Avoiding common mistakes when drying forest mushrooms

There's nothing worse than wasting mushrooms we gather in the forest or buy. Unfortunately, this often happens because we dry them incorrectly. This leads to mould formation, making them unsuitable for consumption. How can we avoid this?

Drying mushrooms is one of the oldest and most natural methods of preserving them. It can be done in the open air, in an oven, or using a food dehydrator.

During the drying process, water evaporates from the mushrooms' tissues. This reduces moisture content, making the mushrooms less susceptible to mould and other microorganisms. Drying also affects the flavour. It becomes more intense and concentrated. Thus, even a tiny amount of dried mushrooms can enhance the flavour of dishes. However, it's essential to remember that not all mushrooms are suitable for drying. The list includes chanterelles, trumpets, saffron milk caps, and slippery jacks. Ideal candidates are bay bolete and porcini mushrooms. The fresher the mushrooms, the tastier they will be after drying. Therefore, it's best to prepare them on the same day they were collected. They can be stored for up to 24 hours in the refrigerator; for larger and softer mushrooms, this time should be shorter.

Only healthy specimens. Not only should you choose the right types of mushrooms, such as bay bolete, porcini, or aspen mushrooms, but also young and undamaged ones. Drying damaged mushrooms risks the entire process. Often, during storage, it turns out that the dried mushrooms contain worms or mould develops. Proper selection of mushrooms is crucial when drying.

Do not soak or rinse mushrooms before drying. Drying wet mushrooms is one of the most common mistakes. Before drying, thoroughly clean the mushrooms using a brush or knife. Wet mushrooms are more prone to mould and rotting. Water on the surface of mushrooms extends the drying process and can lead to moisture formation, which promotes mould growth. Mushroom caps can be dried whole, but this process will take much longer, or they can be sliced.

Store them properly. After drying, mushrooms should be appropriately stored to preserve their aroma and properties. The best conditions are a dry and dark place with room temperature and low air humidity.

Containers must be airtight. Dried mushrooms are best stored in airtight containers, such as glass jars with lids. Before sealing the jar, it is advisable to heat it in the oven for 10 minutes at 100 degrees Celsius. This method ensures the mushroom aroma remains sealed in the jar, allowing you to enjoy its intense aroma even after a long time.

Prepare the jars. Mushrooms should not be kept in jars with signs of moisture. Even slightly damp jars will cause mould. Always sterilize jars or heat them in the oven. These methods will prevent dried mushrooms from spoiling.