Sarah Brown
Mushrooms are a versatile ingredient, adding an earthy, savoury flavour to dishes. However, they are notoriously short-lived, and can quickly turn slimy and brown. To keep packaged mushrooms from browning, it's important to understand why this happens. Mushrooms brown due to a chemical reaction between oxygen and enzymes in their cells. This process is slower at low temperatures, so storing mushrooms in the fridge can extend their life. They should also be kept dry, as moisture speeds up decomposition, but not in plastic containers, as this traps moisture. Instead, transfer mushrooms to a breathable container, such as a cardboard box or paper bag, which absorbs excess moisture.
| Characteristics | Values |
|---|---|
| Temperature | Low temperatures slow down the oxidative reaction that causes browning. |
| Refrigerator | Store mushrooms in the refrigerator, but not in the crisper. |
| Acidity | Acidity slows down the chemical reaction that causes browning. |
| Moisture | Keep mushrooms dry. Use paper towels or a brown paper bag to absorb moisture. |
| Plastic | Avoid storing mushrooms in plastic containers or wrappings, as this traps moisture and speeds up spoilage. |
| Airflow | Mushrooms should be stored with good airflow. |
| Odors | Avoid storing mushrooms near strong-smelling food, as they will absorb odors. |
| Sliced mushrooms | Store sliced mushrooms in an airtight container in the refrigerator. |
| Freezing | Mushrooms can be frozen, but they will turn brown. Blanching them first can help to prevent this. |
| Dehydration | Mushrooms can be dehydrated or dried as a long-term preservation method. |
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What You'll Learn
Store in a paper bag
Store Mushrooms in a Paper Bag
Storing mushrooms in a paper bag is an effective way to prevent browning and spoilage. Mushrooms are highly perishable, with a short shelf life, and improper storage can lead to rapid discoloration, mould, and slime formation.
Steps to Follow:
- Transfer the mushrooms from their original container to a brown paper bag.
- Fold the top of the bag over to seal it.
- Place the paper bag in the refrigerator.
The paper bag absorbs excess moisture, creating a dry environment that slows down the oxidative reaction responsible for browning. This method can keep mushrooms fresh for up to 10 days, although some wrinkling and discolouration may occur.
Additional Tips:
- Line the paper bag with a paper towel to further reduce moisture and improve results.
- Avoid washing mushrooms before storage, as moisture accelerates spoilage.
- Store mushrooms separately from strong-smelling foods to prevent odour absorption.
- For long-term preservation, consider freezing or dehydrating mushrooms, but note that freezing may cause some discolouration.
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Refrigerate
Keeping mushrooms in the refrigerator is a good way to extend their usable life. However, the exact spot you select can influence their longevity. It is best to avoid the crisper, as this can trap moisture and speed up spoilage.
When storing mushrooms in the refrigerator, it is important to keep them dry. Mushrooms will spoil quickly in the presence of moisture, so it is recommended to use a brown paper bag or paper towels for storage. A paper bag will absorb any moisture, keeping the mushrooms safe. Paper towels can be used to wrap the mushrooms before placing them in a bowl in the refrigerator.
If you are storing sliced mushrooms, it is recommended to store them in an airtight container in the refrigerator. If you are storing whole mushrooms, it is best to avoid washing them before storing them, as this can introduce moisture and cause them to spoil more quickly.
If you are unable to use mushrooms within a week, you can consider freezing them. However, it is important to cook them first to help preserve their quality and flavor. You can lightly sauté them in butter or steam them whole before placing them in a freezer-safe bag and storing them in the freezer.
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Avoid moisture
Moisture is the number one enemy when it comes to keeping mushrooms fresh. Mushrooms spoil quickly in the presence of moisture, so it's important to keep them dry. Plastic wrappings trap moisture, causing mushrooms to sit in a damp container or bag, which leads to discolouration, mould, and slime.
To avoid moisture, it is recommended to transfer mushrooms from their original container to a brown paper bag and place them in the fridge. The paper bag will absorb any moisture, keeping the mushrooms safe and dry. Paper towels can also be used to absorb moisture. If you don't have a brown paper bag, wrap the mushrooms in a paper towel and place them in a bowl in the refrigerator.
Another way to avoid moisture is to freeze the mushrooms. However, they must be cooked before freezing. To do this, lightly sauté them in butter until just cooked, or steam them whole for 5 minutes. Once cooked, place them in a freezer-safe bag and store them in the freezer for up to 12 months.
Drying mushrooms is another effective method for long-term preservation. Mushrooms can be dehydrated or air-dried, which involves placing them in a mesh container with good airflow for about a week. Once completely dry, store them in an airtight glass jar.
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Freeze
Freezing is a great way to keep packaged mushrooms from browning and reduce food waste. However, freezing mushrooms can negatively affect their nutrient composition, texture, and flavor. The fresher the mushrooms when you freeze them, the better they'll keep in the freezer.
