How to dry mushrooms in the oven. dried mushrooms

Good day, dear friends! Forest gifts belong to available products, which will be able to adequately compete with delicacies, diversify the menu, increase caloric content, taste and nutritional qualities. Having figured out how to dry mushrooms at home, you will feed your family economically. Hard times, visit unexpected guest will not take you by surprise, you will gain the fame of a friendly hospitable host, in whose bins delicious delicacies are stored.

Any mushroom picker will answer the question of which mushrooms to dry for the winter - tubular. To make sure that this is the product in front of you, it is worth considering reverse side hats.

In lamellar ones, it is covered with membranes - plates, for tubular ones it is porous. From lamellar dried with dense pulp, these are chanterelles, mushrooms.

As a drawback, they have notes of bitterness; when harvesting, it is worth considering how to properly dry mushrooms at home in order to get rid of unpleasant flavors. Among the champions in harvesting, whites are distinguished, boletus, boletus, and boletus are valued.

Preparing mushrooms for drying

For winter stocks, produce is harvested in clear weather to keep it dry and tight, free of dirt. Mushroom masters advise forest gifts do not wash. It is worth avoiding the ingress of additional moisture, when dried, it takes away the aroma from the supplies.

With your hands, using a knife or a damp cloth, clean off dirt, needle residues and soil. Remove the mushroom. Wormy mushrooms are not suitable for storage.

Hats are dried separately with legs. Select medium-sized mushrooms, set aside small ones for preservation, leave old ones for frying. In boletus, white and boletus, cut the legs into bars 2–3 cm long.

Divide large blanks into several plates 5 mm thick. Cross sections of the mushroom with a leg look beautiful.

After drying, the products lose weight, from 10 kg of forest gifts rarely 1 kg of delicacy is obtained, mainly 0.600-0.700 grams. In winter, keep dried mushrooms in glassware or canvas bags, separate from wet and odorous treats, control the quality of storage. Do not allow moisture to enter, otherwise sort out supplies, remove damaged products and re-dry.

How to dry mushrooms at home

Methods for drying mushrooms

For winter storage all methods of drying for the winter are suitable: in the microwave, in the oven, in the oven, in the electric dryer, the option proven over the years is on a thread. Main requirements:

• The temperature does not exceed 70 degrees.
• When harvesting, do not rush, the operation time is at least ten hours, in some cases it lasts up to a week.
• Select undamaged fruit worm mushrooms set aside.
• Start preparing supplies for the winter immediately after a visit to the forest, do not leave time for mushroom pests to destroy the delicate inside.

Control the quality of the process. Dried mushroom retains elasticity, breaks easily, but does not grind into powder. An undried product remains moist, bends, and is not crushed. In this case, there is a high probability that subsequently the workpiece will be covered with mold.

Outdoor drying

This is a common option. No equipment is required for harvesting. Experts advise in this way to prepare forest gifts for drying in equipment. The preparation process takes up to a day.

Materials are prepared in two ways:

• Collect the mushrooms on a strong thread, make sure that the food pieces do not touch each other. Fasten the ends of the thread. Dry in a ventilated place. Cover with gauze to keep out flies. Avoid moisture, transfer to dry places overnight.
• Spread the mushrooms on paper or a soft cloth, you can use a newspaper. Dry up to two days in the sun, otherwise the mushrooms will lose color and darken.

The total process time is 2–7 days. When drying food, turn it over at least twice a day.

How to dry mushrooms in the oven

This option of harvesting for the winter is popular, due to the availability of equipment and the simplicity of the method. Cut the products, lay them on parchment paper or newspaper. Put in the oven. Quality is determined by the temperature regime:

• Temperature 450–500С, time - 3 hours. During this time, most of the moisture leaves and the stickiness disappears.
• Temperature 700–800С. Time - 4 hours. Keep the oven door ajar by 2 cm, excess moisture must come out of the equipment. soft pieces finish drying.

How to prepare mushrooms for the winter in a Russian oven

The Russian stove is not popular. Happy vintage equipment owners get a chance to cook special delicious preparations for the winter. Remove dirt and dust from the oven. Remove food.

