Emma Wilson
Mushrooms are a versatile ingredient, used in dishes around the world. They can be foraged or purchased, and different varieties can mimic the taste and texture of meat, fish, and other animal products. However, mushrooms are highly perishable, and it is important to know how to identify when they have gone bad. One of the most obvious signs of spoilage in mushrooms is a fishy smell, which is caused by an overwhelming amount of bacteria. Other signs of spoilage include discolouration, spots, and a slimy texture. Proper storage is crucial to prolonging the shelf life of mushrooms, and they should be kept in a paper bag in the refrigerator.
| Characteristics | Values |
|---|---|
| Mushrooms tasting fishy | Mushrooms do not taste fishy, but some types like lobster mushrooms have a faint flavor of shellfish and crustacean. Oyster mushrooms are also said to taste like seafood. |
| Mushrooms smelling fishy | Fresh mushrooms are relatively odorless with a slight earthy smell. A fishy smell indicates spoilage due to bacterial growth. |
| Reasons for fishy smell | Trapped moisture, improper storage, and time of storage can cause a fishy smell in mushrooms. |
| Preventing fishy smell | To prevent a fishy smell, store mushrooms in a paper bag in the refrigerator and consume them within a week. |
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What You'll Learn
Mushrooms can replace seafood in your diet
Oyster mushrooms are a versatile option, with their ability to absorb flavours and mimic a wide range of meats, including seafood. They are also easy to find while foraging and simple to grow. Their taste and texture vary depending on the species within the Pleurotus genus. For instance, the Pleurotus ostreatus is a common mushroom in North America, which contains up to 2.8% lovastatin by dry weight. This mushroom has been found to lower cholesterol in rat studies.
King oyster mushrooms can be used to mimic scallops, and are a popular choice for creating vegan seafood dishes. They offer a unique blend of texture and umami, making them perfect for plant-based seafood alternatives.
Mushrooms can be foraged or bought from local sellers, and by choosing this option, you can support the health of the oceans and the planet.
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How to store mushrooms to avoid a fishy smell
Mushrooms are a versatile ingredient, but they are delicate and perishable. They are also prone to absorbing moisture and odours, which can lead to a fishy smell. To avoid this, there are several storage methods you can follow.
Firstly, it is important to avoid washing mushrooms before storing them. Mushrooms have a high water content, and washing them will shorten their shelf life. Instead, use a dry paper towel or cloth to wipe off any dirt or grime. If there is a lot of dirt, it is best to rinse the mushrooms just before cooking.
The recommended storage method is to place the mushrooms in a brown paper bag. The paper bag will absorb any excess moisture, keeping the mushrooms fresh. You can also wrap the mushrooms in a paper towel and place them in a bowl in the refrigerator. This method helps to regulate moisture and keep the mushrooms dry.
Another important consideration is to avoid storing mushrooms near strong-smelling foods. Mushrooms will absorb these odours, which may result in an unpleasant fishy smell. Keep the mushrooms in an airtight container in the refrigerator, and use them within a week for the best quality.
If you are not planning to use the mushrooms within a week, you can consider freezing them. However, it is important to cook them first to preserve their quality and flavour. Lightly sauté them in butter or steam them before freezing to ensure they retain their texture and taste.
By following these storage methods, you can help prevent mushrooms from developing a fishy smell and keep them fresh and tasty for longer.
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Lobster mushrooms and mushroom poisoning
Mushrooms are increasingly being used as seafood alternatives, with their taste, texture, appearance, and smell mimicking seafood. However, it is essential to distinguish edible mushrooms from poisonous ones, as mushroom poisoning can have severe health consequences.
Lobster mushrooms, scientifically known as Hypomyces lactifluorum, are edible wild mushrooms with a distinct bright red or reddish-orange colour, resembling the shell of a cooked lobster. They are parasitic fungi that grow on specific mushroom species, particularly Russula and Lactarius, causing changes in their shape, colour, and flavour. Lobster mushrooms have a subtle shellfish flavour and are commonly found in mixed woods in the Midwest, including Minnesota and the Pacific Northwest. The season for lobster mushrooms typically starts in mid-summer and extends through September in the Midwest, while it may last longer, until November, in the Pacific Northwest. They are sold commercially in the fall, with prices ranging from $10 to $25 per pound for fresh mushrooms and $50 per pound for dried ones.
