How to dry mushrooms: the best recipes with photos. How to dry mushrooms at home Dry porcini mushrooms in an electric oven quickly
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. Each experienced mushroom picker has his own methods of drying mushrooms worked out over the years and uses them. However, for general development, you can also get acquainted with this material, perhaps you will 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 most affordable ways to harvest mushrooms. Dried mushrooms keep well long time. In terms of nutritional value and digestibility, they are superior to salted and pickled mushrooms. In terms of protein content, dried mushrooms are superior to 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, in white fungus.
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 settings and for modern kitchens, 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 in such a way as to install them 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 grate, the minimum power is set to 100-180 W and set for 20 minutes, then the oven opens and ventilates for 5-10 minutes. During this time, excess moisture evaporates intensively. Then the operation is repeated 2-3 more times. As a result, you can get either a ready-made 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. Top part dampers 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 separately from products with a pungent odor.
If for some reason the mushrooms become wet, they should be sorted out and dried.
To preserve the mushrooms for a long time, it is more convenient to place the mushrooms immediately after drying (while they still retain their fragility and heat) in hermetically sealed glass jars. Banks are sterilized at a temperature of 90 ° C: half-liter - for 40 minutes, liter - 50 minutes.
To suck air out of cans, you can use the following method. A little alcohol is poured onto the inner surface of the lid, it is lit and the jar is immediately closed. When burning alcohol, almost all the oxygen in the jar is consumed, as a result of which the mushrooms will not 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. A decoction of morel mushrooms is 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. When crushed, poorly digestible films of coarse fibers are destroyed, and mushrooms in this form reveal their taste and aroma better and are more easily absorbed by the body. Powder from dried porcini mushrooms is especially good.
When grinding, add 5-10% by weight of fine salt to the mushroom powder for preservation. Ground spices can also be added to taste: allspice, cumin, dried celery and parsley leaves, etc.
Mushroom powder is very convenient for adding to food or at the very end of cooking - no more than 0.5-1 minute before the end, or for direct addition to hot and cold food - salads, soups, main dishes. It is added to omelettes when beating the egg mass. Store in a glass jar with a tight lid, protected from light. Shelf life with virtually no reduction in quality - up to 1 year.
A detailed article on how to properly dry mushrooms.
One of better ways to preserve the taste and nutritional qualities of mushrooms for a long time is their drying, 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. So they should be stored in dry, well-ventilated areas at a temperature of 10-15 ° C and best in canvas bags or food bags made of 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 are better boiled soft, if you add a little baking soda to 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 lower part legs. In this case, it is recommended to use bone or horn knives, since metal mushrooms turn black. White fresh mushrooms are cut (together with 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.
For large blanks, the legs are passed through a mushroom cutter. 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. Output 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 acquire an unpleasant aftertaste. 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 knitting needles are made from 20 to 30 cm long. Large mushrooms are strung on long knitting needles, small ones 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 made of 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 hats, 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. They do the same when they come cloudy weather, increasing 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 lines and morels must be whole, without foreign matter, not overgrown, well dried, with a moisture content of not more than 14%. The best dried mushrooms are obtained when they are cooked 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. Drying is then continued at higher temperature- 70-80 ° C, which should not be exceeded, since the quality of the product is deteriorating, 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 of fresh air to the mushrooms and the removal of the moisture they release must be ensured, for which the pipe and damper of the Russian stove, the oven door are kept ajar. 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 cool, dry place. This powder can be used to make mushroom sauces and broths.
White mushroom is the king of mushrooms, it has not only a unique aroma and taste, but is also very useful. No wonder it is called "forest meat". And that is why you so want to keep mushrooms for a long time, in order to feast on them also in the middle of winter, and not only in the season of its fruiting. Learn how to dry porcini mushrooms at home, because this is how you can preserve their aroma, taste and nutritional properties.
When collecting porcini mushrooms, try not to take too large specimens for drying, as it is not very convenient to work with them. It is also better to collect mushrooms in a dry sunny weather so they don't get too wet.
Dry mushrooms should be immediately after harvest. Under no circumstances should they be washed. Boletus is a tubular fungus that easily absorbs water, and excess moisture will have a detrimental effect on the drying process.
Before drying the fruiting bodies of mushrooms, they should be prepared. Sorting is carried out according to size and quality - spoiled or wormy ones should be thrown away immediately, and small ones should be separated from large ones.
