Drying mushrooms is The best way preserving all 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: most of the valuable substances and aroma will go away with water, the mushrooms will darken and may become sour. You can wash already dried mushrooms.

Large mushrooms must be cut into quarters or in half. 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, the drying process will proceed much faster. Mushrooms are best cut lengthwise.

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

To dry 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 dry mushrooms in the oven is drying on knitting 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. The initial stage of mushroom drying 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 is difficult to say how long it takes to dry the 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.

You can store dried mushrooms at any temperature, in a 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.

Drying is the ideal harvesting method forest mushrooms. Firstly, the most natural taste and rich mushroom aroma are preserved, secondly, on hot summer days you do not need to spend a lot of time at the hot stove, and thirdly, you save space in the freezer and jars with lids for other types of preservation. I have long answered for myself the question of how it is most convenient to dry mushrooms at home. In the oven, of course. It's both fast and reliable. Again, the ideal way for those who have not purchased a special dryer unit, which occupies half an apartment and is used two weeks a year. How to properly dry mushrooms in the oven, I will show using the example of mushrooms, which we brought a whole basket from the forest. Beautiful, even, strong, it was even a pity to cut them into slices, but you still can’t dry such large mushrooms as a whole. Yes, and it makes no sense. Literally a handful of dried whites is enough to cook a whole pot of fragrant soup or make a stewpan mushroom sauce for buckwheat.

You will need:

  • good quality mushrooms, ideally porcini.

How to dry mushrooms at home

Mushrooms should be dense, without wormholes. Mushrooms brought from the forest, collected away from roads and trails, need to be sorted out, large debris, leaves, twigs, sticks and blades of grass removed. Without regret, cut off the lower part of the legs, the “spine”. The mushrooms themselves will need to be cleaned with a small knife. Since mushrooms cannot be washed before drying, because they will absorb moisture like a sponge, then spend maximum effort and time to carefully scrape off or cut off a thin layer of dirt, dents with sand.


Cut the cleaned mushrooms into random pieces. Thin plates will dry faster, thick ones a little longer. It is desirable that the pieces are approximately the same size, so that there are not too large and too small.


Arrange the mushrooms in a single layer on a baking sheet lined with parchment paper. It is desirable that the slices do not touch.


Put in a slightly ajar oven and dry at 40 degrees to a light ringing state. This process may take about 6-8 hours. Dried slices of mushrooms should break easily and become light, almost weightless.


As for the storage of mushrooms, there are recommendations to store them in linen or paper bags. There is also an unusual method - roll up a jar of dried mushrooms as a regular preservation. In any case, mushrooms should be checked periodically so that insects or mold do not start in them. And in which case, have time to slightly dry the workpiece.


Experienced housewives do not throw away food, but keep everything for future use. For example, if there is a little left after cooking fresh mushrooms, they can be dried whole or in slices. You can use this product in dried form for soups, roasts or tasty meat.

How to dry mushrooms at home

Fragrant dried mushrooms are an unusual ingredient for numerous first and second courses. They contain a lot of useful trace elements for the body. Modern housewives know many ways to prepare this product for the future. Drying mushrooms at home can be done using special equipment or in the sun. To calculate the time for the procedure, it is important to take into account the characteristics of a particular type and method of preparation.

What mushrooms can be dried at home:

  1. Tubular. This type is optimal for drying. Forest boletus, boletus, mushrooms, Polish mushroom and other edible varieties after such processing remain fragrant and very tasty. Under the caps, this species has a spongy layer of small tubules.
  2. marsupials. This variety includes white truffles and morels. They differ in their unexpressed shape and spores located in bags. White truffle is an expensive delicacy that is rarely used for drying. Morels are dried in the open air for several months. This time is needed for the evaporation of toxic substances. If you use the product earlier, it can be harmful to health.
  3. Lamellar - another popular type. This variety includes champignons, mushrooms, pods, oyster mushrooms and others. Under the cap, agaric mushrooms have characteristic plates located in the radial direction. It is not recommended to choose mushrooms, volnushki or russula for drying because of the high content of bitterness in the milky juice.
  4. Chanterelles. Many people confuse this species with lamellar ones. Chanterelles are characterized by folds of pulp, similar to plates. The dried product has a bitter taste.
  5. Polypores. This species is branched, it includes sheep and other varieties.

