Drying mushrooms in an electric dryer. How to dry mushrooms in the oven? Drying over burning gas stove burners

Drying mushrooms at home allows you to save all the useful trace elements in them. The process can take place both in the sun and with the use of technology. It is important to correctly calculate the time, given characteristics of every kind.

Mushrooms that can be dried include:

Tubular. These are boletus, boletus, mushrooms.
Marsupials (truffles).
Lamellar. Under the caps of such mushrooms are plates. These include oyster mushrooms, mushrooms, champignons.
Chanterelles with a layer of pulp under the cap.
Polypores.

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Drying methods

You can dry the collected mushrooms in the sun. You can also hang them in a room that is well ventilated. Another option is to use hand tools. It can be an oven, microwave or refrigerator.

In the sun

This method requires a large number of hot, sunny days. Be sure to cover the raw materials from insects. For this, gauze or rags are used. This method is used both for bringing mushrooms to full readiness, and for the purpose of drying. Then they finally reach the oven. Mushrooms are dried in the sun in chopped form for 48 hours. When cloudy weather, baking sheets with mushrooms are brought into the room. At the same time, it is necessary to ensure good air circulation in the room.

Mushrooms can be laid out not on a baking sheet, but hung on a thread. They are cut into pieces or can be strung whole. Instead of thread, fishing line is often used. And it is also desirable to wrap gauze over them to protect against insects.

In the oven

If there is no special equipment, then an oven will do. It ensures good drying of the product. To do this, use the grate, which is installed under the baking sheet. Mushrooms are cut and stacked on top.

After placing the tray in the oven, the door does not close tightly. The temperature is set to 60 degrees. Exposure time - 48 hours.

In an electric dryer

An electric dryer is a special device where cut blanks are placed. It has several mesh trays arranged in a row one above the other. Mushrooms are placed on them. During the operation of the dryer, warm air is supplied from below. Drying with convection, at a temperature of 50 to 60 degrees, ensures the readiness of the product after 6 hours.

in the microwave

This type of drying has its own characteristics. Work is done in cycles. For 1 time to ensure readiness is impossible. The product is placed in a microwave oven, which is turned on for 20 minutes. During this time, the blanks are dried and water is released. It is drained and the mushrooms are ventilated in the fresh air for up to 5 minutes. Then the process is repeated.

In the fridge

Drying in the refrigerator has its own characteristics compared to other methods. The cut blanks are stacked on a sheet of paper and located at the bottom of the refrigerator. Mushroom aging time is around 2 weeks. After that, they can be removed and stored in a dry place. This cold treatment causes the dried product to become softer, rather than bending like a spring, which occurs when drying with heat.

In the Russian stove

Trays, sieves, baskets made of willow branches are installed in the Russian oven. On them are mushrooms cut into thin slices. The oven damper door opens slightly to allow moisture to escape and fresh air to enter. At first, it is opened by 2/3, then covered by 1/3, and at the end it is closed completely.

Training

Strong specimens are selected for drying. They are processed, cut out damaged areas. Each mushroom is wiped with a sponge. Water should not be used so that the product does not lose its aroma. Sorted by size. Some cut off part of the leg, while others separate the hat. This is followed by cutting into plates up to 1.5 cm thick or into small pieces.

Drying different types of mushrooms

Depending on the species, mushrooms are dried using different technologies. The process cannot be accelerated so that the product does not quickly lose moisture. Some mushrooms need to dry within hours, while others take dozens of days. Do not overdry the product, this leads to a loss of flavor.

boletus

This type is applicable for winter harvesting. You can dry them in any way. The readiness of the product is determined by its springy qualities. All cut plates should bend with difficulty.

Procedure:

1. The boletus rubs well. Removes dirt and damaged areas. The lower part of the leg is cut off.
2. Cutting into plates is carried out.
3. The product is laid out on the grate in one layer.
4. The rack is placed over the baking sheet and inserted into the oven together.
5. Drying is carried out at a temperature of 75 degrees. The operating time of the oven is 2-3 hours.

