How to dry mushrooms in an electric and gas oven: features and recommendations. Drying mushrooms at home in various ways

Drying mushrooms in the oven is the best way to preserve the collected mushrooms! The preparation allows you to prepare soup and roast at any time of the year, regardless of the season. And what a stunning aroma of dried wild mushrooms! White and boletus mushrooms will be used, but boletus mushrooms, chanterelles, and honey mushrooms are also suitable for drying. Shall we prepare? I'll tell you how to dry mushrooms at home in a gas and electric oven.

Ingredients

800 grams

Preparation

To begin, clean the mushrooms from debris and leaves. However, it is strictly not recommended to wash them. So, use a knife and a soft cloth. Scrape and wipe. I use microfiber, it is very convenient.

Now cut the caps into slices. Not too thin, but not thick either.

Place the pieces tightly; during the drying process they will decrease in size quite significantly.

Porcini mushrooms can also be dried with stems, I think they are very good. And they look great, they don’t darken like boletuses.

At what temperature should you dry mushrooms?

Preheat the oven in advance, and then set the temperature to 60-70°C. The door should be opened slightly. This way, excess moisture will evaporate and air will circulate freely. If you have an electric oven with convection (fan), then be sure to turn on this mode. The convection mode intensively blows out the moisture formed from the mushrooms from the slightly open oven and the drying process will go faster.

How to store dried mushrooms:

These ready-made gifts of nature should be stored in gauze or canvas bags, hanging them in a cool, not humid room, away from products with strong odors. These preparations will delight you in the winter season, and even in the summer, before the start of the harvest season, sometimes you want mushroom soup.

The simplest, most convenient and affordable type of mushroom processing is drying. The mass of mushrooms is reduced by 10 times, while new taste and aromatic properties appear, and mushrooms in this form can be stored for years. Dried mushrooms are very easy to store: tied in a cloth bag, put in a dark place - that’s all storage. And in terms of nutritional value, protein content and digestibility, dried mushrooms are superior to all others. So, how to properly dry mushrooms in order to enjoy your favorite delicacy for a long time? We'll tell you further.

Most often, tubular mushrooms are dried, since marsupials and most lamellar mushrooms contain bitterness, which does not disappear during the drying process. At home, you can dry porcini mushrooms, boletus, boletus, boletus, boletus, goat mushroom, oak mushroom, Polish mushroom, morels, morel cap, lines, truffles, puffballs, chanterelles, honey mushrooms, champignons, etc. When dried, the taste of morels and strings, porcini mushrooms, and boletus significantly improves.

For drying, choose only fresh, healthy and strong mushrooms, without wormholes. There is a lot of debate about whether or not to wash mushrooms before drying. does not recommend doing this, because wet mushrooms, firstly, take longer to dry, and secondly, they can darken and become simply ugly. Before drying, simply wipe the mushrooms with a brush or cloth, removing pine needles, leaves, moss, sand, and soil. To speed up drying, it is better to cut large caps into slices, cutting off the stem at a distance of 2-3 cm from the cap. The stems of porcini, aspen and boletus mushrooms are cut into columns 3-4 cm long or wheels up to 2 cm thick. For butter mushrooms, moss mushrooms, honey mushrooms and chanterelles, mostly only the caps are used for drying, and morels and strings are dried entirely.

How to dry mushrooms? We offer several ways.

At home, mushrooms can be dried in the open air or in the sun, in a Russian oven, in an oven, on a gas or electric stove, or in special dryers. It is important that drying begins gradually, the mushrooms dry out and do not cook. At the same time, they must be dried quickly at a relatively high temperature and constant air circulation, since slow drying may spoil the mushrooms.

Sun drying is the most ideal way to dry mushrooms.

This drying method is called air drying. It is clear that mushrooms can be dried outdoors only on sunny days, in hot and dry times. In order for the mushrooms to dry well in the sun, they must be strung on fishing line, thread or metal rods so that the pieces do not touch each other, and expose them to the sun, covering them with gauze from dust and flies. It is better if the mushrooms are dried somewhere under a canopy, this will allow them to be protected from dust and rain. Mushrooms can only be dried in the sun, and drying can be completed in the oven; this is especially useful if the weather begins to deteriorate.

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

Natural air drying.

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

You should not overdry mushrooms, as they become tasteless and lose their flavor; they do not soften or boil when cooked. At the same time, under-dried mushrooms are poorly stored, begin to mold at the slightest dampness and quickly deteriorate. Well-dried mushrooms (humidity 12 - 14%) feel dry and light to the touch, break relatively easily, but do not crumble, bend slightly. They resemble fresh mushrooms in taste and aroma.

