Preserving Mushrooms: Best Practices For Longevity

Mushrooms are a tasty and nutritious treat, but they don't stay fresh for long. Luckily, there are several ways to preserve them, including freezing, pickling, drying, and canning. Each method has its pros and cons, and some are better suited to certain types of mushrooms than others. Freezing is a popular option, but it can alter the texture of some mushrooms. Pickling and canning are tasty ways to preserve mushrooms but may not be suitable for all varieties. Drying is a simple and traditional method that can intensify the flavour, but it may also change the texture. Other methods include storing in oil, pressure canning, and extracts and tinctures. The best method for you will depend on your personal preferences, the type of mushroom, and how you plan to use them in the future.

Freezing mushrooms

Freezing is one of the most popular ways to preserve mushrooms, and they can last for up to 12 months in the freezer. It's best to cook most types of mushrooms before freezing them, as freezing changes the colour and texture of mushrooms, making them darker and softer. However, some mushrooms are fine to freeze raw, including button, cremini, and portobello mushrooms, as well as wild hen of the woods and maitake mushrooms.

To freeze mushrooms, start by washing them thoroughly in cold water to get rid of any dirt and debris. You can also place the mushrooms in a colander and rinse them all at once. Trim the ends of the stems and woody parts, and cut them into equal-sized pieces so they cook or defrost evenly. Small mushrooms can be left whole.

Next, you can choose to cook the mushrooms by sautéing or steaming them. To sauté the mushrooms, heat them in a frying pan with a small amount of butter or oil over high heat for about five minutes, or until they are fully cooked and most of the liquid has evaporated. To steam the mushrooms, soak them in a solution of lemon juice or citric acid and water for about five minutes, then steam them for 3-5 minutes. Steamed mushrooms will last longer in the freezer, but cooked mushrooms save time during meal prep.

After cooking, allow the mushrooms to cool completely, then spread them out on a cookie sheet and flash-freeze them. Once they are frozen, transfer the mushrooms to a freezer-safe container or bag, removing as much air as possible before sealing and labelling. Frozen mushrooms should be used within a year and should always be cooked before eating, never consumed raw.

Drying mushrooms

To dry mushrooms, start by cleaning them. Wipe them with a damp cloth or paper towel, or use a brush to remove any dirt. Avoid washing the mushrooms under running water, as this can cause mould to grow during the drying process. If you do wash them, ensure you dry them thoroughly with a paper towel.

Next, trim off the ends of the stems and cut the mushrooms into slices. The thicker the mushrooms, the longer they will take to dry. Aim for slices between 1/8 inch (0.3 cm) and 1/2 inch (1.3 cm) thick. Try to keep the pieces the same size and thickness.

Place the sliced mushrooms on a baking sheet, ensuring they are laid out flat and side by side, with none overlapping. Do not oil the sheets, as this will change the flavour of the mushrooms and increase drying time.

Preheat your oven to 140-150°F (60-65°C). Place the baking sheet in the oven and dry the mushrooms for 8-10 hours. If necessary, turn large pieces over every 3 to 4 hours.

Once the mushrooms are dried, remove them from the oven and allow them to cool on the baking sheet. Do not place them in a container with a closed lid while they are still hot, as this can cause condensation and ruin your mushrooms.

Store the dried mushrooms in airtight canisters. Keep the canisters in a dark, cool, dry location.

Dried mushrooms can be rehydrated and used in soups, risottos, pasta dishes, and more. You can also blend them into a powder, which can be added to gravies, soups, smoothies, chocolates, and ice cream.

Storing mushrooms in oil

Firstly, you will need to clean the mushrooms. To do this, hold a few mushrooms in your hands or put them all in a colander and run them under cool water. Use your fingers, a mushroom brush, or a towel to wipe away any dirt. If the mushrooms are particularly dirty, you can place them in a colander and rinse them all at once. If the mushrooms have any bruised spots or insect damage, trim these sections off with a sharp knife.

