How to dry mushrooms in the oven of an electric stove. How to dry mushrooms in the oven.

Drying mushrooms is The best way preserving all the best that mushrooms give us. If you want to enjoy this wonderful product all year round, then drying is ideal for this purpose.

Mushrooms are valuable source protein, iodine, iron, potassium, phosphorus, zinc and vitamins D, C, PP.

It is important to note that you can only dry tubular mushrooms and some lamellar (russula and dung beetles, for example, are not suitable for drying). Mushrooms with milky juice are not dried, as they have a very sharp and bitter taste.

For drying, they usually take champignons, boletus mushrooms, boletus mushrooms, autumn honey mushrooms, aspen mushrooms, moss mushrooms, boletus mushrooms and chanterelle mushrooms.

Mushrooms for drying are collected in sunny, dry weather.

Before drying, you need to clean the mushrooms from debris and soil. It is not recommended to wash them: most of them will go away with water. valuable substances and aroma, the mushrooms will darken and may become soggy. You can wash already dried mushrooms.

Large mushrooms should be cut into quarters or in half. Large stems are cut into 1 cm strips. For small and medium-sized mushrooms, the cap should be separated from the stems and dried entirely. There is no need to cut and separate very small mushrooms - they are dried whole. You can also cut all the mushrooms into strips (if there are a lot of mushrooms and you don’t want to bother with them for a long time) - in in this case will proceed much faster. It is better to cut the mushrooms lengthwise.

You can also separate the mushrooms by type or size to make drying easier.

For drying mushrooms in the oven you need to prepare a baking sheet. Place the already peeled and cut mushrooms on a baking sheet, lightly greasing it with oil. You also put baking paper on the baking sheet, then you won’t need oil. You can place the mushrooms not on a baking sheet, but on a wire rack. In this case, you will need baking paper to place on the grill and arrange the mushrooms.

The mushrooms need to be laid out so that the caps look up, and there is a little space between the mushrooms (1 mm).

Another way to carry out drying mushrooms in the oven- drying on knitting needles. If you decide to dry mushrooms using knitting needles, you will need wooden knitting needles that are the same length as the width of the oven. The ends of the knitting needles need to be sharpened and mushrooms strung on them. When the knitting needles are completely filled, they need to be placed in the oven so that the ends lie on the horizontal ribs of the side walls of the oven.

If the oven does not have special ventilation holes, you need to leave the door ajar. If there is a fan, turn it on.

At the beginning of drying, set the temperature to a low temperature of approximately 50 °C. The initial stage of drying mushrooms should take place at a low temperature, because if the temperature is immediately high, white droplets of protein substances will appear on the mushrooms, and the mushrooms will darken. As soon as you notice droplets, you need to lower the temperature and remove the mushrooms from the oven.

After about 1.5 - 2 hours, the temperature is increased to 70-80 °C. At this temperature, the mushrooms should dry for about 2 more hours, after which the temperature in the oven is again lowered to 55 °C and the mushrooms are dried for another 2 hours.

During the drying process, do not forget to stir the mushrooms occasionally.

Dry mushrooms must be selected and the rest dried.

It's hard to say how long it takes drying mushrooms in the oven, since the drying time for each mushroom is different.

When dried, approximately 76% of the water in mushrooms is evaporated.

If the mushrooms are not completely dry in the oven, they can be dried in the air or indoors.

It’s easy to check whether the mushroom is dry - you need to break the cap. If the inside of the mushroom is wet, it has not dried yet and drying must be continued.

Dried mushrooms are convenient and easy to store. They are stored for a long time and do not lose their taste and aroma.

Keep dried mushrooms Can be done at any temperature, in a dark place. It is good to store mushrooms in glass jars, clay pots, tin, wooden and plastic boxes intended for storage food products. The container with dried mushrooms should not be sealed tightly. You can just cover it with foil. Dried mushrooms are also stored in bags, but moths can grow there.

