How to properly dry mushrooms at home (7 popular ways)
The ancient Greeks knew about the beneficial properties of champignons. This mushroom, rich in vitamins and minerals, still has many fans around the world. Warm, pleasant to the touch, smelling of forest herbs and fragrant pine needles, it rightfully deserves a place in your basket. A lot of different dishes can be prepared from this product. Many housewives have been drying them for the winter for a long time and cherish their own recipes for drying and storage.
The specifics of harvesting at home
The most important thing is to approach the harvesting for the winter with all responsibility. If they do not dry well enough, there is a high risk that they will not last until winter and become moldy. If the champignons, on the contrary, are overdried, then they will lose their attractive aroma and marvelous useful properties.
- Before drying at home, carefully remove all forest debris from the hats with a sponge, check them for worminess. Under no circumstances wash with water - this will make them darken, stop emitting an amazing smell and are unlikely to be useful after drying;
- We strongly recommend that you cut into thin slices. Small mushrooms can be dried whole;
- They are also often cut in the form of noodles, so that later it is convenient to add them to soups and salads.
It is important not to disturb the unique structure of the mushroom when cutting. The slices should not be thicker than 15 mm.
What methods of drying mushrooms are popular
There are many ways to prepare dried mushrooms. They differ from each other in time, you can easily choose the perfect drying method for you.
In the oven
The easiest and most convenient drying method.
- Preheat oven to 70 degrees;
- Spread the pieces on a baking sheet and place in the oven;
- Do not close the door completely - moisture will evaporate from the product, and if you close the oven door tightly, you will only spoil the mushrooms.
- Due to the different thickness, the pieces will dry unevenly - your task is to constantly check them and, if possible, remove the ready-made dry mushrooms from the oven.
In the microwave
Suitable for those for whom it is important to dry mushrooms as quickly as possible:
- Spread the wedges evenly on a dish or tray in the microwave.
- Turn it on for 20 minutes at a power of 100-180 W;
- After twenty minutes have elapsed, remove the dryer from the microwave and carefully drain the water from the dishes. So your mushrooms will definitely dry out, and not boil in the liquid evaporated from them;
- Leave the microwave open for five minutes;
- Repeat all these steps a few more times until the product is ready.
In an electric dryer
The cooking procedure is simple, in two steps:
- Place the cut slices on a special tray of the dryer, for example, VOLTERA 1000 Lux, and place them in the device switched on in a certain mode;
- After about 8-10 hours, your mushrooms will be ready.
On a thread
The easiest way to dry without the help of additional equipment.
- Prepared mushrooms need to be planted on a string;
- Cover the pieces with gauze to prevent dust and dirt from settling on them;
- Leave the mushrooms in a warm, well-ventilated area for several days;
- It is especially important that the weather is dry and hot.
How can you dry mushrooms in a Russian oven
Drying technology is very similar to oven drying.
- Remove all the ash from the oven and only then proceed to the mushrooms;
- Spread the slices on a baking sheet. Place the baking sheet on two bricks;
- It is very important to maintain a constant temperature in the oven at about 70 degrees, if the temperature is higher, then your mushrooms run the risk of burning;
- Open the flap slightly to provide ventilation for the drying. The damper should be gradually closed as moisture evaporates from the mushrooms;
- As in the case of a microwave oven, periodically check the readiness of the product and slowly remove dry mushrooms from the baking sheet.
In the airfryer
For the method of cooking in an airfryer, several conditions must be observed:
- To ensure the flow of fresh air to the mushrooms, support the lid of the airfryer with a skewer;
- Place the mushrooms on the grill;
- Dry for an hour and a half at a constant temperature of 60-70 degrees.
Above the stove
Only suitable if you are not going to cook anything for several days. The technology of the procedure is simple:
- Mushrooms strung on a string are hung right under the ceiling;
- Turn on all the comforts on your stove;
- It is desirable that the stove be operated 24 hours a day. So the mushrooms will dry out in just a few days;
- If you cannot cook anything on the stove for a couple of days, then during cooking, remove the mushrooms from the kitchen so that they are not saturated with the smell of food. In this situation, drying can take a week.
How to store dried mushrooms
It is advisable to store dried mushrooms in a gauze bag. Moreover, it is advisable to hang the bag itself in a place where there will be no extraneous odors that can affect the taste of the mushrooms. Monitor the humidity level carefully! If the room where the mushrooms are stored is damp, then the mushrooms will be saturated with moisture and mold, and all your efforts will go to waste. Do not store mushrooms next to vegetables and fruits - the mushrooms will be saturated with extraneous odors and will no longer be so tasty.
