Drying mushrooms

One of the most popular and convenient preparations for the winter are dried mushrooms.

 

Dried mushrooms retain most of the nutrients, are highly digestible, have a deep flavor, and can be a great addition to culinary recipes. In this case, not all mushrooms should be dried. Mushrooms are tubular, lamellar, chanterelle, marsupial and tinder. Not all mushrooms are suitable for drying, many contain bitterness, which intensifies during the drying process.

 

Almost all edible tubular mushrooms are suitable for drying, but the best are: porcini mushroom, boletus, oak, flywheel, goats, Polish mushroom.

Lamellar: honey mushrooms, champignons, deer, boletus.

Chanterelles: common chanterelle.

Marsupials: morels, white truffle.

 

Using the infrared technology for drying mushrooms, you will get the highest quality product, which in the finished form will be monochromic, light, without burnt pieces, retain a maximum of useful substances, bright flavor, and  speed up the drying process 4-5 times faster than on standard drying equipment in which drying is reproduced within 12-16 hours.

 

Fresh mushrooms are best suited for drying mushrooms; before processing, it is necessary to sort out and remove inedible, wormy, badly dented mushrooms.

Next, clean the mushrooms from dirt, twigs, etc. It is better not to wash mushrooms as they absorb moisture well. This will take longer to dry.

Large mushrooms are cut into small pieces from 2 to 7 millimeters, and for small mushrooms, caps are separated from legs and cut separately, or dry entirely.

Drying temperature is of 50-60 degrees.

The output of the finished product is 10-12%