Drying mushrooms at home. dried mushrooms

Autumn is the season for picking and drying mushrooms. It is not only a great pastime fresh air but also rest. In the midst of the mushroom season, you can pick up a huge basket of mushrooms. Great solution for their storage are blanks in banks. But sometimes, in winter time want to taste fragrant mushroom soup, which will remind you of the time spent in the forest. Pickles are not suitable for this. You need to dry the mushrooms, but you should know the right technology this process.

Experienced housewives always save food rather than throwing them away. If after cooking there are fresh mushrooms, then they can be dried in slices or whole. Dried blanks can be used to prepare various dishes.

Knowing the correct drying will allow you to understand how to properly dry mushrooms at home. Taking into account the characteristics of a particular type and methods of preparation, it is possible to calculate the time, that need to be spent on this process.

What types can be dried at home:

• Tubular - this is the best type for drying (butter, porcini mushrooms and others). After processing, all edible varieties will remain fragrant and tasty. Under the caps they have a spongy layer of small tubules.
• Marsupials (white truffles, morels). They have an unexpressed shape and spores that are located in bags. White truffle is a very expensive delicacy and is rarely used for drying. Morels dry for a couple of months outdoors. During this time, toxic substances will evaporate. Drinking before this time can be harmful to health.
• Lamellar (champignons, champignons, oyster mushrooms, mushrooms and others). Under the cap they have plates that are located in the radial direction. It is not recommended to choose volnushki, milk mushrooms or russula for drying, as they contain a lot of bitterness in the milky juice.
• Chanterelles (often confused with lamellar). They are characterized by the presence of folds of pulp, similar to plates. dried product has a bitter taste.
• Trutoviki - differ in branching (sheep and other varieties).

In addition to proper drying, you also need to select raw materials for harvesting. It is important not to miss the period when dried mushrooms are ready. The unfinished product spoils very quickly, and the overdried product does not lend itself cooking. During drying, mushrooms lose 90% of their weight, so about 100 g of the finished product comes out of a kilogram of raw materials.

An important step is the preparation for this procedure. Mushrooms need to be carefully sorted out, cleaned. You should choose strong specimens without damage. Next, you need to clean them from dirt, wipe with a sponge, but do not wash with water so that the raw materials do not lose their aroma and taste. Then sort everything by size, cut off the lower part of the leg, separate the caps and cut into slices (1-1.5 cm) or pieces.

• In the sun. For drying in the fresh air, you need to choose sunny hot days. Raw materials are laid out on a tray, covered with gauze to avoid flies and dust. When the weather changes, the tray must be brought into the room. This method is suitable for drying whole specimens and allows you to dry them before processing in the oven. The duration of the process is from 2 days to a week. So that the mushrooms do not lose their natural color, they are removed from the sun after 48 hours.
• In the oven. To dry porcini mushrooms in the oven, you need to sort them out, clean them of dirt, cut off the lower part of the stem and cap, and wipe them with a sponge. then cut into thin plates. Drying in the oven is most convenient on a wire rack set on top of a baking sheet. door oven open to allow moisture to evaporate faster. The temperature should be 40-60 degrees. Drying time up to 48 hours. To check the readiness, a piece of the mushroom is bent. It should bend a little and break easily.
• In an electric dryer. With such a device, you can easily dry porcini mushrooms, oyster mushrooms, champignons for the winter. For uniform drying, it is necessary to spread the prepared raw materials on special lattices of the device. First, dry at 40-50 degrees, then raise the temperature to 80 degrees. Drying takes 4-6 hours depending on the type of raw material.
• In the microwave. If there is no electric dryer, and it is not possible to decompose the raw materials in the air, then a microwave can be used. Drying mushrooms in this way has its own characteristics. First you need to cut the mushrooms into 5 mm slices, put them on a plate, turn on the timer for twenty minutes. Then open the door for ten minutes to allow excess moisture to evaporate. After that, the session is repeated 4-5 times.
• On a thread or line. This way is old method harvesting mushrooms for the winter. Whole or sliced ​​mushrooms are used. The prepared raw material is strung on a needle with canvas or nylon thread. You can dry it in any ventilated and protected from dust and rain rooms. From insects, you can cover with gauze.
• In the oven. When drying porcini mushrooms in a Russian oven, burning should be avoided. To prevent this from happening, and also so that the raw materials do not get dirty and get rid of bad taste, after heating the stove, it is necessary to clean it of ash and coal with a wet washcloth. After some time, lay it under a thin layer of rye straw, put mushrooms on it with hats down.
• Iron trays are also used for drying. They also need to be covered with a layer of straw, and on top of it lay the mushrooms with their hats down so that they do not touch each other. Dry at a temperature of 40-60 degrees.

