Drying of mushrooms will depend on their variety, region, place of collection, transportation and technical capabilities. Each has its own method, worked out and used for years. Let us dwell in more detail on how the drying of mushrooms takes place at home. This workpiece will be long and well preserved.
Drying mushrooms in the sun
A day or two before the procedure, it is recommended to wash strong specimens, dry and cut into thin plates, so that they slightly sag. In this case, they will retain their natural color. Next, on a hot day, you need to spread the mushrooms on drying non-metal trays in a thin layer. You can also use a dry board or thick paper. The procedure should be carried out in a well-ventilated place. Properly prepared raw materials bend, incorrectly - crumbles and breaks.
Drying mushrooms in the oven
Washed specimens must be decomposed thinly on specially made lattices so that the pieces do not touch. Next, the temperature is set within 45 ° C, so that the mushrooms slightly wilt. Moreover, it is necessary to provide constant air circulation, opening the door a little. After the surface begins to dry out, and the specimens cease to adhere, it is recommended that the temperature be raised to 80 ° C.
Microwave Drying
Sliced and peeled copies are laid out on a plate. Further in the microwave oven it is recommended to set the minimum power - up to 180 watts, and the time - twenty minutes. The door must be opened and ventilated for five to ten minutes. This time is necessary so that excess moisture evaporates intensively. Then the operation will have to be repeated two to three times. As a result, we get a finished product that can be sent for storage.
Drying morel mushrooms
Morels, belonging to the species conditionally edible, are dried exclusively in air. To do this, they need to be threaded, placed very freely on gauze bags, old nylon stockings and suspended in a dry, ventilated room for five to six months. During this period, the mushrooms will be cleaned of toxins. As a result, the semi-finished product will be ready for use in food.
Drying mushrooms "in Russian"
Before the procedure, the oven must be prepared. You have to sweep it, clean it of ash, remove dishes with water or food.
Instances must be prepared for the procedure. For this, mushrooms should be washed, dried and chopped coarsely. Next, they need to be laid out with their heads down on special grilles, and the latter put in the oven. The temperature after the furnace should drop to 70 ° C. At a higher temperature, the mushrooms will be steamed, fried, burned and blackened very much; at lower they will dry slowly, may begin to turn sour and deteriorate.
It is important to ensure that the drying process constantly removes moisture that evaporates from the mushrooms. For this, the damper is placed on two bricks, thus providing an inflow of fresh air from below. The upper part does not need to be leaned tightly so that it does not cover the brow of the furnace. This will allow humid air to escape at all times.
The chimney at the very beginning of the procedure opens at 0.75 valves. As the mushrooms dry out, it must be gradually retracted. By the time the process is completed, it closes tightly.
Keep in mind the following. Mushrooms will dry unevenly, so it is recommended to clean the dried ones in a timely manner so that they do not burn. The rest must be given the opportunity to "walk". The fact is that under-dried specimens will begin to mold.
In conclusion, we dwell briefly on how to store dried mushrooms. To do this, it is recommended to use moisture-proof bags or closed glass or metal cans.