Heat the stove, wait until the temperature drops to 70 degrees, the coals will start to go out. Rake the coals on the sides, make room for the baking sheet in the middle of the stove. Close the damper and wait 15 minutes for the heat to subside. This temperature is maintained at all times. The damper is opened ¾, in the process of cooking it is gradually closed.

Two options:

• Place mushrooms head down on baking sheets or wire racks placed on bricks.
• Collect forest gifts on skewers and fold a structure resembling a hut in the oven.

After cooking ready mushrooms put away for storage.

How to dry in an electric dryer

Drying in an electric dryer is a pleasure. Cut into pieces, laid out on the surface and expect the result. Optimum temperature- 550C, cooking time 2-6 hours. The following rules will help you get a product suitable for the winter:

• Dry the pieces of the same size, this ensures the simultaneous readiness of the workpieces.
• For getting good result Turn food constantly during cooking.

Pieces should not touch each other.

Preparation in the microwave

The microwave cooking process is not efficient. This is due to the small useful volume of equipment. Cooking power - 100 W, time - 20 minutes.

Lay the sliced ​​products in one layer on a wire rack placed on a tray. The process is performed at least 4 times. After each cycle, open the door for 10 minutes to remove excess moisture, drain the water from the pan.

Subtleties of mushroom business

The legs are buttered, honey mushrooms, chanterelles are not suitable for harvesting. Hats are being prepared. Helpful Hints:

How to dry chanterelle mushrooms?

The feature of these products is medicinal qualities and that they are not touched by pests. Two rules for drying:

Observe temperature regime. Overdried mushrooms become very hard.

How to dry mushrooms?

Honey mushrooms are dried in any way. Before cooking, separate the legs. Pre-cut into slices of 5 mm thick.

How to dry oils?

The workpiece is oiled in any way. Before the process, remove the film from the hat. Mushrooms are dried to the size of paper when cooked, so they are often stored as a powder, but this does not reduce their palatability.

How to store dried mushrooms

Store dried mushrooms in cloth or paper bags. Suitable for storage glass jars with perforated lids. Choose a dry place, in a humid environment, mushrooms can become moldy.

Do not store in plastic containers, bags, buckets. Shelf life is not more than one and a half years. Don't joke with it, it's mushrooms!

All the secrets of how to dry mushrooms at home are revealed. You can easily cope with the preparation for the winter of any forest products you can make your family members happy delicious delicacies, Add to winter menu calorie soups and fragrant caviar. Mushroom delicacies will be highly appreciated by friends and relatives.

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In principle, the drying of mushrooms depends on the specific place of collection, the region, the features of transportation and the technical capabilities of the mushroom picker. Every experienced mushroom picker has its own methods of drying mushrooms worked out over the years and uses them. Nevertheless, for general development, you can familiarize yourself with this material, you may be able to learn something new or long-forgotten old, but useful. So, how will we dry the mushrooms?

• : what, where and how we dry
• : "bonus" of harvesting method

Drying mushrooms: how to dry mushrooms?

Drying is one of the easiest and available ways mushroom preparations. Dried mushrooms keep well for a long time. In terms of nutritional value and digestibility, they are superior to salted and pickled mushrooms. By protein content dried mushrooms outperform canned ones. When dried, all the nutritional advantages of mushrooms are preserved; the aroma of some species is even enhanced with this harvesting method, as, for example, with porcini mushrooms.

Drying mushrooms in the sun

On hot days, mushrooms can be dried in the sun or only dried to dry them completely with more high 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 in the form.

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 environments and modern kitchen- this method of drying mushrooms is probably the most common and simple: ovens (and grills 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 at the output or already 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

Where else can you find this very “Russian stove” today ... Well, okay, now it’s not about that.

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

Drying morel mushrooms

Morel mushrooms, which are classified as conditionally edible, are dried only in the air.. They are strung on threads, placed freely in gauze bags, old nylon stockings and dried in a ventilated dry room for about 5-6 months. During this time, air oxygen cleanses toxins and neutralizes the lines - mushrooms become edible.

Storage of dried mushrooms, preservation 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 away 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 long term 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.

For suction of air from cans, you can use next way. A little alcohol is poured onto the inner surface of the lid, it is lit and the jar is immediately closed. When burning alcohol, almost all the oxygen in the jar is consumed, as a result of which the mushrooms will not grow moldy, even if they were not dried enough and they were laid in a damp room.

