Ingredients for Cooking Dried Mushrooms
- Fresh mushrooms optional
- Olive oil optional
- Peppercorns optional
- Garlic optional
- Dried chili optional
- Main Ingredients Mushrooms
Oven, baking sheet, kitchen knife, cutting board, pan, glass jars, blender.
Cooking dried mushrooms:
Step 1: prepare the mushrooms.
Please note that only good, beautiful mushrooms that are not eaten by worms and are definitely not spoiled by mold are suitable for drying. Collect mushrooms for drying, then immediately select the ones that are younger, stronger and cut them without the earthy part and slightly shake off the debris before putting them in the basket. Then you will have less washing at home. In addition, when preparing mushrooms for drying, they should not be soaked for a long time, washing should be quick and effective so that the sand on the teeth does not creak.
After washing, dry the mushrooms with a towel and leave them in the room in the sun. Let them dry a little more.
And after all this, the mushrooms can be finely chopped and proceed directly to drying.
Step 2: dry the mushrooms.
Spread thin slices of mushrooms on a baking sheet covered with baking parchment. Set tightly, as the mushrooms will sit down during drying.
Place the mushroom pan in the oven, preheated to 100 degrees on 1,5 - 2 hours. I give an approximate time, since it all depends on the humidity of the mushrooms and the thickness of the pieces. Check it out better.
And be sure to select a heating mode with ventilation so that the mushrooms are dried, not stewed.
Dry mushrooms feel like paper, they should decrease in size and become more brittle. These are suitable for making powder.
But, we need to withered mushrooms. And for this, softer slices, those that were dried about 1 hours 30 minutes.
When the mushroom slices are dried in the oven, remove them from the parchment and spread them out to cool and dry in the room. Let lie so still a day.
Step 3: prepare the mushroom powder.
Throw the mushrooms, dried up to brittleness, toss in a blender and grind to a state of powder. That's the trick.
Add mushroom powder to soups, stews and other dishes as a seasoning to add flavor and aroma.
Store dried mushroom powder in a tightly closed jar out of the reach of light.
Step 4: we prepare dried mushrooms in oil.
Mushrooms, which turned out to be softer, put in glass jars or a jar, depending on how much you get, alternating with spices: pepper, garlic and dried chili. Pour olive oil to the top and close tightly.
And for dried mushrooms to be stored longer, send jars of them for pasteurization. To do this, take a large pan, lay a kitchen towel or cloth on its bottom, make jars of mushrooms, fill them 3/4 with water and put on a slow fire. Bring everything to a boil and pasteurize 20-30 minutes.
Then carefully make hot jars of mushrooms on a wooden tray and cool to room temperature.
Store the dried mushrooms in the pantry, and the open jar in the refrigerator.
Step 5: serve the dried mushrooms.Everyone knows that from dried mushrooms they cook soup in winter, mushroom powder is added as a seasoning, but dried mushrooms are good in themselves. Serve them as a snack to the festive table. Guests will be delighted.
Enjoy your meal!
- If you decide to just dry the mushrooms, store them in glass jars, away from light and moisture.