In addition to champignons, zealous housewives also dry oyster mushrooms, honey mushrooms, mushrooms, porcini mushrooms for the winter.
How to dry chanterelles at home?
Every avid mushroom picker is familiar with the problem of harvesting an excess of harvested fruits. We will tell you in detail how to dry chanterelles at home in various ways in the following material.
How to dry chanterelle mushrooms at home?
Let's start with the general rules for selecting fruits for drying, as well as the existing harvesting methods. First, select whole, strong and healthy fruits, free from rot. Before drying, remove any dirt from the mushrooms with a dry cloth or brush. Chanterelles, like other mushrooms, should not be washed before drying and even cooking, since they absorb a lot of moisture, like a sponge. Depending on the size of the mushroom, it can be divided into pieces so that all the pieces are ready at about the same time. At the same time, the legs are always cut off, and only the caps are dried.
Mushrooms can be harvested in the sun, in an oven, special dryers and even on batteries, during the heating season.
How to dry chanterelles in the sun?
The most natural, but at the same time the most time-consuming method of drying mushrooms in the sun. Please note that the cooking period should be selected in such a way that it is dry and sunny outside at all times.
The mushrooms should be laid out on a net or stretched cheesecloth, making sure the mushrooms are not in contact with each other. To prevent insects from settling on the mushrooms, cover them with a layer of gauze on top. Place the net in the sunniest place and keep it until the evening. When the sun sets, leave the mushrooms dry, in a well-ventilated area.
Drying will take at least a week. After seven days, check the mushrooms: if they are dry, but springy when bent and do not break, then they are ready. Underdried mushrooms are left in the sun further, since during storage they easily grow moldy.
How to dry chanterelles in the oven?
The most affordable method is considered to be drying in the oven. The mushrooms are laid out on parchment or foil so that they do not touch. You can use a couple of trays at the same time. The chanterelles are left at 50 degrees for 2 hours, while not completely closing the oven door, but leaving a small gap for excess moisture to escape. After, the temperature is raised to 60 degrees, the mushrooms are left for another hour. After an hour of time, the chanterelles begin to check, the dried smaller mushrooms are removed, the rest are left to dry.
How to properly dry chanterelles in the microwave?
You cannot prepare a lot of mushrooms with the help of a microwave, but this method will work if you decide to deal with a small part of the remaining stocks.
Prepared chanterelles are laid out in a dish suitable for cooking in a microwave oven and left at a power of 180 W for 20 minutes. After that, the excess liquid is drained, and the mushrooms themselves are left in the oven for 5 minutes with the door open, allowing the remaining moisture to evaporate. Then the procedure is completely repeated as many times as necessary for complete drying.
How to dry chanterelles in an electric dryer?
The easiest way to evenly and accurately dry mushrooms involves using an electric dryer. The scheme here is the same as for the oven, only due to the special design the moisture comes out faster. The mushrooms are placed in the device, left at 50 degrees for 3 hours, then cooled to warm and dried at 60 degrees. Drying time depends on the size of the mushrooms, age and time of collection.
Some dryers are equipped with a special mode for mushrooms. If available, drying takes 7 to 8 hours.
How to dry properly
There are several recipes to dry persimmons, all of them are effective, and cooking according to them does not take much time. Before drying the fruits, they must be washed and wiped dry with a towel. Fruit can be dried outdoors, in an oven, microwave or electric dryer.
How to dry fruit outdoors
You can dry persimmons or dry them outdoors in the sun. For this, not fully ripe fruits are chosen. The peel is carefully cut off from them and the fruits are laid out on a baking sheet or a wooden tray with sides. During the day, containers with persimmon are taken out in the sun, and at night they are removed in a dry room.
After 3-4 weeks, dried persimmons are obtained, ready to eat, and after 7 weeks, dried fruits will be ready. Thanks to this method of drying, all the liquid evaporates from the fruit, and the vitamins retain their useful qualities. To protect against insects, the pallets are covered with gauze.
You can also dry fruit in a shaded, well-ventilated place, hanging the fruit on a rope by the tails. After 4-6 weeks, crystallized sugar particles will appear on the fruits, the drying process can be considered complete.
