You may decide to dry your fresh mushrooms, but you lemon tek must do with special care.The drying process must begin incontinently and mustn’t be intruded, else problems similar as earth or spoilage can do. You can dry mushrooms outside on large mesh defenses mounted on simple rustic frames.
It’s recommended to use food grade plastic defenses rather of galvanized essence defenses these defenses are available in tackle stores.
This drying phase lasts roughly two days.
– After being air- dried, mushrooms appear dry, but still contain a small quantum of humidity.
They must also be placed in an instant drying roaster.
It can be a simple essence structure in which an watertight roaster is installed.
The rest of the humidity can be removed by hotting
the mushrooms to temperatures between 60 and 70 °C for eight to ten hours.
-High temperatures exclude all eggs laid by moths and other insects( moths).
You can also safely store the mushrooms without risking rotting or earth growth or damage by setting nonentity naiads .
This system allows you to get a clean and durable product.
– Once the mushrooms are dried incontinently, they must be stored in impeccably watertight food holders( a jam jar with a screw lid will do).
When duly dried, mushrooms retain their full flavor for numerous times and their nutrients are saved.
– The volume of dried mushrooms is approx. half of fresh mushrooms.
The weight rate of fresh mushrooms to dried mushrooms varies between 61 and 91 depending on the rainfall and soil conditions.
This rate decreases when the mushrooms are gathered after several days of heat, sun and wind.
Our dried mushrooms are gathered in saved natural areas, substantially in the Catalan country, on the Spanish side of the Pyrenees chain, as well as in France, especially in Auvergne. Only exceptions, our dried morels from the great timbers of Canada( Northwest homes), from Chilean Patagonia( South America) and the Moroccan Atlas.
In fact, the Pyrenees are the cradle of our Mushroom Shop established in Font- Romeu in 1998.
These are timber mushrooms, thus wild, picked by collectors.
Our dry mushrooms haven’t been cultivated and haven’t experienced any chemical treatment before crop.
After harvesting, they’re only subordinated to a high temperature treatment to emasculate them and help the development of impurity with insects( moth type).
It’s generally accepted that 10 g of dried mushrooms corresponds toapprox. 50 g to 80 g rehydrated mushrooms.
After rehydrating them between 3 hours and 6 hours in a coliseum of lukewarm water or stock or indeed milk for morels and chanterelles, just drain our mushrooms and fry them
rather with olive oil painting( for illustration our seasoning with porcini mushroom flavor in redundant abecedarian olive oil painting in a large bottle or in a spray),adulation( for illustration our truffle seasoned adulation),fresh cream
or duck fat( according to your taste) to enhance their aromas.
When our mushrooms are sorted by hand, they’re freed from their natural contaminations.
Also, do not throw down fungicidal authorities, rich in sweet substances; filter it to remove any traces of beach or soil, also use it as a base for your sauce.
still, fry the mushrooms in their softening authorities to concentrate their flavor before adding the fat to brown them, If you do not have a sauce to prepare.
You can also exercise the juice from softening the mushrooms to cook food or rice.
The dried mushrooms are veritably sweet and some cookers prefer their use in cuisine over fresh mushrooms.
In fact, mushrooms contain an normal of 80 to 90 water. Drying eliminates this water, performing in the attention of the mushroom’s aromas.
When rehydrated, our mushroom prodigies work as an incident to any meat, fish and shellfish, in an omelette, in pasta or in a risotto.
Our natural mushrooms and trufflesWe also offer a range of natural mushrooms and natural truffles.
Our natural mushrooms have been reused and canned from fresh mushrooms, including natural porcini mushrooms, from small chanterelles in Neptune, from natural chanterelles, from natural lamb’s bases, from natural trumpets, from natural morels, from natural oyster mushrooms, from natural shiitake, from natural black downtime truffles and natural summer truffles.
for wild mushroom admixture/ blend and a order of natural chanterelles, the mushrooms were made frompre-brined mushrooms.
delicious, our natural mushrooms go impeccably with all your meat, risotto or fresh pasta.
Our natural mushrooms have the advantage that they’re ready snappily. No need to convert their soaking, just drain and also wash our mushrooms naturally.
Brown them in fat of your choice
a little olive oil painting( for illustration our seasoning with porcini mushroom flavor in redundant abecedarian olive oil painting in a large bottle or in a spray),adulation( for illustration our truffle seasoned adulation),or goose or duck fat.
We advise you to try the admixture of adulation and olive oil painting, which gives a strong flavor to your mushrooms!
You can also accommodate the chanterelles in their natural state and the morel in their natural state with a sauce made from crème fraîche.
Season with our swab with timber mushrooms and fine sauces, add a garlic parsley, and then your natural mushrooms are ready to serve.