What mushrooms can be dried at home? How to dry mushrooms in an electric and gas oven.

Drying mushrooms is one of the best harvesting methods. It increases their shelf life and gives special properties, which are revealed during cooking. Soups, salads and main dishes are more aromatic and tastier from dried mushrooms.

This method of harvesting allows you to save all valuable and nutrients and it is preferable in terms of health. The dried product is easier for the stomach to digest and does not cause botulism. And no less important - dry mushrooms take up little space.

General rules for drying mushrooms

Drying mushrooms at home begins with the analysis of prey brought from a quiet hunt. Not all types can be dried. Tubular and marsupial representatives - boletus, boletus, boletus, boletus, mushrooms, morels and can be dried. But the lamellar ones - milk mushrooms, waves and greenfinches, are usually soaked before cooking, which means they cannot be dried.

Some edible mushrooms without treatment, they can cause severe poisoning, for example, milk mushrooms. Soaking them removes bitterness, which is dangerous to health.

Drying of mushrooms is carried out immediately after harvest. They are not washed - remember this. But dirt, debris, sand are swept away with a clean cloth. Wiping the leg and cap of the mushroom, it can be slightly wetted with water. Cut large specimens into several pieces, and dry small and medium ones whole.

How to dry porcini mushrooms at home

Mushrooms at home can be laid out on a tray, a piece of cloth or a dry board. The only condition is that they need to be stirred. In 3-4 days, a maximum of a week, they will be ready.

The process will take at least 2 days, during which they must be removed from the cabinet for mixing, airing and cooling. So you keep the beautiful color of the white mushroom pulp without overdrying the product and preventing possible burning.

How to dry mushrooms in an electric dryer

The previous method is not without drawbacks. In the warm season, heating an apartment with an ajar oven for two days is not entirely comfortable for its residents. And not everyone has ovens capable of maintaining a low temperature.

On sale you can find devices that can make life easier for avid mushroom pickers. They do not heat the air, consume a minimum of electricity and allow you to dry the ingredients without human intervention.

All you need to do is spread thinly sliced ​​chanterelles, boletus or mushrooms on trays, close the lid and set the desired time or program. After 6-8 hours the product will be ready.

How to dry mushrooms in the microwave

If you do not have an electric dryer, a microwave will help out, since this device is in every home today. After spreading the mushrooms cut into plates on a glass tray, close the door and turn the toggle switch for 20 minutes, setting the power to 100-180 watts. Drain the released liquid, cool the mushrooms, leaving the appliance door open. Drying mushrooms in the microwave requires repeating the cycle several times. The number of repetitions will depend on the variety of mushrooms, the size and thickness of the pieces.

Drying mushrooms in the oven The best way save the collected mushrooms! The preparation allows you to cook soup and roast at any time of the year, regardless of the season. And what a stunning aroma of dried forest mushrooms! White and boletus will go into action, but boletus, chanterelles, honey mushrooms are also suitable for drying. Shall we prepare? I'll tell you how to dry mushrooms at home in a gas and electric oven.

Ingredients

800 grams

Cooking

To begin with, clean the mushrooms from litter and leaves. However, washing them is not recommended. So, use a knife and a soft cloth. Scrape and wipe. I use microfiber, very comfortable.

Now cut the caps into slices. Not too thin, but not thick either.

Place the pieces tightly, in the process of drying they will decrease in size quite significantly.

Porcini mushrooms can also be dried with legs, I think they are very good. And they look great, they do not darken, unlike boletus.

At what temperature to dry mushrooms:

Preheat the oven in advance, and then set the temperature to 60-70 ° C. The door should be opened. So excess moisture will evaporate, and air will circulate freely. If you have electric oven with convection (fan), then by all means turn on this mode. The convection mode intensively blows out the moisture formed from the mushrooms from the ajar oven and the drying process will go faster.

How to store dried mushrooms:

These ready-made gifts of nature should be stored in gauze or canvas bags, hanging them in a cool, not damp room, without being next to products that have strong odors. These blanks will delight you in the winter season, and even in the summer, before the start of the harvest season, sometimes you want mushroom soup.

diets and healthy eating 11.10.2017

Dear readers, autumn is the most beautiful time for mushroom pickers. I myself love to walk in the forest, I rejoice at every mushroom I find. Of course, year after year is not necessary. This year we have very few mushrooms, but last year was very fruitful. But it's one thing to pick mushrooms, and another thing to properly prepare them for the winter. One of the most popular and useful ways blanks is drying mushrooms.

All mushroom preparations are run by dad. I am always surprised with what joy, pleasure, knowledge of the matter, he disassembles, cleans, cuts mushrooms and then prepares them for drying. Whole art! Today, dear readers, we will talk about how to properly dry mushrooms at home for the winter.