Champignon

This type of mushroom is dried less often, because it is well preserved even when frozen. However, you can dry it different ways, for example, in the sun:

1. The entire product is sorted and sorted. Damaged specimens are rejected.
2. All mushrooms are cut into small pieces.
3. Each of them is strung on a thread. There should be no contact between instances.
4. Such beads are hung in a sunny area.
5. Drying time - several days.

Oilers

This variety is dried in many ways. Of these, the most effective in the oven:

1. A layer of foil or wax paper is laid out on baking sheets.
2. Oils are placed in the oven, dried at a temperature of 50 degrees for 2 hours.
3. Then the degrees rise to 70. Exposure at this temperature lasts about 50 minutes.
4. On last step the temperature is lowered to 50 degrees. Mushrooms are dried until tender.

It is necessary from time to time to change baking sheets in places. This will ensure more even drying. For ventilation, the door does not close tightly.

Chanterelles

A distinctive feature of this species is that they are never wormy. By palatability chanterelles do not like pests. They are pre-treated with a damp sponge. Do not use water, as the porous surface absorbs it well. After that, the mushrooms become unsuitable for drying.

Chanterelles are small, but especially large specimens should be cut. They can be divided into halves or quarters. The drying process can be carried out indoors in two ways. The first one is hanging in the closet:

1. Blanks are strung on a thread and hung in a closet. It is important that good ventilation is provided.
2. For the purpose of uniform drying, the product is turned over.
3. Readiness is reached in 10 days.

To protect against insects, chanterelles should be protected with gauze.

The second method differs from the first in that the raw material is not hung on a thread, but is located on a horizontal surface. It can be cabinet shelves or the floor. Paper bed is pre-installed. Newspapers should not be used because printing ink contains a lot of lead.

oyster mushrooms

When drying such mushrooms, substances such as potassium, phosphorus, zinc, iron, and vitamins are preserved. There is a special dryer for this type. If not, then a simple oven will do.

The recipe is the following:

1. Collected oyster mushrooms are cleaned of dirt.
2. Cut into lamellar pieces.
3. A metal grid is placed on the baking sheet.
4. Raw materials are laid out on the grate.
5. Mushrooms are dried for 8 hours with the door half open. The temperature is maintained at 50 degrees.
6. Then they are taken out for 24 hours to a well-ventilated area.
7. Again, the blanks are laid out on a wire rack and dried for 6 hours at a temperature of 75 degrees.

Aspen mushrooms

One of effective methods drying boletus and porcini mushrooms - in the microwave:

1. The raw material is processed and cleaned of dirt, then the legs are separated from the cap.
2. Peeled mushrooms are cut into small pieces.
3. Lay out in one layer on a flat dish.
4. It is installed in a microwave oven, where the blanks are dried for 20 minutes. Power is selected 100-180 watts.
5. The container is removed and the liquid is drained from it.
6. The mushrooms are ventilated for 5 minutes, and then the dish is put back into the oven. This cycle continues until complete readiness.

Mushrooms are a product that can be preserved long time in dried form. It is important to understand their varieties, to understand which drying method is applicable and to which species. It will be useful to learn how to use the technique, which is a good helper in the processing of mushrooms.

Drying mushrooms is the best way to preserve the best that mushrooms give us. If you want to enjoy this wonderful product all year round, then drying is ideal for this purpose.

Mushrooms are a valuable source of protein, iodine, iron, potassium, phosphorus, zinc and vitamins D, C, PP.

It is important to note that only tubular mushrooms and some lamellar mushrooms can be dried (russula and dung beetles, for example, are not suitable for drying). Mushrooms with milky juice do not dry, as they have a very sharp and bitter taste.

For drying, they usually take champignons, mushrooms, boletus, autumn mushrooms, boletus, mossiness mushrooms, boletus and chanterelles.

Mushrooms for drying are harvested in sunny, dry weather.

Before drying, you need to clean the mushrooms from debris and earth. It is not recommended to wash them: it will go away with water most of valuable substances and aroma, the mushrooms will darken and may become sour. You can wash already dried mushrooms.

