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Drying - Drying Mushrooms

DK PublishingDK Publishing 2/07/2014 DKBooks

With their sweet earthy flavor, mushrooms are deservedly popular. When dried, that flavor intensifies and makes them an essential pantry ingredient. All types of mushrooms can be air-dried or oven-dried, as shown here.


Foraging for mushrooms

Edible wild mushrooms are a forager’s delight. The best-known varieties to dry are ceps (Boletus edulis), morels (Morchella vulgaris), field mushrooms (Agaricus campestris), and chanterelles (Cantharellus cibarius). Never eat or preserve a wild mushroom unless you can identify it without doubt, or it has been identified by an expert. Pick mushrooms on a dry day; don’t preserve any that are wet. Brush off dirt with a soft mushroom brush and discard any imperfect or older specimens. Dry or eat within 24 hours of picking.

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