Dried mushrooms

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Dried mushrooms have long been very popular in cooking. The drying procedure enhances the aroma of the mushroom product, which gives a rich aroma to soups, meat dishes and sauces. Everyone can make a fragrant and high-quality mushroom drying if they follow some simple rules.

Dried mushrooms

Suitable mushrooms for drying

Only some mushrooms are dried, other varieties are only salted, boiled, fried or pickled.

Of all the species existing in the forest, the most valuable are dried porcini mushrooms - they are distinguished by an exquisite aroma and taste, which only enhances this process. All tubular species, such as mushrooms, boletus, aspen and boletus, are also used for drying.

The rest of the species with a lamellar cap should not be dried, because such drying has a characteristic bitter taste and is not suitable for human consumption. This group includes mushrooms, chanterelles, russula, milk mushrooms.

Training

Successful drying of mushrooms at home depends on the quality of the products used and the correct processing. If dried mushrooms should be not only tasty and aromatic, but also attractive in appearance, you will have to try:

1. First, get rid of the remnants of dirt on the surface of the mushroom. It is impossible to wash the mushrooms - such treatment delays the drying process and leads to the rapid decay of the fruit bodies. For cleaning, you should prepare a small sharp knife (as they say "on the hand"), with the help of which the remains of forest vegetation and debris are carefully removed. They try not to damage the peel on the fruit bodies and leave it intact, because for the winter they are dried unpeeled.
2. The soil or sand is removed with a soft dry brush (for this purpose, you can take a toothbrush). In the process of soaking, they will be washed off with water.
3. All selected specimens must be cut, incl. and the smallest. This excludes the presence of parasites inside the fruiting bodies. Often a beautiful-looking mushroom is infested with worms. Such a fruiting body is disposed of.
4. Tubular species are cut into longitudinal pieces, the leg is removed at the base. Boletus is cut in cross section and in half.

For your information. A plastic or ceramic knife is suitable for cleaning and cutting mushrooms for drying. Such a tool eliminates the risk of product oxidation and loss of taste.

Drying rules

There is a certain technology that helps dry mushrooms at home for the winter:

• the caps of large specimens are cut into several parts;
• massive legs of tubular species and boletus are cut into rings with a thickness of at least 1.5 cm or with columns, dividing the leg into four parts;
• drying for mushrooms begins in the street in dry weather and light drier, and ends with drying in the oven, microwave, oven, mushroom dryer, electric dryer;
• Regardless of the method chosen, the product drying process is supplemented by airing at least 3 times during the entire drying time.

Container and shelf life

It is required to store dried mushrooms in an airtight and transparent glass container, a cloth bag or a plastic container. The bags intended for these purposes are sewn exclusively from natural materials. Flax is best suited for these purposes. The finished bags are rinsed in salt water, dried and lightly ironed on the front side. Then they are ready to use. It is strictly forbidden to keep such a product in polyethylene, where it will become moldy.

Dried mushrooms are stored indefinitely. However, as practice shows, it is better to store such a product for no more than 2 years. To store drying at home, you should choose a well-ventilated area. Some people store the product in the refrigerator. In such conditions, the shelf life of the mushrooms will be long. Dry mushrooms are kept frozen for the longest time.

Attention! After defrosting, they can no longer be re-frozen.

Drying methods

Dried mushrooms can be stored for a long time

There are several ways to properly dry mushrooms at home, each of them is unique in its own way. In this way, it will be possible to dry the mushrooms of Ukraine, Russia, China and other countries.

Outside

The method of drying mushroom products in the fresh air is the most correct and at the same time laborious, this requires a certain temperature and humidity. Drying mushrooms outside is allowed only in dry and warm weather, preferably in the sun.

Drying the mushrooms in the fresh air will turn out to be the hanging method. Each piece of the fruiting body is strung on a thread or fishing line at such a distance (about 1 cm) that the fruits do not come into contact with each other. For drying, the ligaments are suspended at the lightest place. To protect the product from dust, dirt and insects, it is wrapped in a gauze cloth, the edges of which are fixed so that the wind cannot dislodge it.