Before cooking food from them, mushrooms are washed with a brush, cleaning dust and dirt, and poured for several hours with water to swell, and then boiled in the same water.

More it is 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. Decoction of morel mushrooms poured out without trying; in other cases, it is left to settle possible sand, filtered and used to make soups, sauces or gravies.

Well dried or overdried mushrooms can be crushed and ground into a fine powder in a coffee grinder. Crushing destroys poorly digestible films coarse fibers, and mushrooms in this form better reveal their taste and aroma and are more easily absorbed by the body. Powder from dried porcini mushrooms is especially good.

When grinding, add 5-10% by weight to the mushroom powder fine salt for safety. You can add ground spices to taste: allspice, cumin, dried leaves celery and parsley, 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 dishes. It is added to omelettes when beating the egg mass. Store in a glass jar with tight lid in a place protected from light. Shelf life with virtually no reduction in quality - up to 1 year.

Mushrooms - as the people call porcini mushrooms - are considered the most delicious. Yes, and their appearance is quite presentable: a plump leg, a fleshy hat. Porcini mushrooms are also loved for the fact that they do not change color, remaining light even when dried.

But you need to be able to dry White mushroom Right.

Preparation of porcini mushrooms for drying

Mushrooms that are harvested for drying can (and preferably) be processed while still in the forest. After all, these mushrooms are not washed. Since they instantly absorb water, like a sponge, and it will simply be impossible to dry them later. This is especially true for tubular fungi.

Therefore, having cut off the mushroom, they immediately inspect it for damage and worms. Then cut off the lower part of the leg and clean it from dirt and sand. It is not recommended to collect very large mushrooms, which can contain a lot of toxic substances. And since the mushrooms are not washed, these same toxins will remain in them.

Adhering needles, moss are removed from the hat.

The whole mushroom is thoroughly wiped with a slightly damp towel.

How to dry porcini mushrooms in the sun

Mushroom pickers, who, when harvesting mushrooms, are in the forest without a break for several days, start drying right on the spot.

For this, it is desirable to have special stands. Each of the mushroom pickers comes up with their own design, but the main thing is that the stands have holes for knitting needles or ramrods, which can be placed both horizontally and vertically.

A ramrod is best used from of stainless steel or wooden, because the fungus may darken from contact with iron.

If the mushrooms are large, then they are dried, separating the legs from the caps. They are strung on a ramrod, pierced in the middle, and distributed in such a way that the mushrooms do not touch each other.

Stands with strung porcini mushrooms are exposed to the sun from the windward side. So that the mushrooms do not turn out to be infested by flies, they must be covered with gauze or cloth, which passes well and Sun rays, and air.

Thus, the mushrooms are dried for two to three days. But then they will definitely need to be dried in an oven or oven.

How to dry porcini mushrooms in the oven

In some houses, especially in villages, stoves still remain. And so mushrooms can be dried in them.

Cut the mushrooms before drying. Mushrooms of medium size are cut lengthwise into two halves so that each half consists of a stem and a cap.

If the mushrooms are large, they are divided into a leg and a hat. The legs are cut across into circles, and the hats into slices.

You can also dry porcini mushrooms in the form mushroom noodles. Mushrooms are cut along the entire mushroom into thin plates. This method is good because mushrooms dry faster and are better stored.

Small porcini mushrooms are dried whole.

To do this, cover the baking sheet with straw. This must be done without fail so that the mushrooms on the bare baking sheet do not burn and turn black. Mushrooms are placed on straw: whole mushrooms are laid out with hats down, and chopped mushrooms in one layer.

The baking sheet is placed in the oven after cooking dinner, when the oven is well heated, but there is no longer a strong heat.

The temperature at the beginning of drying should be no higher than 50 °. When the mushrooms become easy to bend, the temperature is raised to 70 °. When the mushrooms outward signs) will be practically dried, the temperature is again lowered to 50 ° and the mushrooms are dried.

During drying, the damper must not be completely closed, because fresh air must enter the oven. Otherwise, the mushrooms will rot and not dry out.