In the oven
Persimmons are obtained in the oven qualitatively, while it is better to choose an electric oven in which the temperature is evenly distributed.
Cut clean dry fruits into circles no more than 2 cm thick. Then they are laid out on a baking sheet covered with parchment paper. On top, the circles are sprinkled with lemon or lime juice so that after drying the bright color of the product remains.
The temperature in the oven is set to 70˚С. Every half hour, the fruit slices must be turned over to the other side. A full drying cycle can take 4 hours until a dense ruddy crust appears on the fruit. After that, the persimmon circles are taken out and transferred to a container for cooling.
In the microwave
Owners of a microwave oven can dry fruits in it. The washed and dried fruits (without stalks) are cut into thin slices and laid out on a wire rack or on a special dish. The microwave is set to the minimum temperature, the drying process lasts 20 minutes.
Then the door is opened slightly for 10 minutes to evaporate the moisture. The procedure should be repeated 2 to 4 times, depending on how thick the fruit slices are. Ready dried fruits are transferred to a container for cooling.
In an electric dryer
Persimmons are dried quickly in an electric dryer; any varieties are suitable for this method. First, the fruit must be blanched; for this, 5 liters of water are poured into a large saucepan and 1 tsp is added. baking soda. The liquid is brought to a boil, and a colander with fruit is immersed in it for 30 seconds.
Then the dried fruit is cut into slices or cubes and laid out on a pallet. The electric dryer is set at 40 ° C and a pallet is placed there. After 3 hours, the temperature is raised to 60˚ and the fruit is dried for another 7 hours. Then the product is cooled and the tray is re-placed in the dryer for another 3 hours, setting the temperature to 75 ° C.
The readiness of the fruit is determined by pressing on the pulp, if the juice does not stand out, then the product is ready. Fruit chips can be prepared if desired. To do this, the temperature is raised to 170 ° C and the product is baked for 5 minutes. Then the temperature is lowered to 60˚C and the fruit is kept in the dryer for another 2 hours.
If desired, you can dry the whole persimmon at home; for this, the room should be well ventilated. Choose slightly unripe fruits, wash them and wipe them with a towel. The leaves are carefully trimmed with scissors, being careful not to damage the stalk.
Peel the skin off the persimmon with a sharp knife and put the fruits in a dry container. 5 fruits are tied to the rope by the tails, leaving a distance of at least 8 cm between them. 6 liters of water are poured into a large saucepan and 300 g of sugar are added. The mixture is stirred and brought to a boil, prepared garlands with persimmon are in turn dipped into the resulting sugar syrup for a couple of seconds.
Garlands are hung on a stretched wire or fishing line. The drying process lasts from 3 to 6 weeks, until a coating resembling powdered sugar forms on the persimmon. In the room where the persimmons are dried, flies or moths should not be allowed to appear, which can spoil the food.
How to store lemons at home?
There are many ways to preserve the freshness, juiciness and flavor of lemons for as long as possible. These fruits can be stored both in the apartment and in the basement. In order for citrus fruits to be always at hand at home, you can store them in the refrigerator, on the balcony, and even at room temperature. Lemons retain their nutrients long enough if kept in a cellar. For this, boxes with sand or sawdust, large sealed bottles are used. You can preserve the fruit using the drying method.
- 1 Storage of lemons in an apartment
- 1.1 Refrigerator
- 1.2 Cutaway
- 1.3 Fruit in sugar
- 1.4 Storage at room temperature
- 1.5 Can of water
- 2 Storage by drying method
- 2.1 In the oven
- 2.2 In an electric dryer
- 2.3 Drying naturally
- 3 How to store fruit in the basement
- 3.1 Preserving citrus fruits in the sand
- 3.2 Storage in wax
- 3.3 In a can without air access
- 4 How to freeze citrus juice for future use
You can keep these citrus fruits not only in the refrigerator, but also at room temperature. Still, you don't need to buy a lot of lemons for future use, since their shelf life is standard for many fruits and is a little less than two weeks.
This method is the most popular. In order to keep lemons in the refrigerator for a long time, they need to be washed, then each fruit should be wrapped in paper. This will help retain moisture. You can grease each fruit with vegetable oil. Fruits should be placed in tight silicone bags or plastic containers. The best place in the refrigerator is the vegetable compartment. The storage temperature should be within 6-8 degrees above zero. Thus, you can preserve the taste and nutrients of citrus fruits for up to 4 months.
