very tasty. Under the caps, this species has a spongy layer of small tubules.
2. marsupials. This variety includes white truffles and morels. They differ in 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 the evaporation of toxic substances. If you use the product earlier, it can be harmful to health.
3. Lamellar - another popular type. This variety includes champignons, mushrooms, pods, oyster mushrooms and others. Under the cap, agaric mushrooms have characteristic plates located in the radial direction. It is not recommended to choose milk mushrooms, waves or russula for drying because of great content bitterness in milky juice.
4. Chanterelles. Many people confuse this species with lamellar ones. Chanterelles are characterized by folds of pulp, similar to plates. dried product has a bitter taste.
5. Polypores. This species is branched, it includes sheep and other varieties.

It is important not only to properly dry mushrooms or champignons, but also to select 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, mushrooms are very common in Russia and are suitable for harvesting for the winter. In addition, it is important not to miss the moment when dried chanterelles or boletus are ready. The overdried product does not lend itself cooking, and unprepared spoils quickly. During the drying process, mushrooms lose 90% of their weight, so about 100 g of dry mushrooms or champignons come out of 1 kg of raw materials.

Another milestone is preparation for the procedure. The more carefully sorted and cleaned mushrooms 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 contamination, wipe with a sponge, but do not wash with water so that the product does not lose its aroma and taste. In addition, you need to sort everything by size. For champignons and mushrooms, cut off the lower part of the leg. Boletus, boletus are separated from the hat. Mushrooms are cut into plates of 1-1.5 cm or slices.

In the oven

Considering ways to dry mushrooms, paying attention to the oven is for those who do not have special equipment. Raw materials are prepared, cleaned, the legs are separated from the caps, cut. It is more convenient to dry mushrooms in the oven on a wire rack, which is placed on top of the baking sheet. The oven door is opened so that the moisture evaporates faster. The temperature is set at 40-60 degrees. Drying time up to 48 hours. Readiness is simply checked: a piece is bent, it should bend a little and break easily.

in the sun

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

In an electric dryer

Some housewives have in their arsenal such a convenient device as drying 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 fragrant dry mushrooms correctly so that they dry evenly? It is necessary to clean the raw materials, sort them out, cut them and arrange them on special grills of the device. Everything needs to be dried at 40-50 degrees, after which the temperature is increased to 80 ° C. In time, 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 products, and it is impossible to decompose raw materials in air, a microwave oven can be used. Drying mushrooms in the microwave has its own characteristics. First, the raw materials are cut into thin slices of 5 mm each, laid out on a plate, and a timer is turned on for 20 minutes. After that, the door is opened for 10 minutes to evaporate excess liquid. Repeat the session 4-5 times.

On a string

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

Mushroom Drying Recipes

There are many methods for preparing dried mushrooms, which can be added to soups and hot dishes in winter. Of great importance when choosing a method and mode of drying is the type of raw material. For example, morels should be dried in the fresh air for at least 60 days, and mushrooms are dried for 4 hours. How to cook the workpiece 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, therefore this variety especially popular with housewives for winter preparations. To get quality finished product, you need to properly prepare the raw materials. You can dry porcini mushrooms with any accessible way: in the oven, on a thread, using a microwave oven. Ready dried mushrooms should barely bend, have a slightly springy structure. Below is an instruction on how to dry raw materials in the oven with a photo.

Cooking method:

1. Mushrooms are sorted out, cleaned of dirt, cut off the lower part of the leg, wipe the hats with a sponge.
2. Cut everything into thin slices.
3. Lay out in one layer on a special grill.
4. Set the rack over the baking sheet, turn on the oven.
5. Dry the raw materials with the door open at a temperature of not more than 75 degrees for 2-3 hours.

Champignon

One of the most popular types 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 for cooking at any time. different dishes. There are several ways to dry mushrooms. Below is step-by-step instruction with a photo of how to prepare raw materials with a thread in the fresh air.

Cooking method:

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

oyster mushrooms

Oyster mushrooms contain flavoring, aromatic substances, potassium, phosphorus, iron, zinc, thiamine, vitamins A, D, valuable folic acid. All substances are preserved after drying, so many harvest this type of mushroom for future use. It is recommended to dry oyster mushrooms at home using a special dryer. However, if it does not exist, then suitable oven, but this option is longer. In order for oyster mushrooms to retain their aroma, taste and useful material you should stick to the recipe below.

Cooking method:

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

Aspen mushrooms

If the trip to the forest was successful, and you collected a lot of boletus, then the extra mushrooms can be dried. This version of the preparation is not inferior to marinated in taste and benefits. However, in order for the finished product to turn out to be of high quality and well stored, it is worth following the instructions. The plan of action depends on how the hostess decides to dry the boletus. It is important to sort the mushrooms by size and pre-clean from dust and dirt. In addition, the tubular ones separate the cap from the stem before drying. Below is step by step recipe for the microwave.