To dry raw materials in a Russian oven, it must be cut along the leg, and the hat in half.

There is another way to dry in the oven. You can string mushrooms through the middle of the cap on thin wire knitting needles. They need to be stuck into wooden planks, which are placed in the oven with an edge (in the form of a gable roof). So the mushrooms are dried without touching the hearth. The heat covers the raw materials on the spokes evenly from all sides. On the first day, the raw materials are only dried, and on the second, they are dried.

Champignons - the most popular view mushrooms, which is sold all year round in fresh and frozen form, and therefore they are dried very rarely.

The cleaned raw materials must be sorted by size, cut into pieces. Next, string on a thread so that the pieces do not touch. These "beads" must be hung indoors. Dry for a couple of days until ready.

Before drying oil, it is necessary to remove the skin, it is not eaten. You can dry the oil by any method..

It must be remembered that mushrooms absorb odors very easily, so you should not store them with odorous substances. Following the instructions, you can easily dry the mushrooms and enjoy them. great taste and aroma in the winter season.

Attention, only TODAY!

Step 1: Prepare the mushrooms for drying.

So, we need to carefully evaluate what we have as a result of a trip to the forest. For drying, we need only strong and young mushrooms with a light cap color, without signs of wormholes. To clean mushrooms before drying, you need to scrape adhering moss, needles and other debris from them with a sharp knife. Wash the mushrooms Not follows! Otherwise, the mushrooms will darken during drying, and will dry much more slowly.

Step 2: Cut and select mushrooms.

We put the prepared mushrooms on a cutting board and cut off the lowest part of the leg from each mushroom. If the mushrooms are not large (up to 4-5 centimeters height), you can dry them whole, but if the mushrooms are very strong and large, then cut them into plates with a thickness of 1-1.5 centimeters along with the leg. At this stage, you need to select the mushrooms again, because it often happens that the mushroom looks strong and clean, but the hat inside is all eaten away. In this case, if the leg is clean, dry only it.

Step 3: Dry the mushrooms in different ways.

Method 1: Outdoors. If there are sunny and warm summer days in the yard, then it’s a sin not to take advantage of this. In this case, we string the prepared mushrooms on a dense thick thread or fishing line and hang them in a well-lit, warm place. So that mushrooms are not spoiled by insects, of which there are a lot in summer, we will cover the mushrooms with gauze. Mushrooms are dried in this way only during the day, but at night they are removed into the house. Drying mushrooms in this way will take about 2 weeks. Method 2: In the oven.
If fruits and vegetables are dried in the oven, then why not do the same with mushrooms? We cover the baking sheet with parchment for baking, and on top of it we lay out the prepared mushrooms, in one layer. We will dry the mushrooms in 2 steps. First, heat the oven to 50 degrees, remove the baking sheet with mushrooms inside, slightly open the oven door, and dry the mushrooms in this way 3 hours. Then let them cool, and put them back in the oven, heated to 65-70 degrees. The oven door must also be open. Dry mushrooms 2 hours, then lower the temperature to 50 degrees, and keep the mushrooms still 2 hours. Let the mushrooms cool down. Step 4: We remove the finished dried mushrooms for storage.
Ready dried mushroom can be easily broken - it should Not crumble, but be light and bend a little. Check the results of your work in this way. To keep mushrooms until winter, put them in tight linen bags or in sterilized glass jars and then cover them with lids. Remove the container with dried mushrooms in dry, dark and cool place.

