How to cut mushrooms for drying. How to dry mushrooms in an electric or gas oven: features and recommendations

The simplest, easiest and most accessible type of processing of mushrooms is drying. The mass of mushrooms changes 10 times, resulting in a new savory and aromatic power, and mushrooms in this form can be preserved by fate. Dried mushrooms are very easy to save: by tying up a bag, tidying up in the dark - and save everything. And during their lifetime, instead of protein and digestibility, dried mushrooms surpass all others. So, how to properly dry mushrooms so that you can enjoy your favorite lassoche for a long time? Let us say further.

Dried mushrooms are most often subjected to tubular mushrooms, which is why most plates of mushrooms are mixed with hot water, which is unknown during the drying process. At home, you can dry white mushrooms, birch mushrooms, aspen mushrooms, boletus mushrooms, moss mushrooms, goat mushrooms, oak mushrooms, Polish mushrooms, zmorshkas, zmorshkova cap, rows, truffles, doshkoviki, chanterelles, honey mushrooms, pecheritsa etc. When dried, the savory fruit of morels and rows, porcini mushrooms, and boletus becomes noticeably reddened.

For drying, choose fresh, healthy and tender mushrooms, without wormholes. Because of this, don’t mix the mushrooms before drying, go richly superechok. I don’t recommend doing this, because wet mushrooms tend to take longer to dry, but otherwise they may darken and become simply unflavored. Before drying, simply wipe the mushrooms with a brush or gancher, removing any pine needles, leaves, moss, sand, or soil. To speed up drying, large droplets should be cut into pieces, cutting the bottom at the distance of 2-3 cm from the droplet. The stems of white mushrooms, boletuses and birch mushrooms are cut into slicers up to 3-4 cm long or with pincers up to 2 cm thick. For butter mushrooms, moss mushrooms, honey mushrooms and chanterelles, for drying vicor, mainly cut into small pieces spruce trees, and dry the wrinkles and rows outside.

How to dry mushrooms? A number of methods are presented.

At home, mushrooms can be dried in the open air or in the sun, in a Russian oven, in an oven, on a gas or electric stove, in special dryers. It is important that the drying begins step by step, the mushrooms are dried and not cooked. At the same time, they need to be dried at a constant high temperature and constant air circulation, so that if dried too long, the mushrooms can be compressed.

Drying in the sun is the best way to dry mushrooms.

This method of drying is called air drying. It is clear that mushrooms can be dried in the open air only on sunny days, in hot and dry times. For the mushrooms to dry well in the sun, they need to be strung on a piece of hair, thread or metal clips in such a way that the pieces do not stick together, and place them in the sun, covering them with gauze to keep out the saw and flies. It is better to dry the mushrooms here under a canopy, rather than allow them to be removed with a saw or board. In the sun, the mushrooms can be slightly dried, and drying can be completed in the oven, especially if the weather begins to cool down.

Drying in the sun takes about 5-7 days. The mushrooms that you cut into thin strips dry faster: in 2-3 days. Do not overdry them, otherwise the stench will darken and lose aroma.

Naturally dried in the wind.

Mushrooms can also be dried in fresh air under a canopy. To do this, spread them out in a thin ball on the straw, on the floor, on the decks, racks, frames - with a cover, on any obvious lining. For this reason, smut - do not dry it out, so periodically turn the mushrooms, pick up the already dry ones and bring them to the required condition.

You can’t over-dry mushrooms because they become unsavory and lose their flavor, and when cooked they don’t soften or boil. At the same time, the under-dried mushrooms are poorly preserved, begin to mold at the lowest possible cost, and are very fussy. Well-dried mushrooms (volume 12 - 14%) are dry and light on the dot, very easy to break, but not to crack, bend easily. Fresh mushrooms are reminiscent of the relish and aroma of the stench.

Drying in the oven

When drying in the oven, place the mushrooms in a thin ball on specially cut racks, which are placed on the place of the original deco. Start drying with an oven temperature of 45°C. Only in this type of stench will not darken. Then the temperature can be increased, but it should be between 60-70 degrees, and so that the air in the oven circulates steadily, keep the doors clean. In the world, the mushrooms of the world are changing from place to place to the bottom.

