You can dry not only in autumn, but also in the middle of summer. Although the peak of the season falls for the period from September to October, July, especially after warm and rainy days, also promotes the abundant harvest of their some tasty species.
In Polish years you will now find a mass of chanterelles, there are also prucks, mushrooms, buttermilk and goats. However, when you bring them home and start drying mushrooms, do not make one popular mistake, through which these usually mold quickly and break down to power.
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One of the worst mistakes you can make is soaking mushrooms before drying. For cleaning, all you need is a simple cloth, or a special brush that will help you get rid of sand, moss, grass and needle remains.
Washing mushrooms in the water makes it Moisture penetrates deep into the structure of the fungi, which hinders the drying process, because water is difficult to get rid of one hundred percent later. It also makes them quickly mold and break expressively.
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It’s best to prepare mushrooms for drying, cutting them into smaller pieces or slices. In some cases, take the stems from hats (e.g. boletus and kida).
Only then do you start drying the mushrooms with a selected method, e.g. in a food dryer, if you have it. This is the easiest method, but don’t worry if you don’t have it at home.
You can also dry mushrooms in the oven or on a thread hung above the stove. In the last case, just thread the pieces of mushrooms onto the thread and hang them over the heat source.
Simply drying the mushrooms in the sun is also a great homemade. Use the mesh: Put mushrooms on it and cover them with gauze so that the harvest does not tempt insects. Leave in a sunny place and turn over to the other side from time to time.
If you don’t want them to break quickly, you must store them properly. It’s best to use a tight container, e.g. a tin can, a ceramic container or a glass jar with a gasket. After putting the mushrooms and bay leaf inside (scares mole), store the container in a shady place.
