Dried Mushrooms RecipeOrigin: Britain Period: Traditional |
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For many mushroom types (this includes the agaricus, boletes, ceps and and 'fleshy' fungus as well as others) drying is by far the best means of preservation. Of the various foods that you can dry many mushrooms are unusual in that, when re-consittuted, they often assume the properties of the fresh material. For the most part this is due to the properties of the fungal sugar, trehalose. As mushrooms are 85%+ water only firm species respond well to drying and re-constituting. But any mushroom can be dried and turned into mushroom powder. Ingredients:
12 small mushrooms per string 
Dried Mushrooms Preparation:Method:
The process is simplicity itself. Use small mushrooms whole and cut larger specimens into 3cm squares or dice. Thread these onto a string and hand in a warm dry place for a few weeks. Use an needle and thread to pass through the mushrooms for the threading process. If you have an airing cupboard then this is ideal for the drying process. Hanging above a radiator or in a conservatory in full sun also works well. Leave the mushrooms for at least too weeks to dry out then place in a paper bag and place in a warm spot to dry further. I tend to leave then in an airing cupboard for 10 more days. Indeed, the key to the successful storage of dried mushrooms is thorough drying so that all moisture has been removed. Seal in a jar or air-tight box for further use (if the mushrooms go mouldy, throw them away; your drying wasn't thorough enough). Dried mushrooms will last for up to two years, so this is a great storage method. You can also powder dried mushrooms in a coffee grinder and use as a flavouring, a thickener for soups and stews or even a table condiment. |
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