Electric dryer

Modern technology will greatly simplify life at home, and dried mushrooms are also a miracle helper. This device saves a lot of time and does not require constant control and presence. Place mushrooms onto one bowl. Fortunately, many dryers have 3 to 8 tiers, so in one “sit” you can dry a lot of mushrooms. It is recommended to select a temperature for drying around 55 degrees, and the hour for drying should range from 2 to 6 years. The task of chopping mushrooms is added to the dryer for an hour. The thinner the cut mushroom, the faster it dries. As some mushroom platters begin to spring back slightly when folded and look dry, the machine can be removed.

Drying in a microfiber oven

Drying is not a simple method, but it is even more effective. To make this dry dish, cut the mushrooms into bl. 5 mm, spread on a rack or plate and place in a microwave oven. Set the machine pressure to approx. 150 W with a stretch of 20 hvilins.

After the end of the hour, open the doors of the microfiber oven to release steam. Leave to air for 10 minutes, and then repeat the procedure 3 times. After such manipulations, the mushrooms will either dry completely, or they will be ready until further drying, then dry them in the oven and they will take a couple of days less. The downside is that with this method you can dry a small amount of mushrooms, but in an hour you will waste a lot.

Preserve dried mushrooms in tightly sealed glass jars or in waterproof bags in a dry, dark and cool place. In the minds, mushrooms can be preserved by rocks. If the preserved mushrooms have wilted and bloomed, they need to be sorted and dried, and the zipped mushrooms must be discarded.

Another way to marvel at the video:

Fender 07.10.2016 18:54
Drying mushrooms is very easy. Once it has been cleaned (for ventilation), I place a dryer for drying in the kitchen window. I cover it with a mosquito net (sold in grocery stores), stretch it and fix it with clothespins around the perimeter. You can periodically ignite the gas if the humidity is high or blow it with a fan (air circulation is even more important). I save it in glass jars under nylon. I check the winter pack for moisture.

Luda 22.09.2016 18:58
I recommend an electric dryer for vegetables and mushrooms. Miracle Rich!

Yuri 26.08.2016 08:55
Real food. Shortest option depending on the hour and temperature: 4 years at 45-50 degrees. then take a break for 4 years and dry at 75-80 degrees for 4 to 6 years. I dry myself in a lazna at the dacha in Parilca on a three-piece frame with thin stakes made of stainless steel. It’s very handy, nothing sticks and doesn’t sag.

People started sushi mushrooms a long time ago. Drying is one of the best ways to prepare them. Because after simple manipulations, the stench can not only remain longer, less fresh, but also develop a pleasant and zesty taste and aroma that can be added to the herb of the birthplace. In addition, dried mushrooms are highly viable, either salted or marinated. And for the reason that the smell dries, is spent in a vase and changes in size, they are much easier and easier to save.

So that the preparations repeatedly delight you and your loved ones with their wonderful relish in various herbs and are preserved for a long time, it is important to know how to properly dry mushrooms.

What do you need for dried mushrooms and where to pick them?

You might think you might need some dried mushrooms, as they look unappetizing? Well, the stink may look, but it may not be very beautiful, but when you prepare the original herb, turn it into a real culinary masterpiece.

Dried preparations can be cooked for stews or casseroles. The smell is ideal for making soups. In addition, dried mushrooms can be ground in a blender and, as a result, a powder can be extracted, which can be used to create savory sauces and gravy.

If you want to prepare a light and hearty soup, then there is nothing better for such a seasoning that will give your herb a subtle aroma and intense relish. In addition, the dried product is not as important as fresh mushrooms.

It’s good to use the powder for preparing these herbs, so be sure not to put mushrooms, but in some of them the slight specific flavor would be even more traditional. For example, borscht and puree soup.

It’s very easy for Vikoryst to prepare this. Just pour warm water over the dry powder and let it sit for about thirty minutes. After this, you can add it to the ingredients during the cooking process.

What to dry?

You wanted to dry mushrooms but don’t know what to start with? Firstly, from sorting everything that you have collected. It is no less important to know what types of mushrooms are suitable for cooking than to know how to dry mushrooms. So, not all stinks are suitable for drying, so the hydric acid does not disappear, and then the herbs develop an unpleasant aftertaste. If you want your preparation to be not only aromatic, but also tasty, you need to handle it like drying mushrooms.