Large mushrooms must be cut into quarters or in half. Large legs are cut into strips of 1 cm. For small and medium mushrooms, the cap should be separated from the legs and dried whole. Very small mushrooms do not need to be cut and divided - they are dried whole. You can also cut all the mushrooms into strips (in case there are a lot of mushrooms and you don’t want to mess with them for a long time) - in this case the drying process will proceed much faster. Mushrooms are best cut lengthwise.

You can also separate the mushrooms by type or size to make it easier to dry.

To dry mushrooms in the oven, you need to prepare a baking sheet. Arrange the already peeled and cut mushrooms on a baking sheet, lightly brushing it with oil. Also put baking paper on a baking sheet, then oil is not needed. You can lay out the mushrooms not on a baking sheet, but on a wire rack. In this case, you will need baking paper to place on the wire rack and arrange the mushrooms.

Mushrooms need to be laid out so that the caps look up, and there is a little space between the mushrooms (1 mm).

Another way to dry mushrooms in the oven is drying on knitting needles. If you decide to dry mushrooms with knitting needles, you will need wooden knitting needles that are as long as the width of the oven. The ends of the knitting needles need to be pointed and mushrooms strung on them. When the needles are completely filled, they must be put in the oven so that the ends lie on the horizontal ribs of the side walls of the oven.

If the oven does not have special ventilation holes, you need to leave the door ajar. If there is a fan, turn it on.

At the beginning of drying, set low temperature– about 50 °C. The initial stage of mushroom drying should take place at a low temperature, because if the temperature is immediately high, white droplets will appear on the mushrooms - protein substances, the mushrooms will darken. As soon as you notice droplets, the temperature must be lowered, and the mushrooms removed from the oven.

After about 1.5 - 2 hours, the temperature is increased to 70-80 ° C. At this temperature, the mushrooms should be dried for about 2 more hours, after which the temperature in the oven is lowered again to 55 ° C and the mushrooms are dried for another 2 hours.

During the drying process, do not forget to occasionally stir the mushrooms.

Dry mushrooms must be selected, the rest dried.

It is difficult to say how long it takes to dry the mushrooms in the oven, since the drying time for each mushroom is different.

When dried, approximately 76% of water is evaporated from mushrooms.

If the mushrooms have not dried completely in the oven, they can be dried in the air or indoors.

Whether the mushroom has dried up is easy to check - you need to break the hat. If the inside of the mushroom is wet, it has not dried yet and drying must be continued.

Dried mushrooms are convenient and easy to store. They are stored for a long time and do not lose their taste and aroma.

Keep dried mushrooms can be at any temperature, in a dark place. It is good to store mushrooms in glass jars, clay pots, tin, wooden and plastic boxes intended for storage food products. It is not necessary to close the container with dried mushrooms hermetically. You can just wrap it in foil. Dried mushrooms are also stored in bags, but moths can start there.

People started drying mushrooms a long time ago. Drying is one of the best ways to harvest them. Because after simple manipulations, they can not only be stored longer than fresh ones, but also acquire a very pleasant and interesting taste and aroma that will add zest to the dish. In addition, dried mushrooms are much more nutritious than salted or pickled ones. And due to the fact that they dry out, lose weight and decrease in size, they are much more convenient and easier to store.

In order for the blanks to please you and your loved ones more than once with their excellent taste in various dishes and to be stored for a long time, it is very important to know how to properly dry mushrooms.

Why do we need dried mushrooms and where to use them?

It would seem, why might you need dried mushrooms that have a completely unappetizing look? Well, they may not look very beautiful, but when cooked they are able to turn the most ordinary dish into a real culinary masterpiece.

Dried blanks can be used for stews or casseroles. They are also ideal for making soups. In addition, dried mushrooms can be ground in a blender and as a result, a powder can be obtained from which you can make delicious sauces and gravies.

If you want to cook a light and hearty soup, then there is nothing better than this kind of seasoning, which will give your dish a delicate aroma and rich taste. And besides, the dried product is not as heavy as fresh mushrooms.

It is good to use the powder for the preparation of those dishes in which mushrooms are usually not put, but in which a slight specific aftertaste would be very useful. For example, borscht and mashed soups.

