Kitchen appliances and utensils
- oven;
- a baking sheet;
- parchment paper;
- paper bags or linen bags for storage.
Ingredients
- Any mushrooms (mushrooms, oyster mushrooms, butterfish, saffron mushrooms, etc.) - at your discretion
Step cooking
- Cover the baking sheet with parchment paper.
- We take absolutely any mushrooms (it can be oyster mushrooms, honey mushrooms, butterfish, saffron mushrooms, etc.). It is possible to dry mushrooms in this way as much as you want, but because their exact number is determined independently. It is important to say that it is strictly forbidden to wash mushrooms before drying, as they are saturated with moisture and do not dry out qualitatively.
- We spread the mushrooms on a baking sheet. If they are very small, then we put the whole, and if they are large enough, then we cut them into plates with a thickness of about 5 mm.
- We leave the mushrooms spread out in an even layer on a baking sheet at room temperature for about 3 to 4 hours so that the initial moisture will leave them and the mushrooms will slightly “wither”. After a specified period of time, put the baking tray with mushrooms in the oven. In this case, we set the minimum temperature on the oven, and leave its door open. In this position (at minimum temperature and the door open), we keep the mushrooms in the oven for about 1.5 hours.
- After a specified period of time, we remove the pan from the oven and let the mushrooms cool completely. When the mushrooms have completely cooled, repeat the manipulation again: put the baking sheet in the oven for 1.5 hours, and then remove and cool. In total, you must complete 3 such cycles per day. After the last drying, let the mushrooms cool and, if they are sufficiently dried, put them in a paper bag or linen bag, where they should be stored (it is important to leave openings for air outlet in the bag or bag). You can let the mushrooms stand still the night on a baking sheet outside the oven, so the remaining moisture will probably leave them.
Thus, mushrooms dry out and decrease in amount by about 10 times. That is, from 10 kg of fresh mushrooms, you get about 1 kg of dried. Properly dried mushrooms must be dry, but elastic, that is, when deformed (squeezing, bending, etc.), they should not crumble and break.
From such dried mushrooms you can easily cook a variety of delicious dishes:
- mushroom soup with pearl barley, buckwheat, etc .;
- mushroom sauce to garnish;
- lean hodgepodge;
- risotto;
- paste;
- potato casserole; mushroom stuffed chicken;
- omelet with mushrooms, etc.
Video recipe
You can clearly see how to dry mushrooms in the oven for the winter in this video.
Properly dried mushrooms will be stored with you all year round. They are very compact, and most importantly, all the valuable properties and an incomparable aroma are preserved in dried mushrooms. Do you like to make such preparations for the winter? Write about this in the comments.
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