The best way to provide yourself and the whole family with supplies for the winter is to dry seasonal vegetables and fruits. This step allows you to best preserve the beneficial properties of some foods. This method of preservation is especially good for mushrooms, since they contain a large amount of proteins that the body needs in the winter. Not having time to do this in the summer season, most housewives prefer to dry Below are detailed facts and tips about the preparation of mushrooms, the types and features of stoves, methods of drying.
What mushrooms can be dried in the oven
In dried form, perhaps all types of these plants are good. The only exceptions are some types of lamellar mushrooms, which, when dried, acquire an unpleasant bitterness.
And here are some types of forest dwellers that you can dry:
- tubular: porcini mushrooms, boletus, boletus, boletus, moss;
- lamellar: champignons, deer mushroom, autumn, summer and winter honey agaric, umbrella mushroom, hanging tree;
- ram mushroom and tinder fungus.
It is necessary to make sure that everything collected is not poisonous, carefully sort out, clear of mucus, wash. You can dry different types of this delicacy together - so the taste will be richer. In general, it is quite easy to dry mushrooms in the oven, especially considering the abundance of functions in modern ovens.
How to prepare mushrooms for drying
So, spore plants are collected, wiped, selected from garbage and await their turn. What else should be done with them? Before drying mushrooms in the oven, you should:
- it is good to sort them out, rinse or wipe them;
- select them and make them approximately the same size;
- wither slightly in the sun from moisture;
- prepare oven grates.
The mushrooms should be of the same size for even drying. It often happens that small pieces dry out faster, and they have to be pulled out before large ones. Therefore, chopped mushrooms of the same size evenly distributed over the wire rack will not cause trouble in this regard.
Before drying, mushrooms can be laid out on an oilcloth and left to wither for a while in the sun - this way they will retain as many useful substances as possible. And, of course, after such good preparation, the question of whether in the oven will disappear, since all that remains to be done is to bring it to readiness. It is better to cut them into slices or slices, so they dry faster and it is much more convenient to store them in this form. But if, nevertheless, washed mushrooms are dried without preliminary heating in air, then it is important to know the rules for operating each type of kitchen equipment.
If, nevertheless, the head is puzzled by the question of how to dry mushrooms in a gas oven - here you should already know a little about the oven itself. The method of heating, the temperature, which tools are best to use are all important.
Particular attention should be paid to such a problem, in the oven, since they are a little more capricious than ordinary types.
White mushrooms
A separate category includes representatives of white. These are some of the most fragrant and palatable protein rich species. Before being sent to the oven, they are wiped with a rag, removing dirt from the surface, in rare cases they are washed, but this way they dry longer.
And, of course, the question arises of how to dry porcini mushrooms in the oven. Carefully select them, sort them, cut them into equal slices. Of all the mushrooms, it is worth choosing the most resilient and most solid, they will retain their structure better and do not fall apart. You should also prepare some large mesh grids and ensure good air circulation. Foil can be placed on the wire shelf.
White dried slices can be used as a spice powder.
General rules for using ovens
It doesn't matter what exactly the housewife decided to do: how to dry mushrooms in the oven of a gas stove, or dry them in an electric oven. All this requires careful preparation.
For example, let's answer the question of how to dry mushrooms in an electric oven. It is very important to put the mushrooms on the wire rack, since electric ovens are designed in such a way that the lower heating element always heats more than the upper one. When placing mushrooms on a baking sheet, they simply stick, moisture forms at the bottom, and ultimately, during storage, they can become moldy.
When using an oven with a stove, make sure that no one is planning to cook anything in the near future, while drying the mushrooms in the oven at the same time. The drying temperature is usually set around 70 ° C. There are several options: for raw mushrooms, it is better to first set a lower temperature (30-40 ° C), and then increase it to 60-70 ° C. Or, initially, set a constant temperature from 40 to 60 ° C, preheat the oven and put the blanks in it.
in an electric oven
A modern electric stove, due to its high functionality, is able to dry mushrooms no worse than our ancestors did in the good old days, stringing them on a string and leaving them to dry in the sun.
