How to dry porcini mushrooms, boletus and boletus mushrooms. Dried aspen mushrooms Is it possible to dry aspen mushrooms for the winter?

A detailed article on how to properly dry mushrooms.

One of the best ways to preserve the taste and nutritional qualities of mushrooms for a long time is to dry them, which is usually done with tubular mushrooms. For some mushrooms, the caps and parts of the stems are dried, while for others, only the caps are dried. It is best to dry porcini mushrooms. But now, in addition to porcini mushrooms, boletuses, boletus mushrooms, boletus mushrooms, goat mushrooms and moss mushrooms are also dried. Lamellar fruits are usually not dried, since many of them contain bitter milky juice and retain their bitterness when dry. In addition, dry lamellar mushrooms are difficult and even impossible to distinguish from each other, and most importantly, from poisonous ones. That is why sanitary inspection authorities prohibit the sale of such mushrooms in stores and collective farm markets. However, at home, the population dries honey mushrooms and chanterelles for their own needs and to prepare for future use. Morels and strings are also dried, but the oven cannot be used for this, as they easily burn. Morels and strings can be eaten only after two months of storage.

Do not dry old mushrooms: they may contain toxins.

It is very important to determine the end of drying of mushrooms. Under-dried mushrooms can quickly become moldy; over-dried mushrooms break easily, are too hard, do not soak in water or even boil, and are tasteless. Well-dried mushrooms bend slightly, break relatively easily, but do not crumble. People say: “Dry mushrooms for future use, but don’t overdry them.”

Dried mushrooms are very hygroscopic; they absorb moisture from the surrounding air, easily become damp and moldy. In addition, they quickly absorb foreign odors. That's why they should be stored in dry, well-ventilated areas at a temperature of 10-15 ° C and best of all in canvas bags or food bags made of thick paper.

It is often recommended to store them in tightly closed glass or metal jars, but in these cases, “living creatures” sometimes appear in the mushrooms. Before cooking, it’s good to soak dried mushrooms in salted milk for several hours - they will become like fresh. Dried chanterelles boil better if you add a little baking soda to the water.

Depending on the type, size and commercial qualities, dried mushrooms are divided into 3 main varieties:
1) white cut (preserving aroma and nutritional qualities);
2) stems of porcini mushrooms;
3) a mixture of mushrooms (boletus, boletus, moss mushroom, goat mushroom), which is traded under the name “Dried black mushrooms.”

Preparing mushrooms for drying

Only strong, undamaged mushrooms are suitable for drying. They are thoroughly cleaned of needles, leaves, soil and various debris, and wiped with a dry cloth. They should not be washed or wetted - this complicates drying and reduces the quality of the product (when dried, the mushrooms darken and lose their aroma).

Cleaned mushrooms are disassembled and sorted by size and quality. Then, for aspen mushrooms, boletus mushrooms, goat mushrooms, boletus mushrooms, and moss mushrooms, the stem is cut off flush with the cap, and for porcini mushrooms, only the lower part of the stem is cut off. In this case, it is recommended to use bone or horn knives, since metal ones cause the mushrooms to turn black. Fresh white mushrooms are cut (together with the cap and stem) lengthwise with a sharp knife into pieces no more than 10-15 mm thick. The slices are laid out in one row on sieves and dried in a room protected from rain, then dried in an oven or dryer.

Sometimes the stems of porcini mushrooms are dried separately from the caps. Having cleared them of debris, they are cut lengthwise into plates with a thickness of 4 to 6 mm.

For large workpieces, the legs are passed through a mushroom cutting machine. They are dried in the same way as hats with stems.

For taste, add about one tenth of the dried porcini mushroom caps, cut into thin slices, to the dried stems for taste. To speed up drying, the caps of large mushrooms classified as “black” are cut in half or into four parts.

Drying methods

There are many ways to dry mushrooms: in dryers, Russian ovens, ovens, in the sun, etc. But not all of them are acceptable. In rural areas, for example, porcini and other mushrooms are often dried in Russian ovens on a bare hearth. As a result, a poor-quality product is obtained from excellent raw materials. Mushrooms become dirty, covered with ash, dry out unevenly, and become low in flavor and tasteless. In other cases, the mushrooms are strung on a rod (willow, sometimes birch, aspen, juniper or other) and placed edgewise in the oven on the floor to dry. The lower edges of the mushrooms that touch the hearth burn, dry out and become dirty in ash. It is clear that such methods of drying mushrooms should not be used. The yield of dried mushrooms is 10-12% of the weight of fresh ones.

