How to dry honey mushrooms at home for the winter: 5 methods in the oven, electric dehydrator, microwave, and fan

Honey mushrooms are delicious not only when pickled or eaten fresh, but also when dried. In this article, we'll explain how to properly select and dry honey mushrooms, and also offer several interesting recipes for preparing them.

The right choice of honey mushrooms when harvesting

When choosing honey mushrooms, the most important thing for a mushroom picker is not to confuse them with false doublesSuch a substitution likely won't result in death, but severe poisoning is guaranteed. Therefore, it's best to discard any specimens that raise doubts. But before doing so, of course, you need to study all the characteristics of the genuine honey mushroom to distinguish it from the poisonous ones.

If a poisonous mushroom gets into a dried dish, the concentration of poison in it will increase several times, so the consequences of such a dish will be more serious.

Benefits and harms of honey mushrooms, nutritional value

Honey mushrooms are considered a low-calorie dish; 100 g contains:

• 22 kcal;
• 2.2 g protein;
• 1.2 g fat;
• 0 g carbohydrates;
• 5.1 g dietary fiber;
• 90 g of water.

By the way, did you know that there are honey mushrooms? summer, autumn and winter ones? Read about all of them in the relevant articles on our website Top.tomathouse.com. We also have a separate article about When and where to collect honey mushrooms depending on their type. Also be sure to read.

Regular consumption of honey mushrooms will bring many benefits to the body:

• Protein will help normalize hemoglobin levels, so mushrooms should be eaten by people suffering from anemia;
• High content of phosphorus and calcium will help strengthen bones and joints;
• Mushrooms are excellent at removing waste and toxins from the body, cleansing the liver and intestines.
• It is good to include honey mushrooms in the diet of those who plan to lose weight and regulate blood cholesterol levels.

We recommend an article about honey mushrooms, types, where and when to look for them.

Honey mushrooms have a number of contraindications that must be taken into account:

• It is not recommended for people over 60 and under 12 years of age to eat them, as they take a long time to digest.
• Mushrooms are contraindicated for people with chronic gastrointestinal diseases.
• Honey mushrooms can have a laxative effect and should be consumed in moderation.

It is best to use honey mushrooms for boiling or pickling, since when fried they absorb everything and become a very heavy dish.

When picking mushrooms, it's important not to confuse them with false counterparts, otherwise you could be poisoned. It's best to look for honey mushrooms in ecologically clean areas, as heavy metals and toxins leach into them from the soil.

Is it possible to dry honey mushrooms? What are the advantages?

Honey mushrooms dry perfectly without losing their flavor. They retain their unique aroma and taste.

During drying, the mushroom's volume decreases significantly, so it's best to take a large quantity of honey mushrooms at once.

We also recommend reading the article about royal honey mushrooms or golden scaly mushrooms.

Selecting honey mushrooms and preparing them for drying

Choose firm mushrooms without visible damage for drying. It's best to avoid drying particularly small specimens; it's best to choose mushrooms that are more or less the same size. Their weight will decrease by almost 10 times. For example, 10 kg of fresh mushrooms will yield no more than 1.5 kg of dried product.

Preparation for drying takes place in several stages:

• clearing of forest debris and sand;
• wiping with a damp cloth - soaking honey mushrooms is only necessary in extreme cases (heavily contaminated, not the cleanest collection area, etc.);
• cutting off the stem, its permissible length is 2 cm.

Honey mushroom stems are not suitable for cooking because they are too fibrous. However, they can be dried and ground into a powder, which is then used as a seasoning.

How to dry honey mushrooms at home for the winter: 5 methods with step-by-step instructions

There are many ways to dry honey mushrooms. We'll discuss each in more detail.

How to dry honey mushrooms in the sun

If the weather is sunny and the days are favorable, you can dry honey mushrooms outdoors. Cut them and arrange them on iron trays lined with parchment paper. Turn them occasionally to prevent mold and ensure even drying.

How to dry honey mushrooms on a fishing line

It's best not to use thread for drying, as it can easily fray. Fishing line is best. Insert it into the largest needle possible and thread the mushroom caps, leaving a gap of 0.5-1 cm between them. The mushroom beads can be hung on the balcony or outside the window if the weather is dry and warm. Some housewives hang them above the stove.

How to dry honey mushrooms in the oven

For drying honey mushrooms in the oven, it's best to purchase a special baking sheet. If you don't have one, you can use a regular one. However, in this case, you'll have to stir the mushrooms.

Instructions:

• Prepared mushrooms are laid out on the surface of the baking sheet at intervals of 1 cm from each other;
• preheat the oven to +40 degrees;
• the baking tray is placed inside. The door remains open;
• the honey mushrooms need to be turned over every 30 minutes;
• When the mushrooms dry out, the temperature is increased to +75 degrees.

The total drying time in the oven is 2-3 hours.

