Dried mushrooms. How to properly dry and freeze mushrooms

People began to dry mushrooms a long time ago. Drying is one of the best ways to prepare them. Because after simple manipulations, they can not only be stored longer than fresh ones, but also acquire a very pleasant and interesting taste and aroma, which will give the dish a zest. In addition, dried mushrooms are much more nutritious than salted or pickled ones. And due to the fact that they dry out, lose weight and decrease in size, they are much more convenient and easier to store.

In order for the blanks to please you and your loved ones more than once with their excellent taste in various dishes and to be stored for a long time, it is very important to know how to dry mushrooms correctly.

Why are dried mushrooms needed and where to use them?

It would seem, why do you need dried mushrooms, which have a completely unappetizing appearance? Well, they may not look very beautiful, but when cooking they are able to turn the most ordinary dish into a real culinary masterpiece.

Dried pieces can be used for stews or casseroles. They are also ideal for making soups. Alternatively, dried mushrooms can be ground in a blender to create a powder that can be used to make delicious sauces and gravy.

If you want to make a light and hearty soup, then there is nothing better than this kind of seasoning, which will give your dish a delicate flavor and rich taste... And besides, the dried product is not as heavy as fresh mushrooms.

It is also good to use the powder for the preparation of those dishes in which mushrooms are usually not put, but in which a slight specific flavor would be very useful. For example, borscht and mashed soups.

It is very easy to use such a blank. Just fill in dry powder warm water and let stand for about thirty minutes. It can then be added to food as it cooks.

What to dry?

Have you decided to dry mushrooms and don't know where to start? Of course, from sorting everything that you have collected. Knowing which species are suitable for harvesting is just as important as knowing how to dry mushrooms. Yes, not all of them are suitable for drying, because they contain bitterness that does not disappear, and then the dishes acquire an unpleasant aftertaste. If you want your preparation to be not only fragrant, but also tasty, you need to figure out which mushrooms are dried.

Tubular and marsupial mushrooms are ideal for this. These include white, boletus, boletus, and moss. You can also dry boletus, morels, truffles, chanterelles, mushrooms and many others. There is no difference between how to dry chanterelle or porcini mushrooms. You can choose whichever method suits you best.

Pay due attention to product sorting. The mushrooms should be fresh enough, not old, strong and healthy.

How to dry mushrooms correctly

The most important thing is to properly prepare the product. This is the key to success. Let's take a look at the basic rules.

• The first thing to do is, of course, to clear the selected mushrooms from various dirt: earth, leaves and grass.
• Next, you will need a dry cloth or napkin. You need to wipe them very carefully and carefully to keep them dry. They do not need to be washed before drying.
• All prepared mushrooms must be cut into small thin slices half a centimeter thick.
• These slices should be put on a fishing line or any strong thread and hung in those places where there is most of the sun. Mushrooms dry for at least a week.

Remember that such a procedure outdoors can only be carried out in hot, clear and sunny days otherwise the product will not dry out to the desired state.

Other options

Apart from the above, the easy way, there are other options for how to dry mushrooms. For example, this can be done in a stove, an ordinary oven, which is in every home. Or you can purchase a special electric dryer.

But the best way it is considered when the fungi are first slightly dried in the sun, outside, and then dried in the oven. So they turn out to be more tasty, and much less time is spent on the preparation. However, this method cannot be called economical. Why? Let's consider.

Using the oven to dry mushrooms

Oven - universal device... In it you can not only fry chicken and bake cakes - it is also perfect for drying a particular product. Let's figure out how to dry mushrooms in the oven.

We carry out all the actions described above, cut the mushrooms into plates, but do not string them on a thread. We need a baking sheet covered with parchment, on which you need to carefully lay out the cut slices, so that they do not touch.

Now it remains to put the container in the oven, heated to 45 degrees, and wait until the mushrooms begin to stick a little to the paper. After that, the temperature needs to be increased to 70 degrees. The most important thing is not to close the door completely so that air can circulate.

Drying in the oven takes two days, with cooling breaks. As you can see, this is not a very convenient way. Firstly, the stove will have to work for a long time, gas or electricity is consumed, for whom how. And secondly, when it is hot in the house, the preheated oven heats up the air even more, because the stove door cannot be closed completely.

Drying mushrooms in an electric dryer

If cooking a piece in the oven and on the street is not the way you need it, then let's look at how to dry mushrooms in an electric dryer. First of all, let's take a look at what kind of device it is. The electric dryer is a special household appliance designed for drying vegetables and fruits. It is also great for mushrooms. This is the most convenient and economical way.