Mushrooms are considered a perishable product, so if you want to make delicious and useful blanks for the winter, you need to act pretty quickly. The drying process itself is not particularly difficult, the main thing, as I said, is to properly prepare them.

However, before drying the mushrooms, let's first figure out which mushrooms should be preferred.

There are several types of mushrooms that are most often harvested for the winter.

White mushrooms

Porcini mushrooms, in my opinion, are the most ideal mushrooms for both frying and drying. What is their the most delicate taste what a flavor! From porcini mushrooms you can cook a lot of delicious and healthy meals: soups, decoctions, sauces, gravies, marinades and snacks.

They contain many vitamins and minerals, but in order to preserve them, it is important to know how to dry porcini mushrooms and in what conditions to store them. Always remember - to save the maximum benefit, the minimum will help heat treatment. Below we will discuss the intricacies of drying.

Oilers

For winter preparations, all types of oil are perfect. Butterflies have a large fleshy hat and a thick leg. Dishes from these mushrooms are juicy and have a rich mushroom aroma.

Oils, like porcini mushrooms, also contain a lot of useful substances, which can be saved if you know how to properly dry mushrooms for the winter.

Honey mushrooms

These mushrooms grow in families, so it is quite difficult to pass them by. If you know the basic rules for drying mushrooms at home, you can not only enjoy mushrooms all winter, but also saturate your body with vitamins B, C, as well as potassium, magnesium and phosphorus.

You can cook a lot from dried mushrooms original dishes: mushroom caviar, soups, onion-mushroom appetizer, mushroom pilaf, sauce, pies with mushrooms.

Dried mushrooms do not require special storage conditions, so you can easily make preparations for the whole winter.

Boletus, boletus, mossiness mushrooms, chanterelles

These mushrooms are also good and great for drying.

So, after we figured out our national preferences and talked about which mushrooms are dried for the winter, it's time to learn how to prepare them for drying.

How to prepare mushrooms for drying

I want to draw your attention to the fact that mushrooms are NEVER WASHED before drying. This is very important, because mushrooms are saturated with moisture from contact with water and subsequently cook for too long.

How to clean mushrooms from dirt and dust? Many experienced mushroom pickers advise doing this very carefully with a slightly moistened sponge. Other mushroom experts say it's best not to hydrate mushrooms at all. We usually use a sharp knife and a brush or sponge to shake off the dirt, sticky needles.

Remember soft, overripe or worm mushrooms are not suitable for drying, so mushrooms should be carefully sorted before drying.

Mushrooms can be dried whole or cut into several pieces. In the first case, the drying process will be longer. If you decide to cut the mushrooms, try to do it in such a way that you get neat pieces of about the same size. Mushrooms cut into pieces must be dried immediately, otherwise they will become weathered and the quality of the product will decrease.

And now it's time to choose suitable way drying mushrooms, which can be used at home.

You can dry mushrooms at home in one of the following ways:

• in the sun;
• in the oven;
• in the microwave;
• in air grill;
• in an electric dryer.

Drying mushrooms in the sun

This method is the most simple, economical and natural. In order to dry mushrooms in the sun, they are strung on a thread or laid out in a thin layer on a wire rack. Our dad always cuts mushrooms into strips. It's beautiful and it dries faster.

Mushrooms should be turned over several times so that they dry evenly. You can not dry the mushrooms in the wind, otherwise a lot of dust will fly on them. If the weather has changed, it has become rainy, then the mushrooms are removed under a canopy or dried in the oven or in other ways, about which will be discussed below.

Drying mushrooms can take up to several days to 2 weeks with this method. It all depends on the size of the mushrooms and weather conditions. Mushrooms dry faster if they are cut into small pieces.

In our family, mushrooms are usually dried on a string. A fishing line, nylon thread is taken, the mushrooms are evenly distributed and hung in a ventilated place. The smallest mushrooms can be dried whole. We always cut the big ones.

Please note that mushrooms for drying under the sun cannot be laid out on metal trays and baking sheets, otherwise they may turn black and lose their taste.

Drying mushrooms in a gas or electric stove oven

Experienced mushroom pickers often argue about how to dry mushrooms in the oven. Some say that this should be done with the oven door ajar at a temperature of 70-80 ˚C, others say that the oven should be completely closed, while the temperature should not rise above 50-60 ˚C.

To dry mushrooms in the oven, they should be cut into thin plates of approximately the same size and laid out on wire racks mounted on baking sheets. The temperature in the oven should be around 65-75 ˚C so that the mushrooms dry well, but do not start to crumble.

While you are drying the mushrooms in the oven, the racks should be swapped. After 5-6 hours, the mushrooms will be completely ready, and you can remove your blanks before the onset of winter. We usually dry the mushrooms in several passes and close the oven. Many mushroom pickers advise after drying in the oven to string them on a thread and dry them in any warm place in your house.