Here's how to freeze mushrooms:
- Choose mushrooms that look and smell fresh. Avoid any that are dry, shrivelled, darkened, mouldy, or give off an unpleasant odour.
- Wash your mushrooms in cold water and trim off the ends of the stems.
- Mushrooms larger than one inch across should be sliced or quartered. Smaller mushrooms can be left whole.
- To prevent discolouration, soak the mushrooms in a solution of lemon juice or citric acid and water for about five minutes.
- Steam the mushrooms for 3-5 minutes until cooked.
- Remove the mushrooms from the steamer and place them in an ice water bath for the same amount of time that they were steamed.
- Strain the water and place the mushrooms on a towel to dry.
- Once the mushrooms are completely dry, spread them out on a cookie sheet and flash-freeze them for about an hour, or until frozen.
- Transfer the frozen mushrooms to a freezer-safe container or bag. Remove as much air as possible before sealing to prevent freezer burn.
- Label the container with the date and return to the freezer.
Frozen cooked mushrooms will last up to nine months in the freezer. However, frozen mushrooms should ideally be used within a year, and the sooner, the better. It's best to cook mushrooms before freezing, as this improves their texture and flavour. Mushrooms are full of water, and freezing them raw can make them soggy and mushy. Cooking them beforehand removes some of that moisture. Sautéing them in a skillet with a tiny bit of oil or butter is an easy way to quickly dehydrate mushrooms.
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Dehydrate
Dehydrating mushrooms is a great way to preserve them and prevent browning. It's a simple process that can be done in a dehydrator, oven, or by air-drying. Here are the steps to dehydrate mushrooms:
Step 1: Select Fresh Mushrooms
Start with fresh, firm mushrooms that are free from any dark spots or slime. Check their freshness by breaking the stem from the cap; you should feel or hear a snap. Avoid using wild mushrooms unless you can confirm they are safe to eat, as some varieties are poisonous.
Step 2: Clean the Mushrooms
Use a damp kitchen towel or paper towel to gently wipe away any dirt or grit from the mushrooms. Avoid soaking them in water, as they are porous and can absorb too much moisture. Alternatively, use a mushroom brush to clean them, especially for varieties with lots of nooks and crannies.
Step 3: Slice the Mushrooms
Slice the mushrooms into uniform pieces, ideally about 1/4 to 1/2 inch thick. Thicker slices will take longer to dehydrate. Slicing them to a uniform thickness ensures proper air circulation during dehydration.
Step 4: Arrange on Trays
Place the sliced mushrooms on dehydrator trays, making sure the pieces do not overlap and leaving space between them to allow for air circulation. If using an oven, arrange the mushrooms in a single layer on a lined baking sheet.
Step 5: Dehydrate
For a dehydrator, set the temperature between 110°F and 125°F (40°C to 52°C). Dehydrate for 3 to 8 hours, or until the mushrooms are brittle and break, not bend. Check your dehydrator's instructions for specific guidelines. If using an oven, set it to its lowest temperature, keeping the door ajar to release steam. Flip the mushrooms occasionally and remove when completely dry.
Step 6: Cool and Store
Allow the mushrooms to cool completely before transferring them to airtight containers, such as glass jars with tight-fitting lids. Label the jars with the mushroom type and drying date. Store in a cool, dry, and dark place, away from direct light and heat. Properly dehydrated and stored mushrooms can last for up to a year.
Additional Tips:
- Soak the mushrooms in lemon juice before drying to prevent browning.
- Blanching the mushrooms before dehydration can improve quality and reduce rehydration time, but it is not necessary.
- Vacuum sealing or using oxygen absorbers can extend the shelf life of dehydrated mushrooms.
- Rehydate dehydrated mushrooms by pouring boiling water over them and letting them soak for 20 to 30 minutes.
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Frequently asked questions
To keep packaged mushrooms from browning, avoid storing them in their original packaging for more than 5-7 days as they will start spoiling due to excess moisture. Instead, transfer them to a brown paper bag or wrap them in paper towels and place them in a bowl in the refrigerator.
Mushrooms turn brown due to a chemical interaction between atmospheric oxygen and naturally occurring enzymes in their cells.
Mushrooms will last for 1-3 days at room temperature and 5-7 days in the fridge. If you store them in a brown paper bag or wrap them in paper towels, they can stay fresh for up to 10 days.
The best way to store mushrooms is in a breathable package that allows excess moisture to escape but keeps drafts out. Cardboard or pulp punnets are ideal for this. Avoid plastic wrap as it traps moisture and speeds up spoilage.
To store mushrooms long-term, you can freeze or dehydrate them. If you are freezing them, it is best to cook them first by lightly sautéing them in butter or steaming them. Once cooled, place them in a freezer bag and store for up to 12 months.