Step 5: Use dried mushrooms for further cooking.

Ready-made dried porcini mushrooms will become your assistant in the preparation of soups, main courses, sauces and more!. The most important thing is that during the drying process they do not lose their useful and nutritional properties as well as taste qualities. Bon appetit!

If you started drying porcini mushrooms outside, but the weather suddenly turned bad, you can dry them in the oven at a temperature of 50 degrees. Be sure to open the oven door a little - this is necessary for constant air circulation.

Other ways to process mushrooms are freezing, pickling.

You can dry mushrooms over a stove, in a Russian oven, and also in a compact electric dryer. I have given the two most accessible to each method.

Dried porcini mushrooms can be stored for years. However, periodically check their condition, if the mushrooms are damp and moldy, sort them out and dry the selected ones.

White, or royal, mushroom (boletus) has excellent taste. Its aroma and rich taste few people will remain indifferent. Unfortunately, fresh mushrooms cannot be stored for a long time. Save the mushroom harvest whole year freezing, canning or drying will help. There are several ways to dry porcini mushrooms at home. All that is needed is to properly prepare mushrooms and follow the process.

Borovik - the king of mushrooms

Almost all unique properties mushrooms are preserved even after drying. By palatability dried beleveks are not inferior to fresh ones. They can be added to soups, stewed and boiled, added to meat dishes and vegetable stews.

Collection rules

Properly dried vegetable or fruit retains maximum amount useful elements. The same goes for mushrooms. Dried beleveks have a high biological value. They have new taste and aroma properties.

At the beginning of the twentieth century, several studies were conducted that proved that eating dried mushrooms is much more beneficial for human body than fresh ones. This is explained by the fact that the mushroom protein is protected by strong chitinous walls, which are practically not affected by human digestive enzymes. After drying, the chitin shells are destroyed and the protein becomes available for enzymes. Due to this, its digestibility is almost 80%.

Raw material preparation

Raw materials must be carefully prepared before drying. The final quality of the product depends on this. It will also increase its shelf life. invert Special attention recommended for the following:

Basic harvesting methods

other options are not available, you can use it. The main disadvantage is the size microwave oven- a large amount of raw materials cannot be processed at one time. In addition, it will not be possible to fully cook beleviki. You still have to finish drying with the help of the oven. The process of drying in a microwave oven must be constantly monitored. Otherwise, mushrooms will flare up right inside the oven.

For drying, mushroom plates must be laid out on a glass tray. Set the power to 180 watts and the timer to 20 minutes. After 20 minutes, open the door and drain the released liquid. Cool raw materials completely. After that, repeat the process. Several such cycles may be needed.

Russian stove

Glass jars made of tinted or frosted glass are also suitable for storage. If the raw material is well dried, it is necessary to select for packaging tight lid. In the event that damp mushrooms are tightly closed, mold may appear on them.

Storage is also allowed freezer. In this case, it is recommended to pre-package the raw materials in portions. Otherwise, when you open the container, moisture will get inside. It will ruin the rest of the product. Porcini mushrooms can be stored in the freezer for no more than a year.

It takes very little time to harvest porcini mushrooms. In the event that everything is done correctly, it will be possible to enjoy their taste throughout the year.

Delicious and nutritious mushrooms is a product that is useful at any time of the year, because it has a truly huge amount substances valuable to the human body. They can be included in soups, added to meat, cooked with it sauces, bake pies.

Those who pick mushrooms on their own or buy on the market face the question of how to save them in the winter. Fortunately, the ability to preserve blanks has been passed from hostess to hostess for centuries. It is only important to choose The right way how to dry mushrooms at home. Stored in dried form a large number of nutritional properties and remain better than when salted or preserved.

Which mushrooms are suitable for drying

To enjoy the winter excellent taste, it is better to prepare:

• mushrooms;
• boletus;
• boletus;
• oyster mushrooms;
• goats;
• chanterelles;
• boletus;
• flywheels;
• honey mushrooms;
• oak trees;
• morels;
• tinder fungi;
• Champignon;
• polish mushroom;
• hangers-on, etc.

