"Put the mushrooms on a baking sheet. Then preheat the oven to 40 degrees Celsius, dry for a couple of hours. Then turn the mushrooms over, leave in the oven for the same amount of time, then raise the temperature to 60 degrees Celsius, dry for about an hour. Mushrooms dried in this way will be soft, velvety in texture, slightly bent when pressed, but not crumbly, and it is important to remember to store the dried forest products in a tightly closed container so that they are not attacked by food moths.
"They should be eaten within 1-2 years. Mushrooms dried in this way best preserve their nutritional and taste properties and aroma, and then gradually lose it all. The most suitable for drying are king boletus, birch boletus and Leccinum. They flavor soups, sauces, stews. In turn, Suillus, Gyroporus and honey fungus turn black when processed, but they are perfect for food, they do not lose their smell and taste,” - concludes B. Baratinskaitė, a food expert at Maxima."
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