The best way to provide yourself and your whole family with supplies for the winter is to dry seasonal vegetables and fruits. This step allows you to best preserve beneficial features some products. This preservation method is especially good for mushrooms, since they contain a large number of proteins needed by the body in winter time. Not having time to do this in the summer season, most housewives prefer to dry them. Below are detailed facts and tips about preparing mushrooms, types and characteristics of stoves, and drying methods.

What mushrooms can be dried in the oven?

Perhaps all types of these plants are good in dried form. The only exceptions are some types lamellar mushrooms, which when drying acquire an unpleasant bitterness.

Here are some types of forest inhabitants that can be dried:

tubular: porcini mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms;
lamellar: champignons, deer mushroom, autumn, summer and winter honey fungus, umbrella mushroom, sorrel mushroom;
ram mushroom and tinder fungus.

You need to make sure that everything collected is not poisonous, carefully sort it out, clean it of mucus, and wash it. Can be dried together different types this delicacy - the taste will be richer. In general, drying mushrooms in the oven is quite simple, especially considering the abundance of functions in modern ovens.

How to prepare mushrooms for drying

So, the spore plants are collected, wiped, selected from garbage and are waiting for their turn. What else should you do with them? Before drying mushrooms in the oven, you should:

sort them well, wash or wipe them;
select them and make them approximately the same size;
wilt slightly in the sun to remove moisture;
Prepare oven racks.

Mushrooms should be the same size for uniform drying. It often happens that small pieces They dry out faster and have to be pulled out before the larger ones. Therefore, sliced mushrooms of the same size evenly distributed over the grill will not cause trouble in this regard.

Before drying, mushrooms can be laid out on oilcloth and left to dry for a short time in the sun - this way they will preserve as much as possible useful substances. And, naturally, after such good preparation, the question of putting it in the oven will disappear, since all that remains to be done is to bring it to readiness. It is better to cut them into slices or plates, this way they dry faster and it is much more convenient to store them in this form. But if, nevertheless, washed mushrooms are dried without preheating in air, it is important to know the operating rules for each type of kitchen appliance.

If you are still puzzled by the question of how to dry mushrooms in a gas oven, you should already know a little about the oven itself. The heating method, temperature, which tools are best to use - all this is important.

Particular attention should be paid to this problem in the oven, since they are a little more capricious than the usual types.

White mushrooms

TO separate category include representatives white. These are one of the most aromatic and palatable species, rich in proteins. Before putting them in the oven, they are wiped with a cloth, removing dirt from the surface; in rare cases, they are washed, but this way they take longer to dry.

And, of course, the question arises of how to dry porcini mushrooms in the oven. Select them carefully, sort them, cut them into equal slices. Of all the mushrooms, you should choose the most elastic and hardest ones; they will retain their structure better and will not fall apart. You should also prepare several large mesh grilles and ensure good air circulation. You can place foil on the grill.

The white dried slices can be made into a powder used as a spice.

General rules for using ovens

It doesn’t matter what exactly the housewife decided to do: either dry the mushrooms in the oven of a gas stove or dry them in an electric oven. All this requires careful preparation.

For example, we will answer the question of how to dry mushrooms in an electric oven. It is very important to place the mushrooms on the grill, since electric ovens are designed in such a way that the lower heating element always heats up more than the upper one. When placing mushrooms on a baking sheet, they will simply stick, moisture will form at the bottom, and ultimately may become moldy during storage.

When using an oven with a stovetop, you should make sure that no one plans to cook anything in the near future at the same time as drying mushrooms in the oven. The drying temperature is usually set around 70°C. There are several options: for raw mushrooms It is better to first set a lower temperature (30-40°C), and then increase it to 60-70°C. Or, initially set a constant temperature from 40 to 60°C, preheat the oven and place the workpieces in it.

in an electric oven

A modern electric stove, thanks to its high functionality, can dry mushrooms no worse than our ancestors did in the good old days, stringing them on a string and leaving them to dry in the sun.

The main task of drying is to evaporate moisture from products. This is facilitated by the movement of warm air. This is why these plants dry very well and quickly in closed, warm rooms, but if you are wondering how to dry mushrooms in an electric oven, the answer will be even simpler.