Qualitatively dried mushrooms should be without ash, coal, not burnt.

They should not release moisture when pressed. Such mushrooms bend slightly, but do not break or crumble.

How to dry porcini mushrooms in the oven

The baking sheets are lined with parchment. Spread mushrooms on them in one layer. Whole mushrooms are placed caps down.

The baking sheet is placed in the oven and dried at a temperature of 50-55 ° for several hours. It is best to dry not in one go, but in two steps. That is, when the mushrooms are already a little dry, they need to be taken out, allowed to cool, and then put back in the oven, increasing the temperature to 70 °. At the end of drying, the temperature should again be slightly lowered.

If there are no holes in the walls of the oven for air circulation, then its door is kept ajar.

How to dry porcini mushrooms in a drying cabinet

The drying cabinet is installed above the stove. It has no bottom, and holes are made at the top.

Mushrooms are placed in special metal sieves, which are installed in the dryer one above the other. Since the mushrooms in the sieves dry out unevenly, the sieves are periodically interchanged, that is, the lower sieve is placed on top, and the upper sieve is placed down.

Despite this inconvenience, mushrooms dry out much faster in a drying cabinet.

Mushrooms dry very well in an electric dryer. It takes up little space and is easy to use. Mushrooms are cut into slices, laid out on dryer trays and dried at a temperature of 60 ° for several hours. Drying time - from two to six hours - depends on the thickness of the sliced ​​\u200b\u200bmushrooms.

How to dry porcini mushrooms in the microwave

Prepared porcini mushrooms are laid out on a special plate and placed in the microwave. The power of the furnace should be in the range of 100-200 watts. Turn on the oven for 18 minutes. Then the plate is taken out, the mushrooms are allowed to cool and ventilated in the fresh air, after which they are again placed in the microwave. This procedure is repeated until the mushrooms are completely dry.

If the mushrooms are not dried enough, they must be dried in the sun, in the oven or stove.

Dry mushrooms are stored in cloth or gauze bags. Or they string dried mushrooms on a fishing line and store them hanging in a dry, well-ventilated area, away from other products, especially with a pungent odor.

During storage of dry mushrooms, their condition is monitored. If the mushrooms become wet to the touch, then they must be laid out again on baking sheets and dried in any convenient way.

How to make mushroom powder from dried porcini mushrooms

Dried mushrooms can be used to make mushroom powder.

To do this, the mushrooms are broken into small pieces and then ground in a coffee grinder. After that, the powder is sieved through a sieve. The remaining large pieces are ground a second time.

Store mushroom powder in well-closed glass jars in a dry place.

IN ideal conditions dry porcini mushrooms can be stored for several years.

A detailed article on how to properly dry mushrooms.

One of the best ways to preserve the taste and nutritional qualities of mushrooms for a long time is to dry them, which is usually subjected to tubular mushrooms. In some mushrooms, the caps and parts of the legs are dried, in others - only the caps. It is best to dry porcini mushrooms. But now, in addition to porcini mushrooms, they also dry boletus, boletus, boletus, goats and mossiness mushrooms. Lamellar ones are usually not dried, since many of them contain a bitter milky juice and retain bitterness when dry. In addition, dry agaric mushrooms it is difficult and even impossible to distinguish from each other, and most importantly - from poisonous ones. That is why the sanitary supervision authorities prohibit the sale of such mushrooms in shops and collective farm markets. However, at home, for their own needs and harvesting for the future, the population dries mushrooms and chanterelles. Morels and stitches are also dried, but the oven cannot be used for this, as they burn easily. Morels and lines can be eaten only after two months of storage.

Do not dry old mushrooms: they may contain toxins.

It is very important to determine the end point of mushroom drying. Under-dried mushrooms can quickly become moldy, over-dried mushrooms break easily, are excessively hard, do not soak in water and do not even boil soft, they are tasteless. Well-dried mushrooms are slightly bent, relatively easy to break, but do not crumble. People say: "Dry mushrooms for the future, but do not overdry."

Dried mushrooms are very hygroscopic, they absorb moisture from the surrounding air, easily become damp and moldy. In addition, they quickly absorb foreign odors. That's why they should be stored in dry, well-ventilated areas at a temperature of 10-15 ° C and best in canvas bags or in food bags from thick paper.