Oven drying

When drying in the oven, mushrooms are laid out in a thin layer on specially made racks installed in place of regular baking sheets. Drying should begin with an oven temperature of 45°C. Only in this case they will not darken. Then the temperature can be increased, but it should be within 60-70 degrees, and so that the air in the oven constantly circulates, the door should be kept ajar. As the mushrooms dry, the sieves are swapped from top to bottom.

Electric dryer

Modern technology greatly simplifies the life of housewives, and it is also an excellent assistant in drying mushrooms. This device saves a lot of time and does not require constant monitoring and presence. Mushrooms should be laid out in one layer. Fortunately, many dryers have from 3 to 8 tiers, so you can dry a lot of mushrooms in one “sitting”. We recommend choosing a drying temperature of about 55 degrees, and drying time will take from 2 to 6 hours. The drying time is affected by the thickness of the mushrooms. The thinner the mushroom is cut, the faster it will dry. As soon as the mushroom plates begin to spring back slightly when bent and look dry, the device can be turned off.

Microwave drying

Not quite a conventional drying method, but no less effective. To dry this way, cut the mushrooms to a thickness of approx. 5 mm, place on a wire rack or plate and place in the microwave. Set the machine to approx. 150 W for 20 minutes.

After the time is up, open the microwave door and steam will come out. Leave to ventilate for 10 minutes, and then repeat the procedure 3 times. After such manipulations, the mushrooms will either dry completely or be ready for further drying, at least you will have a couple of days less time to dry them in the oven. The downside is that in this way you can dry a small amount of mushrooms, but you will spend a lot of time.

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

For another drying method, watch the video:

Fender 07.10.2016 18:54
Drying mushrooms is very simple. I place a floor clothes dryer near the kitchen window, which is slightly open (for ventilation). I cover it with a mosquito net (sold in household goods stores), stretch it and secure it with clothespins around the perimeter. I scatter the chopped mushrooms in one layer. Everything is ready in two days. You can periodically light the gas if the humidity is high or blow it with a fan (air circulation is very important). I store it in glass jars under a nylon cover. In winter I check for humidity.

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

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

Drying is the ideal way to harvest wild mushrooms. Firstly, the most natural taste and rich mushroom aroma are preserved, secondly, on hot summer days you don’t need to spend a lot of time at the hot stove, and thirdly, space in the freezer and jars with lids for other types of preservation are saved. I have long ago answered the question of what is the most convenient way to dry mushrooms at home. In the oven, of course. It's both fast and reliable. Again, an ideal method for those who have not purchased a special drying unit, which occupies half an apartment and is used for two weeks a year. I will show you how to properly dry mushrooms in the oven using the example of boletus mushrooms, which we brought a whole basket from the forest. Beautiful, even, strong, it was even a pity to cut them into slices, but such large mushrooms still cannot be dried entirely. And there is no point in this. Just a handful of dried whites is enough to cook a whole pan of the most aromatic soup or make a saucepan of mushroom sauce for buckwheat.

You will need:

• good quality mushrooms, ideally porcini.

How to properly dry mushrooms at home

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

Cut the peeled mushrooms into arbitrary pieces. Thin plates will dry faster, thick ones - a little longer. It is desirable that the pieces are approximately the same size, so that there are no very large and very small ones.

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

Place in a slightly ajar oven and dry at 40 degrees until lightly crisp. This process may take approximately 6-8 hours. Dried mushroom slices should break easily and become light, almost weightless.

As for storing mushrooms, there are recommendations to store them in linen or paper bags. There is also an unusual method - to roll up a jar of dried mushrooms like a regular preserve. In any case, mushrooms need to be checked periodically to ensure that they do not harbor insects or mold. And if something happens, still have time to slightly dry the workpiece.

In principle, drying mushrooms depends on the specific collection location, region, transportation features and the technical capabilities of the mushroom picker. Each experienced mushroom picker has his own methods of drying mushrooms, worked out over the years, and uses them. Nevertheless, for general development, you can familiarize yourself with this material; perhaps you will be able to learn something new or long-forgotten old, but useful. So, how are we going to dry mushrooms?

• : what, where and how we dry
• : “bonus” of the procurement method

Drying mushrooms: how to dry mushrooms?

Drying is one of the simplest and most accessible 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. In terms of protein content, dried mushrooms are superior to canned ones. When dried, all the nutritional benefits of mushrooms are preserved; The aroma of some species is even enhanced by this method of preparation, as, for example, in the porcini mushroom.

Drying mushrooms in the sun

On hot days, mushrooms can be dried in the sun or just dried to finally dry them at a higher temperature on the stove or in the oven.