It is important not only to properly dry mushrooms or champignons, but also to select raw materials for harvesting. Some people think that only tubular ones are suitable for this. However, lamellar ones are also sometimes used for drying, for example, mushrooms are very common in Russia and are suitable for harvesting for the winter. In addition, it is important not to miss the moment when dried chanterelles or boletus are ready. An overdried product cannot be cooked, and an unprepared product quickly deteriorates. During the drying process, mushrooms lose 90% of their weight, so about 100 g of dry mushrooms or champignons come out of 1 kg of raw materials.

Another important step is the preparation for the procedure. The more carefully sorted and cleaned mushrooms or oyster mushrooms before drying, the tastier and more aromatic they will be after processing. Choose strong, dense specimens without damage. Be sure to clean the raw materials from contamination, wipe with a sponge, but do not wash with water so that the product does not lose its aroma and taste. In addition, you need to sort everything by size. For champignons and mushrooms, cut off the lower part of the leg. Boletus, boletus are separated from the hat. Mushrooms are cut into plates of 1-1.5 cm or slices.

In the oven

Considering ways to dry mushrooms, those who do not have special equipment should pay attention to the oven. Raw materials are prepared, cleaned, the legs are separated from the caps, cut. It is more convenient to dry mushrooms in the oven on a wire rack, which is placed on top of the baking sheet. The oven door is opened so that the moisture evaporates faster. The temperature is set at 40-60 degrees. Drying time up to 48 hours. Readiness is simply checked: a piece is bent, it should bend a little and break easily.

in the sun

Another option for harvesting is drying in the fresh air. To do this, choose sunny hot days. In case of sudden changes in the weather, the laid out raw materials on a tray must be brought into the room. It is important to cover the product from dust and flies with gauze. This option is suitable for how to dry the mushrooms completely, and how to dry them before processing in the oven. The procedure takes from two to seven days. Sliced, sun-dried mushrooms are removed after 48 hours so that they do not lose their natural color. Morels need to dry for at least 2 months.

In an electric dryer

Some housewives have in their arsenal such a convenient device as drying for mushrooms and vegetables. With its help, it is very easy to dry oyster mushrooms, mushrooms or champignons for the winter. How to cook delicious and fragrant dry mushrooms correctly so that they dry evenly? It is necessary to clean the raw materials, sort them out, cut them and arrange them on special grills of the device. Everything needs to be dried at 40-50 degrees, after which the temperature is increased to 80 ° C. In time, drying mushrooms in an electric dryer takes 4-6 hours, depending on the type of raw material.

in the microwave

If there is no special equipment for drying products, and it is impossible to decompose raw materials in air, a microwave oven can be used. Drying mushrooms in the microwave has its own characteristics. First, the raw materials are cut into thin slices of 5 mm each, laid out on a plate, and a timer is turned on for 20 minutes. After that, the door is opened for 10 minutes to evaporate excess liquid. Repeat the session 4-5 times.

On a string

One of the most ancient methods of harvesting boletus or boletus for the winter is drying on a fishing line or thread. For this method, you can use whole mushrooms or sliced. The prepared raw materials must be strung on a needle with a canvas thread (or nylon). You can dry mushrooms on a thread in any room with good air circulation, but protected from rain and dust. You can cover the product with insect gauze.

Mushroom Drying Recipes

There are many methods for preparing dried mushrooms, which can be added to soups and hot dishes in winter. Of great importance when choosing a method and mode of drying is the type of raw material. For example, morels should be dried in the fresh air for at least 60 days, and mushrooms are dried for 4 hours. How to cook the workpiece correctly, taking into account a specific variety, can be found in the recipes below with photos.

White mushrooms

The smell of dried mushrooms will not leave anyone indifferent, so this variety is especially popular with housewives for winter preparations. To get quality finished product, you need to properly prepare the raw materials. You can dry porcini mushrooms in any way possible: in the oven, on a thread, using a microwave oven. Ready dried mushrooms should barely bend, have a slightly springy structure. Below is an instruction on how to dry raw materials in the oven with a photo.

Cooking method:

  1. Mushrooms are sorted out, cleaned of dirt, cut off the lower part of the leg, wipe the hats with a sponge.
  2. Cut everything into thin slices.
  3. Lay out in one layer on a special grill.
  4. Set the rack over the baking sheet, turn on the oven.
  5. Dry the raw materials with the door open at a temperature of not more than 75 degrees for 2-3 hours.

Champignons

One of the most popular types of mushrooms are champignons. They are sold fresh and frozen. all year round so they are rarely dried. However, some housewives prepare some dried champignons for the winter, because the product is convenient to store and can be used for cooking at any time. different dishes. There are several ways to dry mushrooms. Below is step-by-step instruction with a photo of how to prepare raw materials with a thread in the fresh air.

