Cooking process
The bright heads of the booths in the forest are noticeable from afar, but they are of different shades, depending on the conditions under which they grow, sometimes there are practically white hats – in dense grass in the shade, but they can not be confused with a long white-gray stem, which at the cut immediately becomes slightly blue, and then darkens.
Dried boletuses harvested for the winter since ancient times, because for this, almost nothing is needed, except dry place. Previously, dried in the sun, on the stove, on the roofs. The simplest drying is on the roof in sunny time. The mushrooms are spread by layers on the fabric, which, with the onset of the evening, is collected and taken to the house, dried in the oven or the next day in a similar way. At home, you can dry the boletus only in the oven, if there is no special dryer, which I suggest.
Podosinoviki have a delicate mushroom aroma, but not so obvious as white mushrooms. Therefore, I usually add a little white to the flavor in them.
So, you need to take the boletus.
Mushrooms wipe with a damp cloth and cut into slices.
On a large baking sheet, put gauze or any other thin cotton fabric – it will absorb excess moisture. Put the sliced mushrooms on it. Put in the oven, heated to 60-90 degrees, without covering it to the end – to slip the wooden spatula, so as not to close, this is necessary to evaporate the air, otherwise the mushrooms can simply be cooked.
Drying the boletus in the oven will take a long time – 3-4 hours, the mushrooms will be very reduced in size, they should not be brittle, but not wet.
Dried apiaries to put in tightly closed jars, I add another plain paper napkin.
Keep dry boletus in an ordinary kitchen cupboard.
Dried cod-roots
Podosinoviki dried along with other tubular mushrooms. Their difference and disadvantage is the dark color of the broth.
Ingredients
Podisynoviki – 200 g
Cooking process
The bright heads of the booths in the forest are noticeable from afar, but they are of different shades, depending on the conditions under which they grow, sometimes there are practically white hats – in dense grass in the shade, but they can not be confused with a long white-gray stem, which at the cut immediately becomes slightly blue, and then darkens.
Dried boletuses harvested for the winter since ancient times, because for this, almost nothing is needed, except dry place. Previously, dried in the sun, on the stove, on the roofs. The simplest drying is on the roof in sunny time. The mushrooms are spread by layers on the fabric, which, with the onset of the evening, is collected and taken to the house, dried in the oven or the next day in a similar way. At home, you can dry the boletus only in the oven, if there is no special dryer, which I suggest.
Podosinoviki have a delicate mushroom aroma, but not so obvious as white mushrooms. Therefore, I usually add a little white to the flavor in them.
So, you need to take the boletus.
Mushrooms wipe with a damp cloth and cut into slices.
On a large baking sheet, put gauze or any other thin cotton fabric – it will absorb excess moisture. Put the sliced mushrooms on it. Put in the oven, heated to 60-90 degrees, without covering it to the end – to slip the wooden spatula, so as not to close, this is necessary to evaporate the air, otherwise the mushrooms can simply be cooked.
Drying the boletus in the oven will take a long time – 3-4 hours, the mushrooms will be very reduced in size, they should not be brittle, but not wet.
Dried apiaries to put in tightly closed jars, I add another plain paper napkin.
Keep dry boletus in an ordinary kitchen cupboard.