The electric dryer is very easy to use. Prepare the mushrooms: clean them of dirt and cut them into thin slices. Spread evenly on short distance from each other on special trays. Close the device, set the required time - and that's it, you just have to wait. After about six to eight hours, your mushrooms will be dry.

It is very easy to check the readiness: take one slice and fold it. If it bends, but does not crumble, it has elasticity, then the product is ready, that is, dried. Just check the readiness carefully. If you do not dry the mushrooms well, they will not be stored for a long time, they will become moldy and quickly deteriorate.

Storage rules for workpieces

We have already figured out how to dry mushrooms. It turned out that it was quite simple, but how much later delicious dishes you can cook!

But it is not enough just to dry the product, you also need to know how to store it correctly. After all, most likely you will not use up everything that you have prepared at once. Improper storage can cause mushrooms to become soggy and moldy.

In addition, you need to remember that they absorb odors very quickly, so they can only be kept in rooms with fresh, not musty air, and away from foods that smell strong. The room should be well ventilated and dry.

Porcini mushrooms and morels are best packed in boxes or boxes. Other types can be put into bags or bags.

Also, if there is not a lot of dry product, you can store it in a clean, tight closed banks... If everything is done correctly, all storage conditions are observed, then they can lie like this for several years.

The best temperature for storing dry mushrooms is no more than seven degrees above zero. And the humidity should not exceed seventy-five percent.

According to the season, you have the opportunity to collect a large number of, however fresh this product very little is stored, so you either need it 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 you understand all the intricacies of drying, you should initially talk about which ones can be dried.

It is worth drying tubular mushrooms, since, unlike lamellar mushrooms, they do not acquire bitterness during the drying process.

The best types for drying:

• birch bark;

All these species do not lose their taste and bitterness during the drying process, so they can be used to prepare any dishes.
If you are not afraid of bitterness or you know how to cope with it, then you can dry the hangings too.

The list of eligible species does not include very small ones, such as mouse mushrooms. 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 - it is better to preserve such species.

Mushroom preparation

Before you start drying, you need to prepare the collected ones.

Let's make a small digression and talk about the required quality of raw materials. The fact is that if you have collected old or rotten mushrooms, then it is best to cut them off and immediately use them for cooking, and not try to dry them. Only young mushrooms are suitable for drying, which have good quality and are not damaged in any way.
Returning to preparation: immediately after collection, the raw materials must be cleaned of debris and earth, but in no case washed. If moisture gets on the product, then it will dry several times longer, and taste qualities will worsen significantly.

Immediately after cleaning, the mushrooms are sorted out, removing the rotten ones and cutting off the damaged ones.

Important! To ensure that the cuts on the product do not darken, the trimming must be carried out using a stainless steel knife.

Drying methods

Outdoors

The easiest drying option that does not require the use of any equipment.

It should be understood that it is worth carrying out in the summer or in late spring - early autumn, so that the products can be dried in a fairly short time.

1. All mushrooms are cut into plates before drying. The leg can be detached for faster drying.
2. The plates are strung on the fishing line so that they do not touch each other, otherwise in the places of contact, the raw material will not dry out well and will not be stored. You can also use wooden trays or paper, but in this case you will need enough big square for unfolding raw materials.
3. All prepared mushrooms are placed in a place where dust and rain will not get on them. In this case, the place should be well warmed up by the sun and well ventilated so that drying takes place faster.
4. After laying out or hanging the product, cover everything with a mesh with fine meshes so that flies do not land.

It is worth remembering that the entire product must dry in 1-2 days, otherwise you will dry it out, and it will simply begin to crumble.

Did you know? Since the mushroom is considered to be something between animals and plants, we can say that this living organism is the largest creature on earth. This proves that was found in Oregon. Its area was 900 hectares.

In the oven

Drying mushrooms in the oven differs in that from you in in this case depends more than when drying on fresh air, so it should be understood that improvisation in this case can spoil a large amount of raw materials.

An oven is best suited for drying, in which there is an additional blowing 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.

1. We need to take the iron grates, which are usually used for grilling, spread the mushrooms on them in one layer and put them in the oven.
2. Set the temperature in the region of 60-70 ° С and, if necessary, slightly open the oven door.
3. Every 15-20 minutes, the grates must be changed in places so that all the mushrooms dry equally well.

As for the drying time, it is rather difficult to determine it. First, each species has different amount moisture, and secondly, a lot depends on the dimensions of the oven and the size of the baking sheet, and thirdly, on the quality of the blowdown.

You need to dry until they decrease several times. At the same time, they should not be oily, but dry to the touch.

