Dried mushrooms perfectly retain their taste and aroma until the next season and at the same time take up little space.
However, not all edible mushrooms can be dried. Many agaric mushrooms contain bitterness, which in the drying process does not disappear. Such mushrooms are not suitable for drying.
Fresh, strong, healthy mushrooms are selected for drying, intact worms.
If possible, it is best to choose for drying. certain types of mushrooms: aspen, boletus, lines, morels and, of course, porcini mushrooms. Before drying mushrooms need to be processed in a certain way. First carefully cleaned of dirt and sand. Then the mushrooms are cut into thin plates, intended for drying. At the same time, mushrooms are strictly prohibited soak in water!
Drying can be done in various ways: near the stove, in an oven or in direct sunlight strung on a thread or laid on a baking sheet previously covered with parchment paper. Ready mushrooms need to be packed in cloth bags and put in storage in a place protected from moisture and light.
In banks, boxes, plastic bags and other containers, where air does not go, dried mushrooms will very quickly come to unsuitability. And it’s best to use such mushrooms for making fragrant soups.
To avoid contamination, mushrooms are best dried. on special devices: screens, grids, braids, strung a string or file set wooden racks or knitting needles mushroom dryer.
Mushrooms are considered dried if they seem to touch dry, light, slightly bent, and with some effort— break down. Well-dried mushrooms taste like flavor fresh. The “yield” of dried mushrooms averages 10-14% kmass raw peeled. Thus, out of 10kg only 1–1.4 kg of dried mushrooms are obtained from fresh mushrooms.
All tubular ovens can be dried in Russia lamellar mushrooms, tinder fungi. Do not dry morels.
DRYING MUSHROOMS IN THE INSPIRATION
When drying in the oven, mushrooms are laid out in a thin layer specially made or finished grilles installed instead of ordinary baking sheets. The temperature in the oven should be in the range of 60–70 ° C, so that the air is cold constantly circulating, the door should be kept ajar. As the mushrooms dry, the grates are interchanged from above. down.
Suburban conditions for modern cuisine— this method of drying mushrooms is probably the most common and simple: ovens (in their crates) are in every house. If there are few gratings (or it disappears, it happens), it is difficult to make 2-3 grids to size yourself ovens in order to install them instead nastier. Lattices can be made from any coarse mesh wire mesh.
It is possible to use and baking sheets if sting grids. Mushrooms are selected by size (large at the same time cut beginnings) and lay out the opposite. In this case, mushrooms don’t have to touch each other air circulation must ensure air circulation (open the door).
Initially, mushrooms wilt at a temperature of 45 ° C. At more high initial surface temperature of mushrooms secreted, then protein substances dry up, which worsens the further course of drying gives the mushrooms a dark color. Mushrooms while becoming so soft that use their food is impossible. Only after the surface mushrooms will dry up, and they will cease to stick, the temperature can raise to 75–80 ° С.
The duration of the drying of mushrooms cannot be determined for sure. If the caps and plates of the mushrooms are the same to size, they dry out water over time. Dry the mushrooms are cleaned, the aostal are dried, the time is long turning them over.
STORAGE OF DRIED MUSHROOMS, CANNING OF DRIED MUSHROOMS
Dried mushrooms very well absorb moisture surrounding air (especially if they are prepared in the form of mushroom powder), easily damp and moldy. They are also fast absorb foreign odors. Therefore, dried mushrooms should be stored. dry, well-ventilated areas and best waterproof bags or tightly closed glass or metal cans. Dried mushrooms can be stored also in gauze or linen bags, but, strictly, – in a well-ventilated place and separately from products with a pungent odor.
If for some reason the mushrooms become wet, they should sort out and dry.
For the conservation of mushrooms for a longer period, it is more convenient mushrooms immediately after drying (while they still retain their fragility and heat) lay tightly closed glass jars. Banks are sterilized at a temperature of 90 ° C: half liter — for 40 minutes, liter— 50 minutes
The following can be used to suck the air out of the huts way. The inside surface of the lid is poured a little alcohol, light it and close the jar sincerely. At almost all of the oxygen in the alcohol is consumed in the bank, as a result of which the mushrooms do not mold, even if they were not sufficiently dried and laid They were produced in a wide room.
Mushrooms are washed before cooking. with a brush, cleaning the dust a few hours with water for swelling, and then the same water is boiled.
It is even better to soak dried mushrooms in milk or milk. in half arch. Blackened mushrooms when dried, before put in, rinse well so that they didn’t give the soup black color. Morel Mushroom Broth poured out without trying; eastern cases leave him for sludge of possible sand, filter and use for making soups, sauces or gravy.