To speed up the process, it is better to dry the mushrooms with powder. First, they are dried in a crushed form, then crushed in a coffee grinder. It turns out a fragrant food seasoning.

Irina Selyutina (Biologist):

The composition of homemade mushroom powder, or mushroom flour, can be different: one-component or combined, with the addition of various spices. However, when using them, you need to remember that their number should be very small so as not to kill the mushroom aroma. The shelf life of mushroom powder is usually no more than 2-3 years, subject to strict adherence to storage standards: the container is tight and must be placed in a dry place to avoid the powder absorbing moisture from the air. Mushroom powder is classified as a healthy food component, because it is completely gluten and lactose free.

In terms of its digestibility, mushroom powder in comparison with dry mushrooms (65%), bread (75%) or vegetables (70%) breaks records. It is absorbed by our body by 90%.

In the oven

Mushrooms can be dried in an oven. The oven is heated to 45 ° C, cut fruit bodies are laid out in even rows on the surface of the grate. During the drying process, the door of the oven is left ajar so that all the moisture that the mushrooms will give away will not settle on their surface. When the door is closed, they will not dry out, but will turn out to be boiled.

After 1 hour, after the fruit bodies have dried up, the temperature is raised to 70-75 ° C. In time, further drying takes about 5 hours. During the drying process, the mushrooms should be regularly turned over to ensure a uniform drying process. It is better to carry out drying in an electric oven, because here you can set the temperature precisely, which is very important for this very delicate procedure.

In the microwave

Drying of mushrooms in the microwave is usually carried out at a temperature of 100 ° C.The products are evenly placed on a plate and sent to the chamber for 20 minutes. After this time, the door is opened slightly, all the steam is released and the procedure is repeated again. In time, one batch is dried in the microwave for about an hour. This is one of the most common quick drying methods.

In the Russian oven

Unlike the oven, the air supply technology in the Russian oven is better and higher. Previously, the wood drying method was popular in almost all Russian regions. Before drying, the mushrooms are strung on thick wire or skewers at such a distance that they do not come into contact with each other. The workpieces are laid out on the lattice with the caps down. Straw should be used as bedding.

The optimum temperature for drying in the oven is 60 ° C. At higher temperatures, mushrooms lose their presentability and taste: they quickly burn, turn black and are able to steam out. If the temperature is lower, the fruiting bodies turn sour, which leads to their rapid deterioration.

For the success of the process, the chimney valve is slightly opened by 1/3, as it dries, it is gradually closed, and at the end of the process, it is completely closed. Before the drying process, the damper is slightly opened to allow air circulation.

Irina Selyutina (Biologist):

It will be good to dry mushrooms in Russian stoves after they are heated. By this time, the temperature should already have dropped to an acceptable level for this process. USSR editions of the 50-60s. The twentieth century, devoted to this topic, based on practically real data, say that for good drying of mushrooms, the flap of the Russian oven is slightly raised, installed on bricks and the created thus is left. clearance. It is through it that air is circulated.

During drying, it is necessary to carefully monitor the course of the process in order to prevent the mushrooms from burning. The dried mushrooms are finally dried in the sun or over the stove.

In an electric dryer

Drying mushrooms in an electric dryer (mushroom dryer) is the best option and makes it possible to obtain high-quality products with a pronounced aroma and taste.

For drying in an electric dryer, the product is cut into plates with a thickness of at least 1 cm. The drying temperature in an electric dryer is set slightly higher than indicated in the instructions, the drying time is slightly reduced.

Drying mushrooms on an electric mat is also popular. The drying technology is simple: the cut fruit bodies are evenly laid out on the surface of the mat. Under the influence of heat, the mushrooms dry out quickly. During the drying process, they are periodically turned over, if necessary, the rug is wiped. The process takes place indoors.

Above the burner

It will also be possible to dry mushroom products over a gas stove. This option is suitable if there is no oven and microwave at home. Disadvantage: During drying, all burners will have to be kept lit, which negatively affects the gas bill if there is a meter and, most importantly, the quality of the air that the whole family breathes. This method is used if it is not planned to cook mushrooms in the next couple of days. Mushrooms are strung on a string and hung high above the stove, near the ceiling. With a continuous process (24 hours a day), it will be possible to dry the mushrooms over the stove in 3 days.