For which tubular parts and mushroom parts are ideal. Before them can be seen boletuses, boletuses, birch boletuses, and moss mushrooms. You can also dry butternuts, mushrooms, truffles, chanterelles, honey mushrooms and many others. There is no difference between drying chanterelle mushrooms and whites. You can choose the method that seems most suitable to you.

Ensure proper grading of the product. Mushrooms may be delivered fresh, not old, fresh and healthy.

How to dry mushrooms correctly

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

• The first thing that needs to be done is, first of all, to clean the selected mushrooms from various materials: soil, leaves and grass.
• Then you will need a dry gancher or a serving dish. It is necessary to carefully and carefully wipe them so that the stench becomes dry. You don't need to wash them before drying them.
• All prepared mushrooms need to be cut into small thin slices of about half a centimeter.
• These bottles need to be placed on the hair or a thin thread and hung in places where there is the most sun. Let the mushrooms dry for at least a week.

Remember that this procedure on the street can only be carried out on very clear and sleepy days, otherwise the product will not dry until required.

Other options

There are other options for drying mushrooms in the simplest way. For example, it can be produced in a furnace, like a stove, like in a skin booth. Or you can get a special electric dryer.

The best way to do this is to lightly dry the fungi in the sun, on the street, and then dry them in the oven. So the stench will come out tastier, and the time it takes to prepare it will be much less. It is impossible to call this method economically. Why? Let's take a look.

Vikorist oven for drying mushrooms

Spiritual safa is a universal device. You can not only grease the chicken and bake the cake - it is also wonderfully suitable for drying any other product. Let's figure out how to dry mushrooms in the oven.

We complete all the steps as described in the dish, cut the mushrooms into plates, rather than string them on a thread. We need deco, covered with parchment, so we need to carefully lay the cut-out boxes so that the stench does not stick together.

Now you can put the oven in the oven, heated to 45 degrees, and wait until the mushrooms begin to stick to the paper. After this, the temperature needs to be increased to 70 degrees. The most important thing is not to close the door all the way so that the wind can circulate.

Drying in the oven lasts for two days, with breaks for cooling. As you say, this is not a very simple method. First of all, the stove has to work for a long time, gas and electricity are wasted. Otherwise, if it’s hot in the house, the oven will heat up the oven even more, and even the stove door cannot be closed until the end.

Drying mushrooms in an electric dryer

If preparing the product in an oven on the street is not the method you need, then let’s look at how to dry mushrooms in an electric dryer. Let's figure out what the device is first. An electric dryer is a special household appliance used for drying vegetables and fruits. It is also good for mushrooms. This is the most convenient and economical method.

The electric dryer is even simpler in Vikoristan. Prepare the mushrooms: clean them from a bowl and cut into thin slices. Place evenly on a small stand, one side at a time, on special trays. Close the device, set the required hour - and everything stops just checking. After about six to eight years, your mushrooms will be dry.

The readiness to revise is even easy: take one bottle and light it. If it bends, but at the same time does not crumble, it has elasticity, which means it is a product of preparation or drying. Be sure to carefully check the readiness. If you dry the mushrooms poorly, the smell will not last long, they will become moldy and sticky.

Rules for preserving workpieces

How to dry the mushrooms, we’ve already picked up. It turned out that it’s so simple, and how many delicious herbs can be prepared!

It’s not enough just to dry the product; you also need to know how to properly preserve it. Aje shvidshe for everything, you won’t immediately spend everything you have prepared. Improper storage can cause mushrooms to become soggy and moldy.

In addition, it is necessary to remember that stinks can easily absorb odors, so they can be treated only in fresh, not musty air and served with products that have a strong smell. The room must be well ventilated and dry.

White mushrooms and wrinkles are best packed in boxes or boxes. Other types can be placed in bags or bags.

Also, if the dry product is not enough, you can save it in clean, tightly sealed jars. If everything is properly assembled, all care is taken to preserve it, then a few fatalities can lie there.

The best temperature for preserving dry mushrooms is no more than seven degrees above zero. And the wind may exceed seventy-five hundred kilometers.