Cooking method:

  1. Peeled mushrooms are sorted by size or cut into pieces.
  2. String raw materials on a thread so that the pieces do not touch.
  3. The resulting "beads" are hung in a room closed from water, dust, UV rays.
  4. Dry for several days until ready.

oyster mushrooms

Oyster mushrooms contain flavoring, aromatic substances, potassium, phosphorus, iron, zinc, thiamine, vitamins A, D, valuable folic acid. All substances are preserved after drying, so many harvest this type of mushroom for future use. It is recommended to dry oyster mushrooms at home using a special dryer. However, if it is not there, then the oven will do, but this option is longer. In order for oyster mushrooms to retain their aroma, taste and useful material you should stick to the recipe below.

Cooking method:

  1. After harvesting, oyster mushrooms are sorted out, cleaned of dirt.
  2. Cut the raw material into slices or slices.
  3. A metal or wooden grid is placed on a baking sheet.
  4. Spread the raw materials on the grate.
  5. Dry at a temperature of 45-50 degrees, with the door ajar for about 8 hours.
  6. Spread on a tray in a well-ventilated room for 24 hours.
  7. Aired, dried raw materials are laid out on a wire rack, which is installed on top of the baking sheet.
  8. Dry at 70-75 degrees for 6 hours (if there is not enough time, increase the processing).

Aspen mushrooms

If the trip to the forest was successful, and you collected a lot of boletus, then the extra mushrooms can be dried. This version of the preparation is not inferior to marinated in taste and benefits. However, in order for the finished product to turn out to be of high quality and well stored, it is worth following the instructions. The plan of action depends on how the hostess decides to dry the boletus. It is important to sort the mushrooms by size and pre-clean from dust and dirt. In addition, the tubular ones separate the cap from the stem before drying. Below is step by step recipe for the microwave.

Cooking method:

  1. Fresh, clean boletus cut into pieces of the same size.
  2. Lay out the raw materials in one layer on a flat plate, put in the microwave.
  3. Choose a power of 100-180 W, dry for 20 minutes.
  4. They take out a plate, drain the liquid from the boletus.
  5. Air the raw materials for 5 minutes, re-put in the microwave for 20 minutes. The cycle is repeated until the dried boletus is ready.

Oilers

Russian forests are rich in oils, so many housewives do not know what to do with them during the mushroom picking season. It should be noted that this type is different good taste, contains many essential oils, high-grade protein, amino acids, vitamin B and D. Dried butternuts contribute to rapid recovery after illness. It is important to remove the skin from the mushrooms before the procedure, which is not eaten. You can dry butterflies in any way, depending on the equipment available. Below is a recipe for an electric dryer.

Cooking method:

  1. Freshly harvested butternuts are sorted, cleaned, and the film must be removed from the caps.
  2. Cut into slices 5 mm thick.
  3. Lay out on a special grill in one layer.
  4. Dry for 4-5 hours until the product is ready.

Video

The simplest, most convenient and affordable type of mushroom processing is drying. The mass of mushrooms is reduced by 10 times, while new taste and aromatic 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 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? Let's talk further.

Most often tubular mushrooms are dried, as marsupials, and most agaric mushrooms contain bitterness, which does not disappear during the drying process. At home, you can dry porcini mushrooms, boletus, boletus, boletus, mossiness mushrooms, goats, oaks, Polish mushroom, morels, morel cap, stitches, truffles, raincoats, chanterelles, honey agaric, champignons, etc. When dried, the taste of morels and stitches is noticeably improved, white fungus, boletus.

For drying, choose only fresh, healthy and strong mushrooms, without wormholes. There is a lot of debate about whether or not to wash 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 to simply wipe the mushrooms with a brush or cloth, having cleaned them of needles, leaves, moss, sand, and earth. To speed up drying, it is better to cut large hats into slices, cutting off the stem at a distance of 2-3 cm from the hat. The legs of porcini mushrooms, boletus and boletus are cut into columns 3-4 cm long or wheels up to 2 cm thick. In butter, mossiness mushrooms, honey mushrooms and chanterelles, only hats are used for drying, and morels and lines are dried entirely.

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 oven, in an oven, on a gas or electric stove, in special dryers. It is important at the same time that the 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, since mushrooms can deteriorate with slow drying.

Sun drying is the most ideal way to dry mushrooms.