Many modern ovens have a function called “internal fan” (some manufacturers have “convection”). To evaporate moisture from products, the ideal mode is to turn on the upper and lower heating elements using a fan, which creates air movement inside the oven, thereby simulating natural weather conditions. If the oven is old and there is no fan, then the mushrooms should be dried with the door open.

Thanks to the fan in electric stoves, drying time is reduced by approximately 30%. That is, instead of the usual five hours of drying, you can limit yourself to three and a half. Drying mushrooms in an electric oven is one of the most modern and quick ways dry the mushrooms.

Drying mushrooms in a gas oven

How to dry mushrooms in a gas oven? It's also very simple. From electric oven The gas one differs in that it heats up very quickly, and this is only a plus - it saves time. Also, in gas ovens, the heat comes mainly from below, and is often distributed unevenly. In this case, in gas stove The grilles should be placed closer to the upper heating elements, and it is also important to keep the door open for better air circulation. Modern analogues gas oven are not much different from electric ones in terms of functionality. They can connect a fan with both heating elements.

Drying mushrooms in a gas oven is much faster due to the ability of the oven to heat up quickly, but there is a risk of overdrying them, so the process should be monitored more carefully, and sometimes it is better to lower the temperature by 10°C.

Storing dried mushrooms

It is recommended to prepare in advance the room in which the jars with blanks will be stored. Dry, clean, ventilated, no light. Mushrooms are very capricious, especially if they are not dried well enough. When dry, they do not fall apart, have a strong structure, and smell pleasant, but their disadvantage is their ability to absorb moisture from the environment.

Dried mushrooms absorb the odors of surrounding foods and moisture very well, so storing them is often more difficult than drying mushrooms in the oven. Tightly sealed are ideal glass jars, from which oxygen should be evaporated by igniting the alcohol on the lid. If there are no cans, thick fabric bags, thick bags, and plastic containers will do.

So how to dry Forest mushrooms? All you need is freshly picked boletus, time and an oven.

How to properly dry mushrooms in the oven

If you stock up on dried mushrooms every year, then most likely you have prepared the necessary and convenient “tools”: a wire rack with small holes, special skewers or skewers, a baking sheet. For beginners, I’ll give you some advice: if you place mushrooms on a standard rack oven, then be sure to place a baking sheet or flat metal dish underneath. Because when drying, mushrooms release moisture; not only will the fallen drops burn, steaming throughout the entire apartment, but then it will be simply impossible to clean the oven from dried mushroom juice.

We immediately begin sorting the boletus mushrooms we brought. You may ask: what about rest after? quiet hunt? If you do not want your efforts to be in vain, do not leave mushrooms for a long time at room temperature: they will simply go bad. I don’t wash the boletus mushrooms. Using a knife, cut off the very bottom of the leg. If it is long, cut it into several pieces (they will fit well in boiled in salad). Using the same knife, we scrape off sand, forest debris, butcher's broom; if the entire cap is covered in sand, we wipe off the dirt with a glove or a dry cloth.

Small and medium porcini mushrooms should not be cut, but halve large boletus mushrooms; they will dry faster and will “settle” better on the wire rack.

Temperature and time for drying mushrooms

Place the sorted and processed mushrooms on a baking sheet in one layer or on a wire rack. We start the oven and dry the mushrooms at a minimum temperature (60-70 degrees) for about a day (less or more - depends on the size of the mushrooms). Be sure to leave the door open; if your oven has a vent, turn it on. We check the readiness of the mushrooms manually. Or rather, we first sort out the small ones, most likely they are already ready, and break up the larger ones. If the boletus mushrooms are still damp inside, then we leave them to dry.

You can store dried mushrooms in a dry jar under closed lid or in a bag. The main thing is that the place where you put them or place them is not wet. Along with drying mushrooms, look for recipes for dishes made from them. I assure you that you will really like all the prepared dishes.

How to dry mushrooms in the oven?