The best way to ensure that you have all your supplies for the winter is to dry seasonal vegetables and fruits. Such a shortcut allows you to better preserve the power of your products. This method of preservation is especially good for mushrooms, since they contain a large number of proteins that are necessary for the body. Not having come to fruition in the summer season, most of the gifts will be dried. Below is a report on the facts about the preparation of mushrooms, including the peculiarities of the plates and drying methods.

What kind of mushrooms can be dried in the oven

The dried ones look good, perhaps all these plants look good. The problem is caused by several types of plate-shaped mushrooms, which, when dried, develop an unpleasant bitterness.

And here are the types of forest inhabitants that can be dried:

• tubular parts: white mushrooms, birch mushrooms, aspen mushrooms, butter mushrooms, fly mushrooms;
• plates: pecheritsi, deer mushroom, aspen honey, summer and winter, parasol mushroom, honeycomb;
• ram mushroom and tinder fungus.

It is necessary to go through everything, so that everything is collected - do not waste it, carefully sort it out, clean it from mucus, remove it. You can dry different types of lasso at the same time - this way the taste will be more intense. It’s easy to dry mushrooms in an oven, especially considering the abundance of functions in modern ovens.

How to prepare mushrooms before drying

So, the spore plants are collected, rubbed, selected from the mixture and stamped into your drawer. What else can be done with them? First, dry the mushrooms in the oven, next:

• It’s good to sort them out, wash them and wipe them;
• select them and make them to approximately the same size;
• lightly wither in the sun;
• prepare the oven tray.

Mushrooms of the same size are tossed in bottles for even drying. It often happens that smaller pieces of clothing dry out faster, and they have to be pulled out before the big ones. Therefore, evenly distributing mushrooms of the same size into slices will not cause any trouble in this plan.

Before drying, mushrooms can be placed on glue and prevented from drying unnecessarily in the sun - this way you will save as much as possible the brown mushrooms. And, naturally, after such a hot preparation, the oven will lose power, and the remainder of everything that remains unharvested should be brought to readiness. It’s easier to cut them into slices or plates, so they can dry out faster and it’s easier to preserve them for this look. If, after all, such pure mushrooms can be dried without first heating them in the air, it is important to know the rules for using each type of kitchen equipment.

Since your head is still full of knowledge about how to dry mushrooms in a gas oven - there is still a trace of knowing a little about the oven itself. The method of heating, temperature, and how to properly handle tools are all important.

With special respect, there is a trace of such a problem, in the oven, the fragments of the stench are a little trustworthy for the original appearance.

White mushrooms

Next to the next category are representatives of the white color. These are some of the most aromatic and savory varieties, rich in proteins. Before putting them into the oven, wipe them with a plaster cloth, removing any dirt from the surface, rinse them thoroughly, and let them dry longer.

And, of course, there is a tutorial on how to dry white mushrooms in the oven. Carefully select, sort, cut into small pieces. For dried mushrooms, choose the ones that are the most resilient and hardest, so that they retain their structure better and do not fall apart. Also, prepare the gratin with great heat and ensure good circulation in the air. You can lay foil on the surface.

From white dried bowls you can prepare a powder that is used as a spice.

Zagalni rules for baking ovens

It doesn’t matter what you wanted to do as a homemaker: just like drying mushrooms in the oven of a gas stove, or drying them in an electric oven. All this will require careful preparation.

For example, similar to the recipe about how to dry mushrooms in an electric oven. It is important to place the mushrooms yourself on the wire rack, the parts of the electric oven are warmed in such a way that the lower heat is always hotter than the upper one. When placing mushrooms on a sheet of mushrooms, they simply stick, moisture settles on the bottom, and when stored in the end bag, they can become moldy.

When the oven is turned off, the stove will roll over, so no one plans to cook anything at the same time when drying the mushrooms in the oven. The drying temperature is always set to around 70°C. Sprout options: for raw mushrooms, first set the temperature to a lower temperature (30-40 ° C), and then increase to 60-70 ° C. Or, first set a constant temperature of 40 to 60 ° C, preheat the oven and place the preparations in it.

in an electric oven

A modern electric stove, always of high functionality, is capable of drying mushrooms no worse than our ancestors did in the good old days, stringing them on a string and drying them in the sun.

The main tasks of drying are the evaporation of moisture from products. The warm wind washes over him. Why is it easier and quicker to dry the mushrooms in closed, warm places, but if you have learned how to dry mushrooms in an electric oven, then it will be even simpler.

