Sarah Brown
Mushrooms are a versatile staple in any kitchen, but their delicate and perishable nature means they can go mouldy in the fridge quite easily. The best way to preserve wild mushrooms is to dry them, either using a food dehydrator or by placing them on an aluminium foil tray over an electric lamp. They should be dried until they have the texture of a crisp potato chip. If they are still flexible, they will continue to rehydrate. Dried mushrooms will keep for years and have an intense umami flavour. Freezing is another popular preservation method, but mushrooms should be lightly cooked first to avoid liquefaction upon thawing.
Preserving Wild Mushrooms
| Characteristics | Values |
|---|---|
| Preservation Methods | Drying, Freezing, Pickling/Fermenting, Canning, Smoking, Confiting |
| Storage | Airtight containers, Freezer-safe bags |
| Preparation | Slicing, Sauteing, Steaming, Blanching, Cooking |
| Tools | Dehydrator, Mesh container, Airtight glass jar, Freezer |
| Preservation Time | Several months to years |
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What You'll Learn
Freezing wild mushrooms
Freezing is a popular method for preserving wild mushrooms. It is important to note that frozen mushrooms will never be as good as fresh, and some types of mushrooms freeze better than others.
One popular method for freezing wild mushrooms is steam-blanching. This involves adding the mushrooms to a steamer basket over a pot of boiling water for three minutes. Lemon juice can be added to the water to help preserve colour and flavour. The mushrooms are then placed in cold water to prevent further cooking and patted dry before being placed in an airtight bag or freezer-safe container.
Another method is to sauté the mushrooms in butter, lard, oil, or margarine before freezing. This can help to remove some of the water in the mushrooms, which can improve their texture after freezing. The mushrooms are then cooled and placed in a freezer bag.
It is also possible to freeze raw wild mushrooms, but this can result in a soggy texture after thawing. Cooking the mushrooms directly from frozen can help to avoid this. Adding oil, salt, and herbs to the mushrooms before freezing can also help to improve their flavour and texture.
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Drying wild mushrooms
Drying is one of the easiest ways of preserving wild mushrooms. The process is straightforward and does not require any special equipment. Here is a detailed guide on how to dry wild mushrooms:
Cleaning the Mushrooms
Before drying, it is important to clean the mushrooms thoroughly. Use a soft brush or cloth to gently wipe away any visible dirt or debris. Avoid washing the mushrooms under running water, as this can introduce excess moisture. If necessary, use a dampened towel to wipe them clean. It is also a good idea to trim off any dirty or woody portions of the stems with a knife.
Air Drying
Air drying is a simple and effective method for preserving wild mushrooms. Place the cleaned mushrooms in a single layer on a mesh rack or colander, which allows for proper airflow. Ensure the mushrooms are not overcrowded. Keep them in a well-ventilated area, preferably with access to sunlight, and allow them to air dry for 7 to 10 days. The drying time may vary depending on the humidity levels and the size of the mushrooms.
Dehydrator or Oven
For faster drying, you can use a food dehydrator. Simply place the cleaned mushrooms in the dehydrator trays and follow the manufacturer's instructions. Alternatively, you can partially dry the mushrooms in an oven and then finish air-drying them. This combination approach expedites the process while still allowing the mushrooms to retain their flavour and texture.
Storage
Once the mushrooms are completely dry to the touch and do not give when squeezed, they are ready for storage. Store them in a cool, dry place, such as a pantry or cupboard. Properly dried mushrooms can last for up to two years or even longer, providing you with a long-lasting supply of this delicious ingredient.
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Pickling wild mushrooms
Pickling is a great way to preserve wild mushrooms and can be used on almost any edible mushroom. It is a simple process that can be adjusted to suit your taste preferences.
Firstly, select fresh mushrooms with closed caps and visible gills under the cap. Clean them with a soft brush or cloth and quickly rinse to remove any dirt. Cut away any questionable parts and trim woody portions from the stem.
Next, prepare your pickling solution. A good ratio for a tasty balance of acidity and sweetness is 3 parts water to 2 parts vinegar to 1 part sugar. Salt is usually added to enhance the flavour and improve keeping qualities. Classic pickling spices include dry spices such as bay leaves and peppercorns, which should be heated in the pickle mix to infuse their flavours. Fresh herbs such as ground ivy also work well and should be pre-simmered in the pickle mix.
