Simple and proven ways to dry mushrooms at home. How to dry mushrooms for the winter in the oven How to dry mushrooms in a gas stove oven

Good day, dear friends! Forest gifts are affordable products that can 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 fame as 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 enter, 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 grind 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 harvesting 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. For storage fit glass jars with leaky 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 preparation of any forest products for the winter, you can please family members with 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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To prepare mushrooms for the winter at home, there are several ways: pickling, pickling, pickling and freezing. All of them are in great demand and are always appreciated for their taste. However, there is another popular type of harvesting mushrooms for the winter.

Today in our article we will talk about drying mushrooms. I must say that this option is very easy to prepare. Even a novice hostess will be able to cope with it. Drying mushrooms for the winter will make harvesting in demand for a wide variety of dishes. You can cook soup and mushroom borscht from dried fruit bodies, they can be boiled and fried with potatoes, make an excellent sauce for meat dishes or even marinate for the arrival of guests.

Drying recipes honey mushrooms for the winter allow you to save everything for fruiting bodies useful material and nutrients: iron, manganese, potassium, iodine. However, before the drying process, mushrooms undergo pre-treatment. It is worth saying that for drying mushrooms, you should always choose healthy, strong and not wormy specimens. Next, the mushrooms are cleaned of forest debris, the remnants of grass and leaves are removed from the hats, and the lower part of the leg is cut off. Note that it is best to make cuts with a stainless steel knife blade so that there is no darkening of the incised areas.

Many housewives ask if mushrooms should be washed before drying? Here we note immediately that there are different opinions on this matter. However, experienced mushroom pickers advise washing only those mushrooms that will be used for pickling or pickling. Before the drying process, mushrooms are not washed, as they have the ability to quickly absorb liquid. In the future, this will adversely affect the shelf life, and the mushrooms can quickly deteriorate. It will be enough to simply clean them with a dry sponge and remove forest debris from the hats. But if the pollution is too large, then you should still rinse them under running water, and then put them on a towel to remove unnecessary moisture. After the initial preparation, mushrooms can be dried in several available ways.

Recipe for drying mushrooms in the oven on a baking sheet

Dry mushrooms are usually dried whole, but if they are royal mushrooms or large specimens, then they are cut into pieces. Drying mushrooms at home is carried out in the oven. This method is considered the simplest and most convenient for many housewives.

Drying mushrooms in the oven is carried out on a baking sheet at a temperature of 60-70 ° C. The fruiting bodies are distributed in a thin layer on the grills or baking sheets, the kitchen appliance is heated and the mushrooms are placed. The door is left slightly ajar so that evaporation can escape, and there is also free access for air circulation. Drying lasts approximately 45-48 hours, depending on the size of mushrooms. To check the finished product, you need to bend a piece of the mushroom; if it bends and breaks easily, the workpiece is ready. Mushrooms dried in this way are an unusual element for first and second courses, because they contain trace elements useful for the human body.

Drying process again in the dryer

Honey mushrooms can be dried in homemade dryers that use boxes and free access to drafts. The boxes are made of plywood, and instead of the bottom, meshes with cells of no more than 12 mm are installed. The number of boxes should not exceed 8-10 pieces, and the entire structure is placed at a level of 40 cm. The upper part is covered with a lid, which will provide shade for the workpiece.

The dryer is located in a draft, however, in order to speed up the process of drying mushrooms, it is supplied with an air collector. The drying process of mushrooms in the dryer is as follows: the mushrooms are cleaned of sand, grass and leaves, the legs are cut off, laid out in size on the grates in one layer. Due to air circulation throughout the structure, drying of honey mushrooms occurs. The result of the resulting product depends on weather conditions and drafts. If the weather is sunny outside, then boxes with mushrooms can be placed in the sun for 2-3 hours, which will allow the mushrooms to dry.

The boxes are taken out of the dryer quite easily, so it’s very easy to see how mushrooms are dried. The time for drying mushrooms in the dryer can vary from 1 to 2 weeks. However, you are not required to turn over the mushroom nets or take them out periodically.