Almost all mushrooms, which are classified as tubular, can be dried. White ones are most suitable for this. Boletus, boletus, and other species begin to darken when dried. Therefore, they are not very suitable for making soups. Russulas are not suitable for drying at all. But truffles and stitches can be dried. Please note that before you start drying, you need to sort them out.

Before drying, mushrooms are cleaned mechanically and, if necessary, large specimens are cut.

How are mushrooms prepared before drying? Here are a few simple rules guidelines that should be followed when drying at home:

For this harvesting method, choose only young specimens that do not have any damage.
Mushrooms are not washed before drying. Because this leads to them simply spoiling.
All cleaning is done only mechanically. You need to remove dirt from the caps and wipe them with a cloth.
If you are going to dry porcini mushrooms, you need to remove the root part and separate the caps.
Boletus and boletus are cut in half, and if they are large, then into four parts.
Small specimens are dried whole.
Mushrooms of different sizes should be dried separately (large ones separately from small ones).

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How to place mushrooms on a baking sheet

Household ovens are usually small in size, so you need to properly place the mushrooms on the baking sheet.

They are laid in rows, leaving a small distance between the caps. Hats should be down. The baking sheet should be covered with foil or parchment paper.
We lay out our harvest on a wire rack or mesh so that we can put several baking sheets in the oven.
The mushrooms are strung on knitting needles or wood splinters, and then laid out on the edges of the oven walls. You can stand them or stick them in a container filled with sand.
You can use a raw thread, which is pulled in rows onto a frame with nails.
They are mounted on metal pins or wooden knitting needles, which are placed in a checkerboard pattern.
At home, you can use any of the above methods.

First, the mushrooms are dried. After you have arranged the mushrooms, they are sent to the oven. The temperature in it should be at least 40-50 C. If the temperature is higher, this will lead to the fact that the quality of the finished product will not be the best. In this case, the mushrooms will become dark, lose their aroma and lose their taste. In some cases, they become simply inedible.

If you have modern oven, which has a convection mode, then it must be turned on. This will allow you to receive products High Quality. However, regardless of the type of oven, the door is left open during the drying process. If you close the door, the crop will simmer and bake rather than dry out.

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How to dry mushrooms in the oven

At the second stage, the temperature in the oven is raised to 60-75 C. The mushrooms are checked this way: their surface should not stick to your hands. But the temperature cannot be set above 60-75 C at this stage. The drying time depends on the type of mushrooms and their size. Therefore, you need to check them regularly, turn them over, and leave those that are not completely dry to dry.

If the stove is old, it is recommended to ventilate the oven regularly. It will need to be cooled and heated. Therefore, it may take several days to dry 10 kg of raw mushrooms. On the other hand, mushrooms dried in this way turn out very beautiful and do not burn.

It is convenient to store dried mushrooms in a regular glass jar.

If conditions permit, you can first dry them in the sun, stringing them on threads, and then put them in the oven. Or do the opposite: you can finish drying the mushrooms in the apartment.

When are the mushrooms ready? In order to determine the moment when the mushrooms are ready, you need to regularly feel them. If they are ready, they will be light in weight, bend and break well. If the mushrooms crumble, it means they are overdried.

After the mushrooms are dried, they need to be placed in containers; glass or metal jars are suitable. Please note that the container in which dry mushrooms will be stored must be perfectly dry. At the same time, it should close well and be airtight. The ingress of moisture into the interior must be completely prevented. In this case finished products will have perfect taste and aroma.

If the conditions in the apartment allow, then you can store dry mushrooms in a suspended state for quite a long time. As a rule, this is at least a year. However, over time they will begin to lose flavor. The storage of mushrooms must be monitored. If they become wet, they are sorted and dried.
In total, you will have to spend at least 7-8 hours drying the mushrooms. However, this is much less than drying naturally.

There are several ways to preserve mushrooms until winter time- This is salting and drying at home. Pickles are often used as a snack festive table, but making soup from them or frying potatoes is not popular. This is because during marinating the essential ingredients are lost. taste qualities, as well as their specific aroma. Drying is a completely different matter. Let's look at this topic in more detail.