All mushrooms should be wiped with a soft cloth. The fabric can be slightly moistened, but you should not be zealous with this. All needles and sand, moss and other debris are carefully removed from the skin.
Large fruiting bodies are cut into several parts in the form of plates or into two halves along, depending on the size, small ones can be dried entirely. It is also recommended to cut especially large hats into slices, and the legs into slices about 2 cm thick. Sometimes mushrooms are completely dried in the form of “noodles” - they are cut into a mass of thin slices. Thus, mushrooms are dried much faster and better and stored better.
In dried mushrooms, more protein is stored than with any other method of harvesting for the winter.
How to dry on a thread
Usually mushrooms are dried in the traditional and one of the oldest ways - they are strung on threads, fishing line or thin knitting needles so that the fruiting bodies do not touch each other.
A canvas or nylon thread is threaded into a thick needle and each fruiting body is pierced with it. In large mushrooms, the leg is cut off by 2/3 and cut into circles, which are also strung on a thread.
"Garlands" of mushrooms are hung on the street or in the house where there is good ventilation and warm enough (for example, over a hot cooker). If the fruiting bodies are dried outside, this method can only be used in dry, hot weather.
If whites are dried on knitting needles, then they are placed on wooden stands. To protect the mushrooms from flies and dust, they are covered with gauze. The period of natural drying is about 5-7 days.
Dry whites in the oven
You can easily dry mushrooms in the oven. To do this, they are cut into plates and laid out in even rows in one layer on baking sheets covered with parchment. You can also dry mushrooms on a stainless steel grate - then there will be better air circulation. Whole small fruit bodies are placed on hats.
The oven warms up to 55-60 ⁰С, prepared mushrooms are placed in it. The door does not need to be closed tightly so that there is free access of air. When the mushrooms begin to stick to the parchment (several hours will pass), the heating temperature is increased to 70 ⁰С. At the end of drying, the temperature is reduced.
In general, the drying of whites in the oven lasts at least 24 hours - the baking sheets with them are periodically removed, the mushrooms are mixed, ventilated and cooled (the procedure is carried out at least once). Through these manipulations, it will be possible to save beautiful colour fruit bodies and avoid overdrying or burning.
Under-dried mushrooms at the slightest dampness begin to mold.
Drying in the microwave
Drying porcini mushrooms can also be done in the microwave. To do this, cut into equal slices (it is important that they dry out evenly) mushrooms are laid out on a glass plate and kept in a device turned on at a power of 100-200 W for about 18-20 minutes. During this procedure, mushroom juice will stand out, which should be drained, and let the whites cool by slightly opening the microwave door. Then the cycle is repeated 3-4 times until the fruit bodies are completely dry. You can dry them both in the oven and in the air.
How to dry porcini mushrooms in an electric dryer
For harvesting dry mushrooms, you can also use an electric dryer. This device greatly facilitates the life of avid mushroom pickers. It does not heat the air (the temperature inside the device is set to only 55 ⁰С), during its use, electricity costs do not increase much, and the process of harvesting mushrooms takes place without human intervention.
To use an electric dryer, it is only important to know how to properly dry mushrooms. They are cut into slices and laid out in special trays, the lid is closed and the system is programmed depending on the type of mushrooms. Drying time takes from 3 to 8 hours. If not all pallets are installed in the dryer, then the mushrooms dry faster.
Rules and terms of storage of dry mushrooms
It is easy to determine the readiness of mushrooms - the dried boletus is moderately elastic, it bends hard, but it does not become covered with cracks. A poorly dried mushroom is excessively soft - it will become moldy during storage, while an overdried one, on the contrary, is fragile and breaks easily.
It does not matter if, due to inexperience, you overdried mushrooms - you can make a fragrant seasoning from them by grinding with a blender and adding salt.
Dried porcini mushrooms are stored wrapped blank paper and packed in wooden boxes. If their number is small, then you can simply pour them into a paper or linen bag. You can also leave them suspended on a fishing line.
Freshly dried mushrooms are sometimes placed in sterilized glass jars, which are hermetically sealed, which will not allow the mushrooms to deteriorate. To do this, the edges of the jar are smeared with alcohol or water, set on fire and immediately twisted with a lid. By carrying out these manipulations, a small vacuum is created in the bank. The shelf life of dried mushrooms is from 12 to 18 months.