For more information on drying mushrooms in the oven, see the video.

Drying mushrooms in the microwave

Microwaves are in almost every home today. This wonderful oven allows you to heat, stew, bake and even dry food. That is why in our conversation I want to tell you about how to dry mushrooms in the microwave.

Preparing mushrooms for drying microwave oven the same - we traditionally clean the mushrooms and cut them into small slices. For drying mushrooms in the microwave, glass trays or flat plates are used.

The drying process itself consists of the following steps:

• spread raw mushrooms in a thin layer on a glass tray;
• turn on the oven for 20 minutes (at a power of 100-170 W);
• after the signal, open the oven, remove the mushrooms and drain the water from their surface;
• repeat the 20 minute drying cycle a few more times.

Drying mushrooms in an air grill

Before drying mushrooms in an air grill, it is important to prepare not only the product itself, but also the equipment. The key to high-quality drying in an aerogrill is optimal mode, which is selected based on the number of mushrooms and the size of the mushroom slices. For drying, you will need a grate (for large mushrooms) and a mesh basket (for small ones), which is included as standard with the air grill.

In an air grill, mushrooms dry better than in an oven - they do not bake and do not darken, but acquire a soft golden hue.

In the process of drying in an air grill, mushrooms retain most of the vitamins and nutrients, therefore, by choosing this method, you can be sure that you will get not only a tasty, but also a healthy product.

Drying mushrooms in an electric dryer

If you have an electric vegetable and fruit dryer, you can also use it to dry mushrooms.

Drying technology in this case similar to the one used in the air grill. The pre-prepared slices of mushrooms are laid out in a thin layer on the grates, the drying temperature is set (50-60 ˚С) and the time (optimally 3-6 hours). The drying period will depend on the number of mushrooms and their thickness.

Drying mushrooms is the best way to preserve the best that mushrooms give us. If you want to enjoy this wonderful product all year round, then drying is ideal for this purpose.

Mushrooms are a valuable source of protein, iodine, iron, potassium, phosphorus, zinc and vitamins D, C, PP.

It is important to note that only tubular mushrooms and some lamellar mushrooms can be dried (russula and dung beetles, for example, are not suitable for drying). Mushrooms with milky juice are not dried, as they have a very sharp and bitter taste.

For drying, they usually take champignons, mushrooms, boletus, autumn mushrooms, boletus, mossiness mushrooms, boletus and chanterelles.

Mushrooms for drying are harvested in sunny, dry weather.

Before drying, you need to clean the mushrooms from debris and earth. It is not recommended to wash them: it will go away with water most of valuable substances and aroma, the mushrooms will darken and may become sour. You can wash already dried mushrooms.

big mushrooms must be cut into quarters or halves. Large legs are cut into strips of 1 cm. For small and medium mushrooms, the cap should be separated from the legs and dried whole. Very small mushrooms do not need to be cut and divided - they are dried whole. You can also cut all the mushrooms into strips (in case there are a lot of mushrooms and you don’t want to mess with them for a long time) - in this case it will flow much faster. Mushrooms are best cut lengthwise.

You can also separate the mushrooms by type or size to make it easier to dry.

For drying mushrooms in the oven you need to prepare a baking sheet. Arrange the already peeled and cut mushrooms on a baking sheet, lightly brushing it with oil. Also put baking paper on a baking sheet, then oil is not needed. You can lay out the mushrooms not on a baking sheet, but on a wire rack. In this case, you will need baking paper to place on the wire rack and arrange the mushrooms.

Mushrooms need to be laid out so that the caps look up, and there is a little space between the mushrooms (1 mm).

Another way to carry out drying mushrooms in the oven- drying on the needles. If you decide to dry mushrooms with knitting needles, you will need wooden knitting needles that are as long as the width of the oven. The ends of the knitting needles need to be pointed and mushrooms strung on them. When the needles are completely filled, they must be placed in the oven so that the ends lie on the horizontal ribs of the side walls of the oven.

If the oven does not have special ventilation holes, you need to leave the door ajar. If there is a fan, turn it on.

At the beginning of drying, a low temperature is set - approximately 50 ° C. First stage drying mushrooms should take place at a low temperature, because if the temperature is immediately high, white droplets will appear on the mushrooms - protein substances, the mushrooms will darken. As soon as you notice droplets, the temperature must be lowered, and the mushrooms removed from the oven.

After about 1.5 - 2 hours, the temperature is increased to 70-80 ° C. At this temperature, the mushrooms should be dried for about 2 hours, after which the temperature in the oven is lowered again to 55 ° C and the mushrooms are dried for another 2 hours.