You can store lemons not only whole fruits in the refrigerator, but also in sliced form. For this, a special lemongrass is used. If not, then you can simply put the cut lemon on a saucer, lightly sprinkled with sugar. Top of the fruit is covered with a glass. The place of the cut can be greased with egg white or the citrus can be dipped in a glass of water with the cut upwards so that water does not fall on the surface of the fruit. The shelf life of lemons in this way is 3-7 days. After this time, the citrus may dry out, or, conversely, the decay process will begin.
One of the popular storage methods for a long time is preservation cut with sugar. For this, the fruit is cut into slices no more than 5 mm thick. For these purposes, you must use a fairly sharp knife. After that, the fruits are placed in a jar alternately with a layer of sugar. For 1 kg of lemons, 1 kg of sugar is required.
After placing the fruits in jars, they should be kept for 7 days at room temperature. This is to ensure that all the sugar is completely dissolved. Then the jars are placed in the refrigerator. The shelf life is up to 6 months. In winter, banks can be taken out to the balcony if the temperature does not drop below 0 degrees.
Citrus fruits without visible skin damage can be stored at room temperature for 10 days. Then they begin to dry, lose moisture and their original appearance. To prevent this and extend the shelf life for another week, you can grease them with vegetable oil. This will help retain moisture.
It is not recommended to put lemons in a bag, as the fruits may "suffocate" in such conditions. Do not place lemons in the sun. If the lemon zest begins to wither, you can freshen it up by dipping the fruit in boiling water for 2 minutes.
An ordinary jar of water will help ensure long-term storage of lemons. Fruits are placed in it so that the water completely covers the lemons. The water needs to be changed daily. This will help the fruit retain its freshness. The jars should be on the bottom shelf of the refrigerator.
In order to ensure long-term storage, you can dry the fruit. To do this, you need to properly organize the process itself.
There are several options:
In order to organize the drying process in the oven, you will need several thick-skinned lemon fruits, a sharp knife, and baking paper.
- 1. Lemons must be rinsed under hot water using a brush. This will help remove wax deposits and pesticide residues from the fruit. Then the lemons should be left in a cool place for a quarter of an hour.
- 2. Fruits are cut into slices 5 mm thick, the seeds are removed.
- 3. The baking sheet is covered with baking paper. Slices of lemons fit on it.
- 4. A baking sheet with fruits is placed in an oven preheated to 50 degrees. The door must be slightly opened and dried in this position for at least 24 hours until a golden brown color is formed.
- 5. Transfer the finished product to a jar, close tightly and store in a cool place.
To get 600 g of dried slices, you need to buy 5 kg of juicy thick-skinned lemons.
- 1. Rinse the fruit with warm water using a sponge and dry.
- 2. Remove the seeds, cut into slices 3-5 mm.
- 3. Place on trays so that the circles do not touch each other.
- 4. The electric dryer heats up to 55 degrees. The process takes about a day.
- 5. Finished lemon slices should be placed in a jar or bags with zip fasteners.
If there is no time to watch the oven or electrical appliance, then the fruit can be dried naturally.
- 1. Fruits are washed with warm water using a brush or sponge.
- 2. The lemons are cut into 5 mm thick slices and laid out on a baking sheet, which must be placed in a dry, warm place.
- 3. Periodically, the citrus pieces should be turned over. This will ensure even drying and a beautiful appearance of the product.
If the amount of lemons that need to be stored for a long time is insignificant, then it is better to use the refrigerator. However, for storing large quantities of fruit, preference should be given to storing citrus fruits in a basement or cellar.
There are several ways to do this:
- In sand or sawdust.
- Using wax or wax paper.
- In a jar without access to air.
For this purpose, sand is used clean and dried in a stove, oven or in the sun. The containers for this method are boxes or containers. Sand is poured into the bottom of the box in a layer of 3-4 cm. Fruits, previously wrapped in parchment paper, are placed on top and covered with the same layer of sand. If the container is high, then several layers can be made.
This method uses either wax or wax paper. This is one of the most expensive methods, but the result is worth it.
- 1. The wax is melted in a water bath.
- 2. Using a brush, apply a thin layer to each fruit. We'll have to wait until it hardens.
- 3. Lemons are stacked in a container.
If wax paper is used, then each fruit is wrapped in it and folded into a box.
Containers for storing lemons using wax should be well ventilated.
