For long-term storage, forest mushrooms are preserved in jars, and they can also be dried and stored in airtight containers.
Dried mushrooms do not change their taste and aroma after drying, so they are used in various dishes.
However, you need to be able to dry mushrooms properly.
Common mistakes housewives make when drying mushrooms
Mushrooms can be dried in an electric or gas oven, in a specialized dryer, or strung on a wire and hung over a switched-on gas stove.
When drying in the oven, the main thing is not to exceed the temperature, otherwise you can fry them or overdry them.
Any mushrooms are dried at a temperature of 40-50 °C, because only under such conditions will they dry well and the moisture in them will have time to evaporate.
Over time, the temperature can be increased to 55 °C.
How to Properly Prepare and Store Mushrooms
First, sort them out and wash them well. Throw away those that are worm-eaten, old, and have traces of snails.
It is better not to wash them, but to wipe them well with a damp cloth or brush.
Cut them into small slices or thick pieces, but not too small, and cut the legs in half lengthwise.
