Ryzhiks belong to the first category. They can be served in various ways of harvesting for the winter. And not everyone uses drying. Some people think that after such a thermal process, the product has a sugary taste. For others, on the contrary, it is an interesting aftertaste of dried mushrooms, which allows you to add originality to the dish.
The specifics of drying mushrooms
Mushrooms are lamellar mushrooms that are more difficult to prepare for drying than others. It is strictly forbidden to wash mushrooms. Dirt, leaves and moss residues are removed by hand. Before the actual preparation of dried mushrooms, it is recommended to soak them in salt water. This will get rid of any debris.
Large specimens should be cut into several parts, small ones should be dried whole. Moreover, on one baking sheet there should be pieces of the same size in order to achieve their simultaneous drying.
Store dried mushrooms in a dry and dark place. You can use a glass or metal container.
Since they absorb moisture well, the humidity level in the room should be kept to a minimum. Otherwise, they may deteriorate.
How to dry mushrooms
There are many ways to make dried saffron milk caps. They will differ in the speed and specificity of the process. Everyone chooses the option that suits him.
In the oven
To begin with, the mushrooms are laid out on a baking sheet, previously paved with parchment paper. The temperature in the oven is set at 45 degrees. As soon as the mushrooms cease to be sticky, the temperature should be raised to 75-80 degrees. In the process, it is important to constantly stir the pieces so that they cook evenly and do not burn. The oven door must not be completely closed. This is necessary for the organization of air ventilation and the release of moist air outside.
In the microwave
This is the fastest way to prepare for the winter. For this, the prepared raw materials are laid out on a glass tray. They need to be the same size to cook at the same time. 15 minutes after working with the microwave oven, you need to open the door and look at the mushrooms. If water is released, it must be drained. Otherwise, the mushrooms will not be dried, but boiled. For complete readiness of the product, you need 2-3 cycles of 20 minutes and ventilation for 2-3 minutes with the door open.
Drying in an electric dryer
An electric dryer is a special device that allows you to specifically provide the process of drying saffron milk caps. In this case, all the grids are filled with mushrooms of the same size.
The temperature is set to about 55 degrees, not more. The product will be ready in just 6-7 hours. The advantage of this procurement method is that you do not need to follow the process. The device is programmed for self-control. And the VOLTERA 1000 Lux dryer will help with this. The mushrooms are loaded onto pallets, which are stacked on top of each other and that's it. You can go and go about your business.
Drying on a thread
A feature of drying saffron milk caps on a thread is that it is done in the shade. They cannot be hung out under the scorching sun. Moreover, air humidity also plays an important role. It should be minimal. The mushrooms are threaded on cotton thread, leaving a little space between them. On one thread there should be mushrooms of approximately the same size. This drying method takes 7-8 days.
In the Russian oven
You can dry mushrooms according to the grandmother's method using a Russian oven. This is one of the oldest and proven ways of harvesting. To do this, pre-prepared mushrooms are laid out on the wire rack. To prevent them from burning, several bricks are installed on the bottom of the furnace. Previously, mushrooms were placed directly on the straw. She also absorbed the released moisture. The temperature in the oven should not be more than 60 degrees, otherwise they will burn out. In order to achieve the required ventilation, the chimney damper is gradually closed.
In the airfryer
The recommended drying temperature in the airfryer is 70-80 degrees. The speed is the fastest. To ensure the outlet of moist air from the device, a skewer is installed between the lid and the bodies as a small gap. The entire drying process will take about an hour and a half. It all depends on the power of the airfryer and the size of the mushroom blanks.
Over the stove
Drying mushrooms over the stove is not the best of all of the above. Since it takes about three days. In addition, it is not worth cooking on the stove during this time. Otherwise, mushrooms will absorb all the new aromas and lose their unique taste and smell. You can dry mushrooms over the stove by hanging them on a cotton thread. Moreover, at a distance of 0.5 m from open fire. If it gets closer, the thread may burn out.
How to know that the mushroom is ready
If you crack a mushroom a little, you need to look at its pulp. If moisture remains inside, it is worth continuing the drying process. When the mushroom inside is completely dry, the work is completed. Wait until they have cooled down and can be laid out in containers.
Ryzhiks are delicious mushrooms that, after drying, can give off a specific bitterness. Most housewives agree that it is better to salt mushrooms. But dried mushrooms are fragrant and delicious too. They can be used to prepare a variety of dishes, and even be used shredded as a seasoning for meat.
And in order for the winter diet to include the maximum amount of vitamins, we advise you to also prepare dried carrots for the first courses and dried pumpkin for baking.