Today we suggest making your own mushroom powder from champignons. This product can be used as an aromatic seasoning when preparing sauces and salads, first and second courses. And if you add it with salt and several spicy additives (oregano and dill, fenugreek and coriander, ground paprika and allspice, dried garlic, thyme and cloves), you will get an incomparable dressing, suitable for both appetizers and various hot dishes.
Almost any mushrooms are suitable for preparing the powder (porcini and honey mushrooms, morels and champignons, boletus, boletus and aspen mushrooms). The only exceptions may be milk mushrooms, saffron milk caps and nigella due to their natural bitterness. But, before we start preparing the powder itself, we will first have to prepare the raw materials for it, that is, dry the mushrooms. This can be done using appliances such as an oven, electric dryer or microwave. We prefer the natural way of drying mushrooms, that is, in the air. This is exactly what we will use.
So, we prepare mushroom powder from champignons.
Ingredients:
- 1 kg. fresh medium-sized champignons.
Yield: 80 g mushroom powder.
Preparation time – from 5 to 7 days.
How to make mushroom powder at home:
Let us immediately note that it is not recommended to wash champignons intended for drying. Any mushrooms soaked in water will take much longer to dry. In addition, they will lose their unique aroma. To get rid of any remaining dirt, remove the top layer of skin from the caps, and freshen the cut of the legs (that is, cut off 2-3 mm). By the way, it is more convenient to pry the skin from the inside of the champignon cap using a coffee spoon. As a result, we generated about two hundred grams of waste. Well, the losses are not great.
Now, armed with a well-sharpened knife, we cut the champignons (and we have 800 g of them) into slices no more than 8 mm. thick.
To dry the mushrooms, we use an oven rack (we needed 2 of them), which we cover with a soft mosquito net (or gauze). Parchment will also work.
Place the champignon slices on the prepared structure, leaving a little free space between them.
Dry the mushrooms away from sunlight in a well-ventilated area. This can be any room in the apartment (house). You can place the grill with sliced champignons somewhere on a cabinet or on the refrigerator, on a shelf above the stove or on a loggia (balcony). If there are insects in the room, it is advisable to cover the mushrooms with gauze. By the way, this will also protect them from dust. After two days, the champignon plates shrunk, significantly decreasing in size.Shake and combine the slightly dried mushrooms from two wire racks on one tray, covered with the same mesh, and leave to dry for another 3-5 days. We turn them every day so that they dry on all sides.
Now we need to turn a bunch of dried champignons into powder.
In this case, the best assistant is a blender. Place some of the dried mushrooms in the bowl of the device and chop. But how finely to chop them is up to each housewife to decide for herself. Or it will be particles similar in size to rice grains. Either they will be more like very fine Poltava grits or chaff. After grinding the product, do not open the blender immediately; wait at least two minutes. Otherwise, the smallest particles will be scattered in different directions.
Now place the prepared mushroom powder in jars or containers with a lid. We take it out of the container, scooping it with a dry spoon.
This product can be stored for up to two years.
Enjoy using it!