How to dry honey mushrooms in an electric dehydrator

An electric dehydrator is a very convenient device for drying fruits and mushrooms. It allows the homeowner to save space and time.

Instructions:

• prepared honey mushrooms are laid out on a baking sheet in 1 layer;
• the temperature in the dryer is set at 55 degrees;
• 2-3 pallets will be ready in a couple of hours, with a larger number of levels, readiness may only occur after 4-5 hours.

How to dry honey mushrooms in the microwave

Drying honey mushrooms in the microwave is labor-intensive and not the most effective, and the microwave only holds a small amount. Before placing the mushrooms in the microwave, they need to be dried in the sun; otherwise, they will take a long time to cook.

Instructions:

• mushrooms are laid out on a tray in 1 layer, remembering to leave a gap of 1 cm between each other;
• power is set to 100-180 W, time – 20 minutes;
• After 20 minutes, you will have to pour out the water that has formed in the tray, turn the mushrooms over and repeat the procedure again until they are fully cooked.

Typically, 3-4 cycles are enough for the mushrooms to reach the desired condition. Cooking time will take about 80 minutes.

How to dry honey mushrooms using a fan

A very impractical method, but worth mentioning. Sliced ​​mushrooms are laid out on a tray and a fan or electric fireplace is directed at them.

Drying time will be approximately 3-5 hours. However, the amount of energy consumed is disproportionate to the result.

How to store dried honey mushrooms

It's best to store dried honey mushrooms in cloth bags and hang them in the attic or another dry place. Refrigerators, basements, or cellars are not suitable for storing dried mushrooms, as they are prone to mold. Furthermore, mushrooms absorb odors and excess moisture.

Another way to keep honey mushrooms intact is to use a wooden box. Line the bottom with paper, place the mushrooms on top, and close the box.

If, even after these tricks, the honey mushrooms become slightly damp, they need to be placed in the oven for 30 minutes at a temperature of 60 degrees, and then they can continue to be stored.

How to prepare dried honey mushrooms for cooking, recipes

Dried honey mushrooms are widely used in cooking, used to prepare soups, salads, sauces, side dishes and other dishes.

Before cooking, the mushrooms should be thoroughly rinsed and soaked in cold water. It's important to keep an eye on dried mushrooms to ensure they don't become infested with insects, otherwise you'll have to throw out your entire supply. Storing dried mushrooms for too long is also not recommended, as they will begin to accumulate harmful substances.

Creamy soup with honey mushrooms

Creamy mushroom soup is a very popular dish among gourmets. It's very easy to prepare, and the flavor is creamy and delicate.

Ingredients:

• Dried honey mushrooms – 100 g;
• Butter – 75 g;
• Sour cream 20% – 1 tbsp.;
• Flour – 2 tbsp;
• Pepper, salt to taste.

Method of preparation:

1. Soak honey mushrooms in cold water for 3 hours.
2. Change the water and simmer the mushrooms for 1.5 hours over low heat.
3. add salt, pepper, butter, cook for 30 minutes
4. Mix sour cream with a small amount of hot water, stir and pour into the soup.
5. If desired, you can add potatoes to the soup, but then you will have to put them through a blender.

Soup with honey mushrooms and cheese

Honey mushrooms make a delicious and aromatic soup. To make it, you'll need the following ingredients:

• potatoes – 500 g;
• honey mushrooms – 200 g;
• carrot – 1 large;
• onion – 1 medium;
• processed cheese – 2 pieces, 100 g each;
• vegetable oil – 1 tbsp;
• pepper, salt to taste.

Cooking steps:

1. Honey mushrooms are cut, small specimens can be left whole.
2. The mushrooms are covered with water and boiled for 30 minutes.
3. The potatoes are cut into cubes, added to the pan, salted and cooked for another 10 minutes.
4. Onions and carrots are grated on a fine grater, fried for 3 minutes and also placed in the pan.
5. Grate the cheese and add it to the soup, stir well and remove from heat.
6. When serving, sprinkle with chopped herbs.

Soup with dried honey mushrooms and pearl barley

This soup is not only very filling, but also healthy. To make it, you'll need:

• dried honey mushrooms – 50 g;
• potatoes – 2 pcs.;
• pearl barley – 0.5 tbsp;
• onion – 1 pc.;
• carrots – 1 pc.;
• salt, pepper, bay leaf, herbs – to taste.

Recipe:

1. Rinse the pearl barley and place it in a colander over a pan of boiling water. Cover the pan with a lid and steam the barley for 30 minutes.
2. Wash the mushrooms and soak for 20 minutes, then cut into strips and place in a pan with water, cook for 15 minutes.
3. Add pearl barley, salt the potatoes and cook for another 20 minutes.
4. Fry the onion with the carrots, add to the soup, bring to a boil and turn off the heat.
5. When serving, sprinkle with herbs.