For this purpose, mushrooms are placed on drying trays, thick paper or a dry board. Under no circumstances should mushrooms be placed on an iron baking sheet, as the mushrooms may 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, pre-cut into slices, are dried or dried completely within no more than 1-2 days. In this case, they retain their natural color.

Properly dried mushrooms bend; overdried ones crumble - it is better to soak such mushrooms and use them as...

Drying mushrooms in the oven

When drying in the oven, mushrooms are laid out in a thin layer on specially made or ready-made racks installed in place of regular baking sheets. The temperature in the oven should be between 60-70°C, and in order for the air to constantly circulate in it, the door should be kept ajar. As the mushrooms dry, the grates are swapped from top to bottom.

In urban conditions and for modern kitchens, this method of drying mushrooms is probably the most common and simple: ovens (and grates in them) are found in every home. If there are few grates (or there are none, sometimes), then you can independently make 2-3 grates according to the size of the oven in such a way that they can be installed instead of baking sheets. The gratings can be made from any large-mesh wire mesh.

You can also use baking sheets if you don’t have wire racks. 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 in the oven should be ensured (open the door slightly).

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 dry out, which worsens the further course of drying and gives the mushrooms a dark color. In this case, the mushrooms become so soft that they cannot be used as food. Only after the surface of the mushrooms has dried and they stop sticking can the temperature be raised to 75-80°C.

The duration of drying and drying of mushrooms cannot be determined accurately. If the mushroom caps and plates are the same size, they dry at the same time. Dry mushrooms are removed, and the rest are dried, turning them over from time to time.

Drying mushrooms in the microwave

When drying mushrooms in the microwave: peeled and chopped mushrooms are placed on a plate or wire rack, the minimum power is set to 100-180 W and left for 20 minutes, then the oven is opened and ventilated for 5-10 minutes. During this time, excess moisture intensively evaporates. Then the operation is repeated 2-3 more times. As a result, you can end up with 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 realistic.

Drying mushrooms in a Russian oven

Do you know that...

Where else today would one find this very “Russian stove”... Well, okay, that’s not about that now.

Mushrooms prepared for drying are laid out with their caps down on racks, braids, or strung on knitting needles. Loaded devices should be placed in the oven when the temperature in it after firing drops to 60-70°C. At a higher temperature, it is not recommended to start drying, as the mushrooms can steam or fry, burn and become very black. At temperatures below 50°C they dry very slowly, turn sour and deteriorate.

Before loading the mushrooms under the stove, you need to sweep it so that there is no ash left on it. There should be no containers containing food or water in the oven at the time of drying.

If the grates or wickerwork do not have legs, then bricks should be placed under them, placed on edge, so that the mushrooms do not come into contact with the oven floor.

During drying, it is very important to ensure that the moisture that evaporates from the mushrooms is removed. To do this, the damper 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 close the forehead of the stove so that moist air is removed all the time.

At the beginning of drying, the stove pipe is opened by 0.75 valves, as the mushrooms dry, it is gradually pushed back and closed tightly at the end of drying. Mushrooms dry unevenly, small caps dry faster, large caps dry more slowly, so the dried ones must be removed in a timely manner, otherwise they will lose their aroma and become tasteless. Under-dried mushrooms begin to mold at the slightest dampness.

Drying morel mushrooms

Morel mushrooms, which belong to the category of conditionally edible, are dried only in air. They are strung on threads, placed loosely in gauze bags, old nylon stockings and dried in a ventilated dry room for about 5-6 months. During this time, oxygen in the air cleanses toxins and neutralizes the stitches - the mushrooms become suitable for consumption.

Storing dried mushrooms, canning 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), and easily become damp and moldy. In addition, they quickly absorb foreign 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 separately from products with a strong odor.

If for some reason the mushrooms become wet, they should be sorted and dried.

To preserve mushrooms for a long time, it is more convenient to place the mushrooms immediately after drying (while they still retain their fragility and warmth) in hermetically sealed glass jars. Jars are sterilized at a temperature of 90°C: half-liter jars for 40 minutes, liter jars for 50 minutes.

To suck air out of cans, you can use the following method. Pour a little alcohol onto the inner surface of the lid, light it and immediately close the jar. When alcohol burns, almost all the oxygen in the jar is consumed, as a result of which the mushrooms will not become moldy, even if they were not sufficiently dried and were placed in a damp room.

Before preparing food from them, the mushrooms are washed with a brush, removing dust and dirt, and filled with water for several hours to swell, and then boiled in the same water.

