Dried porcini mushrooms

Ingredients for Making Dried Porcini Mushrooms

  1. Fresh porcini mushrooms 2 kg
  • Main Ingredients Mushrooms
  • Serving 1 serving


Thick Threads (fishing line), Knife, Cutting board, Gauze, Linen bags (glass jars with lids), Stove, Oven, Baking tray or wire rack, Baking parchment

Cooking dried porcini mushrooms:

Step 1: Prepare the mushrooms for drying.

So, we need to carefully evaluate what we have as a result of going to the forest. For drying, we need only strong and young mushrooms with a light colored hat, with no signs of wormholes. To clean the mushrooms before drying, you need to scrape off the sticky moss, needles and other garbage from them with a sharp knife. Wash mushrooms not follows! Otherwise, the mushrooms will darken during drying, and will dry much more slowly.

Step 2: Cut and select the mushrooms.

Put the prepared mushrooms on a cutting board and cut off the lower part of the leg of each mushroom. If the mushrooms are not large (up to 4-5 centimeters height), you can dry them whole, but if the mushrooms are very strong and large, then cut them with plates with a thickness of 1-1.5 centimeters, together with the leg. At this stage, you need to select the mushrooms again, because it often happens that the mushroom looks strong and clean, but the inside of the hat is all corroded. In this case, if the leg is clean, only dry it.

Step 3: Dry the mushrooms in different ways.

Method 1: Outdoors. If there are sunny and warm summer days in the yard, then it’s a sin not to use this. In this case, we string the prepared mushrooms on a dense thick thread or fishing line and hang in a well-lit warm place. So that the mushrooms are not spoiled by insects, of which there are a lot in the summer, we will cover the mushrooms with gauze. Mushrooms are dried in this way only during the day, but at night they are cleaned in the house. It will take about 2 weeks. Method 2: In the oven. If fruits and vegetables are dried in the oven, then why not do the same with mushrooms? We cover the baking sheet with parchment for baking, and on top of it lay the prepared mushrooms, in one layer. We will dry the mushrooms in 2 doses. First, heat the oven to 50 degrees, remove the baking tray with the mushrooms inside, slightly open the oven door, and dry the mushrooms in this way 3 hours. Then we let them cool, and again we put in the oven, heated to 65-70 degrees. The oven door should also be open. Dry mushrooms 2 hours, then lower the temperature to 50 degreesand keep the mushrooms still 2 hours. We give time to cool the mushrooms. Step 4: Remove the prepared dried mushrooms for storage. Ready dried mushroom can be easily broken - it should not crumble, and be light and bend a little. Check the results of your work in this way. To preserve mushrooms until winter, put them in dense linen bags or in sterilized glass jars, and then cover them with lids. Remove the container with dried mushrooms in drydark and cool place.

Step 5: Use dried mushrooms for further cooking.

Ready-made dried porcini mushrooms will become your assistant in the preparation of soups, main dishes, sauces and more !. Most importantly, during the drying process, they do not lose their beneficial and nutritional properties, as well as their taste. Enjoy your meal!

Recipe Tips:

- - If you started to dry porcini mushrooms on the street, but the weather suddenly turned bad, you can dry them in the oven at a temperature of 50 degrees. Be sure to open the oven door - this is necessary for constant air circulation.

- - Other methods of processing mushrooms - freezing, pickling.

- - Mushrooms can be dried over a stove, in a Russian oven, as well as in a compact electric dryer. I brought two of the most accessible to everyone.

- - Dried porcini mushrooms can be stored for years. However, periodically check their condition, if the mushrooms become damp and moldy, sort them out and dry the selected ones.