Drying The Birch Mushroom Properly: This Is The Best Way to Make It Durable

Drying birch mushroom – three simple methods

The best time to collect the edible birch mushroom is from August to October when it can often be found under birch trees. The young mushrooms with their al dente fruit body, which tastes slightly sour, are primarily suitable for consumption. We will tell you how you can preserve natural food for many months. There are 3 ways to do this, but you should always clean the raw mushrooms thoroughly and slice them as thinly as possible when preparing them.

• In the dehydrator: The easiest way to preserve the birch mushrooms is in a dehydrator. Place the chopped mushrooms on the grids with sufficient spacing and dry them for 2-3 hours at 50°C.
• In the oven: If you don’t have a dehydrator available, you can of course easily preserve the edible mushroom in your own oven. The mushroom slices are placed on a grid with baking paper and dried for 3 hours at 50°C (circulating air).
• Air drying: Even without technical aids, the birch boletus can be preserved by drying. Simply thread the sliced ​​mushrooms onto a thread and hang it in an airy spot outdoors or indoors. Alternatively, you can let the mushrooms dry in the sun on baking paper.
• Tip: To avoid insect eggs surviving in the preserved mushrooms, place the dried birch mushrooms in an airtight package in the freezer for at least 24 hours.

This keeps the dried mushrooms for a long time

In order to keep your self-dried mushrooms as long as possible, you should consider a few things:

• Store the fully desiccated birch boletes in an airtight, dark container. In this way, the food will keep for several months.
• If you want to process the mushrooms, simply soak the dried slices in warm water for about half an hour. You can also use broth or red wine for extra flavor.