It is very easy to use such a blank. Simply pour the dry powder into warm water and let it sit for about thirty minutes. After that, it can be added to dishes during cooking.

What to dry?

Have you decided to dry mushrooms and don't know where to start? Of course, with sorting everything that you have collected. Knowing which species are suitable for harvesting is no less important than knowing how to dry mushrooms. Yes, not all of them are suitable for drying, because they contain bitterness that does not disappear, and then the dishes acquire an unpleasant aftertaste. If you want your preparation to be not only fragrant, but also tasty, you need to figure out which mushrooms are dried.

For this, tubular and marsupial mushrooms are ideal. These include white, boletus, boletus, mossiness mushrooms. You can also dry boletus, morels, truffles, chanterelles, mushrooms and many others. There is no difference between how to dry chanterelle or white mushrooms. You can choose whichever method suits you best.

Pay due attention to product sorting. Mushrooms should be fresh enough, not old, strong and healthy.

How to dry mushrooms correctly

The most important thing is to properly prepare the product. This is the key to success. Let's look at the basic rules.

The first thing to do is, of course, to clean the selected mushrooms from various dirt: earth, leaves and grass.
Next, you will need a dry cloth or napkin. It is necessary to wipe them very carefully and carefully so that they become dry. They do not need to be washed before drying.
All prepared mushrooms should be cut into small thin slices half a centimeter thick.
These slices should be put on a fishing line or any strong thread and hung in those places where there is the most sun. Mushrooms dry for at least a week.

Remember that such a procedure on the street can only be carried out on hot, clear and sunny days otherwise the product will not dry to the desired state.

Other options

In addition to the above, the easy way, there are other options for drying mushrooms. For example, this can be done in an oven, a conventional oven that is in every home. Or you can purchase a special electric dryer.

But in the best possible way it is considered the one when the fungi are first slightly dried in the sun, on the street, and then dried in the oven. So they turn out tastier, and it takes much less time to harvest. However, this method cannot be called economical. Why? Let's consider.

Using an oven to dry mushrooms

Oven - universal device. You can not only fry chicken and bake cakes in it - it is also great for drying this or that product. Let's figure out how to dry mushrooms in the oven.

We perform all the actions that are described above, cut the mushrooms into plates, but do not string them on a thread. We will need a baking sheet covered with parchment, on which we need to carefully lay out the sliced \u200b\u200bslices so that they do not touch.

Now it remains to put the container in the oven, heated to 45 degrees, and wait until the mushrooms begin to stick to the paper a little. After that, the temperature must be increased to 70 degrees. The most important thing is not to close the door all the way so that the air can circulate.

Drying in the oven lasts two days, with breaks for cooling. As you can see, it's not very convenient way. Firstly, the stove will have to work for a long time, gas or electricity is consumed, whichever it is. And secondly, when the house is hot, a preheated oven heats the air even more, because the stove door cannot be closed all the way.

Dry mushrooms in an electric dryer

If cooking the workpiece in the oven and on the street is not the way you need, then let's look at how to dry mushrooms in an electric dryer. First of all, let's look at what kind of device it is. The electric dryer is a special household appliance for drying fruits and vegetables. It's also great for mushrooms. This is the most convenient and economical way.

The dryer is very easy to use. Prepare the mushrooms: clean them of dirt and cut into thin slices. Lay out evenly at a small distance from each other on special trays. Close the device, set required time- and all that remains is to wait. After about six to eight hours, your mushrooms will be dry.

Readiness to check is very easy: take one slice and bend it. If it bends, but does not crumble, has elasticity, then the product is ready, i.e. dried. Just check readiness carefully. If you do not dry the mushrooms well, they will not be stored for a long time, they will become moldy and quickly deteriorate.

Rules for storing blanks

How to dry mushrooms, we have already figured out. It turned out that it is quite simple, and then how many delicious dishes you can cook!

But it’s not enough just to dry the product, you also need to know how to store it properly. After all, most likely you will not use up everything that you have prepared at once. Improper storage can cause mushrooms to become soggy and moldy.