For this method, glass jars of any capacity are useful. The container must be well washed, sterilized, and allowed to dry. Then lemons are placed in the jars and a small candle is placed. For these purposes, a cake candle is suitable. After it is lit, the container is tightly covered with a lid. When the tank runs out of air, the candle will go out. The fruit will be in excellent condition for a long time.
Sometimes in cooking, lemon juice is used to replace the unpleasant taste of vinegar. It can be prepared in advance so that it is always at hand and you can save time when preparing dishes.
To freeze the juice for the winter, in addition to lemon fruits, it is necessary to prepare silicone molds for baking muffins or ice, cellophane ice bags.
- 1. Squeeze the juice from the lemons. This can be done either manually or mechanically.
- 2. Pour it into molds. This will require approximately 2 tbsp. l. for each mold.
- 3. Freeze.
- 4. Arrange in bags for storing food in the freezer. Defrost as needed.
At what temperature to dry rose hips in the oven
It is permissible to dry rose hips in the oven at 50-60 degrees. In this case, you always need to start with a minimum temperature - 50 or even 40 ° C, but not lower. As it dries, the temperature is gradually increased to 60 degrees. At the final stage, you can set the maximum: 65–70 ° C, but no more.
Regardless of the selected processing method, the technology will be approximately the same. The temperature is gradually increased until reaching a maximum by the last hour of drying. At the same time, the door is slightly opened so that excess moisture can freely go away. Otherwise, the fruits will not reach the desired state.
But there is also the opposite approach: the temperature is immediately raised to maximum values, and then, on the contrary, is gradually reduced. The advantage of this method is the rapid evaporation of moisture. The disadvantage of this method is a sharp drop, due to which the peel can subsequently crack. Therefore, this method is recommended only in cases where the fruits are initially wet (collected after rain, washed in water and not dried on the table).
Fast doesn't mean bad
All of us, you must agree, love good food, but so that it does not take a lot of effort to cook it. Salting champignons pretty quickly and at the same time getting a delicious dish? It’s quite real. We offer you one of the most popular options - for sure you will like this recipe for salted champignons.
- champignons - 3 kg.
- onions - 6 pcs.
- chilli peppers - 6 pcs.
- garlic - 1 pc.
- salt - 150 gr.
- vegetable (preferably olive) oil - 150 gr.
- black pepper in peas - 15-20 pcs.
We wash the mushrooms thoroughly, freeing the plates from the remnants of the earth, then peel them off and dry them on linen or paper towels for half an hour. After that, we cut large mushrooms into 4 pieces across (not longitudinally), medium - into 2, small ones leave intact.
Put the chopped mushrooms in a container of a suitable size and, trying not to crush them, mix with coarse salt.
We prepare coarsely chopped onions, peppers and garlic as "accompanying elements" to the brine.
Leaving a quarter of the prepared mushrooms at the bottom of our container, fill them with a fourth of chopped onions. After that, press both layers a little for a few minutes, then lay out the garlic, paprika and peppercorns - just a quarter of each harvested batch. We repeat the process three more times, and then fill everything with vegetable oil. We keep the container at room temperature for about an hour, then drain the resulting water and put it in the refrigerator or on the balcony in winter. This is salting champignons in a quick way: in a day, you can already eat the mushrooms. In our opinion, an understandable and affordable recipe for salted champignons is described above.
Dry or not, how to dry properly at home on a string, in an oven or dryer
Champignon is one of the favorite foods on the modern table. It is used fresh, pickled and frozen, and experienced housewives often dry odorous mushrooms. There are several ways to dry mushrooms.
Are mushrooms dried
Strange, but many do not even know that mushrooms can be stored dry. After all, dry mushrooms have an indescribable taste and aroma. In addition, mushroom blanks stored in this way significantly save space in the kitchen, since they decrease several times during drying.
These mushrooms make delicious soups and main dishes, and the crushed champignon powder makes an excellent seasoning for salads and snacks. In addition, they cook very quickly - the dried mushroom semi-finished product is cooked until tender in literally 5 minutes.
Did you know? For the first time, the Italians began to use champignons in food about 1000 years ago.
How to dry mushrooms at home
At home, aromatic mushrooms can be dried in several ways. Many people prefer to air dry the product during their summer vacation in the country, while others prefer to do it at home using modern means. And the most aromatic and delicious dried mushrooms are obtained after drying in a traditional Russian oven. However, at present, such a furnace is rather difficult to find, so one has to be content with more modern methods.