Cooking method:

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

Oilers

Russian forests are rich in oils, so many housewives do not know what to do with them during the mushroom picking season. It should be noted that this type is different good taste, contains many essential oils, high-grade protein, amino acids, vitamin B and D. Dried butternuts contribute to rapid recovery after illness. It is important to remove the skin from the mushrooms before the procedure, which is not eaten. You can dry butterflies in any way, depending on the equipment available. Below is a recipe for an electric dryer.

Cooking method:

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

Video

After arriving from the Carpathians this year, I still go and look for grandmothers ... mushrooms. How many delicious dishes with them. Yesterday I was swallowed up mushroom theme. It rained heavily and forest specimens appeared. By coincidence, today I had to read a lot of information, learn a lot and make the first experience in harvesting mushrooms for the winter. Tried to understand how to dry mushrooms in the oven . Because I read that you can not keep them for a long time. It is worth eating or harvesting on the day of collection, maximum mushrooms can stand for a day at a cool temperature, in a dry room.

When buying or picking mushrooms, be sure that you are well versed in them. This is the first rule. It is good to learn from experienced people who will tell and show everything. You can also learn from books. I look at the pictures, read the description and match the available mushroom with the one being described. They handed me a basket of Polish mushrooms and a few porcini mushrooms. polish mushroom - from the kind of flywheels, somewhere they equated it with white. The color of his hat is brown-brown, velvety.

Spores from light white to yellowish, sometimes even olive, the stem is yellow-brown. It is considered noble and suitable for drying and pickling. When you cut your hat in half White color quickly changes to blue. When I sorted through the basket with mushrooms and got rid of plant debris, I checked this fact and confirmed for myself the authenticity of this mushroom.

We can derive the second rule. Bought or picked mushrooms - check each of them. Sort, remove rotten ones. If God forbid you will see in the basket poisonous mushroom- the whole basket will have to be thrown away! This is very important, because mushrooms are very unpredictable guys.

When starting drying, it is advisable to choose mushrooms of the same size. I personally did not select the first batch. I just took the top ones from the basket and laid them out on a baking sheet. At the same time, the oven has already turned on to warm up to 50 degrees. Fortunately, my mushrooms were dry, this has a very good effect on the quality and drying time. As far as I understand, if the mushrooms are wet, it is very difficult to get rid of this moisture later. That's why rule three: mushrooms are not washed before drying. They are simply cleaned and sent to dry. Spread on a baking sheet so that the mushrooms do not touch each other. Why is that? I judge by observations. When some mushrooms lay close to me, air did not circulate at the points of contact and, separating them later, it took additional time to dry those wet places. So, it is better to do everything right at once.

We send it to the oven. The first 2 hours the mushrooms are dried at a temperature of 50 degrees. Rule #4: Leave the oven door open. To do this, roll the potholder into a tube or fold newspapers and insert from the edge of the oven. Why the open door? Mushrooms during drying lose their moisture, which initially in the fungus is about 80-90%. If the door is closed, there will be a steam room in the oven, droplets may appear on the mushrooms, which means that you made some kind of mistake. You can periodically look into the oven and separate from the grate. Now we look. If the mushroom is not sticky, touching another does not stick, proceed to the next stage. Raise the temperature to 70 degrees.

After two hours of drying at 70 degrees, in some places they write to reduce the temperature again to 50 degrees and continue to dry for another two hours. I had a case at night, I reduced it, as I read and went to bed. At 50 degrees, they dried for me with the door open for another 4 hours. In the morning, waking up, I looked and the mushrooms, well, just a little more dried up, but it was still far from the final. I increased the temperature again to 70. You know, in general, you can play with temperature not by time, but by appearance mushrooms. If they look dry, you can raise the temperature, if droplets appear, reduce and wait until they dry. In the morning, I decided to take the mushrooms out of the oven and cut into small plates, separate the legs from the caps. For some reason, I immediately threw them on the grate and the baking sheet whole, but I was convinced later that such large mushrooms would dry for three days. Even small ones are best divided into two parts, so the process will go faster.

Then I sped up the process even more. I tried to turn on the ventilation mode in the oven, but at the same time I still kept the door ajar. After a couple of hours in this mode, some mushrooms have already reached readiness. How to define it, readiness dried mushrooms? They should not crumble into pieces, they should retain at least a drop of elasticity and resilience. Check each piece of dried mushroom and put those that have already dried into an airtight jar.

And why didn't I turn it on right away? Things went like clockwork, a batch of mushrooms on the grill began to dry out in 30 minutes! She did so. I put it on a wire rack, dried it for 30 minutes at a temperature of 60 degrees (by the way, I set this temperature and didn’t change it again in the ventilation mode), I transfer it to a baking sheet lined with parchment paper. The grate was freed - again fresh mushrooms on it, etc.

In total, I stocked up for the winter a couple of jars of dried Polish mushrooms and cooked delicious ones with them. A very good experience, now I know by what principle my oven dries, I can prepare not only mushrooms, but also dried fruits for compotes for a child.