In addition, you need to remember that they absorb odors very quickly, so you can only keep them in rooms with fresh, not stale air, and away from products that smell strongly. The room should be well ventilated and dry.

White mushrooms and morels are best packed in crates or boxes. Other types can be put in bags or bags.

Also, if there is not much dry product, you can store it in clean, tightly closed jars. If everything is done correctly, all storage conditions are observed, then they can lie like this for several years.

The best temperature for storing dry mushrooms is no more than seven degrees above zero. And the humidity of the air should not exceed seventy-five percent.

Mushrooms are delicious and useful product, and you can extend their use by preparing for the winter. One of the most popular harvesting methods is drying. Drying is recommended only for tubular mushrooms, since lamellar ones retain their inherent bitterness. by the king tubular fungi is considered a porcini mushroom or boletus. It is good not only fresh, but also excellent for drying: it is one of the few representatives of this tribe that does not darken and remains light when dried. Porcini mushrooms for the winter can not only be dried, they can be pickled, salted and even frozen - they are good in any form.

Preparation of porcini mushrooms for drying

There are several ways to dry porcini mushrooms, but first they need to be prepared. To do this, the forest "catch" is sorted out, discarding old and damaged specimens. The remaining strong mushrooms are cleaned of forest debris, the leg is cleaned from the ground with a knife or rag. It is strongly not recommended to wash mushrooms intended for drying in water: they absorb a lot of water, which makes drying much longer and more difficult. Peeled porcini mushrooms are cut into plates 1-1.5 centimeters thick. This is done to speed up the process, but small specimens can be dried as a whole, although it will take much more time.

Traditional methods of drying porcini mushrooms

Our ancestors made special structures, on which mushrooms were strung, then they were placed on a stove or in another warm, dry place. If the weather is dry and clear, you can dry the mushrooms in the sun or in partial shade. The main thing is that the place is well ventilated. If the mushrooms were dried in the air, they must be covered from dust and insects with a rag or gauze. Dryers for mushrooms consisted of several wooden rods (from three to several dozen), which were fixed on a support in a horizontal or vertical position. The simplest dryer for mushrooms: a board from which pins stick out (nails are possible, but better wooden sticks). Another way to strengthen mushrooms for drying is to string them on a harsh thread. They take a thick large needle, thread a thread into it and use it to string the prepared mushrooms.

Usage modern technology for drying white mushrooms

Today, drying mushrooms for the winter has become easier: there are many household appliances which make this lesson not so long and difficult. Let's start with the fact that there are special electric dryers, drying white mushrooms With their help, it's easy. If you have such a device, put the prepared mushrooms on the grids, plug them into the network and after a while (depending on the power of the unit and the selected temperature regime) collect the dried mushrooms. For those who do not have an electric dryer, you can use the oven. Cover the baking sheet with paper, put on it thin wooden sticks that do not emit resin. Put prepared mushrooms on sticks in one layer. Preheat the oven to fifty degrees, put a baking sheet with mushrooms there, leave the door open. After three hours, turn off the oven, cool the mushrooms. You also dry it with the door open, but set the temperature to about 70 ° C (just do not burn the mushrooms). You can dry mushrooms in the microwave, but this is a lengthy process. Lay the prepared mushrooms on a plate or grill, turn on the microwave at minimum power for 15-20 minutes, then open the door and air for 10 minutes. Repeat until the mushrooms are completely dry.

What do dried porcini mushrooms look like?

With all the variety of ways, the main thing is to catch the moment when the mushroom is dry enough, but has not yet lost its intense smell and has not become brittle. A well-dried mushroom bends easily, does not crumble and has a strong aroma. You can store dried porcini mushrooms in glass jars with lids. Some housewives prefer linen bags, but then you need to make sure that the mushrooms do not get damp and pests do not get into them.

Knowing how to dry mushrooms, you will be able to efficiently process the harvested mushroom crop and provide yourself with a valuable home supply. With such a preparation, the product does not lose its nutritional and valuable properties, and even becomes even more fragrant and rich in taste.

What mushrooms can be dried?