Once your solution is prepared, clean and wash your mushrooms and place them in a pot. Fill with enough water to cover the mushrooms and add vinegar. Bring this to a boil and cook for around 15 minutes. When the mushrooms are cooked, drain the liquid and set aside.
Into a separate pot, place water, salt, sugar, and any spices and bring to a boil. Once the sugar and salt have dissolved, add vinegar, then remove from the heat. Clean and dice garlic into small pieces and place them at the bottom of your jars. Fill the jars with cooked mushrooms and pour the marinade over the mushrooms. Cover the jars and store them in the refrigerator for at least 24 hours before serving.
Pickled wild mushrooms are a wonderfully European delicacy and can be served in a variety of ways, including alongside cured meats and olives, on charcuterie boards, or as a steak topper.
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Canning wild mushrooms
Equipment
- Glass or stainless-steel bowl for soaking the mushrooms.
- Large pot to boil the mushrooms before jar transfer.
- Canning funnel (optional but recommended).
- Ladle for transferring mushrooms and liquid into jars.
- Jar lifter to protect your hands from boiling temperatures.
- Canning jars (pint or half-pint).
- Self-sealing, two-part lids.
- Pressure canner.
Process
Firstly, trim off and discard any questionable parts of the mushrooms, including stem ends and discoloured portions. Then, soak the mushrooms in a glass or stainless-steel bowl. Next, transfer the mushrooms to a large pot and boil them. You are not trying to fully cook them, but rather soften them and drive out some air.
Now, use a ladle and canning funnel to transfer the mushrooms and liquid into the jars. Add water to keep the mushrooms submerged, as they will float. You may also add a small amount of salt to draw out the flavour, although this is optional. Ensure you are using a pressure canner, as boiling water is not hot enough to safely can mushrooms. Adjust the pressure according to your altitude.
Properly canned mushrooms can be stored in a cool, dark place for up to 18 months. If a jar fails to seal, refrigerate and use within a few days.
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Smoking wild mushrooms
Selecting Mushrooms:
Choose firm and fresh mushrooms for smoking. Wild mushrooms like matsutake, morels, and shiitake are good options. Avoid using chicken of the woods, as it turns bitter when smoked. For a lighter smoke, select solid and substantial mushrooms like portobellos, shiitakes, or firm agarics. Oysters and enokis are not suitable for smoking as they will disintegrate.
Preparing Mushrooms:
Clean the mushrooms thoroughly by rinsing them under cool running water or gently wiping them with a damp cloth. Trim the ends of the stems and slice the mushrooms into thin, even pieces. The thickness should be approximately 1/2 inch. If the mushrooms are very wet, let them air dry for a few hours before smoking.
Smoking Process:
Use a smoker, such as a Big Chief electric, a stove-top smoker, or a charcoal smoker. Maintain a low temperature and a light smoke to avoid overcooking or overpowering the flavour. Smoke the mushrooms for 30 minutes to an hour, depending on the desired intensity of the smoke flavour.
Finishing and Preservation:
After smoking, let the mushrooms cool down. You can then finish them in a food dryer until they are completely dehydrated. Store the dried mushrooms in airtight containers or sealed jars. Alternatively, you can sauté the smoked mushrooms in hot oil with seasonings before adding them to recipes like pizzas, burgers, or steaks.
Smoking is an excellent way to preserve wild mushrooms while adding a unique flavour. Remember to always properly identify and clean wild mushrooms before smoking and follow food safety guidelines for the best results.
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Frequently asked questions
There are several ways to preserve wild mushrooms in the long term. You can dry them, either using a food dehydrator or by placing them on an aluminium foil tray over an electric lamp. You can also freeze them, but they should be sautéed, parboiled, or briefly cooked in some other way first. Another option is to can them, but this requires a pressure canner.
To dry wild mushrooms, first slice them to quicken the process. Then, use a food dehydrator, or place them on an aluminium foil tray over an electric lamp or the pilot light on your stove. Dry them until they have the texture of a crisp potato chip. Then, store them in airtight containers.
To freeze wild mushrooms, first lightly cook them by sautéing, parboiling, or steaming them. Then, place them in a freezer-safe bag and store them in the freezer for up to 12 months.
