This year’s mushroom season can definitely be considered a success. The abundance of harvests allows you to make solid supplies for the winter months. One of the oldest and most effective ways to store mushrooms is to dry them. In this way, they gain a unique taste and aroma, and they can be stored for a long time, but only if they are properly dried.
Dried mushrooms have a unique taste, smell and nutritional value, which can be used even long after the mushroom picking season has ended. It is a rich source of protein, fiber, as well as vitamins and minerals. However, their long storage period is their greatest advantage. However, for this to happen, you need to remember a few things when drying mushrooms.
Above all not all mushroom species are suitable for this. The best ones are those that are fleshy and compact, with a relatively low water content. So they will be good boletes, boletes, boletes or morels. They undergo a drying process, retaining their structure and aroma. Some species of mushrooms, such as the beloved butter mushrooms or kites, are better subjected to other forms of preservation, because they crumble, lose their flavor and become bland.
When drying mushrooms, not only the species of mushroom is important, but also its condition. Very young and very old specimens will not work here. It is also not worth drying spoiled mushrooms as they become unpalatable and worthless after processing.
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Before drying mushrooms, they must be properly prepared, i.e dry clean. It is important not to use water for this purpose, so that the mushrooms do not absorb moisture and lose their taste and aroma. Therefore, it is a good idea to clean them with a brush and a knife, and also to cut the caps and stems into medium-thick slices. Too thin ones will crumble, while too thick ones may not dry properly.
It is worth drying mushrooms, dividing them by species and size. In addition it is good to dry the caps and stems separately, because they differ in structure and therefore in drying time. Good and complete drying of mushrooms is essential for their taste and durability. If not dried enough, they will quickly start to mold.
Mushrooms can be dried in many ways. The traditional method, i.e. hanging on a thread in a ventilated place, works well in good weather, but unfortunately it takes a lot of time. It is much more effective and faster drying mushrooms in the oven. However, this requires caution and knowledge of the appropriate temperature. This cannot be too low or too high.
The optimal temperature for drying mushrooms should not exceed 50-60 degrees Celsius. Moreover, during dryingthe oven door should be open, so that the steam would have somewhere to go. The drying process of mushrooms should be regularly monitored to prevent them from drying out. If you do not have a professional mushroom dryer, the oven seems to be the most optimal solution.
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Dried mushrooms should be elastic and definitely not moist. To check their condition, it is best to break one of them. If they are well dried, they will crack with a slight crack. However, if they crumble, it means that they are dry. A structure that is too rubbery is a sign of insufficient drying.
Drying the mushrooms properly is the key to being able to store them for many months. It is best to store them in tight and dry containers. Closed jars or thick paper bags will work. It’s important to moisture, light and air did not reach the dried mushroomsbecause then mold may appear on them.