The main task of drying is to evaporate moisture from the food. This is facilitated by the movement of warm air. That is why in closed warm rooms these plants dry very well and quickly, but if you wondered how to dry mushrooms in an electric oven, the answer will be even easier.
Many modern ovens have such a function as an "internal fan" (some manufacturers have it "convection"). To evaporate moisture from food, it is ideal to turn on the top and bottom heating elements using a fan that creates air movement inside the oven, thereby simulating natural weather conditions. If the oven is old and there is no fan, then the mushrooms should be dried with the door open.
Thanks to the fan in electric cookers, the drying time is reduced by about 30%. That is, instead of the usual five hours of drying, you can limit yourself to three and a half. Drying mushrooms in an electric oven is one of the most modern and fastest ways to dry mushrooms.
Drying mushrooms in a gas oven
How to dry mushrooms in a gas oven? It's also very simple. A gas oven differs from an electric oven in that it heats up very quickly, and this is only a plus - it saves time. Also, in gas ovens, heat comes mainly from the bottom, and is often unevenly distributed. In this case, in the gas stove, the grates should be placed closer to the upper heating elements, and it is also important to keep the door open for better air circulation. Modern analogues of a gas oven differ little from electric ones in terms of functionality. A fan with both heating elements can be connected to them.
Drying mushrooms in a gas oven is much faster due to the ability of the oven to heat up quickly, but there is a risk of overdrying them, so the process should be monitored more carefully, and sometimes it is better to lower the temperature by 10 ° C.
Storage of dried mushrooms
It is recommended to prepare in advance a room in which cans with blanks will be stored. Dry, clean, ventilated, no light. Mushrooms are very moody, especially if they are not dried well enough. When dry, they do not fall apart, have a strong structure, smell good, but their lack of ability to absorb moisture from the environment.
Dried mushrooms are very good at absorbing odors from surrounding food and moisture, so storing them is often more difficult than drying mushrooms in the oven. Tightly sealed glass jars are ideal, from which oxygen should be vaporized by lighting the alcohol on the lid. If there are no cans, thick fabric bags, tight bags, plastic containers will do.
Dried mushrooms are a primordially Russian preparation for the winter, which helps smart and smart housewives to surprise their household and guests with delicious dishes throughout the winter. How to dry mushrooms in an electric and gas oven?
Many varieties of mushrooms are suitable for drying, a favorite is a porcini mushroom. Even in dried form, it is able to preserve and transmit the aroma of a summer forest, thickets, earth. From tubulars for drying in the oven, choose boletus, boletus, morels and goats. Morels are a mushroom that can only be eaten two months after drying. Dried honey mushrooms and champignons, chanterelles that do not lose their shape and color are good from lamellar.
Before drying, the mushroom crop must be sorted out and sorted, and debris removed. At the same time, you need to dry mushrooms of the same type and size. Legs are detached from the caps, wormy and rodent-eaten foods are not suitable for drying.
Drying an electric oven in front of a gas oven in that it has bottom, top and side heating, it is good if the convection mode is provided, in the absence of such a function, the oven door must be kept half open. You can dry mushrooms on several grates, those that were included or made by yourself. You can use ordinary baking sheets, but in this case, the mushrooms will have to be turned over.
Put the prepared mushrooms evenly, they should not touch each other, it is better to cut large caps with a wooden or bone knife, put the grates in the oven, temperature - 45 degrees. When the food has dried up, the temperature must be raised to 75 degrees, the grates must be reversed. The drying process takes several hours, it is difficult to say more precisely, it depends on the size and variety of mushrooms. As soon as it is ready, the product is replaced with a new one, the finished one is removed.
The readiness of the product is determined empirically: well-dried mushrooms should be light, easy to break and bend, but not crumble or crumble. Ready-made gifts of the forest are cooled and stored in containers, these can be glass jars. Containers must be clean and dry, sealed with lids. Another way is storage in linen bags in a dry place. If the mushrooms suddenly become wet during storage, they need to be quickly sorted out and dried until mold starts.