Drying in a Russian oven
In order to prevent the mushrooms from burning and getting dirty when drying in a Russian oven, after heating it, clean the oven from coals and ash with a damp broom. After some time, a thin layer of rye straw is laid on the floor and mushrooms are placed on it, caps down. Iron baking sheets (sheets) can also be used for drying. They are also covered with a layer of straw, on top of which the mushrooms are placed with their caps down so that they do not touch. Without straw bedding, mushrooms burn and acquire an unpleasant taste. Devices are also used for drying mushrooms in an oven. For example, mushrooms are strung through the middle of the cap onto thin tinned or stainless steel wire knitting needles (ramrods) inserted into wooden planks, which are then placed in the oven on edge, in the form of gable roofs.

The mushrooms are dried on the knitting needles without touching the hearth. The temperature in the oven should be maintained between 40 and 60 °C. The heat covers the mushrooms on the knitting needles evenly from all sides.

On the first day, the mushrooms are only dried, on the second (at the same temperature) they are dried. At the same time, they do not burn, do not become dirty, do not dry out, and only slightly lose their odor.

There is another way. Thin wooden knitting needles with a length of 20 to 30 cm are made. Large mushrooms are strung on long knitting needles, small ones on short ones. The lower ends of the knitting needles are stuck into a box of dry sand and placed in the oven.

Small mushrooms dry out faster, large mushrooms dry out more slowly; Accordingly, the former are removed from the oven earlier, the latter - later. At the same time, the mushrooms remain clean and dry evenly.

Oven drying
Thick paper is laid on metal baking sheets, clean twigs or sticks chopped from wood are placed on it in not very dense rows, and mushrooms are placed on top in one layer, caps down.

Drying is carried out at the same temperature as in a Russian oven. The oven door is kept ajar.

Drying over a hot plate
At home, you can dry mushrooms over a hot stove, against the hot wall of a Russian or Dutch oven, strung on threads or twine.

Drying in rotary fruit dryers
Mushrooms are poured onto galvanized nets, which are placed in a drying chamber and rotated on a carousel. First, the mushrooms are dried at a temperature of 37 to 50 ° C, then it is raised to 60-80 ° C and finally dried. Drying time in special dryers is 4-6 hours.

Sun drying
On hot, cloudless days, mushrooms can be dried in the sun. To do this, pierce the mushrooms with a needle through the middle of the stem and cap, string them (first large, then smaller) 50 or more pieces on strong threads, then hang them on stands in the sun at some distance from each other and leave until completely wilted. For drying in the sun, you can also use specially made stands with metal rods (ramrods), stringing mushrooms on them. After placing the mushrooms in a sunny place, cover them with gauze to protect them from dust and flies. Sufficiently sun-dried mushrooms are stored in a dry room. This is also done when cloudy weather sets in and air humidity increases. Mushrooms are dried in a Russian oven, oven or over a hot stove. This, as a rule, is necessary in the northwestern and even central regions of our country, since here it is not always possible to dry mushrooms well in the sun. Strings and morels (morel cap) are dried only by air-solar method. When dried in ovens, they burn, and when stored they quickly become moldy, as a result of which they lose their nutritional value. These mushrooms, cleared of forest debris, are wiped with a damp cloth to remove sand and soil. Then they are strung on threads or laid out on sieves and placed under a canopy in a well-ventilated place for drying. After some time, the dried mushrooms are transferred to the sun. Dried strings and morels must be whole, without foreign impurities, not overgrown, well dried, with a moisture content of no more than 14%. The best dried mushrooms are obtained when they are heat treated in two stages. First, the prepared mushrooms are exposed to a relatively low temperature - within 30-50 ° C - for 1-3 hours. At the same time, they wither due to the evaporation of a significant part of the surface moisture. Then drying is continued at a higher temperature - 70-80 ° C, which should not be exceeded, since the quality of the product deteriorates, and the porcini mushrooms also turn black.

Mushrooms are usually dried at a temperature of 50-60 °C, that is, in light heat.

During drying, a constant supply of fresh air to the mushrooms and removal of the moisture released by them must be ensured, for which the pipe and damper of the Russian oven, and the oven door are kept ajar. The use of various devices (a sieve, a board or a box of sand with vertical knitting needles, etc.) allows not only to avoid contamination, but also to improve the conditions for drying mushrooms, since heated air flows around them on all sides.

