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Drying champignons began several centuries ago in Italy, where the main places of cultivation of these mushrooms were located. This type of preparation requires minimal effort and funds. At the same time, not only aromatic and taste qualities are preserved, but also most of the useful nutrients.
Is it possible to dry champignons at home
From dried “gifts of the forest” you can cook a lot of tasty and healthy dishes. Their processing does not require much time and effort, and storage does not require large spaces. In terms of value, dried mushrooms are superior to pickled and salted preparations. This method preserves most of the amino acids and trace elements, which means that dishes prepared from dried champignons or mushrooms will be much healthier and more nutritious.
During the drying process, the product loses almost 90% of its weight. This must be taken into account when preparing raw materials. The main condition is that it must be clean. Before drying, the remains of the soil are removed from the champignons, the centers of darkening are cut off.
The choice of method depends on the technical capabilities of the person. The most delicious champignons are obtained in a oven. However, even in an apartment, you can dry the product with high quality, while retaining its bright aroma and rich taste.
During drying, champignons lose 90% of their mass.
How to dry mushrooms
There is no perfect way to dry mushrooms. Someone prefers to dry champignons at home using special appliances or kitchen appliances, while someone likes the traditional method through the sun and fresh air.
Most often, champignons are dried:
- in the oven;
- in an electric dryer;
- in the microwave;
- in a stove;
- in the sun;
- on a thread.
However, regardless of the method chosen, the raw material undergoes pre-treatment.
Preparing mushrooms for drying
Preparation includes several stages. The first is cleaning. Mushrooms are cleaned with a soft cloth, brush or napkin. Remove the remnants of the soil, needles, moss and leaves. With a knife, carefully cut off the darkening, but do not wash, otherwise the product will darken and lose its aroma.
After cleaning, the raw materials are sent for sorting. Rotten and damaged specimens are thrown away. Large ones are separated from small ones and dried separately. Cut off the bottom of the mushroom stem last.
Mushrooms are cut into thin slices, arbitrary pieces or “noodles”. The main condition is that they must be the same in size, only in this way the product will dry uniformly. From mushroom “noodles” aromatic soups are obtained. When soaked, it can be added to salads and hot dishes.
How to dry mushrooms on a thread
In the absence of the usual household appliances at hand, you can use the traditional method – to dry on a thread. To do this, champignons are strung on a strong thread and hung in a dry, well-ventilated area.
You need to dry the mushrooms in a dry, ventilated area.
Small mushrooms can be strung whole, large ones can be cut into pieces or plates. You can also dry it outside in this way. The slices are hung in the shade, covered with thin material or clean gauze.
How to dry mushrooms in an electric dryer
An electric dryer is a simple and affordable way to dry mushrooms at home. This household appliance has a number of advantages that any cook will appreciate.
Household electric dryer:
- preserve the aroma and taste of the product;
- saves drying time, reducing it to 12-24 hours;
- easy to operate and can be used in any room.
Drying mushrooms with electrical appliances takes up to 10 hours
Not the last role is played by hygiene, which is so difficult to achieve if mushrooms are dried in the fresh air.
The device does not require complex manipulations. It is enough to carefully lay out the slices on pallets and load them into an electric dryer. Next, set the desired program and set the time at 8-10 hours (depending on the thickness of the plates and the power characteristics of the device).
How to dry mushrooms in the oven
An electric oven is an affordable way to dry mushrooms for those living in city apartments. Mushrooms are pre-cleaned, sorted and cut into slices 2-3 mm thick. The plates are carefully laid out on a baking sheet, pre-lined with baking paper or a silicone mat.
The temperature is set on the device at 50 ° C, after which the mushroom slices are sent to the oven. After 7 hours, the temperature is increased by 30 °C and dried for an additional 18-20 hours. The oven door is slightly opened so that the moisture condensed from the mushrooms evaporates. If the Air Convection function is available, turn it on and leave the door closed.
Before you start drying the mushrooms, you need to cut them into slices.
Drying mushroom slices using high temperature
Drying champignons in the oven
Since ancient times, if weather conditions did not allow drying mushrooms in a natural way, housewives used a oven for harvesting. As with any other method, the mushrooms were first prepared (cleaned, sorted), then the hat was separated and everything was laid out on a floor of straw.
The furnace was previously cleaned of ash and ash, heated, and then cooled to a temperature of 50-60 °C. The product was dried for several days. Dried mushroom caps, if necessary, were dried on the 2nd and 3rd day.
It takes several days to dry champignons, dried hats – up to 3 days
Another way of drying in a oven is drying on skewers. Strung on skewers or other objects, champignons are laid out on bricks or boards located at an equal distance from each other. Further, everything is the same as with straw flooring.
Drying champignons outdoors
Drying champignons at home can be done in the fresh air. This is one of the simplest and most affordable methods that can be used both outside the city and in an apartment. To do this, prepared mushrooms must be cut and strung on a thread or on a skewer. The resulting “garlands” are carefully hung on the veranda, balcony or loggia and covered with thin clean gauze. This is a necessary protection against insects. Drying in the fresh air is possible only in hot sunny weather.
Drying mushrooms in the open air is possible only in hot weather.
How to dry mushrooms in the microwave
A microwave oven is present in almost every home. This convenient household appliance can be easily adapted for mushroom blanks. The disadvantage of this method is the small portions of dried champignons. Pros: Significant time savings.
Prepared mushrooms are cut into thin slices and spread on a flat dish. Then placed in an oven at a set power of 100 watts. Cooking time – 20 minutes.
At the end of this stage, the product is ventilated, and the resulting condensate is drained. Airing time – 10 minutes. Then the mushrooms are again sent to the microwave for 20 minutes. The number of airing and drying stages depends on the thickness of the mushroom plates.
Rules for storing dried champignons
In order for dried mushrooms to retain their unique aroma and their valuable properties, it is necessary to properly organize the storage of the product. First you need to make sure that the drying process was carried out correctly, and the mushrooms have lost most of the moisture. The most obvious sign is fragility when pressed.
Store the resulting blanks in paper bags, linen or cotton fabric bags, wooden boxes or glass jars. The container with the dried product is placed in a ventilated place. A prerequisite is the absence of odors.
Store dried mushrooms in glass jars
Store dried mushrooms in glass jars
Compliance with all conditions of drying and storage will allow champignons not to lose their properties for 3-5 years.
What can be cooked from dried champignons
Fragrant dried mushrooms can be used to prepare a wide variety of dishes. They are added to soup, used as preparations for salads. Champignons are able to emphasize the taste of meat, reward potatoes, rice or baked vegetables with a mushroom aroma.
The main advantage of dried “forest gifts” is a short cooking time. You can cook fragrant mushroom broth in just 5-7 minutes, while vegetable broth will take a quarter of an hour, and meat at least an hour.
Conclusion
There are several ways to dry mushrooms. This is the best harvesting method for those who want to preserve both the taste and useful qualities of the mushroom product.