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Ecology of consumption. Life hack: Consider the methods of drying mushrooms in the microwave, on the Russian stove, in the sun, in the oven, as well as the method of making mushroom powder ...
Consider the methods of drying mushrooms in the microwave, on a Russian stove, in the sun, in the oven, as well as the method of making mushroom powder.
Drying is one of the easiest and most affordable ways to harvest mushrooms. Dried mushrooms keep well for a long time. In terms of nutritional value and digestibility, they are superior to salted and pickled mushrooms.
However, not all edible mushrooms can be dried. Many lamellar mushrooms contain bitterness, which does not disappear during the drying process. Such mushrooms are not suitable for drying.
At home, you should dry the following types of mushrooms:
- of tubular - porcini mushrooms, boletus, boletus, all types of boletus, moss, goat, oak, Polish mushroom;
- from marsupials - morels, morel cap, white truffle;
- from tinder fungus - ram mushroom, variegated and branched tinder fungus;
- from lamellar - autumn mushroom, summer and winter mushroom, variegated umbrella mushroom, champignons, podvishnik, fleecy scaly, deer mushroom;
- of chanterelle - common chanterelle.
You can dry mushrooms:
- outdoors (in the sun),
- in a Russian oven (or simply - oven),
- in the oven,
- over a gas or electric stove,
- on exotic heating devices - kerosene stove or kerosene stove,
- using modern microwave ovens,
- on central heating batteries, etc.
Air drying of mushrooms possible only in hot dry seasons, on clear sunny days. In cloudy, damp weather, it is impossible to dry mushrooms in the open air, since they can deteriorate and they have nothing to dry with. Natural drying of mushrooms in the sun takes about a week. Mushrooms are strung on strong, harsh threads, thin twine or fishing line and hung in sunny places so that they do not touch. You can make special stands for this, place mushrooms strung on threads or metal rods on them and put them in the sun, covering them with gauze from dust and flies.
For drying, select fresh, strong, healthy mushrooms, not damaged by worms.
The peeled mushrooms are wiped with a clean, slightly moistened soft cloth (preferably nylon), clearing them of needles, leaves, moss, sand, earth and sorted by size. Large caps of mushrooms, to speed up the drying process, are best cut into slices, cutting off the stem at a distance of 2-3 cm from the cap. Legs of porcini mushrooms, aspen mushrooms and brown birches are cut into columns 3-4 cm long or with wheels up to 2 cm thick. For boletus mushrooms, mushrooms, honey agarics and chanterelles, only caps are used for drying, and morels and lines are dried whole. Mushrooms should not be washed before drying, as they absorb a lot of water, dry out very slowly and may deteriorate.
To avoid contamination, it is better to dry the mushrooms on special devices: sieves, lattices, braids, strung on a thread or on pins, installed on wooden racks or on the spokes of a mushroom dryer.
Mushrooms are considered dried if they feel dry, light to the touch, bend slightly, or break with some effort. Well-dried mushrooms have a taste and aroma reminiscent of fresh ones. The "yield" of dry mushrooms is on average 10-14% to the mass of raw peeled. Thus, from 10 kg of fresh mushrooms, only 1–1.4 kg of dried ones are obtained.
Dried mushrooms, and first of all, small caps dry out, you need to periodically clean up in a timely manner, and dry the remaining ones 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, begin to grow moldy at the slightest dampness and quickly deteriorate.
All tubular and lamellar mushrooms and tinder fungi can be dried in the Russian oven. Do not dry morels in the oven.
DRYING MUSHROOMS IN THE SUN
On hot days, mushrooms can be dried in the sun or just dried to dry them completely at a higher temperature on the stove or in the oven.
For this purpose, mushrooms are placed on drying trays, thick paper or dry board. In no case should mushrooms be placed on an iron baking sheet, as mushrooms can bake and turn black on it.