Important! Do not raise the temperature, otherwise you will bake the mushrooms, not dry them.

In an electric dryer

Perhaps the most 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.

1. The raw material is cleaned and cut into thin slices. Choose the thickness yourself, but take into account the fact that if the product is small, then it makes no sense to cut it into too thin slices.
2. Everything is laid out in one layer on each tier of the dryer, the temperature is set to 55 ° C.
3. We are waiting from 2 to 6 hours until our mushrooms are completely dry.

This variation in time is due to the fact that the thickness of the cut plates directly affects the drying time. For this reason, the time has to be determined by eye, periodically checking the readiness.

As a rule, absolutely all mushrooms can be dried in this way - both tubular () and lamellar, especially at 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.

1. We clean and cut the raw materials.
2. Take a plate or baking sheet that is suitable for microwave oven... Ideally, of course, you need to use a grate, but in the absence of one, you can take any non-metal utensils.
3. We lay out everything in a thin layer, set it to 100-180 W, and "dry" for about 20 minutes.
4. After the specified time has passed, the microwave must be opened for 15 minutes so that all the moisture can escape. Then close and repeat again.
5. 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.

It is worth remembering that at the exit you can get both a finished product and a kind of semi-finished product, which you still need to dry on the street. It all depends on the size and wateriness of the mushroom.

How to determine readiness

Willingness to determine is very difficult, so in this case, only practice and experience are important.

Picking mushrooms is a pastime that many people love. And it's especially nice if you return from the forest not with a couple of russula, but with a basket full of all kinds of delicious mushrooms. And if the basket is not one, but two? This amount has to be processed somehow - you can't eat everything at once. Mushrooms are frozen, pickled and dried. Moreover, drying is the most convenient way to harvest mushrooms. You just need to dry them skillfully, but how to dry mushrooms we will find out further.

Dried mushrooms weigh much less and store well. In addition, much more useful trace elements and vitamins remain in dried mushrooms than in their pickled counterparts.

Dry not everything is possible, but only marsupials and tubulars. If you dry the lamellar mushrooms, they will taste bitter. The bitterness contained in these types of mushrooms does not go away during the drying process. Suitable for drying at home: boletus, boletus, morels, boletus, oak, chanterelles, morel cap, honey agarics, mushrooms and many others. At the same time, some mushrooms become even tastier and more aromatic when dried.

For drying, you need to select good, strong, undamaged mushrooms. Do not wash them before drying, otherwise the process will take a long time, and the mushrooms themselves will change their color (darken). Therefore, instead of water procedures, simply wipe the mushrooms gently with a cloth, remove leaves, moss, needles from them - everything that is superfluous and inedible. The mushrooms themselves can be cut into smaller pieces, if necessary, so that they dry faster. The legs are usually cut in columns about 3-4 cm in length or with small wheels, the caps are cut into slices. If you have boletus and mushrooms in your basket, then it is better to take only hats from them for drying.

How you will be dry the harvested mushrooms- in a gas or electric oven, on a balcony, in an oven - it doesn't matter. The most important thing is to ensure a smooth start of drying, so that the mushrooms do not bake or boil, but dry out. But the drying itself must proceed quickly enough and at a high temperature. In addition, it is imperative to ensure good air circulation. If all these conditions are not provided, the mushrooms will either cook or start to deteriorate.

If you want to dry the collected mushrooms on the balcony, then you can do this only in good, sunny weather, when it is dry and hot outside. In the sun, they are dried strung on a fishing line for about a week. You need to string mushrooms so that they do not touch.

You can do it a little easier: dry it for a day in the sun, and then simply dry it in the oven (setting the temperature at 60–70 degrees). When using the oven for drying, you do not need to close the door to the end - a small gap will provide the necessary ventilation.

V during the drying process, it is necessary to monitor the state of the mushrooms and remove the ready-made ones in time. Overdried specimens lose their taste. But it is no less important to dry it to the end, otherwise the shelf life of your stocks will sharply decrease.

We learned that now they still need to be saved. For storage mushrooms are put in glass jars, after which they are tightly closed and removed to be stored in a cool place. You can also pack them in waterproof bags. Periodically, bags and jars should be checked for damp or spoiled mushrooms, so as not to lose the entire batch because of one piece.

Learn from the video:

P.S. Did you like the article? I recommend - >> subscribe to receive fresh articles by e-mail<<- , чтобы не пропустить самые свежие вкусняшки!

Each experienced mushroom picker has their own secrets. It is not enough just to collect mushrooms, you need to know which ones are worth drying, and which ones are only suitable for salting or are prepared fresh. There are general rules for drying mushrooms, and we will talk about them. I hope that the newly minted mushroom picker will be able to learn a lot, and the experienced one may also learn something interesting for himself.