It is often recommended to store them in tightly closed glass or metal jars, but in these cases, “living creatures” sometimes start up in the mushrooms. Before cooking, it is good to hold dried mushrooms for several hours in salted milk - they will become as fresh. dried chanterelles boil better, eat a little baking soda in the water.

Depending on the type, size and commercial qualities, dried mushrooms are divided into 3 main varieties:
1) white sliced ​​​​(preserving aroma and nutritional qualities);
2) legs of white mushrooms;
3) a mixture of mushrooms (boletus, boletus, mossiness mushrooms, goats), bearing the name "Dried black mushrooms" in the trade.

Preparing mushrooms for drying

Only strong, undamaged mushrooms are suitable for drying. They are thoroughly cleaned of needles, leaves, earth and various litter, wiped with a dry cloth. They should not be washed or moistened - this complicates drying and reduces the quality of products (drying, the mushrooms darken and lose their aroma).

Peeled mushrooms are sorted, sorted by size and quality. Then, in boletus, boletus, goatlings, oil, mossiness mushrooms, the leg is cut flush with the hat, and in porcini mushrooms, only the lower part of the leg. In this case, it is recommended to use bone or horn knives, since metal mushrooms turn black. White fresh mushrooms cut (together a hat with a leg) along sharp knife into pieces with a thickness of not more than 10-15 mm. The slices are laid out in one row on sieves and dried in a room protected from rain, then dried in an oven or dryer.

Sometimes the legs of porcini mushrooms are dried separately from the caps. Having cleared of litter, they are cut lengthwise into plates with a thickness of 4 to 6 mm.

At large blanks the legs are passed through a mushroom cutting machine. Dry them in the same way as hats with legs.

About one tenth (by weight) of dry caps of porcini mushrooms, cut into thin plates, is added to the dried legs for taste. To speed up drying, the caps of large black mushrooms are cut in half or into four parts.

Drying methods

There are many ways to dry mushrooms: in dryers, Russian ovens, ovens, in the sun, etc. But not all of them are acceptable. In rural areas, for example, porcini and other mushrooms are often dried in Russian ovens on a bare floor. As a result, poor-quality products are obtained from excellent raw materials. Mushrooms become contaminated, covered with ash, dry out unevenly, become unflavored and tasteless. In other cases, mushrooms are strung on a twig (willow, sometimes birch, aspen, juniper or other) and placed edgewise in the oven on a hearth to dry. The lower edges of the mushrooms, touching the hearth, burn, dry out and get dirty in the ashes. It is clear that such methods of drying mushrooms should not be used. Exit dried mushrooms makes up 10-12% of the fresh weight.

Drying in a Russian oven
So that when drying in a Russian oven, the mushrooms do not burn and do not get dirty, after heating it, they clean it from coals and ash with a wet washcloth. After some time, a thin layer of rye straw is laid on the floor and mushrooms are placed on it with their hats down. You can use for drying and iron baking sheets (sheets). They are also covered with a layer of straw, on top of which the mushrooms are placed with their hats down so that they do not touch. Without straw bedding, mushrooms burn and become bad taste. Devices are also used for drying mushrooms in the oven. For example, mushrooms are strung through the middle of the cap on thin wire tinned or stainless steel knitting needles (ramrods) stuck in wooden planks, which are then placed on edge in the oven, in the form of gable roofs.

Mushrooms on knitting needles are dried without touching the hearth. The oven temperature must be maintained between 40 and 60°C. The heat covers the mushrooms on the spokes from all sides evenly.

On the first day, the mushrooms are only dried, on the second (at the same temperature) they are dried. At the same time, they do not burn, do not become dirty, do not dry out, they only slightly lose their smell.

There is another way. Thin wooden needles are made from 20 to 30 cm long. large mushrooms strung on long knitting needles, small - on short ones. The lower ends of the needles are stuck into a box with dry sand and put in the oven.

Small mushrooms dry faster, large ones slower; accordingly, the first ones are taken out of the oven earlier, the second ones - later. At the same time, the mushrooms remain clean and dry evenly.