Drying is carried out in a place protected from rain and dust and well blown by the wind. It is very important that the mushrooms, previously cut into slices, are dried or dried completely within a period of no more than 1-2 days. In this case, they retain their natural color.
Properly dried mushrooms bend; overdried crumble - it is better to soak such mushrooms and use in the form of mushroom powder.
DRYING MUSHROOMS IN THE OVEN
When drying in the oven, the mushrooms are laid out in a thin layer on specially made or ready-made racks that are installed in place of ordinary baking sheets. The temperature in the oven should be in the range of 60–70 ° С, and in order for the air to circulate in it, the door should be kept ajar. As the mushrooms dry up, the grates are swapped from top to bottom.
In urban settings and for modern kitchens, this method of drying mushrooms is probably the most common and simplest: ovens (and grills in them) are in every home. If there are few grates (or there are none, it happens), then you can independently make 2-3 grates according to the size of the oven so that they can be installed instead of baking trays. The grilles can be made from any coarse wire mesh.
Baking trays can also be used if there are no grates. Mushrooms are selected by size (large ones are cut into pieces) and laid out on baking sheets. In this case, the mushrooms should not come into contact with each other, and air circulation must be ensured in the oven (open the door a little).
First, the mushrooms are dried at a temperature of 45 ° C. At a higher initial temperature, protein substances are released on the surface of the mushrooms and then dried, which impairs the further course of drying and gives the mushrooms a dark color. At the same time, the mushrooms become so soft that it is impossible to use them for food. Only after the surface of the mushrooms dries up and they stop sticking, the temperature can be raised to 75–80 ° C.
The duration of drying and drying of mushrooms cannot be accurately determined. If the mushroom caps and plates are the same size, they dry out at the same time. Dry mushrooms are removed, and the rest are dried, turning them over from time to time.
DRYING MUSHROOMS IN A MICROWAVE
When drying mushrooms in the microwave: the peeled and chopped mushrooms are laid out on a plate or wire rack, the minimum power is set to 100-180 W and set for 20 minutes, then the oven is opened and ventilated for 5-10 minutes. During this time, excess moisture evaporates intensively. Then the operation is repeated 2-3 more times. As a result, you can get at the exit either a finished product - dried mushrooms or - a semi-finished product for further drying, it depends on the specific mushrooms.
This method of drying mushrooms is quite troublesome. Convenient only if your microwave has a large capacity. On "small cars" the process is very tedious and lengthy, although quite real.
DRYING MUSHROOMS IN A RUSSIAN OVEN
Mushrooms prepared for drying are laid out with their caps down on gratings, braids or strung on knitting needles. The loaded devices should be put into the furnace when the temperature in it after the furnace drops to 60–70 ° С. At a higher temperature, it is not recommended to start drying, as the mushrooms can be steamed or fried, burned and darkened strongly. At temperatures below 50 ° C, they dry very slowly, sour and deteriorate.
Before loading the mushrooms, sweep under the oven so that no ash remains on the floor. At the time of drying, there should be no dishes with food or water in the oven.
If the grates or braids do not have legs, then bricks should be placed under them, placed on the edge, so that the mushrooms do not come into contact with the hearth of the furnace.
During drying, it is very important to ensure that the moisture evaporating from the mushrooms is removed. To do this, the flap should be placed on 2 bricks, leaving a gap between them for air flow from below. The upper part of the damper should not tightly cover the brow of the stove, so that moist air is always removed.
At the beginning of drying, the stove pipe is opened by 0.75 valves, as the mushrooms dry up, it is gradually pushed in and closed tightly by the end of drying. Mushrooms dry unevenly, small caps dry faster, large ones more slowly, so dried ones must be removed in a timely manner, otherwise they will lose their aroma and become tasteless. Underdried mushrooms begin to grow moldy at the slightest dampness.
