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Dried champignons in an electric dehydrator
There are two reasons for drying champignons: the desire to stock up on mushrooms during auction discounts and the wish to achieve a taste similar to wild mushrooms. After being in the electric dehydrator, champignons lose a lot of moisture, from one kilogram of fresh mushrooms you will get a small jar of dried slices. Thin dried champignons cook quickly, they require 7-10 minutes of active boiling. They are indispensable for flavoring lean vegetable soups, sauces, pâtés, and fillings for pies. Dried mushrooms are highly sensitive to humidity – if stored improperly, they soften and spoil. The mushrooms are transferred from the dehydrator trays to airtight glass jars and stored in a dark place.
Ingredients
Show ingredients
- champignons – 1 kg;
- salt – 1 tsp.
Preparation
- Dry firm fresh mushrooms when the stems and caps are light. Mushrooms that have been sitting on the shelf for too long are not suitable for drying.
- Rinse the mushrooms under cold running water.
- Slice the champignons lengthwise. The thickness of the slices will affect the drying time.
- Arrange the sliced mushrooms on the trays – in a single layer. During the drying process, it is not necessary to switch the trays.
- Set the temperature to 65 degrees. Dry the mushrooms for 6-8 hours.
- When the slices break, the mushrooms are considered over-dried. In this form, they are ideal for grinding and turning into dry spices. If the mushrooms are to be stored in slices, it is advisable to stop at the stage when the dry slices can be bent and rolled into a tube.
- Before placing in the jar, the mushrooms can be sprinkled with a teaspoon of salt, which will draw moisture from them.
- Cover the jar with a glass or ceramic lid. If one is not provided, place a piece of cotton cloth over the neck of the jar and secure it with a tie.
Since champignons are not harvested in large batches, they do not store for long – in a couple of months, the jar will be empty.
