The inexperienced mushroom picker will probably leave the fleshy mushroom with its red pores and blue flesh untouched, as he suspects a toadstool. The opposite is true, because when cooked, the witch's bolete is a tasty edible mushroom that is also well suited for drying.

The witch boletus is good for drying

What you need to know about the witch bolete

The flake-stemmed witch bolete can already be harvested in spruce forests in the middle of the year. As soon as you touch it and press it lightly, it turns blue. This is a harmless reaction because the fungus oxidizes in air. Although it looks like a toadstool, the boletus is a good edible mushroom. However, it must be sufficiently cooked. Caution! When fried, the mushroom first turns black and then yellow again.

Dry the boletus

Most boletes are good for drying. Bottled in jars, they keep for more than a year.
You have different drying options. Air drying is not recommended as the mushrooms will spoil and mold quickly. A better drying method is in the oven or dehydrator.

Drying in the oven

  1. Clean the mushrooms thoroughly with a brush.
  2. Cut out any brown spots or grazing marks.
  3. Line a baking sheet with parchment paper.
  4. Preheat the oven to approx. 50°C (circulating air).
  5. Cut the mushrooms into slices about 3 mm thick and spread them loosely on the baking sheet.
  6. Put the tray in the oven and leave the door ajar. The moisture must be able to escape.
  7. Turn the mushroom slices periodically.
  8. The drying time is about two to three hours. The mushrooms must be crispy dry.

Once the mushrooms have cooled, they can be placed in a screw-top jar. Store your dried mushrooms in a cool, dry place.

Drying 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 in suitable containers for a long time.

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. They absorb some water during this time and are then cooked in the dish for about 20 minutes.

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