By the way

If dry mushrooms crumble during storage, do not throw away the crumbs. Grind them into powder and store in a well-sealed glass jar in a cool, dry place. Mushroom sauces and broths can be made from this powder.

If there is a fruitful year for mushrooms, the housewife not only salts and pickles the mushrooms, but also dries them. Moreover, dry mushrooms retain their beneficial and nutritional qualities for several years. The main thing is that the mushrooms are well dried, and that the rules for storing them are followed.

Sponge mushrooms are most often dried. These include boletus, boletus, boletus, aspen...

Although boletuses belong to the second category, when dried they are no worse than the famous boletus (white). It's only when they dry that they darken. But this does not in any way affect their taste.

Preparing boletus for drying

Only strong boletuses that were collected quite recently are suitable for drying. Wormy, wrinkled, or damaged by forest dwellers mushrooms are not suitable for drying.

Also, do not dry overgrown mushrooms. After all, any mushroom, like a sponge, absorbs both beneficial and harmful substances from the outside and from the soil.

And if mushrooms for other types of preparations can and should be soaked for some time in water, then mushrooms for drying cannot be washed for the simple reason that they will become heavily saturated with water and then it will be impossible to dry them.

Therefore, boletuses are cleaned of pine needles, grass, and moss adhering to them using a slightly damp or even dry cloth. The bottom of the leg, where the ground is, is cut off.

How to dry boletus mushrooms in the sun

Many mushroom pickers begin drying boletus mushrooms most often in the sun. Especially if mushroom picking lasts for several days. And, as you know, mushrooms need to start drying as soon as possible after they have been picked.

First, the mushrooms are sorted by size.

Small boletuses can be dried whole.

In large boletuses, the cap is separated from the stem, leaving a small stump. Large caps are cut into several parts. The legs, if they are dried in the sun, can be left whole or cut lengthwise into two parts.

For drying in the sun, different stands made of wood or metal are used. Dry the mushrooms by putting them on cleaning rods so that they do not come into contact with each other.

Whole mushrooms can be strung on fishing line, a thick, strong thread that is pulled in a place that gets a lot of sun and good air circulation. Mushrooms must be covered with gauze to prevent flies and dust.

Since drying mushrooms in the sun is a lengthy process (after all, mushrooms are harvested at night), at the first opportunity the boletus mushrooms are dried in a stove, oven or dryer.

How to dry boletus in the oven

To dry in the oven, boletus mushrooms need to be cut, since whole mushrooms will take a very long time to dry.

Most often they are cut into mushroom noodles. That is, they cut off the leg and cut it lengthwise into slices or crosswise into circles. The cap with a small stump from the stem is cut lengthwise into thin slices. Mushrooms chopped in this way dry much faster.

Cover a baking sheet with parchment and place slices of boletus on it so that they lie freely and do not touch each other.

The baking sheet is placed in an oven heated to 50-55°. The oven door is kept ajar, as the mushrooms first release liquid, which must evaporate somewhere.

When the mushroom slices are reduced in size and slightly wilted, the temperature is increased to 65-70° and the mushrooms are dried further.

The baking sheet must be taken out periodically, the mushrooms must be ventilated and put back into the oven.

When the slices stop releasing moisture when pressed, the temperature is lowered again, and the mushrooms are brought to the desired condition. If some of the mushrooms are already ready, they are removed from the baking sheet and left to cool on the table.

Dry mushrooms should not release moisture when pressed with your fingers; they should bend a little, but not crumble into dust.

How to dry boletus in dryers

It is best to dry boletus mushrooms in an electric dryer designed for drying mushrooms, berries, and vegetables.

Mushrooms for this type of drying also need to be cut into thin slices, which greatly speeds up the process. The slices are laid out loosely on drying trays and dried at a temperature of about 60°. Moreover, mushrooms on 2-3 pallets will dry much faster than the same slices laid on more pallets.

For drying in conventional dryers, chopped boletuses are placed on metal sieves one above the other. But you need to periodically change the location of the sieves, since mushrooms dry much faster at the top.

In general, drying mushrooms is a very meticulous process and does not like to be rushed. After all, at high temperatures, mushrooms can simply burn. But even a low temperature - below 50° - may not dry out the mushrooms, but spoil them, as they may spoil them.

Mushroom powder from dry boletus

You can make mushroom powder from dried boletus mushrooms. To do this, the boletus is broken into pieces and then ground in a coffee grinder.