Drying mushrooms in the microwave at home (with video)

In today's world, almost every kitchen has a microwave oven. Thanks to this device, you can not only warm up "yesterday's pies". Drying mushrooms in the microwave allows the mushrooms not to lose their beneficial substances. Fruit bodies are cleaned, part of the stem is cut off, placed on a plate and the regulator is set to a power of 100 to 150 W for 20 minutes. After this time, open the microwave door for 10 minutes to air out. Thanks to this, the evaporated moisture released by the mushrooms will come out. This procedure with ventilation is repeated 4-5 times. It is worth saying that the drying process of mushrooms in the microwave is quite laborious and lengthy, especially if the oven has a small volume. It is better to harvest mushrooms in such conditions if their number does not exceed 3 kg. For large batches, it would be good to use special equipment for drying products. We offer you to watch a visual video of drying mushrooms, carried out at home:

Drying autumn mushrooms in a convection oven

It is common for a conventional gas oven to have one or two lower burners. Baking takes place on one or more levels on which a baking sheet is placed. In this case, only the bottom receives heating, and the top is browned due to convection, i.e., the random movement of hot air in the oven. It is better to use autumn mushrooms for drying, which are the most popular among fans of mushroom dishes.

Drying mushrooms in a convection oven involves several processes, the first of which is drying.

The oven is heated to 50 ° C and the peeled mushrooms are laid in one layer on a baking sheet for drying. If the temperature is raised higher, the mushrooms begin to release protein droplets, which makes drying difficult, and this, in turn, will worsen the final quality of the product: mushrooms will lose their taste, aroma and color. It is worth saying that the convection mode should be turned on with the oven. However, the door must be kept open throughout the process so that there is continuity of air circulation. If the door is closed, the mushrooms in the oven do not dry out, but begin to bake.

After drying, the main drying process begins. When the mushrooms stop sticking to your hands, increase the oven temperature to 80°C. They don’t raise the temperature anymore so that the aroma, color and taste of mushrooms do not suffer. It is impossible to determine the exact drying time, because mushrooms of different sizes dry at different speeds. To do this, honey mushrooms are checked by touch, turned over and removed those that have dried. The rest of the mushrooms are left in the oven to dry.

Harvesting mushrooms for the winter: drying in the bath

Drying mushrooms in the bath helps to carry out the process in a dry, warm and well-ventilated area. The quality of drying again will depend on how your bath is heated. The best option would be drying in an oven with an open damper. Mushrooms must be placed on heating grates so that dry air is supplied and excess moisture is removed from the mushrooms. The main conditions for drying mushrooms at home in the bath remain the same: clean, cut off the legs, do not wash and do not let them touch on the grate. With such drying, the mushrooms turn out to be dry and light, with pressure they bend a little, and with strong pressure they break. During the drying process, the water content in mushrooms is reduced from 80% to 15%, and the aroma is enhanced several times.

Drying mushrooms for the winter in an air grill

Drying in an air grill is considered another popular way of harvesting mushrooms. This option is designed for a small amount of mushrooms. The process is quite simple, but requires compliance with a certain regimen. It takes place similarly to the traditional method of drying mushrooms. Be sure to leave an opening between the lid and the working container of the device. In addition, you need to take out the grills with mushrooms several times so that they cool down, and then put them back into the air grill.

Honey mushrooms are prepared in the same way as with all other drying processes: they clean the remains of forest debris with a kitchen sponge, cut off part of the leg. The fruit bodies are laid out on the grills of the air grill and the drying mode is selected. The advantage of this process is that mushrooms do not darken and do not bake, as in the oven. The whole process of drying the fruiting bodies is prepared in hot air currents. Thanks to the program mode and the timer, drying mushrooms in the air grill is considered convenient and does not take much time. And mushrooms retain their flavor and valuable nutrients. Especially delicious meals from honey mushrooms, dried in an air grill, soups and sauces are obtained.

The recipe for drying mushrooms in email. dryer

The proposed recipe for drying mushrooms in an electric dryer is the best option that saves a lot of your time. In addition, the temperature in the apartment does not rise, and the mushrooms are beautiful and durable.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

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

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:

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.
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.
lamellar is another popular look. 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.
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.
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 either the boletus is 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 harvesting. To get a quality finished product, you need to properly prepare the raw materials. You can dry porcini mushrooms with any accessible way: 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:

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

Champignon

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 at any time to prepare 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:

Peeled mushrooms are sorted by size or cut into pieces.
String raw materials on a thread so that the pieces do not touch.
The resulting "beads" are hung in a room closed from water, dust, UV rays.
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 nutrients, you should adhere to the recipe, which is presented below.