STORAGE OF DRIED MUSHROOMS, PRESERVATION OF DRIED MUSHROOMS
Dried mushrooms are very hygroscopic: they absorb moisture from the surrounding air (especially if they are prepared in the form of mushroom powder), easily damp and mold. In addition, they quickly absorb extraneous odors. Therefore, dried mushrooms should be stored in dry, well-ventilated areas and, best of all, in moisture-proof bags or tightly closed glass or metal jars. Dried mushrooms can also be stored in gauze or linen bags, but, strictly, in a well-ventilated place and separate from products with a pungent odor.
If for some reason the mushrooms become wet, they should be sorted out and dried.
To preserve the mushrooms for a long time, it is more convenient to place the mushrooms in hermetically sealed glass jars immediately after drying (while they still retain their fragility and warmth). Banks are sterilized at a temperature of 90 ° C: half-liter - for 40 minutes, liter - 50 minutes.
The following method can be used to suck air out of the cans. A little alcohol is poured onto the inner surface of the lid, light it and immediately close the jar. When alcohol burns, almost all the oxygen in the can is consumed, as a result of which the mushrooms do not grow moldy, even if they were not sufficiently dried and they were laid in a damp room.
Before preparing food from them, the mushrooms are washed with a brush, cleaning dust and dirt, and poured for several hours with water to swell, and then boiled in the same water.
Better yet, soak dried mushrooms in milk or milk and half with water. Mushrooms that have turned black during drying should be rinsed well before being put into the soup so that they do not give the soup a black color. A decoction of mushrooms is left for settling possible sand, filtered and used to make soups, sauces or gravies.
MAKING MUSHROOM POWDER
Well dried or overdried mushrooms can be crushed and ground into a fine powder in a coffee grinder. When crushing, poorly digestible films of coarse fibers are destroyed, and mushrooms in this form better reveal their taste, aroma and are more easily absorbed by the body. Powdered porcini mushrooms are especially good.
When grinding, add 5-10% by weight of fine salt to the mushroom powder for preservation. Ground spices can also be added to taste: allspice, caraway seeds, dried celery and parsley leaves, etc.
Mushroom powder is very convenient for adding to food or at the very end of cooking - no more than 0.5–1 minute before the end, or for direct addition to hot and cold food - salads, soups, main courses. It is added to omelets when beating the egg mass.
Mushroom powder should be stored in a glass jar with a tight lid, protected from light. Shelf life with practically no deterioration in quality - up to 1 year.published by
Drying mushrooms at home allows you to preserve all the beneficial trace elements in them. The process can take place both in the sun and with the use of technology. It is important to correctly calculate the timing, taking into account the characteristic features of each type.
Mushrooms that can be dried include:
- Tubular. These are boletus, boletus, boletus.
- Marsupials (truffles).
- Lamellar. There are plates under the caps of such mushrooms. These include oyster mushrooms, honey mushrooms, champignons.
- Chanterelles with a layer of pulp under the cap.
- Polypores.
You can dry the harvested mushrooms in the sun. You can also hang them in a well-ventilated room. Another option is to use the technique at hand. This can be an oven, microwave, or refrigerator.
In the sun
This method requires a large number of hot, sunny days. Be sure to cover the raw material from insects. For this, gauze or rags are used. This method is used both for bringing mushrooms to full readiness and for drying. Then they finally reach the oven. Mushrooms are dried in the sun in a sliced \u200b\u200bform within 48 hours. In case of cloudy weather, the trays with mushrooms are brought into the room. At the same time, it is necessary to ensure good air circulation in the room.
Mushrooms can be laid out not on a baking sheet, but hung on a string. They are cut into pieces or can be strung whole. A fishing line is often used instead of a thread. And it is also advisable to wrap gauze over them to protect against insects.
In the oven
If there is no special equipment, then an oven will do. It provides good drying of the product. To do this, use a grate, which is installed under the baking sheet. The mushrooms are cut and stacked on top.
After placing the baking sheet in the oven, the door does not close tightly. The temperature is set at 60 degrees. The exposure time is 48 hours.