Since boletus mushroom powder is dark, it is usually refined by adding porcini mushroom powder to it in a ratio of 9: 1, 8: 2, or at your discretion.

How to store dry boletus

Dry boletuses are stored in fabric bags in a dry room with good ventilation. If there are only a few mushrooms, you can string them on a thread and hang them near the stove or radiator, covering them with gauze from dust.

Mushroom powder is stored in glass jars with a screw cap.

Under proper storage conditions, dry aspen boletuses can be stored for several years.

I again dedicate this post to mushrooms, more precisely, how to make preparations for the winter and dishes from the relatives of the porcini mushroom - boletus and boletus, these mushrooms belong to the genus obabok. The photo shows that outwardly they differ only in color, the structure, recipes for cooking, salting and pickling boletus and boletus are similar. When cooked, the boletus darkens when cut, which is why this mushroom is called black. But the boletus is called the red mushroom because of its beautiful cap. It is believed that the benefits of boletus mushrooms are that they reduce cholesterol levels in the blood and cleanse the blood, but boletus mushrooms are useful for kidney diseases. These mushrooms contain a large amount of protein and dietary fiber, working in our body as a vacuum cleaner and sorbent. Therefore, you should remember that you need to collect any mushrooms away from roads and industrial areas. It is better not to pick old, overripe and worm-eaten mushrooms into your basket.

This recipe is very simple, although it is intended for future use. Mushrooms - boletus, boletus and boletus are simply boiled; at the end of cooking, vinegar and seasonings are added to them. I will explain in detail how and how much you need to cook boletus or boletus and show it in the photo in this recipe.

For the recipe for pickled boletus and boletus you will need:

Actually, the forest mushrooms themselves,

Marinade:

for 1 liter of water
2 tablespoons sugar,
2 tablespoons (heaped) salt,
3 teaspoons of vinegar essence (or 1 glass of 6% table vinegar),
2-3 bay leaves,
10 black peppercorns,
3-5 buds of cloves,
Cinnamon - at your discretion.

Recently I tried adding 2-3 cloves of garlic when marinating boletus and boletus mushrooms, I really liked the taste of the mushrooms!

If you use vinegar in the marinade rather than vinegar essence, the amount of water should be reduced by a glass.
Attention: when marinating and salting mushrooms, do not use iodized salt!

How to pickle boletus and boletus mushrooms:

How to clean boletus and aspen mushrooms?
They usually select strong, young mushrooms, without wormholes.

Some people think that you need to remove the skin from the cap and the scales from the stem from boletus and boletus. Personally, I clean the mushrooms from small twigs and leaves, cut off and clean the dirty, damaged parts with a knife, fill them with water so that the dirt falls off faster (you can use a small brush to clean the mushrooms). And then I wash the mushrooms several times in running water.

How to freeze mushrooms

The recipe for frozen wild mushrooms is very simple and most useful,

Any wild mushrooms or a mixture of them can be frozen:

White mushrooms,
Butter,
Champignon,
chanterelles,
saffron milk caps,
milk mushrooms,
honey mushrooms,
boletus,
boletus,
russula,
waves,
dunki,
sandpipers (frosts),

How to prepare and cook mushrooms for freezing:

I described the cleaning and cooking process above in the recipe for pickling mushrooms.

Frozen boiled mushrooms

When I was preparing pickled boletus and aspen boletuses, I threw part of their mixture (without vinegar) into a colander, cooled and put it into a container for freezing. You can cook the mushrooms until half cooked (5-10 minutes) or until fully cooked (40 minutes), depending on what purpose you will use them for in the future (just reheat them with onions and butter or cook soup or roast with them). If you plan to prepare a lot of frozen mushrooms, you can put them in portions in plastic bags or containers, be sure to indicate the preparation time and date of preparation with a marker.

2. Frozen fried mushrooms

Select mushrooms that are suitable for frying, sort them, rinse and cut. To be on the safe side, I recommend boiling the onion in water for 5-10 minutes. Next, drain in a colander and fry in butter or vegetable oil until tender. Place in portions into containers or freezer bags.

Of course, one can object and say that fresh frozen mushrooms are sold in supermarkets, and that such mushrooms have more smell. Yes, the relish and mushroom taste are partially lost after boiling, but eating wild mushrooms this way is much safer, and one cannot ignore the current environment. And those fresh frozen mushrooms that we see in stores are grown industrially, so it is not necessary to boil them first.

