How to properly preserve it

Dry honey mushrooms properly - that's how it works

To dry, collect only the young, still closed or almost closed hats of the Hallimasches. The visible lamellas should be white, hats with dark lamellas should also be discarded. The tough and mostly inedible stems are not used in the kitchen. In the kitchen, after collecting, continue as follows:

• Brush the hats carefully with a paring knife and mushroom brush.
• Then cut them into thin slices.
• Line a baking sheet with parchment paper.
• Spread the honey mushrooms loosely and airy on top.
• Preheat the oven to 50 ° C and switch on "fan oven".
• The stove must be ajar so that the moisture can escape.
• To do this, clamp a wooden spoon or something similar. ä. between the door and the oven.
• The mushrooms should dry in the oven for at least five hours, longer if necessary.
• The mushrooms are ready to dry when they rustle and can no longer be bent.

Like all dried mushrooms, it is best to store dried honey mushrooms in a jar with a lid that can be easily closed. This should be in a dark and cool place. If available, you can also use the Hallimasch in a food dehydrator. dry in a drying oven.

Do not wash honey mushrooms before drying

The honey mushrooms should always be washed and boiled before each use so that the toxins no longer work. These two steps are not necessary when drying, because the Hallimasch is then no longer sufficient let dry - and a large part of the existing toxins made harmless by the heat during drying anyway will. Therefore, it is enough to dry-clean the mushrooms with a knife and a brush. Nevertheless, you should soak the dried mushrooms in water for at least half an hour before using them again, Pour away the soaking water and the Hallimasch only for stews with a cooking time of at least 45 minutes use.