Dried mushrooms

Dried mushrooms

Category: Blanks

Ingredients
fresh mushrooms

Cooking method

• Goodnight!
  
• We have a lot of mushrooms this year. This is butter.
  
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• I liked dried butter mushrooms more than porcini mushrooms. Previously, I didn't just dry them. They look very neat. Cooked soup, delicious.
  
• I store ready-made mushrooms in 3-liter jars under vacuum lids.
  
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AlKA, you used an electric dryer, as far as I understand? So many in such a short time
For some reason, I always considered butter oil not very suitable for drying. It was very interesting to know that this is not so. Thank you

Only now I saw that my boletus had left for a separate topic.

LiudmiLka, yes, I was drying in an electric dryer. They dried up quickly, probably also because they gathered in dry weather, did not get enough water. I dried a lot, removed a little less than one and a half 3 liter cans from 25 trays. They are great. Already distributed a lot. The whites also dried quickly and successfully.
I tried to dry Polish mushrooms - a couple of trays, but I didn't really like the color. Therefore, the Polish went to the freezer and jars (I close them in tomato juice, the dark Polish ones turn out to be yellow). Good luck.

By the way, a question to the studio:
I brought butter from the dacha, not large, but I would even say small. I decided to dry it.
But as ? Need to cut? And to clean?
Who has any experience, share pliz.

When drying mushrooms, first of all I ask myself the question: if I dry, what can be obtained from them in appearance, and how they will behave during cooking, on the teeth and to taste.

For myself, I concluded: it is best to dry fleshy mushrooms, porcini, aspen and the like.
You saw how strongly porcini mushrooms dry out, the yield is 100 grams per 1 kg. fresh mushrooms.
Now imagine how many dry small and others will turn out, and how they will taste when cooking, I did not like

I prefer to simply wash such mushrooms, fry in a pan until the liquid is removed, refrigerate, put in bags and freeze.

Maybe someone dries different mushrooms - then we are waiting for their comment on the quality of drying and taste

And if you dry, then clean the mushrooms from dirt (but do not wash !!!), cut the large mushrooms into strips, into 4 pieces, small ones can not be cut - and dry until tender. There is little water in the mushrooms, they dry quickly.
When cooking, mushrooms are soaked in water, then the rest of the dirt will be washed off.
Before drying, you can wash such mushrooms that do not absorb much and quickly water and very quickly!

Who asked about mushrooms, I dried russula for testing. It is a pity that it is not enough. The smell was awesome, they dried up a lot, yes. But this is not for cooking and frying, but like a seasoning - you grind it into soup. But the boletus did not really like it, while the smell was drying, it was pleasant, and the dried so-so.

And I conducted an experiment: I dried the champignons (for no other mushrooms). Naturally, the output is also small, although I did not make accurate measurements (raw / dried). BUT! I did not expect such a smell from champignons - the smell of real forest mushrooms! I made a decision for myself - if I "attack" on the market on mushrooms that are convenient at a price (sometimes this happened), I will take it for drying. One of these days I'm going to visit my relatives - we'll try it there.

In general, I like champignons to be in the house (in the freezer, EU-but) just in case. I carcass them 2 kilos in a cartoon, pour the resulting mushroom broth into the soup (it just comes out wonderful!), And the mushrooms into the freezer. And they are always ready for pizza, stew, porridge
and anywhere else.

Yes, I also dried the champignons, having washed them and cut them into slices. Then they cooked soup from them - it turned out more aromatic and tastier than from raw ones. Made a conclusion - always have as a mushroom seasoning!

Ople tell me, how did you cut the carrots (I mean the size)? And I dried the mushrooms, girls are something. The smell is simply stunning, it seems to me that if you grind and simply add to the mushrooms, then no one will determine which mushrooms are soup!

[pljshik]

pljshik , what kind of mushrooms did you dry? And then my sister brought me gorgeous dried porcini mushrooms, and they smelled soooo that I decided to grind them and add them to the mushrooms. Now I regret that no one feels the aroma of porcini mushrooms in fried or boiled, although I put the powder with a generous hand. I tried to sprinkle dumplings with potatoes with mushroom powder, then the aroma is also not perceptible. In short, I am even upset, it would be better to soak and cook the soup several times.

Qween I'm still that mushroom picker (I don't see very well, or the mushrooms are hiding from me), but here I have a holiday - I found 7 boletus boletus, 5 white and 1 boletus boletus - wonderful, clean mushrooms, plus a whole bag of butter. I dried everything, by the way the boletus also smells good. And Admin told mine that dried mushrooms smell like wild mushrooms. I plan to buy champignons and dry them, and then cook the soup completely with dry mushrooms. Let's see what happens.

[Admin]

Not, AdminI didn't say this for sure, because I am cold towards champignons

I like white natural ones - fresh and dried

Admin, of course white ones are better, but as they say now that mushrooms absorb all the filth that people throw away, pour, etc. on their native land, then probably if you live next to a large metropolis - champignons seem to me cleaner all the same.