Frozen mushrooms should be stored for no more than six months. In winter, frozen mushrooms should be immersed in boiling water or in a frying pan without defrosting!

Well, in winter, prepare delicious mushroom soup with frozen mushrooms or pizza (). And as an option, make homemade dumplings with mushrooms and fried onions!
Frozen boiled boletus and boletus can be fried with sour cream (like saffron milk caps) or potatoes.
A salad of chicken and mushrooms with pickles () will also be very tasty.

Here I invite you to watch my video slide show with a step-by-step photo recipe for pickled boletus and aspen mushrooms, as well as freezing these mushrooms

How to dry boletus and boletus mushrooms

Our grandmothers used to dry mushrooms by stringing them on a string. Now you can use an oven or electric dryer for these purposes.

For the recipe you will need:

strong and always fresh mushrooms.

When using an oven or electric dryer to dry mushrooms

The boletus or aspen mushrooms are cleaned, washed and slightly dried.
A baking tray is lined with baking paper and mushrooms are placed on it.
Small mushrooms are placed whole, large ones are cut into pieces.
You need to dry mushrooms in the oven with the door ajar, the drying temperature is no more than 50 degrees Celsius.

Enjoy your mushroom harvest and delicious preparations!

Such a preparation takes up much less space than all jars with, and the range of its applications is much wider. Below we will describe in detail the methods of drying boletus.

How to dry boletus mushrooms in the oven?

As a rule, the mushroom season often comes with rain, so the opportunity to dry mushrooms in the sun rarely occurs. A simple and common alternative to natural drying is oven drying.

Before properly drying boletus at home, the mushrooms should be prepared accordingly. Preparing mushrooms for drying is quite simple; you don’t need to wash them, just sort them out and then clean any surface dirt with a brush or damp cloth.

It is logical to assume that the finer the mushrooms are chopped, the less time it takes to dry them, so cut the mushrooms into small strips and place them on a baking sheet so that the pieces do not touch each other. Afterwards, the baking sheet with boletus is placed in an oven preheated to 50 degrees and dried with the door open until most of the moisture has evaporated. Then you can close the door and dry the mushrooms at 60 degrees. Properly dried boletuses do not release moisture, but retain their flexibility.

How to dry boletus mushrooms at home?

If you manage to get on sunny days, drying mushrooms will be much less hassle. Small mushrooms can be placed whole on the fishing line, and large ones can be pre-divided into equal pieces. Having placed the pieces on the fishing line, they are left in the sun, in a well-ventilated place, covered with gauze, until the moisture is completely released.

How to dry boletus mushrooms in an electric dryer?

Many people wonder whether it is possible to dry boletus mushrooms in. We will answer that this method is not only shown, but also ensures the most uniform drying with minimal hassle.

Slicing the prepared mushrooms into thin slices will help speed up the drying process. Next, the slices are laid out on special trays, trying to distribute the pieces so that they do not touch each other. We advise you not to pile up all the pallets at once, but limit yourself to a couple or three, so the boletus will not be locked up. Afterwards, the mushrooms are left at 60 degrees and checked after 10 hours.

The boletus is rightfully considered one of the most valuable mushrooms. It has a unique taste and refined aroma. Dishes prepared from this product will not leave even avid gourmets indifferent. But these mushrooms cannot be stored fresh for a long time. But I really want to enjoy them all winter. Therefore, many people wonder how to dry boletus mushrooms. This can be done in the oven, electric dryer or outdoors. Dried mushrooms can be an excellent base for a wide variety of dishes.

You can find boletus mushrooms in deciduous forests. They feel best in the shade of birch trees. Look for them in sunny areas. This is due to the fact that the mycelium needs to warm up well. You can begin quiet hunting for this species as early as the end of May.

There are several types of boletus: common, pinkish, black and swamp. The most popular is the common boletus. It has a large cap that can reach 15 cm in diameter. The color of the cap can vary from light to dark brown. The pulp is quite dense. Its color does not change in air.

In appearance, boletus mushrooms are similar to gall mushrooms, which are poisonous. Eating them can be hazardous to health, so before putting the mushroom you find in your basket, carefully inspect it. The inside of the cap of poisonous specimens has a pink tint. If you cut off the stem of a gall mushroom, it will immediately begin to darken in the air.

How to prepare boletus mushrooms for drying?