This method of drying is called air drying. It is clear that mushrooms can be dried outdoors only on sunny days, in 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 touch each other, and put them in the sun, covered 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 is completed in the oven, this is especially useful if the weather starts to deteriorate.

Drying in the sun usually takes 5-7 days. Those mushrooms that you cut thinner into slices will dry faster: in 2-3 days. They should not be overdried, otherwise they will darken and lose their flavor.

Natural air drying.

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

You can not overdry the mushrooms, as they become tasteless and lose their aroma, do not soften and do not boil when cooked. At the same time, under-dried mushrooms are poorly stored, begin to mold at the slightest dampness and quickly deteriorate. Well-dried mushrooms (with a moisture content of 12-14%) feel dry and light to the touch, break relatively easily, but do not crumble, bend slightly. They taste and smell like fresh mushrooms.

Drying in the oven


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

Electric dryer


Modern technology greatly simplifies the life of housewives, and it is also an excellent assistant in drying mushrooms. This device saves a lot of time and does not require constant monitoring and presence. Mushrooms should be laid out in one layer. Fortunately, in many dryers there are from 3 to 8 tiers, so many mushrooms can be dried in one “seat”. We recommend choosing a drying temperature of about 55 degrees, and the drying time will take from 2 to 6 hours. Drying time is affected by the thickness of the sliced ​​mushrooms. The thinner the mushroom is cut, the faster it will dry. 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 quite the usual way of drying, but no less effective for this. For such drying, mushrooms should be cut into a thickness of approx. 5 mm., arrange on a wire rack or plate and put in the microwave. Set the machine to approx. 150W for 20 minutes.

After the end of the time, open the microwave door, steam will come out. Leave to ventilate for 10 minutes, and then repeat the procedure 3 times. After such manipulations, the mushrooms will either dry out completely or 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 spend a lot of time.


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

Another way to dry, see the video:

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Fender 07.10.2016 18:54
Drying mushrooms is very simple. Near the ajar (for airing) kitchen window I place a floor dryer for clothes. I cover it with a mosquito net (sold in household goods), stretch it and fix it with clothespins around the perimeter. I scatter chopped mushrooms in one layer. Everything is ready in two days. You can periodically ignite 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 capron. In winter I check for humidity.

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

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

Good day, dear friends! Forest gifts belong to available products, which will be able to adequately compete with delicacies, diversify the menu, increase calorie content, taste and nutritional qualities. Having figured out how to dry mushrooms at home, you will feed your family in economically difficult times, the visit of an unexpected guest will not be taken by surprise, you will gain the fame of a friendly hospitable host, in whose bins delicious delicacies are stored.

Any mushroom picker will answer the question of which mushrooms to dry for the winter - tubular. To make sure that you have just such a product in front of you, you should consider the back of the hat.

In lamellar ones, it is covered with membranes - plates, for tubular ones it is porous. From lamellar dried with dense pulp, these are chanterelles, mushrooms.

As a drawback, they have notes of bitterness; when harvesting, it is worth considering how to properly dry mushrooms at home in order to get rid of unpleasant flavors. Among the champions in harvesting, whites are distinguished, boletus, boletus, and boletus are valued.

Preparing mushrooms for drying

For winter stocks, produce is harvested in clear weather to keep it dry and tight, free of dirt. Mushroom masters advise not to wash forest gifts. It is worth avoiding the ingress of additional moisture, when dried, it takes away the aroma from the supplies.

With your hands, using a knife or a damp cloth, clean off dirt, needle residues and soil. Remove the mushroom. Wormy mushrooms are not suitable for storage.

Hats are dried separately with legs. Select medium-sized mushrooms, set aside small ones for preservation, leave old ones for frying. In boletus, white and boletus, cut the legs into bars 2–3 cm long.

Divide large blanks into several plates 5 mm thick. Cross sections of the mushroom with a leg look beautiful.

After drying, the products lose weight, from 10 kg of forest gifts rarely 1 kg of delicacy is obtained, mainly 0.600-0.700 grams. In winter, keep dried mushrooms in glassware or canvas bags, separate from wet and odorous delicacies, control the quality of storage. Do not allow moisture to get in, otherwise sort out supplies, remove damaged products and re-dry.

