Dried mushroom

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Dried and soaked Judas ears (Mu-Err mushrooms)

Dried mushrooms or dried mushrooms are by Dörren preserved edible mushrooms . Many, but not all, of the edible mushrooms are suitable for this type of preservation.

Especially dried are common commercially porcini mushrooms , pine mushrooms , black chanterelle (black chanterelles), oyster mushrooms , Pointed and morels , shiitake and Judas ears (also Mu-Err, China Morel or black fungus called). According to the German Food Book, dried mushrooms as a merchandise may contain a maximum of 12 percent water.

In addition to the aforementioned commercial products are "suitable" called for drying following fungi: all other boletaceae , clitocybe , tricholoma , lepiota , mushrooms and honey fungus .

Sulfur porling and liver screeching (which become tough when drying), red chalk knights (which are described as "raw slightly poisonous" in older mushroom identification books and which recommend boiling beforehand) and giant bovists are only partially or not suitable for drying .

As "totally inappropriate" for drying, among others are called: russulas , Tintlinge (which very quickly decay), Milchlinge , puffballs , chanterelles , and Mairitterling .

Manufacturing

Only clean mushrooms or mushroom sections without maggots or rotten spots are suitable for drying. In the case of relatives of thick boletus , the tube layer should be removed when it is soft or moist, almost always with chestnut boletus . Mushrooms that are not very small or thin-fleshed are usually cut into slices to speed drying.

The prepared mushrooms are spread out on paper or fabric or pulled on strings in an airy place and dried for several days until they have an almost brittle consistency. They lose almost 90 percent of their weight in the process. Drying can be accelerated to a few hours with a dehydrator or a moderately heated (approx. 50–70 ° C) oven with the flap not completely closed. Freeze drying is also used in industrial production .

Mushroom powder is also made from dried mushrooms . Mushrooms that become tough due to drying or tough parts of mushrooms such as B. the stems of parasols .

storage

Sufficiently dried mushrooms can be kept for many years in airtight containers without noticeable loss of quality. A light gray coating that can result from crystallized minerals is harmless . Spoilage due to excessively high moisture content can be recognized by a musty, dull or moldy odor.

use

Before further processing, dried mushrooms are usually soaked in warm but not boiling water for some time. The soaking liquid absorbs some of the aromatic ingredients and can, for. B. be used for sauces .

Mushroom powder made from dried mushrooms can be added or cooked directly to season sauces and soups without the soaking process.

Individual evidence

  1. a b c Markus Flück: Which mushroom is that? Franckh-Kosmos Verlags GmbH Stuttgart, 2002, ISBN 978-3-440-08042-9
  2. Giuseppe Pace, Kleiner Pilzatlas, Editore 1975, German translation by Hörnemann Verlag, Bonn-Röttgen, 1978, ISBN 3-87384-441-9
  3. Peter Jordan, Steven Wheeler: Dumont's large mushroom book , Cologne 1996