The place where dried mushrooms are stored should be dry, without foreign odors, and well ventilated. You can put a salt shaker near the fruiting bodies - the salt will absorb excess moisture. It is also important to periodically check the condition of the mushrooms - whether there are insects, whether they are moldy or damp. In the latter case, they can be dried in any way described above.
By the way, during drying, mushrooms lose a lot in mass - out of 10 kg of fresh mushrooms, only 1.5 kg of the workpiece will be obtained. Dried whites should smell like fresh ones. Before further use, they should be soaked in water, except when they are used to make mushroom powder.
The skill of drying porcini mushrooms will come only with experience, do not worry if the first batches are spoiled. Choose the method that suits you best from the above.
Avid mushroom pickers usually know how to dry mushrooms in the oven for the winter, because they do this every year. And for those who are going to do it for the first time, we have prepared a series of useful tips. Don't ignore them and you'll end up with some great dried mushrooms!
Collecting and bringing mushrooms from the forest is only half the battle, it is important to properly dispose of them. Some of their forest “trophies” can be pickled and salted for the winter, some can be boiled and stored in a freezer, and the most beautiful ones can be sent for drying. Why now almost everyone is trying to dry mushrooms in a gas or electric oven? Because it is convenient and relatively fast. The process of such drying lasts only 7-8 hours, while natural way- in the open air, mushrooms dry for a long time, for several days.
Drying mushrooms in the oven: all the details
Remember, the collected fresh mushrooms deteriorate very quickly, therefore, when you come from the forest, literally immediately start sorting and processing them. Start drying them in the oven the very same day.
Usually from forest mushrooms most often mushrooms are dried for the winter, although you can take boletus, and boletus, and even chanterelles. And from a whole bucket, as you thought, good mushrooms only a few pieces can be set aside for drying. Because you need to take whole, strong, not spoiled and not wormy specimens. It is unlikely that you will like it when you find a worm in a soup cooked with dried mushrooms. To prevent such incidents from happening, carefully sort the brought mushrooms.
When this work is done, the next step is to clean them from forest debris. Since mushrooms cannot be washed before drying in the oven, they must be cleaned manually. If you see that there is a lot of dust and fine sand on them that does not shake off, put on cloth gloves or take a piece of cloth and wipe the mushrooms. Cut long legs with a knife. Large mushrooms are best cut into several small pieces. Leave the medium and small ones as they are.
In theory, it is best to dry these gifts of the forest in an oven or on the street. But, firstly, not even every third house has a stove, and secondly, in middle lane there are not so many fine autumn days, so an ordinary oven will come to the rescue.
Before putting the mushrooms to dry in the oven, we string them on metal or wooden rods, making something like a mushroom kebab. Put them on the oven rack. If you do not have any rods or skewers, you can put the mushrooms on a baking sheet lined with baking paper, or simply on the wire rack with the leg down. But in this case, you need to put something on the bottom of the oven (a metal sheet, a small baking sheet, a bowl), because moisture will be released from the mushrooms during the drying process, which will pollute your oven.
At what temperature to dry mushrooms
When the mushrooms are all laid out, turn on the oven for a slight heating with a temperature of 40-45 degrees and let them dry for several hours. You don’t need to make the temperature higher, otherwise you will simply burn the mushrooms without drying them. You can add it only when they are almost ready - so to speak, to help the mushrooms dry completely. The oven door must always be kept open. This will allow moisture to evaporate better. It usually takes 7-9 hours to dry, but exact time it's hard to say, because mushrooms of different sizes will dry at different speeds. If your mushrooms are light in weight, break and bend well, they are ready. Let them cool completely, pack them in canvas bags, containers or glass jars, close tightly and store in a dry place. Dried mushrooms can be put into the soup when cooking, or you can boil them and make a salad out of them. Bon appetit and successful "quiet" hunting!
Seasonally you have the opportunity to collect a large number of, however, this product is stored very little fresh, so it needs either or. Today we will discuss the second option, as well as talk about the main drying options and how to store dried mushrooms.
Which mushrooms are suitable for drying
Before understanding all the intricacies of drying, it is worth initially talking about which ones can be dried.
It is tubular mushrooms that should be dried, since, unlike lamellar ones, they do not acquire bitterness during the drying process.