Next, you will need to slice the mushrooms. It is important to keep the slices as even as possible, as this will ensure that the mushrooms dry at the same rate. If the mushrooms are larger than 1 inch (2.5 cm) across, use a sharp knife to slice them into quarters. You can also cut them into halves or small slivers, but it is important to keep the pieces the same size and thickness.

Once the mushrooms are sliced, you will need to dry them. You can do this by placing them on a tray and putting them in a dehydrator, oven, or simply air-drying them. Make sure that the mushrooms are completely dry before storing them in oil.

Now, you can place the dried mushrooms in a sterilized jar and cover them with oil. You can use any type of oil, but olive oil is a popular choice. It is important to ensure that the mushrooms are completely submerged in the oil, as exposure to air can cause bacterial growth. You can also add other ingredients to the jar, such as garlic, thyme, bay leaf, or dried orange peel.

Finally, seal the jar and store it in a cool, dark place. The mushrooms will last for up to 6 months if stored properly. Once opened, the jar should be stored in the refrigerator and consumed within a month.

Canning mushrooms

Preparation

Before canning, you should trim off any discoloured or bruised sections of the mushrooms. If the mushrooms are larger than 1 inch (2.5 cm) across, use a sharp knife to slice them into quarters. Smaller mushrooms can be left whole or halved. Wash the mushrooms under cool running water, rubbing away any dirt or debris. You can also place the mushrooms in a colander and rinse them all at once. Then, place the mushrooms in a bowl of cold water for at least 10 minutes to remove any remaining dirt.

Boiling

Place the mushrooms in a pot of boiling water and let them boil for 5 minutes. This helps to reduce the air in the mushrooms so they don't float in the jars. You can add 2 teaspoons of salt to the water, which will help preserve their colour and bring out their flavour, but this is optional.

Jars

Fill half-pint or pint-sized jars tightly with the mushrooms. You can add 1/4 teaspoon of salt to half pints or 1/2 teaspoon to pints if you wish, but again, this is optional. You can also add 1/8 teaspoon of ascorbic acid powder or a 500-milligram vitamin C tablet to each pint jar to improve colour. Fill the jars with boiling water, leaving a 1-inch headspace.

Pressure Canning

Mushrooms are a low-acid food, so water bath canning is not safe. You must use a pressure canner. Adjust the pressure depending on your elevation: use 10 lbs below 1,000 ft, 15 lbs above.

Pickling mushrooms

Pickling is a great way to preserve mushrooms and can be done in a variety of ways. The basic process involves cleaning and slicing the mushrooms, boiling them in a brine solution, and then storing them in a sealed jar in the refrigerator.

Cleaning and Preparing the Mushrooms

First, trim the ends of the stems and slice the mushrooms into quarters or smaller slivers, aiming for uniform sizes and thicknesses. Then, wash the mushrooms thoroughly in cool running water, using a mushroom brush or towel to remove any dirt lodged in small crevices. You can also place the mushrooms in a colander and rinse them all at once, or use a sieve for delicate varieties like lion's mane or enoki mushrooms. After washing, pat the mushrooms dry with a paper towel or clean towel.

Making the Brine

The brine solution typically consists of vinegar, water, salt, and sometimes sugar. Bring these ingredients to a boil in a large pot, stirring to dissolve the salt. You can also add spices and herbs like thyme, garlic, rosemary, or peppers to the brine for extra flavor.

Boiling the Mushrooms

Once the brine is ready, add the mushrooms and return to a boil. Reduce the heat and simmer the mushrooms for about 10-15 minutes, or until they are tender.

Packing and Storing the Pickled Mushrooms

After boiling, pack the mushrooms into sterilized jars, adding any additional ingredients like onions, peppercorns, or garlic cloves to each jar. Then, fill the jars with the hot brine, leaving about half an inch of headspace. Remove any air bubbles with a non-metal utensil, wipe the rims, and secure the lids.

Let the jars cool to room temperature, then refrigerate for at least 24 hours before enjoying your pickled mushrooms. Pickled mushrooms will generally stay fresh in the refrigerator for up to two months.

Frequently asked questions