In an electric dryer
An electric dryer is a special device where cut workpieces are placed. It has several mesh trays arranged in a row one above the other. Mushrooms are placed on them. During the operation of the dryer, warm air is supplied from below. Drying with convection, at a temperature of 50 to 60 degrees, ensures the readiness of the product after 6 hours.
In the microwave
This type of drying has its own characteristics. The work is done cyclically. It is impossible to ensure readiness at once. The product is placed in a microwave oven, which is turned on for 20 minutes. During this time, the workpieces are wilted and release water. It is drained and the mushrooms are aired in the fresh air for up to 5 minutes. Then the process is repeated.
In the fridge
Refrigeration has its own characteristics compared to other methods. The cut pieces are placed on a sheet of paper and placed at the bottom of the refrigerator. The aging time of the mushrooms is around 2 weeks. Then they can be taken out and stored in a dry place. This cold treatment causes the dried product to become softer, rather than bending like a spring, which occurs when dried with heat.
In the Russian oven
Baking trays, sieves, baskets of willow branches are installed in the Russian oven. On them are mushrooms cut into thin slices. The door of the oven damper is opened slightly to allow moisture to escape and fresh air in. At first, it is opened by 2/3, then it is covered by 1/3 and at the end it is completely closed.
Training
Strong specimens are selected for drying. They are recycled, damaged areas are cut out. Each mushroom is wiped with a sponge. Water should not be used so that the product does not lose its aroma. Sorted by size. For some, part of the leg is cut off, for others the cap is separated. This is followed by cutting into plates up to 1.5 cm thick or into small pieces.
Drying of different types of mushrooms
Depending on the type, mushrooms are dried using different technologies. The process should not be accelerated so that the product does not quickly lose moisture. Some mushrooms need to dry for several hours, while others take tens of days. Do not overdry the product, this leads to a loss of aroma.
Boletus
This type is applicable for winter blanks. You can dry them in any way. The readiness of a product is determined by its springy qualities. All cut plates should bend with difficulty.
Procedure:
- 1. Boletus wipe well. Dirt and damaged areas are removed. The lower part of the leg is cut off.
- 2. Cutting by plates is carried out.
- 3. The food is laid out on the wire rack in one layer.
- 4. The wire rack is positioned over the baking sheet and the whole is inserted into the oven.
- 5. Drying is carried out at a temperature of 75 degrees. The operating time of the oven is 2-3 hours.
Champignon
This type of mushroom is dried less often, because it is well preserved in frozen form. However, it can be dried in different ways, for example, in the sun:
- 1. The whole product is sorted and sorted. Damaged copies are discarded.
- 2. All mushrooms are cut into small pieces.
- 3. Each of them is strung on a thread. There should be no contact between copies.
- 4. Such beads are hung in a sunny area.
- 5. Drying time - several days.
Butterlets
This variety is dried in a variety of ways. Of these, the most effective in the oven:
- 1. Lay a layer of foil or wax paper on the baking sheets.
- 2. Put butter oil in the oven and dry it at 50 degrees for 2 hours.
- 3. Then the degrees rise to 70. Exposure at this temperature lasts about 50 minutes.
- 4. At the last stage, the temperature is lowered to 50 degrees. The mushrooms are dried until tender.
The baking sheets should be interchanged from time to time. This will provide more uniform drying. The door does not close tightly for ventilation.
Chanterelles
A distinctive feature of this species is that they are never wormy. Pests do not like chanterelles by their taste. They are pre-treated with a damp sponge. Do not use water as the porous surface absorbs it well. After that, the mushrooms become unsuitable for drying.
Chanterelles are small, but especially large specimens should be cut. They can be divided into halves or quarters. The drying process can be carried out indoors in two ways. The first one is hanging in the closet:
- 1. Blanks are strung on a thread and hung in the cabinet. It is important that good ventilation is provided.
- 2.For the purpose of uniform drying, the products are turned over.
- 3. Readiness is achieved after 10 days.
To protect against insects, chanterelles should be protected with gauze.
