Mushrooms incredibly tasty and nutritious product which is a part of great variety of dishes. From them traditionally cook soups, second courses, snack, sauces. To have an opportunity to regale on mushrooms in winter time, people use such method as drying.
Judges of mushrooms can regale on fresh tasty dishes very short time as the season of harvesting is very short. And therefore are forced to resort to various ways of their preservation to indulge themselves a favourite product till the next season.
Drying became one of ways of preservation of a harvest. Thanks to such processing the mushrooms can be stored long time (up to 3 years) and keep almost all useful substances and also, being compact (dry out by 3-4 times), don't take a lot of place. Dried mushrooms can be bought in shop, and it is possible to prepare independently at home, or having suspended them on a thread in the manner of a garland, or by means of the special device – a drying cell. These are easiest and fast way to turn fresh mushrooms into dry.
Among the main types of the mushrooms allowed for drying are known: cepes, all types, honey agarics, slippery jacks, champignons, birch mushrooms, morels, Polish mushrooms, aspen mushrooms, lines. Cepes in a dried look develop more saturated and refined taste.
Preparation of a harvest
The harvest needs to be sorted by types, having selected that really are suitable for drying, and won't taste bitter subsequently. After that carefully to clean mushrooms from dirt and garbage (sand, needles, leaves), without forgetting that it is impossible to wash out them, it is allowed to wipe with a rag only. Small dry entirely, here to divide averages into a leg and a hat, and large it is necessary to cut. Legs of mushrooms are cut on circles, hats into cubes.
Ways of drying
- On a tray.
The tray is covered with parchment paper where then the prepared mushrooms give all the best. It is necessary to display not densely to each other that there was an air circulation. The tray is taken out on a balcony and further it is necessary only to watch when process is finished.
If the mushroom when bending keeps elasticity, and at effort breaks, the harvest is ready, he should be collected and moved away. It is necessary to remember that small mushrooms will reach much quicker, they can't be overdried.
- On a thread.
Small mushrooms can also be dried entirely, and big it is worth cutting on several parts. Further the prepared pieces are punctured in the middle a big needle and are strung on a thick strong thread. The mushrooms intended for drying in such a way most of all remind a beads, dry them also, separating mushrooms from each other. Then the mushrooms suspended on a thread are covered with a piece of a gauze for protection against dust and insects.
- In an oven.
The prepared mushrooms for some time leave in the sun that they dried up a little. Then spread on the baking tray laid by parchment paper which is placed in the oven (60-70 degrees) warmed in advance.
It is more preferable to store the dried mushrooms in ceramic or glass capacity. In winter time they will serve as fine addition to a diet, they can be used both in soups, and in salads, and secondly dishes, and even in porridges that will make taste nasyshchenny more interestingly.