In rotary fruit dryers

The technique speeds up the drying of mushrooms

This method is used in industrial production. Chopped mushrooms are poured into a galvanized mesh, then into a special drying chamber. Further, under the influence of electricity, the process of rotation takes place on these peculiar "carousels". First, the mushroom products are dried at a temperature of 40-50 ° C, then the temperature regime is increased to 60-80 ° C and the drying process is completed. The time for complete drying is 5-6 hours.

In an IR cabinet

Infrared drying of mushrooms in a drying oven also allows you to obtain aromatic and tasty mushroom products.Under the influence of infrared rays, the process of moisture evaporation occurs, but all the useful components and aroma remain unchanged. This process is carried out at a temperature of 40-60 ° C.

The main advantages of the method:

• the ability to save 80-92% of useful and biologically active substances in products after drying;
• drying speed;
• minimum energy consumption;
• before drying, the product must be soaked in a saucepan, and after 10-15 minutes of drying, it completely restores its properties;
• products processed in this way are absolutely safe for human health.

Drying boletus

You can quickly dry boletus mushrooms if you cut them into small noodles. Shredded products are laid out on paper (not on newspaper) and placed in a shady, well-ventilated place. During the drying process, the products are regularly turned over to avoid sticking. At home, boletus mushrooms can be dried entirely: each copy is strung on a string and hung under a canopy. Mushroom products can be dried on a horizontal surface under the sun. Under the influence of the breeze, the boletus mushrooms dried in the sun will be ready in 3 days.

Readiness

Determine that the mushrooms are dried, it will turn out according to the following indicators:

• high-quality bending drying should not break;
• products that do not contain moisture, bend well, while remaining elastic;
• the surface of the mushrooms after drying has a characteristic pleasant light shade, there are no specks and burnt spots.

Manual fixture

To make such a device, a minimum of skills, knowledge and tools are required. The necessary attributes for the manufacture of a solar dryer are self-tapping screws, a screwdriver, nails, a hammer, a saw, corners, metal mesh and 50x50 mm bars. The main task of this design is to evaporate moisture from the fruit bodies under the influence of the sun and wind.

First you need to connect the bars. For this, it is better to use nails or self-tapping screws. When using self-tapping screws, a DIY dryer will be easier to disassemble. To protect the timber structure from exposure to sunlight, the outside is sewn up with polyethylene. So it will last for many years.

The bottom of the structure is sewn up with a metal mesh on which the mushrooms are to be dried. Along the entire perimeter of the bottom, the grating is flanged with plywood, and the upper part of the walls is tightened with gauze cloth. This will keep the dryer dry from dirt, dust and insects. In such a home-made device, not only dried mushrooms, but also fruits and vegetables are obtained fragrant and tasty.

Useful properties and composition

Dried mushroom products contain many useful substances:

1. Riboflavin is a substance that has a beneficial effect on the condition of hair, skin, nails and the entire body. This component is essential for people with thyroid disorders.
2. Vitamins A, B1, C, D.
3. Microelements.

Dried mushrooms are considered an excellent prophylactic against cancer.

The calorie content of dried porcini mushroom is 280 kcal per 100 g of product.

Application

Dried mushrooms are excellent raw materials for preparing various dishes: mushroom soups, salads, sauces and gravies.

Ground mushrooms are an excellent aromatic food supplement to meat and fish dishes, salads. Ground mushrooms are especially popular in Chinese and Japanese cuisine. Mushroom powder is sprinkled on pasta, added to mushroom sauces for fish and meat, as well as to pizza.

Conclusion

Dried mushrooms are obtained in different ways, it all depends on what equipment is available (electric dryer, microwave oven, gas stove, etc.), what type of mushrooms needs to be dried for the winter. Adhering to the described technological scheme, the process will end with success and you will receive a wonderful product for yourself.