How fast to dry mushrooms

Contents:

• Drying mushrooms: what you need to know about this method,
• Drying technology in the microwave
• Determine the readiness of mushrooms
• Features drying mushrooms in the microwave

Drying - one of the affordable and easiest ways to harvesting mushrooms. The dried mushrooms are well preserved for a long time. They are superior to the pickled and salted mushrooms digestibility and nutritional value. Protein content of dried fruits, canned superior. When drying all advantages stored food and flavor of some kinds even amplified in this method the preform, for example, white fungus.
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Drying mushrooms: what you need to know about this method,

But not everything can be dried edible mushrooms. Many fungi plate contains bitterness, which does not disappear during the drying process. They are not suitable for drying. At home, you can dry the following fungi:

• from marsupials - white truffle, morel, Smorchkova cap;
• tubular - aspen, white birch, all kinds of oil, the flywheel Dubovik, Kozlyakov, Polish mushroom;
• of tinder - tinder colorful and branched mushroom-ram;
• of the plate - estimates of location summer and winter, honey agaric autumn, mushrooms, podvishennik, mushroom umbrella motley, deer mushroom pholiota fuzzy;
• from lisichkovyh - chanterelle.

Drying depends on the region, a specific place of gathering, transporting features and technical capabilities. Each test has a mistress and uses its own tried and tested over the years drying methods.

Dry fruits can be outdoors (in the sun), in the oven, the oven, on an electric or gas stove, exotic heating devices - kerosene or Primus, battery-powered central heating system, using modern microwave ovens, etc.

If you want to simplify and speed up drying, use of a microwave oven.

In short, if you want to save time, the microwave is well up to the task, and mushrooms prosushatsya efficiently and quickly.

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Drying technology in the microwave

Before the dried mushrooms in a microwave oven, carry out their thorough examination. Select the entire firm and fresh fruit, without rot, cracks and worm parasites, discard all others without regret. Dry cloth, carefully remove pine needles, remains of soil, moss and other "gifts of nature". Try to wipe the dirt as carefully as possible to wash the mushrooms are not needed. Wash complicates their drying and promotes rapid darkening of the fruit.

In the kitchen there is a rule of choice varieties of mushrooms: suitable for drying all kinds of marsupials and tubular edible mushrooms, while the plate is not desirable to dry. This is due to the properties of the latter to acquire moisture loss during a bitter taste. Exceptions to this rule are mushrooms and mushrooms that are transferred without drying problems and unwanted "side effects."

If time permits, immediately before drying mushrooms in a microwave podvyalitsya let them in the sun. To do this, they should be strung on a thread or fishing line harsh, leaving a gap between the bodies (do not let come into contact with each other) and hang outdoors. Due to the preliminary preparation of the fruit drying will occur gradually, and the results will affect well. This step is optional, but desirable. You can skip or after drying immediately proceed directly to the very drying.

1. Mushrooms, clean, fresh or provyalennye, cut into pieces about the same. Typically, the cap is cut into slices, and cut feet thick slices about 2 cm. This mainly applies to the cutting boletus, ceps and boletus. If you are preparing dried mushrooms, chanterelles and boletus, it makes sense to keep only the caps. Well, morels and the lines it is better not to cut and to dry completely.
2. Evenly spread out prepared slices of mushrooms on a glass tray or flat plate microwave. Turn it for 20 minutes at a power of 100-180 watts.
3. After the automatic shut-off oven, remove the dishes with mushrooms, select the liquid drain (otherwise the fruit will not dry, and cook), leave the oven door open to ventilate the minutes 5. But the drying process is not completed, it is in full swing.
4. Repeat several times the previous 20-minute cycle of the microwave oven and ventilation. The number of repetitions depends on the size, type and thickness of the pieces.

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Determine the readiness of mushrooms

Ready fungi determined by the following characteristics: they seem to kind of dry, but at the same time retain a certain elasticity, bend but do not break immediately, and only with a little effort. Upon reaching such a state can be considered that the quality mushrooms dry.

If pieces of fruit do not bend and break with a bang at once, or even crumble, it means they are too dry. Use them as independent components culinary specialties have hardly succeed, but the product can still be saved, prepared from a mushroom seasoning. With coffee grinder grind into powder-dried mushrooms. The resulting mushroom flour can be mixed with a dry salt or spices. It holds great mushroom flavor and transfers it to dishes if added to food for a couple of minutes until cooked.

Dried mushrooms for a long time, sometimes for years, retain their natural flavor, if properly observe the conditions of storage. Otherwise, the workpiece quickly absorb moisture from the air, dampen and spoil. That is why the storage of dried mushrooms is best to choose a dry, well-ventilated place. Packaging preferably in their glass containers or packages that are not water permeable.

In addition to the high absorption properties of dried mushrooms easily absorb odors. Make sure that with them for a long time are not other products with a rich aroma.

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Features drying mushrooms in the microwave

Despite the undoubted merits, microwave has its drawbacks when it comes to applying it to dry mushrooms. For qualitative and neperesushennogo nesyrogo product requires a certain skill. It is usually only comes with experience, so be prepared for the fact that the first batch may be corrupted.

Here you can also take into account the second feature of drying mushrooms in a microwave oven: the duration of this process. Many microwave does not have a large capacity. Thus, observing the unfolding technology fungi single layer, taking into account the number of repeated cycles of drying, you have to spend enough time from the beginning of the preparation of the fruit to produce the final result already.

But the merits of dried mushrooms themselves it does not detract. Spending patience and a certain time, you get a fragrant, rich, nutritious seasoning for a variety of culinary experiments. In addition, dried fruit retain all the useful qualities of fresh mushrooms, making them smell and taste expressive. Their weight is reduced by about 10 times, and in as much time are more concentrated nutritional properties. Dried mushrooms of the protein is retained more than pickled, salted and preserved in any other way. Stored for much longer and easier, occupying very little space. In short, the advantages in the preparation of solid fungi by the method.