Having collected a whole basket of mushrooms, do not rush to immediately get down to business, since not all of them are suitable for drying. Many contain bitterness, which only intensifies during the drying process.

What mushrooms are best for drying?

Mushrooms are divided into tubular, lamellar, chanterelle, marsupial and tinder fungus. Let's talk about the best home dryers in each category.

Tubular mushrooms

This family includes mushrooms, under the head of which the spores are in a layer consisting of small tubes, which looks like a sponge.

Almost all edible tubular mushrooms are suitable for drying, but the best ones are:

• (all types)
• Polish mushroom
• Flywheels
• Goats
• Duboviki

Lamellar mushrooms

In lamellar mushrooms, radial stripes of densely spaced plates with spores are located under the cap. Most lamellars contain milky juice, which gives the dried mushrooms bitterness.

The following varieties are suitable for drying:

• summer, winter and autumn
• Mushroom umbrella variegated
• Deer mushrooms
• Hangers
• Hairy scales

Not worth drying, most of them will taste bitter. The same goes for waves.

Chanterelle mushrooms

Chanterelle mushrooms look like lamellar mushrooms at first glance, but in fact they are not plates, but folds of pulp. After much debate in the scientific classification, they were taken out into a separate family.

I set the temperature a little higher than in the instructions for my device, but for a shorter time, until incidents occur.

Our market will help you choose the right dryer model, where you can find products from different online stores. ...

Dryer - self-assembly RUB 1,099 WATCH
Russian vegetable garden

Dryer for vegetables and fruits (power 250 w, 5 pallets with height adjustment) vitek vt-5051bk 4 490 rbl WATCH
All instruments are new

Dryer for vegetables and fruits vitek vt-5053w 3 390 rbl WATCH
All instruments are new

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

Most often tubular mushrooms are dried, as marsupials, and most lamellar mushrooms contain bitterness, which does not disappear during the drying process. At home, you can dry porcini mushrooms, boletus mushrooms, aspen mushrooms, boletus, mossy mushrooms, goats, oak trees, Polish mushroom, morels, morel cap, stitches, truffles, raincoats, chanterelles, honey mushrooms, champignons, etc. Drying significantly improves the taste of morels and lines, porcini mushroom, boletus.

For drying, choose only fresh, healthy and strong mushrooms, no wormholes. There is a lot of controversy over whether or not to wash the mushrooms before drying. does not recommend doing this, because wet mushrooms, firstly, dry longer, and secondly, they can darken and become simply ugly. Before drying, it is enough just to wipe the mushrooms with a brush or cloth, removing needles, leaves, moss, sand, earth. To speed up drying, large caps are best cut into slices, cutting off the stem at a distance of 2-3 cm from the cap. Legs of porcini mushrooms, boletus and brown birch trees are cut into columns 3-4 cm long or wheels up to 2 cm thick.In boletus mushrooms, mushrooms, honey agarics and chanterelles, only caps are used for drying, and morels and lines are dried whole.

How to dry mushrooms? We offer several ways.

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

Drying in the sun is the most ideal way to dry mushrooms.

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

Drying in the sun usually takes 5-7 days. Those mushrooms that you cut into thinner slices will dry faster: in 2-3 days. Do not overdry them, otherwise they will darken and lose their aroma.

Natural air drying.

Also, mushrooms can be dried outdoors under a canopy. To do this, they should be spread out in a thin layer on straw lined on the floor, on baking trays, racks, frames - in general, on any available substrate. In this case, the main thing is not to overdry, therefore, you should periodically turn the mushrooms, remove the already dried ones and bring the rest to the desired condition.

Do not overdry mushrooms, as they become tasteless and lose their aroma, do not soften and do not boil during cooking. At the same time, under-dried mushrooms are poorly stored, they begin to grow moldy at the slightest dampness and quickly deteriorate. Well-dried mushrooms (moisture content 12 - 14%) feel dry and light to the touch, they break relatively easily, but do not crumble, they bend slightly. They resemble fresh mushrooms in taste and aroma.

Drying in the oven

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

Electric dryer

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

Drying in the microwave

Not a very common drying method, but no less effective for this. For this drying, the mushrooms should be cut to a thickness of approx. 5 mm., Put on a wire rack or plate and microwave. Set the machine to a power of approx. 150 watts for 20 minutes.

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

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

For another drying method, see the video:

not published

(+) (neutral) (-)

You can attach pictures to your review.

Add... Load All Cancel upload Delete

Add a comment

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

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

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