Most modern ovens have a function such as an internal fan (some ovens have convection). To evaporate moisture from products, the ideal mode is to turn on the upper and lower shades with the fan speed, which creates a roux in the middle of the oven, which has a natural climate. If the oven is old and does not have a fan, then dry the mushrooms with the doors open.

The fan speed in electric stoves shortens the drying hour by about 30%. So instead of the first five years of drying, you can combine three and a half. Drying mushrooms in an electric oven is one of the most popular and quick ways to dry mushrooms.

Drying mushrooms in a gas oven

How to dry mushrooms in a gas oven? It’s just as simple as that. An electric gas oven heats up quickly, and on the whole it saves an hour. Also, in gas ovens the heat comes mainly from the bottom and is often distributed unevenly. For any type of gas stove, place the grates close to the upper heaters, and also carefully keep the doors open for better air circulation. Current analogues of gas ovens differ little from electric ovens in terms of functionality. They can connect a fan from the tank.

Drying mushrooms in a gas oven will allow the oven to heat up quickly, but if there is a risk of drying them out, follow the process more carefully, or even lower the temperature by 10°C.

Preserving dried mushrooms

It is recommended to prepare the containers ahead of time to save jars from ingredients. Dry, clean, ventilated, without light. The mushrooms are very tasty, especially since the stench is not enough of good dried ones. When dry, the stench does not disintegrate, leaves a distinct structure, smells good, and if they are missing, they can be taken away from the middle part.

Dried mushrooms are very good at absorbing the odors of foreign products and moisture, so saving them is often easier than drying the mushrooms in the oven. It is ideal to tightly close the jars, then evaporate the sour mixture with alcohol on top. If there are no cans, thick fabric bags, thick bags, plastic containers will do.

To germinate, mushrooms must be properly dried. They are added when preparing soups, sauces, various fillings, and roasts. Suitable for drying are white mushrooms, birch mushrooms, aspen mushrooms, moss mushrooms, butter mushrooms, and orange mushrooms. If you would like to dry the plates of mushrooms, such as honey and chanterelles, then carefully stitch them so that you do not waste them before the end of the day.

When preparing the mushrooms before drying, just clean them with a soft brush and wipe with a dry cloth. Then the droplets are added to the bottom, and the large mushrooms are cut.

There is a diversity of mushrooms in households. If the weather is good, you can dry them in the sun. In this case, good ventilation is required. String the mushrooms on threads or place them on plywood or cardboard. Moreover, put them droplets down.

Remember that the mushrooms do not become bruised after preliminary preparation before drying. Deformation will change the fluidity of the dryer. For white mushrooms, change the color. For drying, special dryers are used. Because it is possible and necessary, the Russian language can be used.

For any method of drying mushrooms at home, it is necessary to first prepare the mushrooms and subject them to a preliminary temperature treatment. It takes 2-3 years to cure them at temperatures of +40…+50°C. In one hour the stench will waste most of the vologies. Mushrooms from delicate ones turn into bunnies. After such processing, no thread is visible from them when squeezed. Drying is mainly carried out at a temperature of +70…+80°C. If drying is carried out in a Russian oven, the temperature must be very low (+60…+70°C). This means that mushrooms can steam or burn. If the temperature is too low (below +40°C), the mushrooms will sour. In order to dry them properly in a Russian oven, drying is carried out in stages 2-3. It is necessary to lay straw on the leaf. Don't forget to turn off the shutter. Otherwise, the mushrooms may become steamed.

A gas oven is also completely suitable for. Temperature required: +50°C. After 2-3 years, bring the temperature to +70°C and dry the mushrooms at +50°C. The entire loan process takes approximately 7-12 years. The doors need to be repaired. Be careful that during the drying process the mushrooms may stick to the leaf. In order to be unique, there are the following ways:
- wilt the mushrooms first;
- dry the crumbs in the oven at high temperature, and finish drying in the sun;
- place deco fabric on it.

When using the drying method, hanging or laying out, you can use heat fans and electric fireplaces. In this case, the mushrooms hang unevenly. Pick up the dried mushrooms immediately. This is how the whole batch dried out quickly.