Drying mushrooms is a responsible matter, and in order not to harm the family, you need to figure out which mushroom species are suitable for such harvesting.

From tubular mushrooms, you can dry boletus, boletus, porcini mushrooms, boletus, duboviki, mossiness mushrooms, goats and Polish mushroom.
Marsupial morels are allowed to dry naturally, ideally outdoors. Mushrooms are hung in cloth or gauze bags and left to dry for at least 4-5 months, during which they lose toxins under the influence of oxygen. Previously, eating this type of dried mushrooms is dangerous to health.
Drying is allowed agaric: summer, autumn and winter mushrooms, saffron mushrooms, variegated umbrella mushrooms, champignons, boletus mushrooms, deer mushrooms.
Ordinary chanterelles perfectly tolerate drying, however, they are the only chanterelle species that can be harvested in this manner for the winter. These mushrooms do not always have the proper taste. Often, chanterelles are bitter in ready-made dishes.

Dried mushrooms - benefits and harms

Due to the high content in them of all kinds of protein compounds, amino acids, organic acids, beta-glucans, melanin, as well as vitamins: A, group B, D, E, PP.

Dried mushrooms have an antitumor effect and are used as a prophylactic against cancer.
The riboflavin contained in the product helps to normalize the function of the thyroid gland, improve the condition of the skin, nails and hair.
The alkaloid hercedin, present in dry mushroom fibers, is used to alleviate angina pectoris.
A set of valuable substances in the complex has a beneficial effect on the work of all body systems, improves immunity, improves metabolic processes.
Dried mushrooms can cause harm in case of their individual intolerance or uncontrolled use in large quantities.

How to prepare mushrooms for drying?

If the crop is harvested and further drying of the mushrooms is ahead, the features pre-training of the product outlined below will help to fulfill this stage correct and good quality.

Mushrooms are processed on the first day after harvest, not leaving for tomorrow.
Preparation of mushrooms for drying always begins with the selection of the right raw materials. The collected abundance is sorted out, getting rid of soft, spoiled or wormy fruits.
Mushroom specimens intended for drying cannot be washed. available on the surface fruit bodies dirt is washed with a clean cloth, brush or gently scraped off with a knife, removing the top layer.
Smaller specimens can be dried whole, while heavier ones are cut lengthwise into 4-8 parts or chopped into plates no more than 1 cm thick.
Depending on the chosen drying method, the mushroom fragments are spread on grates with small cells, trays, baking sheets, covering them with parchment, or strung on twine, skewers or long knitting needles.

How to dry mushrooms in an electric oven?

Further on how to dry with electric heating elements. This method is one of the best in a city apartment and will allow you to short term effectively dry a valuable product for subsequent long-term storage. Most electrical appliances are equipped with convection, which will speed up the drying and make the process better.

The mushrooms selected for drying are cleaned, cut if necessary and placed on a wire rack. You can also use baking sheets covered with parchment for drying, but at the same time, the raw materials will need to be turned over from time to time during the heating process.
On the initial stage the temperature in the device should be at the level of 45-50 degrees.
If the device is without convection, the door is slightly opened for the unhindered exit of evaporated moisture.
After drying the product, the degrees are increased to 75 and kept for several hours.
Drying mushrooms at home is considered complete if the slices or whole specimens begin to bend and break easily. It is impossible to overdry the product at the same time to brittleness. The dried product should not crumble in the hands.

How to dry mushrooms in a gas stove oven?

Selected mushroom specimens are chopped into plates and laid out on wire racks or baking sheets lined with parchment paper.
Open the door of the device and dry the mushroom mass for about an hour at 50 degrees and until the desired degree of drying is obtained, raising the temperature to 75 degrees.
As a rule, oven-dried mushrooms acquire the desired structure and become suitable for long-term storage after 5-7 hours.

How to dry mushrooms in an air grill?

Those who have an aerogrill will be interested to learn how to properly dry mushrooms using such a gadget. The relatively small amount of mushroom slices available for a single drying is compensated by a faster drying of the product.

