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Drying champignons began several centuries ago in Italy, where the main places for cultivating these mushrooms were located. This type of preparation requires minimal effort and money. At the same time, not only the aromatic and taste qualities are preserved, but also most of the beneficial nutrients.
Is it possible to dry champignons at home?
You can prepare many tasty and healthy dishes from dried “gifts of the forest.” Their processing does not require much time and effort, and storage does not require large spaces. In terms of value, dried mushrooms are superior to pickled and salted preparations. This method preserves most of the amino acids and microelements, which means that dishes prepared from dried champignons or boletus will be much healthier and more nutritious.
During the drying process, the product loses almost 90% of its weight. This must be taken into account when preparing raw materials. The main condition is that it must be clean.Before drying, the remaining soil is removed from the champignons and any areas of darkening are cut off.
The choice of method depends on the technical capabilities of the person. The most delicious champignons are made in a Russian oven. However, even in an apartment you can dry the product efficiently, preserving its bright aroma and rich taste.
During drying, champignons lose 90% of their mass
How to properly dry champignons
There is no ideal way to dry mushrooms. Some people prefer to dry champignons at home using special devices or kitchen appliances, while others like the traditional method using the sun and fresh air.
Most often, champignons are dried:
- in the oven;
- in an electric dryer;
- in the microwave;
- in a Russian oven;
- in the sun;
- on a thread.
However, regardless of the chosen method, the raw materials undergo pre-processing.
Preparing mushrooms for drying
Preparation includes several stages. The first is cleaning. Clean the champignons with a soft cloth, brush or napkin. Remove remaining soil, pine needles, moss and leaves. Use a knife to carefully cut off the dark spots, but do not wash them, otherwise the product will darken and lose its aroma.
After cleaning, the raw materials are sent for sorting. Rotten and damaged copies are thrown away. Large ones are separated from small ones and dried separately. The last part of the champignon leg is cut off.
Cut the mushrooms into thin slices, arbitrary pieces or “noodles”. The main condition is that they must be the same in size, this is the only way the product will dry uniformly. Mushroom “noodles” make aromatic soups. When soaked, it can be added to salads and hot dishes.
How to dry champignons on a string
If you don’t have the usual electrical household appliances at hand, you can use the traditional method - drying on a thread. To do this, champignons are strung on a strong thread and hung in a dry, well-ventilated area.
Champignons should be dried in a dry, ventilated area.
Small mushrooms can be strung whole, large ones can be cut into pieces or plates. You can also dry it outdoors this way. The slices are hung in the shade, covered with thin material or clean gauze.
How to dry champignons in an electric dryer
An electric dryer is a simple and affordable way to dry champignons at home. This household appliance has a number of advantages that any cook will appreciate.
Household electric dryer:
- will preserve the aroma and taste of the product;
- saves drying time, reducing it to 12-24 hours;
- easy to use and can be used in any room.
Drying mushrooms using electrical appliances takes up to 10 hours
Hygiene also plays an important role, which is so difficult to achieve if you dry champignons in the fresh air.
The device does not require complex manipulations. All you have to do is carefully place the slices on trays and load them into the electric dryer. Next, set the desired program and set the time to 8-10 hours (depending on the thickness of the plates and the power characteristics of the device).
How to dry champignons in the oven
An electric oven is an affordable way to dry mushrooms for those living in city apartments. The champignons are pre-cleaned, sorted and cut into slices 2-3 mm thick. The plates are carefully laid out on a baking sheet, previously covered with baking paper or a silicone mat.
The temperature on the device is set to 50 °C, after which the mushroom slices are sent to the oven. After 7 hours, the temperature is increased by 30 °C and dried for an additional 18-20 hours. The oven door is opened slightly so that the moisture condensed from the mushrooms evaporates. If the “Air convection” function is available, turn it on and leave the door closed.
Before you start drying mushrooms, you need to cut them into slices.
Drying champignon slices using high heat
Drying champignons in the oven
Since ancient times, if weather conditions did not allow drying mushrooms naturally, housewives used a Russian oven for preparations. As with any other method, the mushrooms were first prepared (cleaned, sorted), then the cap was separated and everything was laid out on a straw floor.
The furnace was previously cleaned of ash and ash, heated up, and then cooled to a temperature of 50-60 °C. The product was dried for several days. Dried mushroom caps, if necessary, were dried on the 2nd and 3rd days.
Champignons need to be dried for several days, dried caps – up to 3 days.
Another method of drying in a Russian oven is drying on skewers.Champignons strung on skewers or other objects are placed on bricks or boards located at an equal distance from each other. Then everything is the same as with straw flooring.
Drying champignons in the fresh air
Drying champignons at home can also be done in the fresh air. This is one of the simplest and most accessible methods that can be used both outside the city and in the apartment. To do this, prepared mushrooms must be cut and strung on a thread or skewer. The resulting “garlands” are carefully hung on the veranda, balcony or loggia and covered with thin, clean gauze. This is a necessary protection against insects. Drying in the fresh air is only possible in hot sunny weather.
Drying mushrooms in the fresh air is only possible in hot weather
How to dry champignons in the microwave
A microwave is present in almost every home. This convenient household appliance can be easily adapted for mushroom preparations. The disadvantage of this method is that the portions of dried champignons are small in size. Pros: significant time savings.
The prepared mushrooms are cut into thin slices and placed on a flat dish. Then placed in the oven at a power setting of 100 W. Cooking time – 20 minutes.
At the end of this stage, the product is ventilated and the resulting condensate is drained. Ventilation time – 10 minutes. Then the champignons are again put in the microwave for 20 minutes. The number of stages of ventilation and drying depends on the thickness of the mushroom plates.
Rules for storing dried champignons
In order for dried mushrooms to retain their unique aroma and their valuable properties, it is necessary to properly organize the storage of the product. First you need to make sure that the drying process was carried out correctly and the mushrooms have lost most of their moisture. The most obvious sign is brittleness when pressed.
Store the resulting preparations in paper bags, linen or cotton fabric bags, wooden boxes or glass jars. The container with the dried product is placed in a ventilated place. A prerequisite is the absence of odors.
Store dried mushrooms in glass jars
Store dried mushrooms in glass jars
Compliance with all drying and storage conditions will allow champignons not to lose their properties for 3-5 years.
What can be prepared from dried champignons?
You can prepare many different dishes from aromatic dried mushrooms. They are added to soup and used as preparations for salads. Champignons can enhance the taste of meat and add a mushroom aroma to potatoes, rice or baked vegetables.
The main advantage of dried “forest gifts” is the short cooking time. You can cook a fragrant mushroom broth in just 5-7 minutes, while for vegetable broth you will have to spend a quarter of an hour, and for meat broth at least an hour.
Conclusion
There are several ways to dry champignons. This is the optimal harvesting method for those who want to preserve both the taste and beneficial qualities of the mushroom product.
