Mushrooms dry.

Dry for mushrooms is spreading method and comfortable method for mushrooms preparing,and in her are more,than in salting, marinading as keeping theirs nourishing peculiarity.And for dry are using ,like tube mushrooms, that not a boletus, as in dry they are black, and calling black mushrooms.
And plastic mushrooms not using here,as they are keeping bitter taste.
And here selecting as fresh, healthy and strong mushrooms, and wrinkle, with leeches not using, and boletus you can to dry as cutting a bad leg side, or cut and dry individuality, and legs of benefit mushrooms as birch kinds, aspen just on a distance cutting on 2 cm from the hat, not wash mushrooms before dry, they are slowly dry, and boletus to dark, at home you must dry on the sun, at Russian oven, or oven simple.
And Russian kitchen used theirs for any soup, and they are eaten with porridge, bird,fried meal, they are give an own taste for an all dish, or to shadow foreign taste with a Russian typical kindness.
As on the dry in sun,they are fixing on the strong tape, not touching to each other, and to hang on the good sun shine place, and cleaned sorted mushrooms on sizes to put in one rows,with hat down, and tapes fix  over warm source, and keeping checking that they are not touching with each other, and for the rising a dry of sieve and wicker is put on the bricks, so as a hot air will attack mushrooms from an all sides. And dry mushrooms keeping  in closed dish,so as aroma will fly away.

And dry mushrooms for use a temperature 50-75C, and in low temperature as till 50C, they will to sour, and in very high as to burn, and taste kinds will low. Begin to dry theirs on 50C, and in high temperature a dry ruddy display on the top as hardening a future evaporating moisturize, and colour with kinds for theirs are worsening, and feld mushrooms is dry on the high temperature, and o begin process they are evaporating much moisture, and against over stewed you must add a fresh air source, and for this a door of oven you must an open.
And dry mushrooms are better absorbing, if they are to chop, to cook a mushroom flour, and this flour use for to cook soups, sauces,than of whole mushrooms.

And dry mushroom as ending,when they are slightly bending and easy cracking, not crumbling, and keep theirs in good ventilated place, if they are in keeping are damped,thus dry theirs, so they can to mold and faster damaging, and dry mushrooms is very hygroscopic, as easy absorbing moisturize of surrounding environment,and not keep together with fresh vegetables,where are much moisturizes,and not keep with a strong smelling substances,they are easy absorbing foreign smells, and good dried in a good conditions are keeping within a many years. And in long keeping they are changing, as not visible externally, but negative affecting on taste,and aroma, therefore dry mushrooms not keeping more,than one year.
             The end!