What you need to know about the witch bolete
The flaky-stemmed witch's boletus can already be harvested in the middle of the year in spruce forests. As soon as you touch it and press it lightly, it turns blue. This is a harmless reaction because the fungus oxidizes in the air. Although its appearance has the peculiarities of a toadstool, the witch bolete is a good edible mushroom. However, it must be cooked sufficiently. Attention! When roasting, the mushroom first turns black then yellow again.
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Dry the witch's bolete
Most boletes are well suited for drying. When filled in jars, they last longer than a year.
You have different drying options. Air drying is not recommended as the mushrooms spoil and mold quickly. A better drying method is the oven or the dehydrator.
Dry in the oven
- Thoroughly brush the mushrooms with a brush.
- Cut out brown spots or traces of eating.
- Line a baking sheet with parchment paper.
- Preheat the oven to approx. 50 ° C (convection).
- Cut the mushrooms into slices about 3 mm thick and spread them loosely on the baking sheet.
- Put the tray in the oven and leave the door ajar. The moisture must be able to escape.
- Turn the mushroom slices over at regular intervals.
- The drying time is around two to three hours. The mushrooms must be rust-dry.
Once the mushrooms have cooled, they can be put in a jar. Store your dried mushrooms in a cool, dry place.
Dry in the dehydrator
The drying process in the dehydrator is similar to that in the oven. The cleaned and chopped mushrooms dry for hours on a tray and can then be stored for a long time in suitable containers.
Use of dried mushrooms
Before adding your mushrooms to a dish, wash the mushrooms thoroughly under running water. Then soak the mushrooms in warm water overnight. During this time they soak up some water and are then cooked in the dish for about 20 minutes.
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