Cooking method:

After harvesting, oyster mushrooms are sorted out, cleaned of dirt.
Cut the raw material into slices or slices.
A metal or wooden grid is placed on a baking sheet.
Spread the raw materials on the grate.
Dry at a temperature of 45-50 degrees, with the door ajar for about 8 hours.
Spread on a tray in a well-ventilated room for 24 hours.
Aired, dried raw materials are laid out on a wire rack, which is installed on top of the baking sheet.
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:

Fresh, clean boletus cut into pieces the same size.
Lay out the raw materials in one layer on a flat plate, put in the microwave.
Choose a power of 100-180 W, dry for 20 minutes.
They take out a plate, drain the liquid from the boletus.
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 is worth noting that this species has a good taste, contains a lot of essential oils, high-grade protein, amino acids, vitamins B and D. Dried boletus promotes rapid recovery from 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:

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

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How to dry mushrooms at home correctly

Most The best way provide yourself and the whole family with supplies for the winter - dry seasonal vegetables and fruits. This step is the best way to save beneficial features some products. This method of preservation is especially good for mushrooms, since they contain a large amount of proteins, necessary for the body in winter time. Failing to do so in summer season, most housewives prefer to dry. Below are detailed facts and tips on the preparation of mushrooms, types and features of stoves, drying methods.

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 agaric mushrooms, which, when dried, acquire an unpleasant bitterness.

And here are some types of forest dwellers that can be dried:

tubular: porcini mushrooms, boletus, boletus, boletus, mossiness mushrooms;
lamellar: champignons, deer mushroom, autumn, summer and winter honey agaric, umbrella mushroom, boletus;
ram mushroom and tinder fungus.

It is necessary to make sure that everything collected is not poisonous, carefully sort it out, clean it from mucus, and wash it. Together we can dry different types this delicacy - and the taste will be richer. In general, drying mushrooms in the oven is quite simple, especially given the abundance of functions in modern ovens.

How to prepare mushrooms for drying

So, spore plants collected, wiped, selected from the garbage and waiting for 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;
lightly wither in the sun from moisture;
prepare oven grates.

Mushrooms should be the same size for uniform drying. It often happens that small pieces dry out faster, and they have to be pulled out before large ones. Therefore, sliced \u200b\u200bmushrooms of the same size evenly distributed over the grill will not cause trouble in this regard.

Before drying, mushrooms can be laid out on an oilcloth and left to wither in the sun for a short time - this way they will retain as many useful substances as possible. And, of course, after such a 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 plates, so they dry faster and store them in this form is much more convenient. But if, nevertheless, washed mushrooms are dried without preliminary heating in air, 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 - all this is important.

Particular attention should be paid to such a problem in the oven, since they are a little more capricious than usual types.

White mushrooms

Representatives of white color belong to a separate category. This is one of the most aromatic and palatable species rich in proteins. Before going into the oven, they are wiped with a rag, removing dirt from the surface, in rare cases they are washed, but in 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 hardest, they will retain their structure better and do not fall apart. You should also prepare several grids with large cells and ensure good air circulation. You can put foil on the grill.

The dried white slices can be made into a powder used as a spice.

General rules for using ovens

It does not matter what exactly the housewife decided to do: how to dry mushrooms in a gas stove oven, and how to 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 exactly on the grate, since electric ovens are designed in such a way that the lower heating element always heats more than the upper one. When laying mushrooms on a baking sheet, they simply stick, moisture forms at the bottom, and eventually they can become moldy during storage.

When using a stovetop oven, make sure that no one plans to cook anything on the oven at the same time as drying the mushrooms in the oven. The drying temperature is usually set around 70°C. Several options: for raw mushrooms better install more first low temperature(30-40°C), and then increase to 60-70°C. Or, initially set a constant temperature from 40 to 60 ° C, preheat the oven and put the workpieces in it.

in an electric oven

A modern electric stove, thanks 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 the evaporation of moisture from the products. This is facilitated by the movement of warm air. That is why these plants dry very well and quickly in closed warm rooms, but if you are wondering how to dry mushrooms in an electric oven, the answer will be even simpler.

Many modern ovens have a function such as an "internal fan" (some manufacturers have "convection"). To evaporate moisture from products, the top and bottom heating elements are ideally turned on 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 stoves, 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 quick ways 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 below, and is often unevenly distributed. In this case, the grills should be placed closer to the upper heating elements in the gas stove, and it is also important to keep the door open for better air circulation. Modern analogues of a gas oven are not much different from electric ones in terms of functionality. They can connect a fan with both heaters.