Such mushrooms after drying retain useful qualities and do not have a bitter taste. They convey a magical forest smell, remain very tasty and are suitable for inclusion in any dish.

Volnushki, Milk mushrooms and Russula, on the contrary, after drying, leave a not too pleasant shade.

Drying is necessary special rules, which exist primarily in order to accumulated in it harmful impurities evaporated completely.

How to prepare mushrooms for drying

In order for the product to be preserved in the best possible way, everything must be done so that it does not deteriorate. And spongy, and tubular, and lamellar varieties require a very careful attitude. It is necessary to properly prepare everything so that they not only transfer long winter, but also brought the greatest pleasure during the meal.

You need to dry for a precisely adjusted period, because otherwise the mushrooms will not be capable of long-term storage.

It should be borne in mind that mushrooms lose at least half and even more of their natural volume, so you need to be very careful about the harvesting process.

Most often it happens that from one kilogram of fresh raw materials a little more than one hundred grams of dried is obtained.

Therefore, it is of great importance proper preparation mushrooms to dry. It is necessary to inspect each of them separately, clean, dry. This part of the process will largely determine their nutritional value in the future.

It is necessary to dwell on absolutely whole, fresh and strong specimens. Any wormholes must be removed immediately. It is better not to take spoiled mushrooms immediately for harvesting.

Before leaving the raw material for winter use, it should be washed clean. It is best to use a regular damp kitchen sponge. It is not worth putting mushrooms under a tap or placing mushrooms in a pot of water.

In the future, they are laid out so that they do not differ in volume from each other. In whites, oyster mushrooms, milk mushrooms, oak trees, champignons, the bottom of the leg is removed. Hats are taken from butterflies and boletus.

In the future, everything is cut in very thin layers about a centimeter thick. It is also allowed to cut into cubes.

At what temperature to dry mushrooms

Temperature regime selected depending on the method of preparation of the product. The quantity of raw materials, safety, degree of preparation, time spent on the process also matter.

In any case, it is better to dry the mushrooms at home, after spreading them in a thin layer and leaving small gaps between them. It is impossible to put them in several rows, located one on top of the other. The temperature should remain in the range of fifty-five to seventy degrees. Accordingly, the period during which the product will undergo drying will also be distributed. On average, it takes at least six to eight hours.

How to dry mushrooms at home

In order to ideally dry mushrooms without leaving your home, you should know the most preferred harvesting options suitable for preservation. nutritional value and extending the shelf life.

Most of the methods are quite simple and are used even by housewives who do not have long experience with mushrooms.

In order for the result not to disappoint, it is advisable to carry out the process in summer or early autumn. What is collected in October, it is better not to leave, but immediately process it for cooking.

Outdoor drying

This method is traditional and has been used by women for more than one century. Mushrooms can be laid out on a balcony, in a loggia or in a well-ventilated indoor area.

1. They are placed on a newspaper or on a dense fabric. They must be laid out in several rows so that they do not touch each other.
2. It must be very warm so that the raw material gets enough sun. With absence sun rays the product is processed by heat from a battery or heater. The temperature must be kept even, without drops.
3. The measure of readiness is determined visually, as well as by touch. After it becomes clear that the mushrooms are completely ready for long-term storage, they should be packed in bags of paper or linen. Their content is also allowed in iron or glass containers with tightly ground lids.

The closet in which they are placed must be dry, well ventilated and very clean. It is required that it be removed from the stove and other food products, as foreign odors quickly penetrate into the dried raw materials.

Drying in the oven

The oven serves excellent remedy for harvesting mushrooms. Unlike the previous method, it needs much more attention and hassle, but the results are much faster and better.

However, in the absence of proper skill, some women spoil a large number of mushrooms at once, therefore inexperienced hostess it is better to practice on a small number of them first.

The workpiece has next view.

1. They take a metal grate and spread the product on it in one layer, then the sheet is pushed inward.
2. The stove is set to a mode of sixty to seventy degrees.
3. During drying, it is necessary to open the outer door from time to time for a steady supply of fresh air.
4. After about a quarter of an hour, they take the second sheet and put it in place of the first. After a similar period, they are changed again.