Drying in the oven
Thick paper is laid on metal baking sheets, clean twigs or sticks pricked from wood are placed on it in not very dense rows, and on top - mushrooms in one layer, with caps down.

Drying is carried out at the same temperature as in the Russian oven. The oven door is kept ajar.

Drying over a hot stove
At home, you can also dry mushrooms over a hot stove, at the hot wall of a Russian or Dutch oven, strung on threads or twine.

Drying in rotary dryers
Mushrooms are poured onto galvanized nets, which are placed in a drying chamber and rotated on a carousel. First, the mushrooms are dried at a temperature of 37 to 50 ° C, then it is raised to 60-80 ° C and finally dried. The duration of drying in special dryers is 4-6 hours.

Drying in the sun
On hot, cloudless days, mushrooms can be dried in the sun. To do this, piercing the mushrooms with a needle through the middle of the legs and caps, string them (first large, then smaller ones) in 50 or more pieces on strong threads, after which they hang them on stands in the sun at some distance from each other and stand until completely dried. For drying in the sun, you can also use specially made coasters with metal rods (ramrods), stringing mushrooms on them. After placing the mushrooms in a sunny place, they are covered with gauze to protect them from dust and flies. Sufficiently sun-dried mushrooms are cleaned in a dry room. The same is done with the onset of cloudy weather, an increase in air humidity. Mushrooms are dried in a Russian oven, oven or over a hot stove. This, as a rule, is necessary in the conditions of the northwestern and even central regions of our country, since it is not always possible to dry mushrooms well in the sun here. Stitches and morels (morel cap) are dried only in the air-solar method. When dried in ovens, they burn, and during storage they quickly become moldy, as a result of which they lose their nutritional qualities. These mushrooms, cleaned of forest debris, are wiped with a damp cloth to remove sand and earth. Then they are strung on threads or laid out on sieves and placed under a canopy in a well-ventilated place for drying. After some time, dried mushrooms are transferred to the sun. Dried stitches and morels should be intact, free of impurities, not overgrown, well dried, with a moisture content of no more than 14%. The best dried mushrooms are obtained when they are heat treatment goes through two stages. First, the prepared mushrooms are exposed to a relatively low temperature - within 30-50 ° C - for 1-3 hours. At the same time, they are dried due to the evaporation of a significant part of the surface moisture. Then drying is continued at a higher temperature - 70-80 ° C, which should not be exceeded, since the quality of the product deteriorates, and porcini mushrooms, in addition, turn black.

Mushrooms are usually dried at a temperature of 50-60 ° C, that is, in a light heat.

During drying, a constant supply to the mushrooms must be ensured. fresh air and removal of the moisture they emit, for which the pipe and damper of the Russian stove, the door oven keep open. The use of various devices in this case (sieves, boards or a box of sand with vertically standing knitting needles, etc.) allows not only to avoid pollution, but also to improve the conditions for drying mushrooms, since heated air flows around them from all sides.

By the way

If dried mushrooms crumble during storage, do not throw away the crumbs. Pound them into powder and store in a well-sealed glass jar in a dry cool place. This powder can be used to make mushroom sauces and broths.

Most The best way provide yourself and the whole family with supplies for the winter - dry seasonal vegetables and fruits. This step is the best way to save beneficial features some products. This method of preservation is especially good for mushrooms, since they contain a large number of proteins needed by the body winter time. Failing to do so in summer season, most housewives prefer to dry. Below are detailed facts and tips on the preparation of mushrooms, types and features of stoves, drying methods.

What mushrooms can be dried in the oven

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

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

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

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

How to prepare mushrooms for drying

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

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

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

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

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

Particular attention should be paid to such a problem in the oven, since they are a little more capricious than usual types.

White mushrooms

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

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

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

General rules for using ovens

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

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

When using a stovetop oven, make sure that no one plans to cook anything on the oven at the same time as drying the mushrooms in the oven. The drying temperature is usually set around 70°C. Several options: for raw mushrooms better install more first low temperature(30-40°C), and then increase to 60-70°C. Or, initially set a constant temperature from 40 to 60 ° C, preheat the oven and put the workpieces in it.

in an electric oven

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

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

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

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

Drying mushrooms in a gas oven

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

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

Storage of dried mushrooms

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

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