Title: Vegetables a To Z Part 6
Categories: Dehydrator Vegetable Info
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** Continued from Part 5 **

MUSHROOMS

Mushrooms are actually the "fruit" of a colorless plant called a fungus. One of the rarer species of mushrooms, but undoubtedly the choicest, is BOLETUS EDULIS. Drying seems to actually enhance its flavor and aroma. Dried KING BOLETE is preferred by fine chefs all over the world.

QUALITY WHEN DRIED -- Good VARIETIES BEST FOR DRYING -- Dry only cultivated or wild mushrooms that are safe. Some good varieties for drying are: Boletus edulis, Chantrelles, Morels, Lactarias, Agaricus and Bisporus. SELECTION -- Dry only clean fresh mushrooms with closed caps and visible gills under the cap. Store at 34øF (0øC) until dehydrating. WATER CONTENT BEFORE DRYING -- 90% PREPARATION ~- Clean with a soft brush or cloth and check for evidence of worms or spoilage. Cut away any questionable parts and trim woody portion from the stem. Dry whole or slice lengthwise in half or 1/2-inch thick. DRYING TEMPERATURE -- 80ø to 90øF (25ø to 30øC) for 2 to 3 hours, then increase to 120ø to 125ø (50øC) until dry. DRYNESS TEST ~- Crisp or brittle HOW TO USE -- Rehydrate dried mushrooms by soaking them in boiling water for about half a minute, stirring while soaking to loosen any dirt that may be present. Lift out gently with a slotted spoon and use in your favorite recipe.

OKRA

QUALITY WHEN DRIED -- Fair to good SELECTION -- Dry only tender yough fresh pods, less than 4 inches long. Freshness is determined by how easily the pods snap. A dull dry appearance frequently indicates old pods. WATER CONTENT BEFORE DRYING -- 89% PREPARATION -- Wash and cut off tips of stems. Slice crosswise about 1/4 inch thick. Discard any tough pithy pods. PRETREATMENT -- Water blanch 2 to 3 minutes or steam blanch 4 to 5 minutes. DRYING TEMPERATURES -- 140øF (60øC) for 2 hours, then 130øF (55øC) until dry. DRYNESS TEST -- Tough to brittle HOW TO USE -- Rehydrate okra, drain and toss it in cornmeal seasoned with onion salt and pepper. Fry it in oil or butter to a golden-brown. You can also use dried okra in soups and casseroles. It is especially good in dishes with tomatoes and onions. A little vinegar or lemon juice improves the flavor. Some Southern cooks maintain that the acidity of vinegar or lemon juice in the cooking water makes cooked okra less viscous.

ONIONS

Dried onions readily reabsorb moisture, causing deterioration during storage, so they need to be packaged with extra care. To maintain the best flavor, chop or powder onions only as needed. During the drying process, the onion smell will penetrate everything in the surrounding area, so it is wise to place the dryer outside the house.

QUALITY WHEN DRIED -- Good to excellent VARIETIES BEST FOR DRYING -- Southport White Globe, Southport Yellow Globe, White Creole, Red Creole, Australian Brown, Ebenezer and White Portugal all are recommended for drying. The white varieties have the best dried flavor. SELECTION -- Onion bulbs should be large, fresh and firm, heavy for their size and very pungent. Store onions in a cool dry place with good ventilation to maintain the highest quality. DO NOT store them with potatoes. WATER CONTENT BEFORE DRYING -- 89% PREPARATION -- Trim the bulb ends and remove the paper shell. Slice 1/8 to 1/4 inch thick. Onions may be cut into 3/8 to 1/2 inch dice, but will be slightly less pungent when dried. PRETREATMENT -- None DRYING TEMPERATURE -- 160øF (70øC) for 1 to 2 hours, then 130øF (55øC) until dry DRYNESS TEST -- Feels like paper HOW TO USE -- To make onion flakes, onion salt or onion powder.

** Continued in Part 7 **

** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN = 1-55788-050-6

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