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 the room in which the jars with blanks will be stored. Dry, clean, ventilated, without light. Mushrooms are very capricious, especially if they are not well dried. When dry, they do not fall apart, have a strong structure, smell good, but their lack is the ability to absorb moisture from the environment.

Dried mushrooms very well absorb the smells of the surrounding foods and moisture, so storing them is often more difficult than drying mushrooms in the oven. Tightly closed glass jars are ideal, from which oxygen should be evaporated by igniting alcohol on the lid. If there are no cans, dense fabric bags, tight bags, plastic containers will do.

Dried mushrooms are one of the most popular types of homemade preparations for the winter. But in order to obtain fragrant dried mushrooms that retain their taste, it is necessary to strictly follow the rules for preparing this product.

Consider all the features of the preparatory stage of drying, as well as how you can dry mushrooms at home using a variety of technical devices and without them.

When dried, most mushrooms retain all their beneficial substances. Compared to canned, pickled or salted, they have a higher nutritional value. Drying some types of mushrooms, such as white mushrooms, enhances their flavor. Cooked dishes from dried mushrooms are more beneficial for the human body than canned ones.

In the process of drying, they lose moisture, due to which the weight of the product is reduced by 10 times compared to the original mass.

Which mushrooms are best?

Drying is subjected to certain types of mushrooms that do not have bitterness. It is not recommended to dry milk mushrooms, russula, volnushki, most chanterelle and agaric mushrooms that produce bitter milky juice.

But you can prepare it in dried form:

tubular - porcini mushrooms, boletus, duboviki, boletus, Polish mushroom, goats, boletus, mossiness mushrooms;
lamellar - champignons, deer mushrooms, honey agarics, boletus, variegated umbrella, fleecy flake;
chanterelle - common chanterelle;
marsupials - white truffle, morels.

Preparation

Experienced mushroom pickers advise not to wash the mushrooms, but to clean the soil, leaves and dust with a soft cloth, slightly dampening it with water.

Then you should sort them out - you need to dry only dense, not overripe and not affected by worms mushrooms. Chanterelles, honey mushrooms and butterflies, as a rule, have their legs removed.

Mushrooms can be dried both whole and sliced. In the first case, correct and uniform drying can be ensured by selecting specimens of the same size. When cutting mushrooms, it is desirable that the resulting parts (slices, circles, quarters) have the same thickness. It is better to use a plastic knife for this purpose - it will not lead to oxidation of the pulp and, accordingly, to a deterioration in the taste of the finished product. To preserve the color of sliced \u200b\u200bmushrooms, you should start drying immediately after cutting.

What rules must be followed during the drying process

In order not to be disappointed in the quality of dried mushrooms, follow simple rules. They cover the experience accumulated by many generations and allow you to get a good taste of the workpiece and preserve it for a long time.

The caps of large mushrooms are cut into identical slices, the legs - into circles up to 2 cm thick or slices 4 cm long.
The most optimal is a combination of two drying methods - first under the sun in an open space, then in a Russian stove or gas oven, a special electric dryer or microwave.
Whichever method is used, it is necessary to interrupt the drying process 2 or 3 times and provide fresh air access to the processed batch of mushrooms.
Morels are not cut into pieces during drying, only the method of drying in the open air is used, the duration of the process is 2 months or more. During this time, toxic substances disappear and the mushrooms become safe to eat.
Store the finished product in closed glass jars, paper bags or linen bags. The storage room should be dry and well ventilated.

What methods can be used at home?

If weather conditions allow, you can dry the mushrooms outdoors under the bright rays of the sun. But cloudy weather does not always make it possible to use this method. In this case, the oven, gas stove, oven and other types of devices that provide the necessary temperature conditions help to dry the collected material well.

Outdoor drying and sun

You should choose a place well lit by the rays of the sun and blown by the wind. Mushrooms cut into pieces can be strung on a strong thread or nylon fishing line and hung at a distance of 1.5–2 m from the ground.

You can also lay them out on a sieve, tray, wicker grid, or place them on the spokes of a special mushroom dryer.

When using metal baking sheets, additionally lay thick paper so that the mushrooms do not bake and darken. To protect against dust and insects, they are covered with gauze.

The drying process will take about a week. It is necessary to ensure that the workpieces do not get caught in the rain - this can lead to damage to the product.

