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This is more of a method for storing mushrooms than an actual recipe. Dried porcini mushrooms, or king bolete as they are sometimes called (Boletus edulis), are a delicacy that can be stored for a long time. In Italian recipes, they are often referred to as "porcini." To dry fresh mushrooms, place them on a mesh rack or newspaper and turn them occasionally. This way, you'll have a delicious ingredient ready to use for a quick pasta dish, for example.
The amount of mushrooms to be dried only affects the amount of space required. Clean the mushrooms and remove the gills under the cap. Then, cut the mushrooms with a knife or simply tear them apart with your fingers. The shape of the pieces isn't important, except that thick parts should be avoided; a maximum thickness of 10 mm is recommended.
Then spread the mushrooms freely on a well-ventilated surface, ideally on a net so that air can circulate freely. A newspaper or similar will also work.
Karl Johan mushroom
Steps 2
7200 Mins
Then let the mushrooms dry for about 5 days at room temperature, stirring occasionally so that the pieces are as spread out as possible. The mushrooms will shrink significantly during the first few days, and after a few more days, they will have dried sufficiently. The exact drying time depends on the humidity in the room, and it's not too critical if the mushrooms are left out for an extra day or so.
Steps 3
4 Mins
The mushrooms are properly dried when they feel light and all the "mushroomy" pieces are dried out.
Store in a plastic bag or a container with a lid.
Här finns det kakor!
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