Boletus edulis - the king of mushrooms, few will argue with that. After all, its unique taste and beneficial nutritional properties practically do not leave anyone indifferent. And, when properly prepared, white fungus can even be considered a delicacy. Today we look at the best way to store boletus - or rather, how to dried porcini mushrooms so to please their loved ones a delicious and healthy meals in the winter cold!
Ingredients for the preparation of dried porcini:
- Fresh white mushrooms 2 kg
Thick thread (fishing line)
Linen bags (glass jars with lids)
Baking tray or grill
Parchment for baking
Preparation of dried porcini:
Step 1: Prepare the mushrooms to drying.
So, we need to carefully evaluate what we have as a result of a hike in the woods. For drying, we need only a strong and young mushrooms with a light-colored hat, with no evidence of wormholes. To clean mushrooms before drying, you need to scrape them from adhering moss, pine needles and other debris with a sharp knife. Wash mushrooms not should be! Otherwise mushrooms darken during drying, and are much slower to dry.
Step 2: Cut the mushrooms and selected.
Prepared mushrooms we place on a cutting board and cut each mushroom lowermost part of the stalk. If mushrooms are not large (up to 4-5 centimeters high), you can dry them completely, if borovichki very strong and large, then cut them into thick plates 1-1.5 cm, together with the stalk. At this point, we need to re-select the mushrooms, because it often happens that to mean mushroom strong and clean, but the inside of a hat, all pitted. In this case, if the foot is clean, dry only her.
Step 3: the dried mushrooms in different ways.
Method 1: In the open air. If the yard are sunny and warm summer days, it is a sin not to use it. In this case, prepared mushrooms strung on heavy thick string or twine and hang in a well-lit warm place. To mushrooms they were not spoiled by insects, of which a lot of the summer, we will cover the mushrooms with gauze. Dried mushrooms in a way only during the day, at night as they clean the house. On drying mushrooms in this way it will go about 2 weeks. Method 2: In the oven.
If fruits and vegetables are dried in an oven, why not do the same with mushrooms? Carpeted baking parchment for baking, and on top of it lay prepared mushrooms in a single layer. Dry mushrooms will be in 2 admission. First, heat the oven to 50 degrees, retracts into the pan with the mushrooms, slightly opens the oven door, and dry mushrooms so 3 hours. Then, give them cool, and then remove it in the oven, preheated 65-70 degrees. Oven door also must be open. the dried mushrooms 2 hours, then lower the temperature to 50 degrees, and keep the mushrooms more 2 hours. We give time to cool mushrooms.
Step 4: Remove the dried mushrooms ready for storage.
Ready dried mushrooms can be easily cracked - it should not crumble and be light and slightly bend. Check the results of your work in this way.
To save the mushrooms until the winter, put them in a dense linen bags or in sterilized glass jars, then cover them with lids.
Remove the container with dried mushrooms in dry, dark and cool place.
Step 5: Use the dried mushrooms for further cooking.
Ready-Dried porcini mushrooms will be your assistant in the preparation of soups, main dishes, sauces and not only !. Most importantly, in the drying process, they do not lose their nutritional and beneficial properties and palatability.
Tips to the recipe:
- - If you have started to dry porcini mushrooms on the street, but the weather suddenly deteriorated, you can dosushit them in the oven at a temperature of 50 degrees. Be sure to slightly open the oven door - it is necessary for constant air circulation.
- - Other fungal treatment methods - freezing, pickling.
- - Dry mushrooms can over the stove, in Russian stoves, as well as in compact Electric driers. I led two of the most accessible in every way.
- - Dried porcini mushrooms can be stored for years. However, periodically check their condition if zasyreli mushrooms and moldy, move them and drain selected.