Forest bounty: Preparing and storing mushrooms for holiday feasts

Dried mushrooms are an essential ingredient in many dishes, and their aroma fills the air during holiday preparations. Perfect for dumplings, cabbage, and aromatic sauces, they also enhance the flavor of soups and casseroles. Because store-bought dried mushrooms can be expensive, it's worth taking advantage of what nature provides. Combining the pleasant with the useful, it's time to go mushroom picking. If you're worried that the effort put into collecting and drying will be in vain, get to know this grandmother's method for storing mushrooms.

First, clean the mushrooms thoroughly. Remove all dirt, such as soil, leaves, or needles. It's best to use a soft brush for this. Do not wash the mushrooms with water, as excessive moisture can cause them to mold during drying. Slice the mushrooms into thin pieces to dry them faster. Spread them evenly on a mushroom dryer or newspaper.

Before storing, make sure that the mushrooms are thoroughly dried. Even a tiny amount of moisture can lead to mold growth and attract pests. Dried mushrooms are best kept in a glass jar. It is airtight, moisture-resistant, and protects against external odors.

Bay leaves are a popular seasoning and a natural insect repellent. Their scent is unpleasant to many insects, including pantry moths, which can be a real nuisance in the kitchen.

The bay leaves themselves are aromatic, so there is a risk that the mushrooms might absorb their scent like a sponge. To avoid an overly intense bay leaf aroma in the mushrooms, it's worth limiting their direct contact time. One week is enough for the mushrooms to acquire a delicate scent. After this time, the bay leaf can be transferred to a separate bowl near the mushroom jars.

In addition to bay leaves, you can add a few allspice berries or cloves. These spices also have insect-repelling properties.