Drying Mushrooms in the Oven
Description
Homemade preserves keep for a long time. A simple oven-dried mushroom recipe is no harder than freezing them—in many ways it is even easier. Such mushrooms always have a bright, rich flavor, and their aroma is something else; plus, after this process you can use the mushrooms in absolutely any dish. With this classic oven-drying recipe for mushrooms, you can make delicious soups, sauces, porridges, and much more all year round, just as I do. The preserve is ready for winter storage.
Instructions
- 1
Step 1
First, we need to clean the mushrooms of dirt, and the main thing here is not to soak the mushrooms. Use a brush for cleaning; if the soiling is heavy, use a damp paper towel. The less moisture gets on the mushrooms, the faster they will cook.
- 2
Step 2
Slice the cleaned mushrooms into thin slices (about 3–4 mm) and arrange them on a dry baking sheet; you can line it with parchment paper.
- 3
Step 3
Place the baking sheet in the oven preheated to 60–70°C for one hour.
- 4
Step 4
When the time is up, remove the baking sheet and flip the mushrooms to the other side. Then take a paper towel and blot each mushroom slice, pressing lightly on it. After that, return the mushrooms to the oven for another hour, cooking them at the same temperature.
- 5
Step 5
If you sliced the mushrooms not too thick, two hours is quite enough for them to dry; otherwise, repeat the procedure until the mushrooms are completely dry. From 10 kg of fresh mushrooms you get about 1–1.5 kg dried; store them in a tightly sealed container in a cool, dark place.