Selected mushrooms are cut into plates and placed on the air grill.
Place a skewer or any metal object under the lid to allow the vapor to escape unhindered.
Drying of mushrooms in an aerogrill is carried out with high speed and a temperature of 60-70 degrees, lasts 1.5-2 hours.

Sun dried mushrooms

Many believe, and not unreasonably, that the proper drying of mushrooms should be carried out exclusively in the sun. Under action sun rays raw materials are saturated with vitamin D and become an indispensable tool for replenishing a rare and so necessary substance for the body.

If they allow weather medium-sized whole mushrooms or mushroom specimens cut into pieces are spread on the grates in one layer and placed in the sun.
Alternatively, you can string, skewers or long knitting needles.
Since ancient times, drying mushrooms at home on a thread has been known. Whole fruits or their fragments, strung on a string, are hung in a sunny, ventilated place and left for at least a week.
Ideally, if possible, before drying mushrooms in an oven, electric dryer, oven or in another manner, they should be dried in the sun, which will shorten the time of the subsequent process and allow the raw material to be saturated with a portion of valuable vitamin.

How to dry mushrooms in a slow cooker?

Many owners of modern kitchen gadget it will be interesting if drying mushrooms in a slow cooker is possible. Most models of the device are not equipped with such a function and the product can be fried rather than dried. However, there are units that can perform such a task, but they cost an order of magnitude more expensive.

Mushrooms are prepared, cut into thin slices, which are laid out in the bowl of the device, in which there is a choice of temperature.
Install temperature regime 60 degrees by selecting the "Baking" program for a couple of hours.
Further drying is continued on "Heating" and the process lasts 10-12 hours.

How to dry mushrooms in an electric dryer?

The following recommendations will help you figure out how to dry mushrooms for owners of an electric dryer. In the conditions of an apartment, this method of harvesting the product is perhaps the most priority and allows you to get the perfect result without hassle.

Mushrooms are cleaned, cut into plates.
The cutting is laid out on pallets of an electric dryer.
Choose a temperature regime of 60 degrees and turn on the maximum airflow.
As a rule, drying mushrooms in an electric dryer lasts 5-6 hours, but the time may vary depending on the power of the device and the thickness of the slices.

How to dry mushrooms in the microwave?

Drying is also possible. At one time, it will be possible to obtain a small amount of workpiece, but the duration of the process is much less compared to other methods.

Mushrooms are properly prepared by cleaning and slicing.
Lay the cut on a flat plate suitable for cooking in a microwave device and turn on the device at a power of 100 W for 20 minutes.
After the signal, the liquid is drained, the workpiece is allowed to stand with the door open for 10 minutes, after which twenty minutes of drying and ten minutes of airing are repeated.
The number of stages will depend on the thickness of the mushroom slices.

How to dry mushrooms in the oven?

Further on how to properly dry mushrooms in a Russian stove. This method has long been used by housewives for effective harvesting of mushroom abundance, if weather conditions did not allow the product to be dried naturally in the sun.

Prepared mushroom specimens are laid out with hats down on a prepared straw flooring. Before this, the furnace is cleaned of ash and ashes.
As an option, mushrooms are strung on skewers or knitting needles and placed on bricks or boards located at a distance.
Drying mushrooms in a Russian oven is carried out in two stages. On the first day, the product is dried at a temperature of 50-60 degrees, and on the second and, if necessary, the third day, it is dried at the same temperature.

How to store dried mushrooms at home?

Having mastered the intricacies of such processing of mushroom mass and implementing one of available ways in practice, it remains to find out how much dried mushrooms are stored, and how to provide the proper conditions to save valuable nutritional properties product, rich mushroom aroma and characteristic taste.

After making sure that the raw materials are thoroughly dried and do not contain moisture, as evidenced by the fragility, but not the fragility of the cut, the mass is placed in paper bags, fabric bags or wooden boxes.
The container with the workpiece is placed in a dry, ventilated and necessarily protected from third-party odors place.
As an option for drying, you can use vacuum containers or dry, tight-fitting jars.
At right conditions storage product retains its properties for a long time. There is an opinion that it is necessary to use the blank for 3-5 years, but in reality, the correct storage period for dried mushrooms is unlimited.