The best types for drying:
- boletus;
In case you are not afraid of bitterness or know how to deal with it, then you can dry it, and pods.
Add to list suitable species very small ones, such as mouse mushrooms, do not fall. The thing is that during the drying process, the raw material loses up to 90% of its mass. And if the raw material already weighs less than 20-30 g, then practically nothing will remain of it - similar species better to preserve.
mushroom preparation
Before being taken for drying, the collected must be prepared.
Let's do small digression and talk about the required quality of raw materials. The fact is that if you have collected oldish or rotten mushrooms, then it is best to cut them off and immediately put them into cooking, and not try to dry them. Only young mushrooms are suitable for drying, which have good quality and not damaged in any way. 
We return to preparation: immediately after collection, the raw materials must be cleaned of debris and earth, but in no case should they be washed. If moisture gets on the product, then it will dry many times longer, and taste qualities worsen significantly.
Immediately after cleaning, the mushrooms are sorted out, removing the rotten ones and cutting off the damaged ones.
Important! To prevent the cuts on the products from darkening, pruning should be done with a stainless steel knife.
Drying methods
Outdoors
The easiest drying option that does not require the use of any technique.
It should be understood that it is worth carrying out in the summer or in late spring - early autumn, so that you can dry the products in a fairly short time. 
- Before drying, all mushrooms are cut into plates. You can separate the leg to dry faster.
- The plates are strung on a fishing line so that they do not touch each other, otherwise the raw materials will not dry out well at the points of contact and will not be stored. You can also use wooden trays or paper, but in this case you will need a large enough area for laying out the raw materials.
- All prepared mushrooms are placed in a place where dust and rain will not fall on them. At the same time, the place should be well warmed up by the sun and well ventilated so that drying takes place faster.
- After laying out or hanging the products, cover everything with a mesh with small cells so that flies do not land.
Did you know? Since the fungus is considered to be something between animals and plants, we can say that this living organism is the most big creature on the ground. This proves that it was found in Oregon. Its area was 900 hectares.
In the oven
Drying mushrooms in the oven is different in that in this case it depends on you more than when drying on fresh air, so you should understand that improvisation in this case can ruin a large amount of raw materials.
An oven is best suited for drying, in which there is an additional airflow function, since without it you will have to open the door so that there is at least some air circulation. In the absence of airflow, the drying process will slow down significantly.
- We need to take the iron grates that are usually used for grilling, spread the mushrooms on them in one layer and put them in the oven.
- Set the temperature in the region of 60-70 ° C and, if necessary, slightly open the oven door.
- Every 15-20 minutes, the grates need to be swapped so that all the mushrooms dry equally well.
You need to dry until the moment until they decrease several times. At the same time, they should not be oily to the touch, but dry.
Important! Do not raise the temperature, otherwise you will bake the mushrooms, and not dry.
In an electric dryer
Perhaps the highest quality product you get if you dry it in. Of course, the technique will not replace all the delights of natural drying, but you certainly cannot spoil the products.
- The raw material is cleaned and cut into thin plates. Choose the thickness yourself, but take into account the fact that if the product is small, then cutting it into too thin slices does not make sense.
- Everything is laid out in one layer on each tier of the dryer, the temperature is set to 55 ° C.
- We wait from 2 to 6 hours until our mushrooms are completely dry.
As a rule, absolutely all mushrooms can be dried in this way - both tubular () and lamellar, especially in such home conditions that do not make it possible to dry products in the open air.
in the microwave
Consider also the option of how to dry mushrooms in the microwave.
This is not to say that this is the optimal technique for drying, but in the absence of other options, it can also be used for our purposes.
- We clean and cut the raw material.
- We take a plate or a baking sheet that is suitable for a microwave oven. Ideally, of course, you need to use a wire rack, but in the absence of one, you can take any non-metal utensils.
- We lay out everything in a thin layer, set 100-180 W, and “dry” for about 20 minutes.
- After the specified time, the microwave must be opened for 15 minutes so that all the moisture comes out. Then close and repeat again.
- The optimal number of repetitions is 2-3 times, however, if the mushrooms are cut into thick plates, then it can be increased up to 4-5 times.
How to determine readiness
It is very difficult to determine readiness, therefore, in this case, only practice and experience are important.