Drying mushrooms is no longer just a matter for experienced mushroom pickers. What was once a lengthy process that required hours of time and patience can now be easily mastered even in a small kitchen. You just need to know how to do it right!
Drying mushrooms is a traditional way to preserve forest treasures for the winter. It used to be a job that required . Today, anyone who has simple tools at home can do it. The result is fragrant, tasty and durable mushrooms, ready to be used in soups, sauces or for frying.
Check out the video from Šumava mushroom with tips on how to dry mushrooms in a dryer on YouTube:
Why dry mushrooms?
Drying is the oldest method of preserving mushrooms. It removes moisture that would otherwise cause rapid spoilage and at the same time concentrates the flavor. Dried mushrooms are light, easy to store and can last for several months if stored properly. In addition, they are great and retain an intense aroma that is released again when cooked.
“When I dry mushrooms at home, I put them on a net in a well-ventilated room and occasionally mix them gently. Thanks to this, they dry evenly and the smell and taste are not lost. A small trick is also to add a few sprigs of thyme between the slices, the smell is absorbed beautifully and the mushrooms acquire a slightly herbal touch,” advises mushroom picker Marie from South Bohemia.
The best mushrooms for drying
Not all mushrooms are suitable for all preservation methods. Boletus, chanterelles and porcini mushrooms are ideal. These species have firm flesh and retain their flavor and aroma when dried. On the other hand, soft mushrooms, such as some types of mushrooms or Cossacks, can fall apart during drying and lose their aroma.
How to dry mushrooms at home
There are several ways to prepare dried mushrooms at home. The simplest is classic air drying. Cut the mushrooms into slices, spread them on a clean tray or strainer and leave them in a well-ventilated room for several days. It is important that they are protected from direct sunlight and moisture.
If you want to speed up the process, you can use a home fruit dehydrator. Set the temperature to around 40-50°C and dry the mushrooms for several hours until they are brittle and dry. Store dried mushrooms in a closed jar or paper bag in a dry, dark place. If stored properly, they will last up to a year and their flavor will renew beautifully when used.
Today, drying mushrooms is no longer alchemy. It is enough to know which mushrooms to choose and how to prepare them correctly. With a little patience, you can secure a supply of fragrant and tasty mushrooms prepared for soups, sauces or as a great addition to meat for the whole winter.