The degree of readiness is determined visually. Much depends on the size of the mushrooms and the degree of their strength. One of the indicators is the change in the volume of the product. As soon as it has clearly decreased, it means that the drying time is coming to an end. Another determinant is complete dryness and lack of oiliness.

Drying mushrooms in a dryer

Experts believe that this method of harvesting mushrooms is preferable. Especially quality product It turns out if you process it in an electric dryer. Of course, technology will not replace all the benefits natural drying, however, will not allow to spoil the product. After harvesting in the fresh air, it is considered the most successful.

They act like this.

1. Mushrooms are thoroughly cleaned, dried and cut into pieces. If they are small, then they are cut into cubes or simply cut into pieces.
2. Pieces are laid out in the thinnest layer.
3. The temperature regime is set to fifty-five degrees Celsius. The process takes approximately two hours. In some cases, the time is longer if the mushrooms are significantly saturated with moisture or are too large.
4. The degree of their readiness, as in the previous cases, is determined visually.

The use of an electric dryer is the most best method preservation of mushrooms, as it fits absolutely any of their varieties and types.

In the sun

This method of drying mushrooms is most suitable for owners of summer cottages who take them out into the sun or put them back into the house when night falls or rain falls.

The method does not need any additional devices and does not require the persistent attention of the hostess.

Workpiece progress.

1. Mushrooms should be thinly sliced ​​or divided into small pieces.
2. It is better to thread them through a harsh thread, and then spread them out on a tarpaulin or on a wooden plank in even rows.
3. In the process, they must be periodically turned over to the other side, so that each surface is evenly and fully illuminated by the sun. In case of strong gusts of wind or significant cloud cover, the mushrooms should be taken under a canopy or in the canopy.
4. They should be laid out so that they do not get dirt from the roads and do not carry dust from the gardens.
5. In case the weather has deteriorated hopelessly, the mushrooms must be dried by a different method. Leave them to reach readiness in room conditions it is forbidden.

For this type of workpiece, at least fifteen days of continuous stay at sunlight, therefore, to dry better in summer.

How to dry mushrooms on a thread

This method is also traditional for drying mushrooms.

1. Capron or thin fishing line are best suited for stringing them.
2. Pre-prepared raw materials are carefully threaded onto the thread, making small gaps. Then it is attached in a dry, warm, ventilated and well-lit place.
3. If the mushrooms are large, then they are cut into cubes. Small ones are hung entirely.
4. In order for them not to hang for too long, it is necessary to place them near the central heating battery, fan heater, stove, stove, electric radiator.

The degree of readiness is determined by eye.

Air fryer drying

The method is suitable in cases where there are very few mushrooms and they are not supposed to be dried in large quantities. It is also good for those who live in the countryside and go often enough for the gifts of the forest, stocking them in small portions. It is also suitable for those who were late and started the process in the cold autumn time, when natural methods can no longer be applied.

Especially good is the drying of mushrooms, volnushki, chanterelles, mossiness mushrooms, honey mushrooms, boletus, boletus, Polish mushrooms. They come out beautiful, not darkened and not changed their structure.

Mushrooms must be thoroughly cleaned, cut into a thin layer and held over the gas until moisture is completely removed from their surface.

The raw material is placed on special mesh stands and pushed inside the device. Then turn on the rotary mechanism.

The temperature regime is first set at around forty degrees, then added to seventy. Leave space between the cover and the outside for air to enter.

The raw materials are dried for five hours or more until cooked, making sure that the mushrooms do not burn. It is required to carefully monitor the process to avoid damage.

In the microwave

The method is not one of the best, but in the absence of another possibility of drying mushrooms, they use it.

1. Raw materials are prepared in the same ways as in other cases.
2. The pieces are folded onto a wide and flat grill or plate, placed inside the appliance. Do not use iron containers.
3. The regulator knob is placed in the position corresponding to one hundred and fifty degrees and left for twenty minutes.
4. Then the apparatus is turned off and the mushrooms are taken out for fifteen minutes for airing.
5. Repeat the procedure again for three times. If each copy is dried whole, up to five repetitions may be required.