To prepare mushrooms for the winter, you must, among other things, know how to dry them correctly so as not to lose the unique qualities of the product. After all, they are also a natural source of substances such as protein, iron, iodine, potassium, and manganese. For drying, it is best to choose from the tubular family (boletus, chanterelle, etc.), since the lamellar ones acquire bitterness after the procedure.

For drying, you need to choose strong and healthy mushrooms that are not eaten by worms. The mushrooms that you have set aside must be thoroughly cleaned of forest debris (leaves, pine needles, soil), without washing them. Washing will not only increase drying time, but will also reduce their quality. After cleaning, they need to be trimmed: for white ones, cut off only the lower part of the stem, and for all others, cut off the entire stem up to the cap. Please note that cuts are best made using a blade made of of stainless steel to prevent darkening of the incised areas. Now our mushrooms are ready for the process, of which there are several types. Let's consider each type separately.

Sun and air drying

Prepared mushrooms are threaded with a needle and hung on a balcony or in a well-ventilated area. Prerequisite- hot sunny day. You can also use paper or fabric in one layer, carefully placing the mushrooms on it. If all conditions are met, then within a few days they will be ready for winter storage.

Drying in a Russian oven

In order to prevent the mushrooms from becoming contaminated by ash and ashes, you first need to lay them out on a wicker, baking sheet or pin them on knitting needles; you can use clean and dry straw. And only after that begin the drying process. It is important to maintain the temperature inside the oven for proper drying.

It should be in the range of 60-70 °C. If the temperature is higher, the mushrooms may steam or burn; if lower, drying will occur slowly, as a result of which they may sour and spoil.

They put things in order in the Russian oven by sweeping away the ash, ashes and coals, then place braids or baking trays with mushrooms, having previously placed bricks under their edges.

To prevent the mushrooms from baking, you need to ensure good air circulation in the oven by slightly opening the oven damper (you can also place two bricks under it), which will allow evaporating moisture not to linger inside the oven.

At the beginning of drying, the chimney should be slightly opened by about 2/3 of the damper, towards the end it should be closed more and more, and at the very end of drying it should be closed completely.

Mushrooms dry unevenly, so you need to constantly monitor them, removing small, already dried ones, and leaving larger ones to dry.

How to dry mushrooms in the oven?

Drying mushrooms in the oven is the simplest and most convenient way to do it at home. The mushrooms are laid out in one layer not on a baking sheet, but on wire racks and placed in the oven, preheated to 60-70 ° C, while the door is left ajar for free air circulation and evaporation of released moisture.

It is very convenient and practical to dry in special vegetable dryers. They are poured onto a tape or sieve (the tape and sieve must be made of stainless steel) in a fairly thick layer (3-4 cm), after which the drying process takes place for 2-3 hours at a total temperature of 40-45 ° C. When the mushrooms have dried, you can proceed directly to drying, increasing the temperature to 60-70 ° C. If you have morels and strings, dry them at a temperature of 50-55 °C.

At large procurement enterprises dried mushrooms The freeze-drying method began to be used quite often. It consists in the fact that mushrooms are first frozen and only then dried under vacuum. With this method, they lose the most minimal part of their nutritional properties. This is the best drying method, but is only available with special equipment that only large companies can afford.

Drying mushrooms at home using a compact electric dryer

Such electric dryers have become a fairly common device in our time; they are designed for drying not only mushrooms, but also other vegetables and fruits. Drying in it is carried out using heated air, which is supplied to special trays, which protects against overcooking.

After any drying procedure, the mass fraction of dried mushrooms does not exceed 10% of the mass of fresh mushrooms. Moreover, even dried ones should be elastic and flexible. If they break, it means you have overdried them. In this case, it is recommended to make a powder out of them, which will become an excellent seasoning. Properly dried mushrooms should be stored in gauze bags (in a suspended state) in a well-ventilated area. Air humidity should not exceed 70%, otherwise they will become saturated with moisture, mold and deteriorate. There should not be any products with harsh or specific smell, since they tend to absorb odors.