If you don’t dry the mushrooms enough, they will lose the moisture in them and develop a moldy stench. Properly dried mushrooms retain the aroma and taste of fresh ones. With this stench, the guilty parts bend and fray with great force. When dried, mushrooms change in flavor 10 times.

It is necessary to store dried mushrooms in a place with fire ventilation. Since they are good at absorbing different odors, it is better to save them separately from other products. Remove them from salts and marinades, as well as products that can increase the moisture content of the mushrooms or give them an off-odor. When dried mushrooms are added, they need to be dried as thoroughly as possible. Mushrooms can be damaged by moths. To protect its integrity, you need to use clean glass jars. Instead of the lid, a thick papier is used, which is tied around the neck. Storage areas must be dry and dark. This method will ensure that the taste and aroma are preserved for a long time. Dried mushrooms should be soaked in water or salted milk for 1.5-2 years and ready for infusion in various herbs.

To prepare mushroom powder, dry the mushrooms using a blender or cavomolk. White mushrooms or pecheritsa are best suited for this. The advantage of the powder is that it is easy to save, easy to add to culinary herbs, and quick to use.

kerescan - Zhovt 15th, 2015

Drying mushrooms is the most extensive way of winter preserving. Mushrooms made from thick tubular pulp are suitable for drying. The most common such mushrooms are white mushrooms, boletus mushrooms, fly mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, and the like.

You can also add morels and morel mushrooms, which do not leave a visible droplet and look like small fireplaces. All mushrooms are 80-90% water-based, so when the smell hangs, they consume the same amount of water. As a result, one kilogram of fresh mushrooms yields only 80-100 g of dried product. Drying mushrooms not only changes their flavor and taste, but also enhances the aroma of the preparation. Porcini mushrooms and boletus mushrooms are especially popular. All mushrooms can be dried using similar methods - we will look at them later.

Before drying, peel any mushrooms, remove leaves, and other liquid. If there is damage on the legs and droplets, watch them. Before drying, do not wash the mushrooms, so that the stench does not develop. When clean, separate them by size and place them on arches or string them onto long pieces of wood or metal spikes. Place mushrooms of one size or more on a sheet of leather or a knitting needle - this way you will ensure even drying. Make sure that the prepared mushrooms do not stick together. To start dry drying, it is necessary to lightly dry the product. For this, place the leaves with mushrooms or skewers with them in a lightly heated oven. For this purpose, the oven can be either electric or in a gas stove. The temperature is between 45 degrees. Clean the oven or Russian oven doors so that the mushroom vologa steams quickly in the oven. If the surface of the mushrooms becomes dry and when pressed onto the drop, your finger does not stick to it, increase the temperature. For drying, a temperature of 75 to 80 degrees is required. The time for drying mushrooms, for their type and size, may vary greatly. Be sure to carefully monitor the process and if the mushrooms have dried out sooner, remove them from the oven. Samples that have lost moisture, turn them over onto another side and dry.

Also video: Drying mushrooms over the stove - a quick and easy way.

Dried white mushrooms in the electric dryer Sukhovey.

How to dry mushrooms on a tray or trays on a tray.

If summer is more sensitive, mushrooms can be dried in the open air. Prepare them until dry in the same way as for the method described above. Just cut them further into thin plates, place them on wooden pallets or thread the threads. Stir the pallets with mushrooms or their bundles in a saucepan, or steal it from the board and saw. Make sure that the mushrooms are easily accessible, as you can see in the vlog. Drying mushrooms in the sun can take more than an hour, but the procedure is similar in the oven. Also, to speed up the process, you can lightly simmer the mushrooms in the open air, and for residual drying, transfer them to a preheated oven.

How to dry naturally occurring mushrooms in the open air.

Morel mushrooms have a very pulpy consistency and in order for the smell to dry well, they need to be left to dry for six months. Thread the whole frogs onto long threads, and put the same long linen bags or old nylon panchos on the animal’s ties. Hang your morel mushrooms in a warm barn so they can be well ventilated. By gently cooking the mushrooms, and the wrinkles themselves are important, they will become dry and safe for health. At the same time, harmful toxins come out of the mushrooms.

Either way, store the dried mushrooms in paper bags. If, when dried, the mushrooms have dried out and become more crunchy, use them well and save them in a jar with a grated lid.