The simplest and most affordable method is to air dry the mushrooms. You can dry mushrooms naturally both indoors and outdoors. For this, the mushrooms, peeled with a soft brush and chopped, are laid out in one layer on a flat surface.
Important! Before drying the mushrooms, in no case should they be washed, as they will absorb a lot of moisture and become unsuitable for further use.
Usually they use wooden boards or parchment for this. Small specimens can be dried whole, while large specimens would be more correctly cut into slices 0.8–1 cm thick. Some housewives cut the mushrooms very finely, which significantly reduces the drying time.
To dry the product, choose a well-ventilated, bright place without moisture., where the mushrooms dry to the desired state in about a week. If mushrooms are dried outdoors, avoid direct sunlight. It is also better to cover the products with a napkin that allows air to pass through to protect the product from insects.
On a thread
Some housewives prefer to dry mushrooms the old fashioned way, on a string. To do this, large specimens are cut into uniform pieces, small ones are taken whole and strung on a strong, waxed thread.
It is better that the mushroom pieces do not come into contact with each other, so they dry faster. Often they are stored like this, strung on a thread, but this is not entirely correct, since dust settles on the product.
Did you know? It is better to use a knife with a stainless steel blade for slicing champignons. Then the cut will not darken.
In the oven
In modern apartments, the method of drying mushrooms in the oven is very popular.
It is as follows:
- Place the sliced mushrooms on a parchment-lined baking sheet in one layer.
- The product is dried in an oven for 6–7 hours at a temperature of 50 ° C.
- After the time has elapsed, the temperature is raised to 100 ° C and the drying process is continued for 17–20 hours with the oven door open, stirring occasionally.
Above the stove
You can dry mushrooms by simply hanging them over the stove. In this case, it is better to string the mushrooms on a thread. It should be noted that even the smallest specimens dried whole will dry much longer than cut into slices.
Important! Champignons, like a sponge, absorb third-party odors, this should be taken into account when choosing a place for drying and storing the product.
The method of drying over the stove is somewhat inconvenient, since the burners must work around the clock in order to maintain the desired temperature in the room, and this is not entirely comfortable for people living in an apartment. In addition, during the entire drying period, the stove cannot be used for cooking, which is accompanied by the release of moisture and foreign odors.
In the microwave
The shortest time method for drying mushrooms is drying them in the microwave.
It is as follows:
- Place the peeled and cut product in one layer on a clean plate.
- The dishes are placed in a microwave oven, the power of which is from 100 to 150 watts.
- The mushrooms are cooked for 20 minutes. During this time, it is necessary to periodically take out the dishes with mushroom slices in order to drain the liquid from it.
In an electric dryer
The most modern and convenient way to dry mushrooms is to use an electric dryer. The principle of operation of this device is very simple - mushrooms are spread on special trays. After that, a specific program is set on the electric dryer. Mushroom semi-finished product is ready for storage 8-10 hours after the start of drying. This method allows you to maximize the preservation of all the vitamins and minerals contained in the mushrooms.
How to store dried mushrooms
It is not enough to dry mushrooms properly, you need to know how to store them. So, it is best to use fabric bags for storing mushroom semi-finished products. The product should be stored in a dry, cool place free of foreign odors.
Important! If the mushrooms are not dried well enough, they will become moldy and unusable. The dry product should break easily while maintaining a slightly springy structure.
Many housewives prefer to store dry food in glass jars. But in this form, they take up quite a lot of space. Dry mushrooms are exactly the product that will diversify the menu in the cold season.
With their help, you can prepare both a traditional family dish, such as a fragrant mushroom soup, or a real culinary masterpiece, using mushroom powder as a seasoning.
In order to determine which method will be used to harvest raw materials for the winter, it is worth watching a video that details all stages of drying. With strict adherence to all the rules, the mushrooms can be preserved so that they do not lose nutritional value, do not start to deteriorate, and have an excellent taste and smell.
Every woman knows how useful it is to have dried raw materials in the house so that winter dishes acquire a special summer flavor. It is used in unlimited quantities of recipes, and also complements ready-made meals.
Mushrooms contain an unusually large amount of nutrients, have a high calorie content and have a surprisingly pleasant taste.
If you fulfill all the wishes for drying them at home, then for the whole year there will be an excellent variety in the prepared recipes for baked goods, meat, vegetables and soups.