During the drying process, do not forget to occasionally stir the mushrooms.

Dry mushrooms must be selected, the rest dried.

It's hard to say how long it takes drying mushrooms in the oven, since the drying time for each mushroom is different.

When dried, approximately 76% of water is evaporated from mushrooms.

If the mushrooms have not dried completely in the oven, they can be dried in the air or indoors.

Whether the mushroom has dried up is easy to check - you need to break the hat. If the inside of the mushroom is wet, it has not dried yet and drying must be continued.

Dried mushrooms are convenient and easy to store. They are stored for a long time and do not lose their taste and aroma.

Keep dried mushrooms possible at any temperature dark place. It is good to store mushrooms in glass jars, clay pots, tin, wooden and plastic boxes intended for storage food products. It is not necessary to close the container with dried mushrooms hermetically. You can just wrap it in foil. Dried mushrooms are also stored in bags, but moths can start there.

A foray into the forest for "forest meat" causes in us a storm of the most vivid emotions, especially when we find a mushroom clearing! Having brought home rich prey, even a large family cannot afford to cook and eat everything at once, so today is information on how to properly dry mushrooms at home! This knowledge is also important because, unlike canned or pickled, they retain all their medicinal and nutritional properties in this form.

The advantages of dry mushrooms over canned ones are simplicity and unpretentiousness in storage, high durability and safety. nutritional properties with long-term storage. Important advantages of dried forest products are also:

• Excellent digestibility and high nutritional value, in comparison with salted or pickled mushrooms;
• More high content proteins, compared to their canned forest relatives.
• Brighter aromatic and taste qualities.

Which mushrooms are best dried?

The main ones: white, boletus, duboviki, boletus, boletus, mossiness mushrooms, honey mushrooms, goats, chanterelles.

Ways to dry mushrooms at home

• Outdoors on sunny, hot and dry days;
• In a slightly heated oven to 60-70 degrees. With this method, it is necessary to slightly open the door for additional air circulation.
• On a gas, electric or Russian stove;
• In special electric dryers.

Proper preparation of mushrooms for drying

We use for further drying only fresh and healthy, without wormholes, individuals. Do not wash them before drying, as they will darken and take longer to dry. Before laying in drying, hats and legs are cleaned of needles, leaves, moss, sand and earth with a slightly damp cloth.

We cut large hats into slices (for better and faster moisture loss). We cut the legs of porcini mushrooms, boletus and boletus into circles 2-3 centimeters long or more. We do not dry the legs of species such as butterflies, flywheels, mushrooms and chanterelles, but we use only hats. But we dry the morels and lines whole.

Rules and tricks for drying mushrooms

Time

The product should lose moisture gradually. You can not speed up this process, otherwise it will be bitter in dishes. It is necessary to withstand a sufficiently high temperature (up to 70 degrees) and not overexpose them in the dryer. But too slow drying can affect the quality or even make the product unusable in the future.

How to dry mushrooms outdoors

If you decide to carry out the drying of forest gifts in the open air, then with this method the process should last at least 7-8 days.

In this case, we string hats and legs on strong threads, fishing line or thin twine, while the mushrooms should not touch each other. Having done this work, we fasten the fishing line and be sure to protect it with gauze from dust and insects.

Drying in the oven

We lay out the prepared parts of the mushrooms in one layer on a baking sheet, grate, frame, or cover part of the floor with straw (if you use a dry room). Small hats dry out the fastest, so you should periodically check the mushroom layout and remove foresters that are ready for storage.

We try not to overdry the mushrooms, which can lead to loss of flavor and direct spoilage of the product. Also over-dried product (too high temperature or too long time drying) in dishes does not boil and does not soften.

Mushrooms, collected with such passion, cannot be dried out, because then they quickly deteriorate during storage, becoming covered with mold.

Properly and efficiently dried forest beauties are light and dry to the touch, break quite easily, but do not crumble! In taste and aroma, they resemble fresh, freshly picked mushrooms.

* Gourmet Trick
most fragrant and delicious mushrooms obtained by two-stage drying. First, they are dried in the sun, and only then they are transferred to the oven, on the stove or in the Russian oven.

Important information!

Almost all types of forest mushrooms contain vitamins C, B1, B2, D and PP. For example, the amount of vitamin B1 in a forest product is about the same as in beef liver or cereals; vitamin B - like in butter!

How rich are mushrooms? minerals! Your body will be able to feed on iron, phosphorus, calcium, potassium, as well as such useful chemical elements, like zinc, manganese, iodine and copper, normalizing metabolism and digestion.

It was not in vain that you spent time reading the article on how to properly dry mushrooms, because all useful and nutritious substances are preserved in the dried product.
Bon appetit and autumn mushroom memories in winter!