Dried porcini mushrooms are an excellent addition to sauces, soups and other dishes, giving them an unforgettable aroma.
Moreover, according to the expert of the online publication BelNovosti, chef Yulia Arkhipova, this method of preparation requires minimal effort.
What mushrooms can be dried
It is worth sending young and strong porcini mushrooms for drying. Their caps should be firm, and the lips under the caps should be light and dense.
And one more important point: do not dry wormy mushrooms. Try to collect specimens that are not damaged by worms or, at least, remove all wormy spots.
How to prepare whites for drying
There is no need to wash the mushrooms – the only thing you need to do is cut large mushrooms into pieces. If the mushroom is the size of your finger, divide it into a cap and a stem, and if it is even larger, you can cut it into quarters.
What is the best way to dry porcini mushrooms?
The best method is considered to be drying in the open air in a natural way. Why? The answer is in the composition: vitamin D remains in mushrooms dried in this way.
To do this, the mushrooms should be strung on a thread and left outside on a hot day - just not in the open sun, but in the shade.
Expert: Julia Arkhipova
