John Miller
Mushrooms are a delicious and nutritious ingredient used in a variety of dishes. However, they can be frustrating to work with due to their tendency to turn brown. This browning is caused by an enzyme called tyrosinase, which reacts with oxygen when the mushrooms are exposed to air, cut, or bruised. To prevent this, it is important to handle mushrooms with care, keeping them dry and chilled. Freezing or dehydrating mushrooms can extend their shelf life, but they will turn brown when frozen unless they are blanched beforehand. Storing mushrooms in a paper bag in the refrigerator can also help to regulate moisture levels and slow down the browning process.
How to keep mushrooms from turning brown
| Characteristics | Values |
|---|---|
| Storage | Refrigerate whole mushrooms in a paper bag with a paper towel to absorb excess moisture |
| Temperature | Keep mushrooms chilled as the oxidative reaction that causes browning occurs more slowly at low temperatures |
| Bruising | Avoid physical damage as this accelerates browning by causing a rupture in the internal cell walls and releasing enzymes that interact with the air |
| Washing | Avoid washing or wiping mushrooms as this removes their thin, protective membrane and speeds up the browning process |
| Acidity | Dip mushrooms in water containing lemon juice, citric acid or ascorbic acid (vitamin C) to slow the chemical reaction that causes browning |
| Freezing | Freeze or dehydrate mushrooms to extend their shelf life |
| Moisture | Keep mushrooms dry as they spoil quickly when exposed to moisture, but do not hold them under running water as this will ruin their structure and texture |
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What You'll Learn
Keep mushrooms dry
Keeping mushrooms dry is key to preventing them from turning brown and extending their shelf life. Mushrooms are composed primarily of water, and when they are exposed to excess moisture, they provide an environment for bacteria and fungi to grow and feed on them. This results in the mushrooms developing a slimy, malodorous surface and turning brown.
To keep mushrooms dry, it is important to handle them with care and avoid physical damage such as bruising or cutting, as this can cause a rupture in their internal cell walls and release enzymes that, when exposed to oxygen, create a brown surface. When purchasing mushrooms, look for specimens that show no dents or signs of being flattened by other mushrooms. Choose fresh, flawless mushrooms and place them carefully in a paper bag. Avoid placing heavy or rigid items in the bag with the mushrooms, as this can cause bruising and accelerate browning.
At home, store mushrooms in a refrigerator to slow down the oxidative reaction that causes browning. Use a paper towel-lined paper bag or a paper-pulp tray to absorb excess moisture and maintain airflow. Avoid plastic bags and sealed containers, as these can trap moisture and accelerate spoilage. If you need to wash your mushrooms, do so just before cooking, as washing removes their thin, protective membrane and speeds up the browning process.
Additionally, when cooking mushrooms, consider sautéing them separately from other ingredients to release their moisture and prevent discoloration. Salting the mushrooms can also help draw out moisture. If you are not using fresh mushrooms daily, consider keeping dried or frozen mushrooms on hand, as these have a longer shelf life.
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Store mushrooms in the fridge
Storing mushrooms in the fridge is a great way to extend their usable life. The oxidative reaction that causes browning occurs more slowly at low temperatures. However, mushrooms are delicate and can easily spoil, so it's important to handle them with care.
When buying mushrooms, choose fresh, flawless specimens without visible blemishes. Avoid pre-cut mushrooms as the cell walls are more likely to be damaged, releasing the enzyme tyrosinase and causing browning. Instead, opt for whole mushrooms and carefully place them in a paper bag. Avoid putting heavy or rigid items in the bag with them, as bruising and other physical damage can accelerate browning.
When storing mushrooms in the fridge, avoid plastic bags and sealed containers. The lack of airflow will speed up spoilage. Instead, use a paper towel-lined paper bag to cut down on extra moisture, helping to keep the mushrooms dry and preventing them from turning slimy.
Whole, raw mushrooms stored this way will keep for approximately four to seven days in the refrigerator. Sliced mushrooms stored in the same way will last about two to three days. Remember to prep the mushrooms right before you are ready to serve to maintain freshness.
By following these steps, you can effectively slow down the browning process and extend the shelf life of your mushrooms.
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Use dried or frozen mushrooms
Dried mushrooms are a great alternative to fresh mushrooms and can be used in a variety of dishes. Before using dried mushrooms, they need to be reconstituted with water, which produces two things: the mushrooms themselves and their flavorful soaking liquid. Both can be used in soups, stews, sauces, pâtés, and gratins. The best way to reconstitute dried mushrooms is to soak them in water. Many recipes call for hot or warm water, but room temperature water will also soften the mushrooms and allow them to retain more flavor.