Only fresh mushrooms are suitable for drying. Therefore, it is necessary to begin their processing on the day of collection. First of all, remove large debris and inspect them carefully. Specimens that show wormholes or signs of rotting are not suitable for drying. You should also throw away specimens that are too old, the cap of which has already begun to wrinkle.

There is no need to wash mushrooms before drying. This will only increase their cooking time. It is enough to simply remove debris from them using a soft brush or a piece of soft cotton cloth. If the contamination is so strong that it cannot be removed using this method, then it is best to simply cut off this area of the mushroom. All damaged areas must also be removed using a sharp knife. The stems of boletus mushrooms are unsuitable for drying, so they need to be cut off.

Drying in an electric dryer

If you need to process a fairly large number of boletus mushrooms in a short time, then it is better to use an electric dryer. The design of this device allows you to dry mushrooms without any effort.

First of all, mushrooms prepared for drying must be cut. Turn boletus into thin slices. Moreover, the thinner the slices you get, the less time it will take to dry them. Place boletus mushrooms on the trays of the device.

All that remains is to set the required temperature and time on the dryer. For boletus mushrooms, the best temperature is 550C. The process will take from two to six hours. If you want to speed up drying, you need to change the trays from time to time.

Determining the readiness of boletus mushrooms is quite simple. Bend the piece, if it springs slightly and does not break, then the device can be turned on. If you can easily bend the slice, then drying must be continued. Excessive hardness and darkening of the mushroom will indicate that you have dried it out. Such boletus mushrooms are unsuitable for subsequent cooking. But you can make mushroom powder from them. To do this, simply grind them using a coffee grinder.

Air drying

Drying boletus mushrooms in the open air is the least energy-consuming. It does not require any special devices. But compared to other methods, for example, oven drying, this method takes the most time. Typically, this process takes at least seven days.

Properly prepared boletus caps must be strung on a thick thread or thin fishing line. In this case, it is necessary to ensure that the mushrooms do not come into contact with each other. Hang this thread in a well-ventilated place. To prevent insects from landing on boletus mushrooms, cover them with a clean piece of gauze.

You can use another option. Place the boletus mushrooms on clean paper and place them in a well-ventilated place. Rooms with large windows, a balcony facing the sunny side or an attic are best suited for this. Small specimens can be dried whole, but large specimens are best cut into slices.

How to dry boletus mushrooms in the oven?

Drying in the oven will allow you to get the finished product quickly enough. This will not require any special effort. Every housewife can cope with this task. But you will have to stock up on enough baking trays.

Prepared boletus mushrooms should be cut into small slices. This way they will dry much faster. The thickness of each piece should not exceed 4 mm. Place them on a clean, dry baking sheet. You can place a sheet of special baking paper on the bottom.

Place the baking sheet in the oven, which should first be preheated to a temperature of 700C. After an hour, remove the baking sheet and turn the mushrooms over. Then use a paper towel to blot any moisture from the surface of the boletus mushrooms. Dry the mushrooms in the oven again for an hour.

If you cut the mushrooms too thick, then two hours may not be enough to dry them in the oven. In this case, continue cooking until they are completely dry. Don't forget to turn them over from time to time.

From 10 kilograms of fresh boletus after drying in the oven, an average of about 1.5 kilograms of product is obtained.

How to properly store dried boletus mushrooms?

Dried specimens can subsequently be used to prepare a variety of dishes. But for this they need to be stored correctly. There are several options:

Dried mushrooms will retain their properties for a long time if stored in a cotton bag or paper bag.
If you need to store a fairly large number of mushrooms, it is better to use spacious wooden boxes for this. Their bottom should be lined with clean paper.
The easiest way to preserve the unique aroma of boletus mushrooms is to store them in glass jars with tight-fitting lids.
Vacuum containers can also be used. In them, dried boletus mushrooms will retain their properties for a long time.
Mushrooms strung on a string can be stored in a suspended state. To do this, wrap them in cotton cloth and hang them in a dry, well-ventilated area.
For very long-term storage of mushrooms, they must be rolled up in jars. To do this, immediately after drying, boletus mushrooms are placed in clean, sterilized jars. Apply a small amount of alcohol to the inside of the metal lid. Light the alcohol and immediately seal the jars. Specimens prepared using this method can be stored for up to three years.

If over time the mushrooms begin to smell musty, this may indicate that they have begun to absorb moisture from the air. Eating these mushrooms can be dangerous, so it is best to throw them away.