The second method differs from the first in that the raw material is not hung on a string, but is located on a horizontal surface. These can be cabinet shelves or the floor. The paper bedding is pre-laid. Newspapers cannot be used because the ink contains a lot of lead.
Oyster mushrooms
When such mushrooms are dried, substances such as potassium, phosphorus, zinc, iron, and vitamins are preserved. There is a special dryer for this type. If not, then a simple oven will do.
The recipe is as follows:
- 1. Collected oyster mushrooms are cleaned of dirt.
- 2. Cut into lamellar pieces.
- 3. A metal grid is installed on the baking sheet.
- 4. The raw materials are laid out on the grate.
- 5. Mushrooms are dried for 8 hours with a half-open door. The temperature is maintained at 50 degrees.
- 6. Then they are taken out to a well-ventilated area for 24 hours.
- 7. Again, the workpieces are laid out on the wire rack and dried for 6 hours at a temperature of 75 degrees.
Aspen boletus
One of the most effective methods for drying boletus and porcini mushrooms is in the microwave:
- 1. Raw materials are processed and cleaned from dirt, then the legs are separated from the cap.
- 2. The peeled mushrooms are cut into small pieces.
- 3. They are laid out in one layer on a flat dish.
- 4. It is installed in a microwave oven, where the workpieces are dried for 20 minutes. The power is selected 100-180 W.
- 5. The container is removed and the liquid is drained from it.
- 6. The mushrooms are ventilated for 5 minutes, and then the dish is put back in the oven. This cycle continues until complete readiness.
Mushrooms are a product that can be stored for a long time in a dried form. It is important to understand their varieties, to understand which drying method is applicable and to which types. It will be useful to learn how to use a technique that is a good helper in processing mushrooms.
When there are sooo many mushrooms, and eating them freshly is not something that you don't want, but you can't even :), the freezer is full of fresh and boiled frozen mushrooms, and in the refrigerator and underground there is no more room for jars of pickled and salty, here you remember that mushrooms can still be dried!
You can dry mushrooms at home in different ways, and the method depends on the weather and on whether you have certain gadgets, such as a vegetable dryer, microwave or oven :)
The most important thing is that the mushrooms should not be wormy. 1 voracious and prolific worm can ruin the whole baking sheet of mushrooms!
What mushrooms can be dried
As a rule, those mushrooms are dried that are suitable in dried form for mushroom soup. These are, first of all, porcini mushrooms, boletus, boletus, boletus. Soup made from such dried mushrooms is the richest and most fragrant. Honey mushrooms, mushrooms, mushrooms, and many other fungi are dried. Most importantly, make sure that all of them are edible.
How to air dry mushrooms at home
If the weather outside the window is dry, even if not hot, even if not very sunny and even a little windy (the wind will also help us dry the mushrooms) - the choice is unambiguous, we will dry the mushrooms in the simplest way: in the air. We clean mushrooms without water, noble mushrooms are usually almost clean, except that at the leg you need to scrape off the ground with a knife, and remove the snotty skin from the butter. Cut the mushrooms into 2 mm thick slices. Place on a clean baking sheet in one layer. We put the tray in the shade in a ventilated room, on the balcony or outdoors. You can cover with gauze so that the dust does not settle. After a day or two, the dried mushrooms are ready and can be poured into a storage bag.
Or we put on the mushrooms on a strong thread alternately the leg-cap, we hang it in the shade. Dry in a day or a day. There is more work, but mushrooms dressed on a string dry out much more evenly and faster, not only in the air, but also in the oven.
Honey mushrooms are definitely dried in this way, they have very little water, they dry out and so, there is nothing to transfer electricity to them.
Drying mushrooms in the oven
Again, we clean without water, because it will be very difficult to get rid of it later. We cut it depending on the moisture content of the mushroom - the drier it is initially, the larger the pieces can be. The thinner you cut, the faster drying will take place. Honey mushrooms can generally be dried in the oven as a whole. The fastest way to dry is to put it on threads and hang it in several rows at the exit from the oven (tie the ends of the thread to the handles of the drawers, for example). We open the door slightly (our mushrooms should hang between the door and the oven). We turn on the smallest oven heating. The dried mushrooms are ready in an hour. 
