You can decide to dry your fresh mushrooms, but you must proceed with special care.
The drying process must begin without delay and must not be interruptedotherwise problems such as mold or rot may appear.
- You can dry mushrooms in the open air on large mesh screens mounted on simple wooden frames.
It is recommended to use food grade plastic screens rather than galvanized metal screens: these screens are available at hardware stores.
This drying phase lasts about two days.
- After being air-dried, mushrooms appear dry, but they still contain a small amount of moisture.
They should then be placed in an instant drying oven.
It can be a simple metal structure in which an airtight stove is installed.
The rest of the moisture can be removed by heating the mushrooms to temperatures between 60 and 70 ° C for eight to ten hours.
- High temperatures eliminate all eggs laid by moths and other insects (moths).
You can then safely store the mushrooms without risking rot or mold development or damage from hatching insect larvae.
This method allows you to obtain a clean and durable product.
- After the mushrooms have instantly dried, they must be stored in perfectly airtight food containers (a jam jar with screw cap will do).
When properly dried, mushrooms retain their full flavor for many years and their nutrients are preserved.
- The volume of dried mushrooms is about half that of fresh mushrooms.
The weight ratio between fresh mushrooms and dried mushrooms varies between 6: 1 and 9: 1 depending on the weather and the condition of the soil.
This ratio decreases when the mushrooms are harvested after several days of heat, sun and wind.
Our dried mushrooms are harvested in preserved natural areas, largely in Catalan country, on the Spanish side of the Pyrenean chain, as well as in France, in particular in Auvergne. Only exceptions, our dried morels from the vast forests of Canada (Northwest Territories), from Chilean Patagonia (South America) and the Moroccan Atlas.
Indeed, the Pyrenees are the cradle of our Mushroom Shop created in Font-Romeu in 1998.
These are forest mushrooms, therefore wild, picked by collectors.
Our dry mushrooms have not been cultivated and have not undergone any chemical treatment before harvest.
After harvest, they are only subjected to a high temperature treatment to sterilize them and prevent the development of contaminations by insects (moth type).
It is generally accepted that 10g of dried mushrooms correspond to approximately 50g to 80g of rehydrated mushrooms.
After having rehydrated them between 3h and 6h in a bowl of lukewarm water or broth, or even milk for the morels and chanterelles, you just have to drain our mushrooms and fry them:
As our mushrooms are sorted by hand, they are freed of their natural impurities.
Also do not throw away the mushroom soaking juice, rich in aromatic substances; filter it to remove any traces of sand or soil, then use it as a base for your sauce.
If you don't have a sauce to prepare, fry the mushrooms in their soaking juice to concentrate their flavor, before adding the fat to brown them.
You can also reuse the juice from soaking the mushrooms to cook pasta or rice.
The dried mushrooms are very aromatic and some chefs prefer their use in cooking to that of fresh mushrooms.
Indeed, mushrooms contain on average 80% to 90% water. Drying eliminates this water, resulting in the concentration of the aromas of the mushroom.
Once rehydrated, our mushrooms work wonders as an accompaniment to all meats, fish and seafood, in an omelet, in pasta or in a risotto.
We also offer a range of natural mushrooms as well as natural truffles.
Our natural mushrooms have been processed and canned from fresh mushrooms in terms of natural porcini mushrooms, small chanterelles in brine, natural chanterelles, natural sheep's feet, natural trumpets, natural morels, natural oyster mushrooms, natural shi-itake, natural black winter truffles and natural summer truffles.
For the forest mushroom mix / cocktail and a category of natural chanterelles, the mushrooms were prepared from pre-brined mushrooms.
Deliciously crunchy and tasty, our natural mushrooms will go perfectly with all your meats, risottos or fresh pasta.
Our natural mushrooms have the advantage of being ready quickly. No need to anticipate their soaking, simply drain, then rinse our mushrooms naturally.
Brown them in the fat of your choice:
We advise you to try the butter - olive oil mixture which gives an incomparable flavor to your mushrooms!
You can also accommodate the chanterelles in their natural state and the morels in their natural state with a sauce made from crème fraîche.
Season with our salt with forest mushrooms and fine herbs, add a garlic parsley and here are your natural mushrooms ready to serve.
Photo credit “Trumpet of Death”: Michel RICHARD – Haut-Rhin Mycological Society
Come visit us and discover the originality of our Mushroom Shop in Eguisheim in Alsace!
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