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Drying: storage method

Drying is one of the oldest and simplest methods of preserving food. At Assperr you will find dryers for all your needs. The drying process makes it possible to extend the expiration of foods because foods are deprived of their moisture through the heat to which they are subjected, thus preventing bacteria and microorganisms from proliferating. Dried mushrooms can be used in the kitchen to enrich meat dishes, pasta or soups.

Mushroom drying

Pick or buy fresh mushrooms and keep them to have a quality reserve until the next season. The best mushrooms to dry are the tastiest: porcini mushrooms, morels, cockerels, eggs, trumpets of the dead and, if you happen to have some champignons, too. Drying mushrooms is a method of preservation that allows them to be extended and used even out of season. This process significantly reduces the amount of water in the mushrooms, making them lighter and concentrating their flavor

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Let's see together how to dry porcini mushrooms. To begin, it is necessary to thoroughly clean the mushrooms, removing any soil residue and cutting off the damaged parts. Then, you can cut them into thin slices and place them on the drawers of your food dryer. Set the temperature to 40° C and let it dry for

8/12 hours.


Once ready, they can be stored in an airtight container and used in the kitchen to enrich meat dishes, pasta or soups.

How to use dried mushrooms

Dried mushrooms are a great alternative to fresh mushrooms, as they can be stored for long periods without losing their flavor and nutritional properties. To make the best use of them, it is advisable to soak them in hot water for about 20 minutes before

using them in the kitchen.


They can be added to pasta dishes, risottos, soups or stews to enrich them with an intense, earthy flavor. In addition, they can be chopped and used as a salad dressing or as a pizza topping. Remember to always check the quality of the dried mushrooms before use and to store them in a cool and dry place

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