Dried mushrooms are notoriously gritty, and it only takes a tiny amount of grit to ruin a dish. Soaking and rinsing the mushrooms will help remove most of the grit. After soaking, be sure to strain the broth through a coffee filter or paper towel to remove any remaining grit. The flavorful broth can be used in your recipe or stored in the refrigerator or freezer for later use.
Dried mushrooms can also be ground into a fine powder and used as a seasoning to add a boost of flavor to dishes.
Frozen mushrooms are another convenient option that allows you to enjoy the taste of fresh mushrooms all year round. Frozen mushrooms can be added directly to your dishes without thawing, making them a quick and easy ingredient to work with. Simply add them to your recipes and cook thoroughly before consumption. Frozen mushrooms can be used in a variety of dishes such as omelettes, risotto, soups, pasta sauces, stir-fries, and more. They can also be blanched by immersing them in boiling water for 20 seconds before using them in your recipes.
Frozen mushrooms retain their organoleptic qualities, including appearance, taste, and texture, making them a great option for adding flavor and nutrition to your meals.
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Avoid physical damage
To avoid physical damage to mushrooms, it is important to handle them with care. When buying mushrooms in sealed packages, look for those that show no dents or signs of being flattened by other mushrooms. Choose fresh, flawless specimens without blemishes and place them carefully in a paper bag. Avoid putting them in a bag with heavy or rigid items. Whole mushrooms are protected by a thin, permeable membrane, so avoid washing or wiping them before cooking, as this will speed up the browning process.
If you are buying loose mushrooms, select those that are dry, firm, and smooth with a pleasantly earthy smell. Soft, mushy, shrivelled, or slimy mushrooms are not ideal. Avoid mushrooms with bruises or dark spots, as these are signs of spoilage. The surfaces of the mushroom should appear plump, with a closed veil under the cap indicating a delicate flavour and an open veil with exposed gills signalling a richer taste.
If you are buying pre-cut mushrooms or cutting them yourself, use them within a day or so, as the cell walls can be injured, releasing the enzyme tyrosinase, which causes browning. Whole mushrooms handled carefully can last up to a week, but their shelf life can vary depending on how long they have been sitting on the grocery shelf.
To extend the shelf life of mushrooms, you can dehydrate or freeze them. Dehydrated mushrooms can be kept for almost a year, while frozen mushrooms last about three months.
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Salt and sauté mushrooms
Mushrooms are a versatile ingredient that can add a meaty texture and flavour to a variety of dishes. However, they are also perishable and prone to rapid browning. This browning is caused by a chemical interaction between oxygen and the enzymes in the mushroom cells, which creates a protein-dissolving brown surface. This defence mechanism is triggered when the mushroom's cell walls are damaged, causing enzymes to interact with the oxygen in the air.
To prevent browning and preserve the texture of mushrooms, it is recommended to add salt after they have started to brown in the pan. Mushrooms are composed of 80 to 90 percent water, and salting them too early can cause them to release moisture, inhibiting browning and affecting their texture.
- Wash the mushrooms to remove any surface dirt, and slice them to your desired size.
- Heat a medium sauté pan to high and add butter. You can also use a combination of butter and olive oil for added flavour.
- Once the butter has melted and started to sizzle, add the mushrooms. Toss them occasionally to ensure even cooking.
- Continue cooking the mushrooms without adding salt until they start to brown. You may need to reduce the heat slightly.
- Once the mushrooms have started to brown, add kosher salt and any other desired seasonings, such as pepper or herbs.
- Stir the mushrooms and let them cook on the other side until they are evenly browned.
- If the mushrooms release moisture during cooking, cook them longer to evaporate the liquid.
- Serve the browned mushrooms as a side dish or add them to other recipes.
By following these steps, you can prevent premature browning and enjoy the full flavour and texture that mushrooms have to offer.
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Frequently asked questions
To keep mushrooms from turning brown, it's important to minimise their exposure to oxygen. This can be done by storing them in a paper bag in the refrigerator, ensuring they are dry and unwashed, and handling them with care to avoid bruising or damage.
Mushrooms turn brown due to a chemical interaction between oxygen and enzymes in their cells. This process is accelerated by physical damage, such as bruising or cutting, which causes a rupture in their cell walls and releases enzymes that react with the oxygen in the air.
Fresh mushrooms can last up to a week if handled with care, but their shelf life varies depending on their condition and storage method. When stored in a sealed package or refrigerator without proper airflow, they may start to turn brown and spoil within five to seven days.
Freezing mushrooms can extend their shelf life, but it may not prevent browning. Blanching the mushrooms before freezing can help stop the enzymes that cause browning, but it is important to manage their moisture levels during thawing to avoid mushiness.
The best way to store mushrooms and slow down browning is to keep them dry, chilled, and away from oxygen. Dehydration and refrigeration are effective methods. When purchasing mushrooms, opt for loose mushrooms over pre-packaged ones, and inspect them for any signs of damage or spoilage.
