Porcini mushrooms have already started in our region, and we also collect others. Today I want to tell you how I harvest mushrooms for the winter, or rather, make mushroom powder out of them. Such a delicious and aromatic additive is obtained! I highly recommend doing it, there is nothing difficult here.
So, for mushroom powder, porcini is best, but you can use other mushrooms, for example, I also make from champignons.
We take young mushrooms, not damaged. We remove garbage from them, no need to wash! Otherwise, you can ruin everything! We cut the mushrooms into plates, the legs can be separated from the caps.
Now we take the fishing line and string the sliced mushroom plates onto it. We place them on the line so that they do not touch each other. We hang the line with mushrooms in a well-ventilated place so that it is a little sunny. I do it on the balcony, I have the sun there since the morning, the windows are constantly open.
The mushrooms should dry in about 2 days. You can dry it in any other way, but that's how I do it. You can leave the mushrooms as they are and just put them in the jar. Or you can make mushroom powder like me.
To do this, grind the dried mushrooms in a coffee grinder. And here is an important point! It is imperative to add fine salt to the mushrooms, otherwise the mushroom powder will not be stored. The ratio is this: salt should be 5-10% of the total mass of mushrooms.
If desired, you can add black pepper, dried chopped parsley, etc. to the mushroom powder.
We then use the mushroom powder to prepare various dishes. Add at the end of cooking, the taste is greatly improved. I especially like to add to cabbage soup, and indeed to any dishes. You can even add an omelet, or a sauce - there are a lot of options.
Store the mushroom powder in a glass jar with a tight-fitting lid in a dry, dark place. Shelf life - no more than 1 year. Bon appetit, friends!
Read also: Dill for the winter without salt and fuss. You don't even have to cut
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