Do you want to enjoy the aromatic taste of picked mushrooms even in winter? Store them away! We have tips for you on the best way to do this and that bay leaves work flawlessly to protect them.
If you keep bringing mushrooms from the forest and don’t have time to use them fresh, you don’t just have to can them. Even drying mushrooms is a great way to preserve them for later. But how to proceed correctly so that they retain their taste and aroma and are not subject to destruction or attacks by unwanted insects? We have several proven methods for you, thanks to which you will have a supply of tasty mushrooms in great shape at home all year round.
How to properly dry mushrooms? For interesting tips and advice, check out this YouTube video on the Prima Ideas Recipe channel:
Source: Youtube
Always only perfectly clean and healthy mushrooms
Always clean the collected mushrooms carefully before any processing. Remove larger contaminated areas with a knife and clean the rest of the sponge with a brush or dry sponge. For drying, always select only mushrooms that are hard enough and without any damage or rot and mold. Then cut the mushrooms into thin slices of about 3 mm. You can cut them not only with a knife, but to speed it up you can use a slice grater or an egg slicer.
On the air
You can spread the individual slices of mushrooms through a sieve or grid, but also on a baking sheet pre-lined with baking paper. The mushrooms should not touch each other and you should always let them dry in places with sufficient air flow and no danger of high humidity. Thanks to this, you will prevent them from steaming and the possible formation of mold. Mushrooms can also be strung on a cutting thread.
Dryer
If you have a dryer at home, be sure to use it. This is the fastest and most efficient way to dry mushrooms. Place the sliced mushrooms on the individual plates of the dryer and set it to a temperature of 45 to 50 °C.
During drying, rotate the individual layers, as most devices dry from the bottom. The advantage of a dehydrator is that you dry a large number of mushrooms at once and rid them of all moisture, so they are not at risk of mold later on.
In the oven
You can also dry the mushrooms on a baking sheet in the oven. Place them again on a baking sheet pre-lined with baking paper and then put them in the oven, first heated to 20 to 30 °C, so that they do not steam. About halfway through drying, increase the temperature to 50 to 70 °C. Leave the door slightly ajar to allow moisture to escape. Dry the mushrooms until they are completely dry. As a rule, it is several hours.
Always watch out for the most common mistake
Whichever method you choose, the mushrooms must always be perfectly dry! They should not be so-called rubbery, but should break, rattle pleasantly and crunch. Once you underestimate this step, you will expose the mushrooms to early destruction and deterioration.
Storage
Dried mushrooms can be stored in several ways. You can either put them in pre-heated glasses. This is an effective prevention against moisture. Then close them well and store them in a cool, dry and dark room. You can also put the mushrooms in bags made of strong cloth.
Useful tips
In addition to mold, dried mushrooms are also a threat to food moths. If you want them to avoid them in a big way, put a bay leaf or a few cloves in each jar next to the mushrooms. Another trick that can be used is the cling film trick. Pull it over the neck so that it fits tightly and only then close the jar. A few grains of rice, which you simply add to the mushrooms, works for dangerous dampness.
Resources: www.expondo.co.uk, www.houby-rostou.cz, www.toprecepty.cz