Using an electric convection stove or gas oven

Sliced mushrooms are laid out on a wire rack, and in its absence - on a baking sheet covered with parchment paper so that they do not touch each other. You can ensure the evaporation of the liquid by slightly opening the oven door by about 10–15 cm.

If there is a convection mode, you should turn it on - air circulation will ensure uniform drying of mushrooms and improve moisture removal.

At the beginning of drying, the temperature is set to 45°C, then, when the surface of the slices dries up, the heating is increased to 60-70°C. From time to time, the gratings are reversed, rearranging the lower one up and the upper one down. Periodically, the oven should be turned off and the door should be opened to let the humid air out. If the stove is equipped with a convection function, then it should be turned on. The approximate duration of the drying process is 4-6 hours.

Can mushrooms be dried in the microwave?

This process is quite feasible in a microwave oven. But if it is not very spacious, it can take quite a long time. Prepared mushrooms are placed on a plate or other suitable surface. The power is set in the range of 100–180 W, the oven is turned on for 20 minutes, then fresh air is supplied by opening the door for 8 minutes.

After airing, the drying process continues with the repetition of the above sequence of actions 3-5 more times.

Some types of mushrooms may need additional drying in other ways.

At what temperature to dry in an electric dryer?

Designed for drying various gifts of nature, the electric dryer provides high-quality drying of a large number of mushrooms in a short period of time without the need for continuous monitoring of the process.

Chopped mushrooms are laid out on all or a certain part of the tiers of the device. They should be evenly spaced in one layer. Drying is carried out at a temperature of 55°C, it may take 2-6 hours to achieve the desired product condition.

The duration of the process is affected by the thickness of the dried slices, the number of pallets installed in the dryer, and their periodic rearrangement from the bottom to the top.

Drying mushrooms in an air grill

Prepared mushrooms are placed freely on the grid of the electrical appliance to ensure sufficient air circulation. The fan speed is set to high and the temperature is set to 70°C.

For steam to escape from the bowl, a small hole must remain between its walls and the lid of the convection oven.

For this purpose, it is convenient to use some elongated object, such as a skewer, inserting it into the space separating them. The duration of mushroom processing is 1.5 hours.

Using the multicooker

As a rule, a slow cooker for drying mushrooms is not used, since its principle of operation is based mainly on steaming dishes. The exception is the appliance models that provide the drying function. In this case, the heating temperature is set within 60-70°C. Periodically, it is necessary to turn off and ventilate the inner tank to remove moist air. The average drying time is 3 hours.

How to dry mushrooms in a Russian oven

For laying mushrooms, it is convenient to use lattices with special legs. They can be installed in the furnace one above the other. In the absence of such gratings, the legs can replace the bricks installed on the side surface.

It is also convenient to put mushrooms on sharp sticks or metal rods, immersed in a container of sand at one end. The air temperature in the cooling oven should be between 50-70°C. At higher values, the mushrooms may burn, and at low temperatures, the drying process will slow down significantly and the workpiece may deteriorate.

There should not be any vessels with liquids or pots with cooked food near the grates. The blower dampers, which block the flow of heated air into the pipe, should be left ajar to ensure the circulation of air flows and the elimination of released moisture.

As the mushroom juice evaporates, the upper valve is closed. With uneven drying, mushrooms that have reached readiness should be regularly selected to avoid losing their taste and aroma. On average, the drying process in the oven lasts 4 hours.

Drying over burning gas stove burners

Prepared pieces of mushrooms should be strung on a fishing line and hung at a distance of 70–100 cm above the stove. With burners lit throughout the day, the drying process takes 3 days. It is undesirable to cook anything on the stove at this time, so that the mushrooms do not absorb fumes and do not acquire the smell of other products. This method is less convenient than those described above. Therefore, it should be used in the absence of other options for harvesting dried mushrooms.

How is the readiness of mushrooms determined?

Ready mushrooms become light, dry to the touch. They bend a little when bent, if you apply considerable force, they can break. Subject to all the drying rules, the taste and smell inherent in fresh mushrooms are preserved.

If they are dried out, they acquire significant hardness, the color darkens, sometimes increased brittleness leads to the destruction of the lobules into separate parts.

Mushroom powder can be prepared from overdried blanks by grinding in a coffee grinder and mixing with a small amount of salt. Insufficiently dried mushrooms are difficult to store, as the moisture remaining in the pulp contributes to the appearance of mold.

In this video you will get acquainted with the rules of drying mushrooms.