How to prepare dried honey mushrooms: recipes from experienced mushroom pickers

User: Alf, 01/19/2011

I've been drying honey mushrooms for about fifteen years. I dry them on an oil heater and finish drying them on a heated towel rail in the bathroom.
They'll keep for a couple of years without any problems. Mushrooms are in short supply year after year, and there have been cases where a year's supply of dried mushrooms was empty, so last year's supply comes into play.
And so: soup, mostly, fried in sour cream, just fried with onions, with fried potatoes.

There are lovers One time, a friend was handing out a pillowcase of dried celandine to her friends, and we got a portion of it, including the pillowcase itself. Someone lay there for a long time with it over their head, and when I tried to take it away and wash it, he demanded I not ruin his aromatherapy session.

You can make a variety of dishes from dried honey mushrooms: soup or potato sauce with honey mushrooms, porridge with honey mushrooms, lean pilaf with honey mushrooms, cheese cream soup with honey mushrooms, borscht with honey mushrooms, honey mushrooms with pasta, soup from dried honey mushrooms with vermicelli.

Dried honey mushrooms add a unique flavor to any dish and are very filling. They can be used to prepare a variety of Lenten dishes.

Alternatively, you can make a casserole with dried honey mushrooms,

and also

pizza with dried honey mushrooms and any dried mushrooms.

We take the following ingredients for pizza:

tomatoes - 300 grams,

flour - 200 grams,

warm water - 150 ml,

dried mushrooms (honey mushrooms, for example) - 100 grams,

grated cheese - 50 grams,

two cloves of garlic,

one glass of white wine,

olive oil - two tablespoons,

dry yeast - one teaspoon,

a quarter teaspoon of salt,

basil,

a little vegetable oil.

To make the mushrooms swell a little, pour in milk and leave for several hours.

Take a frying pan and fry the garlic in vegetable oil, mincing one clove. Add the diced tomatoes (optional, peel them beforehand by rinsing them with boiling water). Add the basil. Let everything simmer for 10 minutes and then simmer. Then turn off the heat and set aside to cool.

Meanwhile, for the dough, mix the flour and salt. Add warm water, olive oil, and yeast to the flour well. Mix evenly until a soft, pliable dough forms. Cover the dough with a damp cloth and let it rest for 1 hour. After this time, roll it out into two round pieces 5-7 mm thick and let it rest for another 20 minutes.

Meanwhile, remove the mushrooms from the milk, let them drain and fry them in a frying pan.

Now coat each of the dough-like flatbreads with tomato and garlic sauce, add fried mushrooms, sprinkle with grated cheese, and bake in the oven until the cheese melts and browns.

Bon appetit!

Pizza with mushrooms can be prepared in the same way and made lean if you soak the mushrooms in boiled water instead of milk and add soy cheese instead of regular hard cheese, or make it without cheese at all.

And also a delicious soup made from dried honey mushrooms

Dried honey mushrooms can be used to make mushroom soup with vegetables or pasta. They can also be used as a filling for pies with rice, potatoes, or eggs. Combined with mashed potatoes, they can be used to make a filling for dumplings. They can also be added to a meat dish. The key is to soak them in cold water overnight beforehand. This will allow them to swell and cook more easily and quickly. Afterward, squeeze them out and boil them in salted water. They can also be ground into flour and added to various sauces to impart a mushroom flavor. Powdered dried honey mushrooms can also be added to champignon dishes. Since champignons themselves don't have a strong mushroom aroma, honey mushrooms provide a good flavoring here.

One year, we collected a ton of honey mushrooms. Not because we needed them. But because... well, we were just so excited. So, we collected them, salted them, marinated them, and still had a sizable pile left over. We dried them using heaters. Now we make soup with these mushrooms. It's a good addition, for example, when cooking in pots. For those who love the mushroom flavor. And many are partial to it. We also bake pies. Well, I don't bake them, I can't give you the recipe, but dried honey mushrooms are a significant part of the filling. Of course, they need to be soaked in cold water before cooking. Then they'll be just as delicious as fresh ones. How nice it is to eat honey mushroom soup in winter, to savor a potted dish with a mushroom flavor and aroma. Or to eat pies in which honey mushrooms are one of the ingredients in the filling. Bon appétit!

If you dried honey mushrooms in the summer, they'll be a wonderful addition to your winter menu. And of course, they make a delicious first course, a wonderful, rich mushroom soup. Soak the mushrooms and, halfway through cooking, drop them into the pot with the potatoes and carrots. Then you can add a handful of rice or any other grain—even oatmeal or some vermicelli will do.

Fry the onion and dry it together with the herbs, add it to the soup and eat it with sour cream.

You can prepare various solyankas from honey mushrooms and fresh cabbage or again from sauerkraut, with or without the addition of tomato.

You can add fresh chopped tomatoes. You can also add honey mushrooms to the puree and make dumplings with this filling.