If you were too lazy to put it on a string and decided to dry it on a baking sheet, cover the baking sheet in two sheets of parchment paper. We spread the mushrooms in one layer so that they do not touch each other. You should not put mushrooms directly on the tray, the metal tray will get very hot and the mushrooms will fry and turn black. Preheat the oven to 50 degrees C. Baking tray in the oven. Leave the door well ajar to allow moist air to escape. In this mode, we dry the mushrooms until a dried film is formed, then the temperature can be raised to 60-70 degrees. In this mode, the mushrooms will dry for 6-12 hours, depending on their initial moisture content and the thickness of the slices.
If the oven has a mode with air circulation (convection), be sure to turn it on. At a temperature of about 60 degrees with convection, the drying of mushrooms ends in 30 minutes or an hour.
How to dry mushrooms in the microwave
Microwaving mushrooms can be a hassle, so be patient right away. We clean the mushrooms without water, blot excess moisture with a paper napkin. If the mushrooms are too wet, they will cook in the microwave, not dry out. Chop finely. Lay out on a wire rack or plate covered with paper. We put it in the microwave, turn on the minimum mode (100-150 W) and set it for 15 minutes. At the end of the time, open and ventilate the oven from moisture released from the mushrooms for 5-10 minutes. We repeat heating and opening 3-4 more times.
Drying mushrooms in an electric dryer
This device is designed just to dry both fruits and vegetables and mushrooms. We clean without water, cut into thin slices, lay out on removable trays. We dry the mushrooms at a temperature of 30 to 70 degrees with a light breath. Therefore, it is better to choose an electric dryer with a fan and a thermostat that allows you to regulate the temperature.
How to dry mushrooms in an airfryer
We clean, cut in the same way as above. We insert a skewer between the body and the lid of the device for the unhindered exit of moist air, select a high speed on the device. The temperature of the procedure is 60-70 ºC. The total drying time is one and a half hours.
How to dry wormy mushrooms
To begin with, it is better not to dry wormy mushrooms. You can't eat them. Worms and larvae of other insects secrete toxic metabolic products into the fruit pulp, so eating wormy mushrooms can lead to food poisoning in the same way as eating old or poisonous mushrooms. Many housewives dipped such mushrooms into salt water to drive out the worms. However, the decay products remain in the fruiting bodies of the fungus, causing various intestinal diseases. If you dry the mushrooms in the air on a string, as some suggest, all the worms also do not immediately "fall out", but first multiply, and you will dry just those products of their vital activity, which were mentioned above.
But in case of famine, it is, of course, also possible to dry such mushrooms. To begin with, we cut them into thin plates and fill them with strong brine - a tablespoon of salt with a slide on a mug of water. We stand it for 30 minutes, there is no need longer. We rinse thoroughly under running water so that all dead animals and their secretions are washed off. We spread it on a thick paper or woven napkin, blot it dry from water. We dry using any of the above methods using heat.
How to store dried mushrooms
Qualitatively dried mushrooms are light gray or brown, with a characteristic aroma, not brittle, but not wet either. If they are blackened, then either you have overcooked them, or they were too wet. It is better to store dried mushrooms in sealed paper bags or tied bags made of cotton or linen, always in a dry place. It is often necessary to store dried mushrooms in the kitchen, then you can use glass packaging with a fairly tight lid to prevent moisture from entering. But periodically check, in this case, the condition of the mushrooms, and, if necessary, dry them again.
And a few words about dried mushrooms
Yes, mushrooms can also be wilted. I'm not sure if it's healthy, but the flavor is great for the soup. I don't wash the mushrooms, we cut them 2 times thicker than for drying, hang them on a string and leave them not in a draft. On the second or third day, they will dry out a little, then, as it were, they will get slightly wet, and on the fourth, if they are not dry, we dry them in any convenient way.