The degree of readiness is determined visually.

Refinement of the condition of harvested raw materials

Despite indications that the level of drying is measured by eye, there are still certain criteria for its establishment.

Two or three times is enough and the hostess will learn at a glance whether the mushrooms have dried enough. They easily bend without breaking, spring under the fingers. It is unacceptable to feel that moisture remains in the raw material or, on the contrary, it crumbles.

Some specimens wrinkle a little and become like baked apples. Their color should range from light brown to brown.

If a woman prepares a product for the first time, then for indication it is useful to purchase some ready-made raw materials in a store or market and compare the result with it.

How to store dried mushrooms

When everything is done right and excellent dried mushrooms are obtained, they should be preserved so that they do not lose their taste properties.

It is required to follow a number of rules:

• best view storage is paper or cardboard. It is also allowed to pour it into a linen bag.
• Do not mix the dried product with other types of groceries.
• Keep it near a window or vent.
• A battery must be located nearby, otherwise the mushrooms will become moldy.
• It is necessary to pour them out periodically and air them on the newspaper;
• If corrupted instances are found, they must be urgently removed.

The bag or box is stored for no more than three years. But every two to three months, the container should be changed to a clean, dry and free from defects.

You can not leave the mushrooms for too long, from time to time without taking a sample from them in order to make sure that their structure is not broken and there is no damage.

Useful video

In order to determine by what method raw materials will be harvested for the winter, it is worth watching a video that details all the stages of drying. With strict adherence to all the rules, mushrooms can be preserved so that they do not lose their nutritional value, do not begin to deteriorate, and have an excellent taste and smell.

Every woman knows how useful it is to have dried raw materials in the house in order to winter meals acquired a special flavor of summer. It is used in unlimited quantities of recipes, and also complements it. ready meals.

If you fulfill all the wishes for drying them at home, then for the whole year an excellent variety will be provided in the prepared recipes for pastries, meat, vegetables and soups.

White mushroom has long gained popularity and trust of many housewives. It is also called royal mushroom for rich taste and aroma, but, in addition, it has a lot useful substances, which are too long to list. Therefore, before cooking mushrooms, first you need to take care not to lose useful qualities. How to dry porcini mushrooms at home, in order to preserve the taste and benefits, it is better to learn before proceeding with processing.

Raw material preparation

Mushroom pickers, knowing that the mushrooms will go for drying, even in the forest begin to prepare them for this. They cannot be washed, so it is better to process them immediately on the spot. If White mushroom washed before drying, then it will quickly absorb water like a sponge, and then it will not be able to dry properly. This is the main rule of mushroom pickers, especially if they collect tubular specimens.

As soon as the mushroom is cut, it must immediately be inspected for the presence of worms or damage. After that, the lower part of the leg should be cut off, and the mushroom should be placed so that the cut part is protected from dirt. Do not collect too large specimens, because they may contain toxic substances.

The hat also needs to be cleaned of various debris and moss. After that, you can wipe them completely with a damp towel. Everything, now the mushrooms are ready for drying.

Efficient drying methods

White mushrooms can be dried in several ways:

1. Natural drying in the sun.
2. Drying in the oven or other electrical appliances.
3. mushroom powder.

To dry porcini mushrooms for the winter in the oven, they should also be cut into plates and covered with a baking sheet. parchment paper. If the mushrooms are small, then you do not need to cut them, but they are stacked with hats down. They need to be dried in the oven at a temperature of 50-55 degrees for several hours.

The best option is to do the drying in two stages. When the mushrooms are slightly dry, it is better to get them out of the oven. After complete cooling, put the baking sheet again, but already raise the temperature to 70 degrees, and at the end it is also reduced to 50. It is advisable to keep the door a little ajar.

You can also dry it in the microwave. They are also cooked and laid out on a plate. The power should be 100-200 W, the drying time should be approximately 18 minutes. After that, the plate should be taken out and let the mushrooms breathe and cool, and then sent again for drying. Do this until they are completely dry.