How to dry mushrooms at home

Methods for drying mushrooms

For winter storage, all methods of drying for the winter are suitable: in the microwave, in the oven, in the oven, in the electric dryer, the option proven over the years is on a thread. Main requirements:

  • The temperature does not exceed 70 degrees.
  • When harvesting, do not rush, the operation time is at least ten hours, in some cases it lasts up to a week.
  • Select intact fruits, wormy mushrooms set aside.
  • Start preparing supplies for the winter immediately after a visit to the forest, do not leave time for mushroom pests to destroy the delicate inside.

Control the quality of the process. dried mushroom retains elasticity, breaks easily, but does not wear into powder. An unfinished product remains moist, bends, and does not grind. In this case, there is a high probability that subsequently the workpiece will be covered with mold.

Outdoor drying

This is a common option. No equipment is required for harvesting. Experts advise in this way to prepare forest gifts for drying in equipment. The preparation process takes up to a day.

Materials are prepared in two ways:

  • Collect the mushrooms on a strong thread, make sure that the food pieces do not touch each other. Fasten the ends of the thread. Dry in a ventilated place. Cover with gauze to keep out flies. Avoid moisture, transfer to dry places overnight.
  • Spread the mushrooms on paper or a soft cloth, you can use a newspaper. Dry up to two days in the sun, otherwise the mushrooms will lose color and darken.

The total process time is 2–7 days. When drying food, turn it over at least twice a day.

How to dry mushrooms in the oven

This option of blanks for the winter is popular, due to the availability of equipment and the simplicity of the method. Cut the products, lay them on parchment paper or newspaper. Put in the oven. Quality is determined by the temperature regime:

  • Temperature 450–500С, time - 3 hours. During this time, most of the moisture leaves and stickiness disappears.
  • Temperature 700–800С. Time - 4 hours. Keep the oven door ajar by 2 cm, excess moisture must come out of the equipment. Dry soft pieces.

How to prepare mushrooms for the winter in a Russian oven

The Russian stove is not popular. Happy vintage equipment owners get a chance to cook special delicious preparations for the winter. Remove dirt and dust from the oven. Remove food.

Heat the stove, wait until the temperature drops to 70 degrees, the coals will start to go out. Rake the coals on the sides, make room for the baking sheet in the middle of the stove. Close the damper and wait 15 minutes for the heat to subside. This temperature is maintained at all times. The damper is opened ¾, in the process of cooking it is gradually closed.

Two options:

  • Place mushrooms head down on baking sheets or wire racks placed on bricks.
  • Collect forest gifts on skewers and fold a structure resembling a hut in the oven.

Store cooked mushrooms after cooking.

How to dry in an electric dryer

Drying in an electric dryer is a pleasure. Cut into pieces, laid out on the surface and expect the result. The optimum temperature is 550C, the cooking time is 2-6 hours. The following rules will help you get a product suitable for the winter:

  • Dry the pieces of the same size, this ensures the simultaneous readiness of the workpieces.
  • To obtain a good result, turn the food constantly during cooking.

Pieces should not touch each other.

Preparation in the microwave

The microwave cooking process is not efficient. This is due to the small useful volume of equipment. Cooking power - 100 W, time - 20 minutes.

Lay the sliced ​​products in one layer on a wire rack placed on a tray. The process is performed at least 4 times. After each cycle, open the door for 10 minutes to remove excess moisture, drain the water from the pan.

Subtleties of mushroom business

The legs are buttered, honey mushrooms, chanterelles are not suitable for harvesting. Hats are being prepared. Helpful Hints:

How to dry chanterelle mushrooms?

The peculiarity of these products in medicinal qualities and that they are not touched by pests. Two rules for drying:

Observe the temperature regime. Overdried mushrooms become very hard.

How to dry mushrooms?

Honey mushrooms are dried in any way. Separate the legs before cooking. Pre-cut into slices of 5 mm thick.

How to dry oils?

The workpiece is oiled in any way. Before the process, remove the film from the hat. Mushrooms are dried to the size of paper when cooked, so they are often stored as a powder, but this does not reduce their palatability.

How to store dried mushrooms

Store dried mushrooms in cloth or paper bags. Suitable for storage glass jars with perforated lids. Choose a dry place, in a humid environment, mushrooms can become moldy.

Do not store in plastic containers, bags, buckets. Shelf life is not more than one and a half years. Don't joke with it, it's mushrooms!

All the secrets of how to dry mushrooms at home are revealed. You can easily cope with the harvesting of any forest products for the winter, you can please family members delicious delicacies, add high-calorie soups and fragrant caviar to the winter menu. Mushroom delicacies will be highly appreciated by friends and relatives.

Video on how to dry mushrooms in the oven

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