More It is better to soak dried mushrooms in milk or half and half milk and water. Mushrooms that have turned black during drying should be rinsed well before adding to the soup so that they do not give the soup a black color. The decoction of morel mushrooms is poured out without tasting; in other cases, it is left to settle possible sand, filtered and used to prepare soups, sauces or gravies.

Well-dried or overdried mushrooms can be chopped and ground into a fine powder in a coffee grinder. When crushed, poorly digestible films of coarse fibers are destroyed, and mushrooms in this form better reveal their taste and aroma and are more easily absorbed by the body. Dry porcini mushroom powder is especially good.

When grinding the mushroom powder, add 5-10% by weight of fine salt for preservation. You can also add ground spices to taste: allspice, cumin, 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 omelettes when beating the egg mass. Store in a glass jar with a tight lid, protected from light. Shelf life with virtually no reduction in quality is up to 1 year.

A foray into the forest for “forest meat” evokes in us a storm of the most vivid emotions, especially when we find a mushroom clearing! Having brought home rich spoils, even a large family cannot prepare and eat everything at once, so today we will provide information on how to properly dry mushrooms at home! This knowledge is also important because they, unlike canned or pickled ones, retain all their medicinal and nutritional properties in this form.

The advantages of dry mushrooms over canned ones are simplicity and unpretentiousness in storage, high stability and preservation of nutritional properties with long-term conservation of reserves. Important advantages of dried forest products are also:

• Excellent digestibility and high nutritional value, in comparison with salted or pickled mushrooms;
• Higher protein content compared to their canned forest relatives.
• Brighter aroma and taste.

Which mushrooms are best dried?

The main ones: boletus, boletus, oak boletus, boletus, boletus, mossy mushroom, honey mushroom, goat mushroom, chanterelle.

Methods for drying mushrooms at home

• Outdoors on sunny, hot and dry days;
• In a low oven heated to 60-70 degrees. With this method, it is necessary to open the door slightly for additional air circulation.
• On a gas, electric or Russian oven;
• In special electric dryers.

Proper preparation of mushrooms for drying

For further drying, we use only fresh and healthy specimens without wormholes. Do not wash them before drying, as they will darken and take longer to dry. Before putting them into drying, the caps and legs are cleaned of pine needles, leaves, moss, sand and soil using a slightly damp cloth.

We cut large caps into slices (for better and faster loss of moisture). We cut the stems of porcini mushrooms, boletus and aspen mushrooms into circles 2-3 centimeters long or more. We do not dry the stems of species such as boletus, moss mushrooms, honey mushrooms and chanterelles, but use only the caps. But we dry the morels and strings whole.

Rules and tricks for drying mushrooms

Time

The product should lose moisture gradually. You cannot speed up this process, otherwise it will taste bitter in your dishes. You should maintain a fairly high temperature (up to 70 degrees) and do not overexpose them in the dryer. But too slow drying can affect the quality or even make the product unsuitable for further use.

How to dry mushrooms outdoors

If you decide to dry forest products in the open air, then with this method the process should last at least 7-8 days.

In this case, we string the caps and legs on strong threads, fishing line or thin twine, while the mushrooms should not touch each other. Having done this work, we fasten the fishing line and be sure to protect it with gauze from dust and insects.

Oven drying

Place the prepared parts of the mushrooms in one layer on a baking sheet, wire rack, frame, or cover part of the floor with straw (if you are using a dry room). Small caps dry out the fastest, so you should periodically check the mushroom layout and remove the mushroom caps that are ready for storage.

We try not to overdry the mushrooms, which can lead to loss of flavor and direct spoilage of the product. Also, an overdried product (too high a temperature or too long a drying time) does not cook or soften in dishes.

Mushrooms collected with such passion cannot be left dry, because then they quickly deteriorate during storage, becoming moldy.

Properly and efficiently dried forest beauties are light and dry to the touch, break quite easily, but do not crumble! In taste and aroma they resemble fresh, just picked mushrooms.

* Trick for gourmets
The most aromatic and delicious mushrooms are obtained by two-stage drying. First they are dried in the sun, and only then they are moved to the oven, stove or Russian oven.

Important information!

Almost all types of forest mushrooms contain vitamins C, B1, B2, D and PP. For example, the amount of vitamin B1 in a forest product is approximately the same as in beef liver or grain crops; vitamin B - like butter!

And how rich mushrooms are in minerals! Your body will be able to replenish iron, phosphorus, calcium, potassium, as well as useful chemical elements such as zinc, manganese, iodine and copper, which normalize metabolism and digestion.

It was not in vain that you spent time reading an article about how to properly dry mushrooms, because all useful and nutrients are preserved in the dried product.
Bon appetit and autumn mushroom memories in winter!