And here are my mushrooms: aspen mushrooms, boletus mushrooms and a little white ones :) As I imagine that in winter we will eat potatoes with mushrooms, I envy myself

[tatjanka]

tatjanka, SUPER! And my little white ones are drying

Today, on the occasion of 3 kg. Borovichki got it, it's cheap - and what are clean inside, I didn't throw out a single one

[Admin]

Admin, now I envy you too

[Admin]

Admin, now I envy you too

Well, it's in vain that such happiness does not happen every day

I soaped myself tomorrow to visit my granny in the morning, so she said in the morning I will sell like everything, expensive at 800-1000 per kg.
She really wanted to go home tonight, so she sold me 400 per kg. - today I have a sea of ​​happiness

I'm very happy for you

Can't we dry such beauty? It's a pity to spoil such a beauty ...

And what to do with them?

I put the large burdocks in the dryer, which I have already boiled for the smaller ones, I will put them in the freezer until winter

[Admin]

Admire !!! Admin, but tell me it will be possible to use them in pies too?

Of course! With onions, you can make stuffing and you can use meat, mushrooms, onions in pies, it will be even better

My mushrooms arrived in time - White mushrooms! I select large mushrooms for drying.



Cook with pleasure and bon appetit!

Good day. I do not know in which Temko to ask a question - I decided here. I dried the mushrooms ..... and put them in a glass jar under the twist-off lid .. After a while I got it out, and there was some kind of white bloom on the mushrooms .... it doesn't look like mold - not hairy ... but looks like dried salt on boots after snow ... .... and not on all mushrooms .... even noticed that the plaque gleams in the sun .. (or it seems to me from resentment) ...... Who has experience in drying champignons? ....
I used to dry mushrooms until they crunch.

Read in this thread how people dry mushrooms, what to look for

Well, since no one answered me about the mushrooms - apparently no one dried or observed the raid.
Then my notes - the plaque appeared and remained on the same mushrooms ... did not spread further ... I can conclude that this is not mold ... but apparently there is some kind of salt or something like that in the mushrooms ... ... maybe watered with something ...

I dried meadow mushrooms in a dryer. There was no raid.

Well, since no one answered me about the mushrooms - apparently no one dried or observed the raid.
Then my notes - the plaque appeared and remained on the same mushrooms ... it did not spread further ...I can conclude that this is not mold ... but apparently there is some kind of salt or something like that in the mushrooms ... maybe they are watered with something ... More: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=83704.0

I saw myself yesterday) This is my first experience of drying mushrooms. The first batch was a little under-dried. A few days later, here and there, the same white bloom resembling salt appeared. I went over it, threw it away with a bloom, dried the rest. Then I read in the instructions that the mushrooms are dried until brittle.

Hello. We have a lot of mushrooms this year. I dry without stopping every day. I have an Isidri 1000 dryer. As a rule, mushrooms dry out overnight. but it happens that some still want to dry, which lay closer to the center and along the edges, I think it also depends on the mushroom itself, the waters are all drunk from the ground in different ways, the main thing is to check each piece for storage, it has already dried 50 liters ... and greed is playing ... But I'll treat all my friends

On the night of today, too, I set the mushrooms to dry, porcini and some aspen mushrooms - they dried for about 12 hours, at the end I switched them to 35 * C for a couple of hours so that they could just stay in a warm environment and reach them.
And also, with good drying, there were several pieces of raw. Why, it's hard to say





This is how, in a bag, the mushrooms will lie in the kitchen in the warmth for a couple of weeks, so that they will dry out properly in a calm state. Then I will pack them in a glass jar under the lid and put them in the pantry - and they will have nothing, they will remain as cute throughout the winter and even longer! The main thing is that they dry well and be stored in a dry room.

Tatyana, if they lie open in the kitchen, they won't get moisture (relative humidity)? And then I thought, why did I have honey mushrooms, some of them dried up to a crunch, and some are damp? It turns out that it happens. I bought the dryer under the influence of the forum (good) Sukhovey M8

Any unfinished product will absorb moisture, dampen it, and if it is simply dried in the kitchen, it can change color, become "dirty" and clumsy.
If only this is a small amount of the total mass of mushrooms, then you can try to put it near the heating battery, and stir constantly.

And what, you can't turn on the dryer in the kitchen for a while? Dry faster

[do not wash]

clean the mushrooms from dirt (but do not wash!!!)

And I wash ...

Usually dried mushrooms are washed-soaked before cooking
They still need to be soaked, so there will be a combination of washing and soaking.

Not all mushrooms tolerate washing, they immediately change their appearance, and if we take into account that they will dry for a long time ...

[Admin]

Admin, Tanyusha, and if you dry mushrooms, and then grind them into powder, then they probably need to be rinsed a little?
This year, children have gained a lot of honey agarics.

[Natasha]

Natasha, I would do so. Only you need to wash them very quickly so that they do not saturate a lot of water, they will darken and be watery. And immediately put on a high T * C to quickly dry out.

Tanya, thank you!
Daughter will dry tomorrow.