When identifying and harvesting lobster mushrooms, it is essential to look for large, white mushrooms like Russula brevipes and Lactarius piperatus, as they make the ideal host mushrooms. Lobster mushrooms have a unique appearance, and unlike other mushrooms, they have no known look-alikes. However, it is crucial to consume them while they are fresh and heavy, avoiding those with a strong fishy odour or dark purple colour, as they may cause illness. Old lobster mushrooms are also suitable for making dye or dehydrating and grinding into powder.
To ensure food safety, it is crucial to properly identify and prepare mushrooms, as some varieties may cause adverse reactions or allergies. While lobster mushrooms are generally considered safe for consumption, some individuals have reported allergic reactions, including nausea, vomiting, and diarrhoea. Therefore, it is essential to exercise caution and be aware of potential risks when consuming any new food, including lobster mushrooms.
To maintain the freshness of mushrooms, it is recommended to store them in a paper bag in the refrigerator. Raw mushrooms can typically last up to 10 days in the fridge but are best consumed within the first week. Freezing mushrooms is an option, but it may result in a loss of nutritional value and texture. Proper cleaning and drying techniques, such as using a paper towel or cloth to wipe off dirt, are also essential to prevent spoilage and maintain the quality of mushrooms.
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Signs of bad mushrooms
Mushrooms are best cooked and consumed when fresh. Freezing mushrooms will preserve their taste, but they will lose nutritional value and texture. To freeze mushrooms, wipe them down with a paper towel, do not wash them, and store them in an airtight bag.
There are several signs to look out for when identifying if a mushroom has gone bad. Firstly, fresh mushrooms are usually dry, firm, and smooth, with a pleasant earthy smell. If the texture has changed from this and become sticky, soft, or slimy, it is a sign of spoilage. Similarly, if the mushrooms are drying out or shrivelling, they have likely gone bad. Discolouration is another sign of bad mushrooms, as is the presence of dark spots or fuzzy mould. Most mushrooms are barely scented, so a strong, foul odour can be a telltale sign that they have gone bad.
If the slime is the only sign of spoilage, the mushrooms might be salvageable. They can be cooked into soups, sauces, or chillies. However, if there are other signs of decomposition, the mushrooms should be avoided, as they can make you sick due to bacteria formation.
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Mushrooms absorbing odours
Mushrooms are versatile fungi that can replace every type of seafood imaginable, from salmon to oysters. They can mimic the texture, appearance, taste, and smell of seafood. However, it is uncommon for fresh mushrooms to have a fishy odour. Mushrooms are primarily made of water, and they need air to survive and thrive before being cooked.
Mushrooms have distinct odours that aid in identifying them. For example, the edible champignon, oyster mushroom, shiitake, puffball, truffle, and straw mushroom all have individual aromas. The aroma compounds of wild mushroom species vary, and aldehydes and ketones contribute to their odour. Mushrooms should be stored in a paper bag in the refrigerator to keep them fresh for longer.
Some mushrooms develop a strong fishy odour as they age. Wild oyster mushrooms, for instance, turn yellow, then brown, and develop a fishy smell. However, cultivated oyster mushrooms may not exhibit this odour as they are grown on sterilised grains or grasses, whereas wild oyster mushrooms feed on decaying trees and nematodes.
Some specific mushroom species with notable odours include:
- Chantarelles have a distinct odour of apricots.
- Clitopilus prunulus, or the miller/sweetbread mushroom, has a farinaceous odour reminiscent of cucumber or watermelon rind.
- Tricholoma dulciolens has a strong, memorable odour that some compare to Russian olive flowers.
- Lactarius hibbardae has a pleasant odour of coconut.
- Lactarius glyciosmus, found under birches, has an odour similar to fenugreek.
- Inocybe lacera has an embarrassing, spermatic odour.
- Cortinarius traganus smells like dried apples or pears.
- Cortinarius camphoratus has an unpleasant odour of rotten potatoes.
- Cortinarius violaceus and C. hyrcinicus have a notable odour of cedar wood.
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Frequently asked questions
Mushrooms are supposed to smell slightly sweet and earthy. A fishy smell is a sign of spoilage and is caused by an overwhelming amount of bad bacteria.
Fresh mushrooms have a uniform colour and are firm and plump. If you notice any discolouration, spots, or a sticky and slimy texture, it's time to throw them out.
To prevent spoilage, store mushrooms in a paper bag in the refrigerator. Whole mushrooms last longer than pre-sliced ones. Keep them away from raw meat and seafood as mushrooms absorb odours.
