Emily Johnson
Puffball mushrooms are a forager's dream: they're easy to identify, versatile in the kitchen, and delicious. But, because of their size, knowing how to preserve them is key. Preservation methods include drying, freezing, pickling, and canning. Drying can be done in sunlight or a dehydrator. Blanching is an important step in the freezing process, as it preserves the mushroom's flavor and texture. Pickling involves preparing a pickling solution and boiling cleaned, thinly sliced mushrooms in it for two minutes.
| Characteristics | Values |
|---|---|
| Preservation Methods | Drying, freezing, pickling, canning |
| Drying Techniques | Dehydrator, sunlight |
| Sunlight Drying Process | Place cleaned and sliced mushrooms on a mesh or tray in direct sunlight, turn occasionally until dry |
| Dehydrator Drying Process | Preheat dehydrator to 120ºF/49ºC, place cleaned and sliced mushrooms on trays, dry for 8-12 hours |
| Freezing Process | Clean, cut into small pieces, blanch in boiling water for 2-3 minutes, place in ice water for 5 minutes, drain, pat dry, spread slices on baking sheet, freeze, store in airtight container or freezer bag |
| Pickling Process | Boil vinegar, water, and sugar, add spices, slice cleaned mushrooms thinly, add to pickling solution, boil for 2 minutes, cool, pour into sterilized jars, store in refrigerator |
| Canning | N/A |
| Harvesting Technique | Cut 1/2"-1" slab off the top of the mushroom, allow the rest to "heal" and slow down development |
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What You'll Learn
Freezing puffball mushrooms
Freezing is an effective way to preserve puffball mushrooms. They are a rare and delectable treat with a soft and spongy interior, a delicate flavour, and a limited shelf life. Freezing puffball mushrooms can help retain their flavour and texture, allowing you to enjoy them long after the season has passed.
To freeze puffball mushrooms, start by selecting fresh mushrooms that are firm to the touch, without any bruising, discolouration, or mushy spots. Clean the mushrooms by brushing off any dirt or debris with a dry cloth or brush, and then wipe them with a damp cloth. You can now choose to blanch the mushrooms by bringing a large pot of water to a boil, adding the sliced mushrooms, and cooking them for 2 minutes. After this, immediately submerge them in ice water for 2 minutes to prevent them from becoming mushy. Drain the mushrooms and spread them on a baking sheet lined with parchment paper, ensuring they don't touch each other. Place the sheet in the freezer for at least 2 hours.
After the mushrooms have frozen, transfer them to an airtight container or freezer bag. Label the container with the date and contents and place it in the freezer. Properly frozen puffball mushrooms can last for up to 6 months in the freezer.
An alternative method is to slice the mushrooms and freeze them with sheets of waxed paper separating the slices. When cooking, ensure the pan is hot before taking the mushrooms out of the freezer to avoid them turning into a gelatinous mess.
While freezing is a great preservation method, it is worth noting that puffball mushrooms are best enjoyed freshly picked or preserved at the height of their ripeness.
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Drying puffball mushrooms
Drying is one of the most common and easiest methods of preserving giant puffball mushrooms. There are several ways to dry puffball mushrooms, and the process can be done at home.
One method is to use a dehydrator. First, clean and slice the mushrooms. Then, preheat the dehydrator to 120ºF/49ºC and place the mushroom slices on the trays. Dry for 8-12 hours, or until the mushrooms are completely dry and brittle.
Another method is to dry the mushrooms in sunlight. Place the cleaned and sliced mushrooms on a mesh or tray and put them outside in direct sunlight. Turn the mushrooms occasionally until they are dry, which may take up to 24 hours.
Alternatively, you can create dried puffball mushroom powder. Cut the mushrooms into slices and dry them. Then, grind the dried mushrooms into a powder, which can be used as a flavouring agent or seasoning. The powder can be added to gravies, sauces, or dumplings.
Once dried, puffball mushrooms can be stored in a moisture-proof container. They can also be vacuum-sealed and frozen, preferably with absorbent paper towels to encourage a tight seal. Frozen puffballs can be stored for up to six months.
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Pickling puffball mushrooms
Pickling is a great way to preserve puffball mushrooms and enjoy their unique taste all year round. Here is a step-by-step guide to pickling puffball mushrooms:
Preparing the Mushrooms
First, clean the mushrooms and cut them into thin pieces. It is important to ensure there is no dirt, debris, or insects on the mushrooms. You can also peel off the outer layer of the mushroom, but this is optional.
Making the Pickling Solution
To make the pickling solution, boil equal parts vinegar, water, and sugar. You can add spices such as bay leaves, peppercorns, and dried chillies to the mixture for extra flavour.
Pickling Process
Once the pickling solution is ready, add the sliced mushrooms to it. Boil the mixture for about two minutes, and then let it cool to room temperature.
Storing the Pickled Mushrooms
Pour the cooled mixture into sterilized jars and seal them tightly. You can store these pickled mushrooms in the refrigerator for up to six months.
Other Preservation Methods
While pickling is a great option, there are also other effective methods to preserve puffball mushrooms, such as drying and freezing. Drying can be done using a dehydrator or sunlight, while freezing involves blanching the mushroom slices before storing them in airtight containers or freezer bags.
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Vacuum sealing puffball mushrooms
Vacuum sealing is a good way to preserve puffball mushrooms. However, it may not be the best method for long-term storage. Some sources suggest that vacuum sealing mushrooms and then storing them in the freezer may cause moisture build-up or ice crystals. This can be avoided by ensuring the mushrooms are completely dry before vacuum sealing and placing a desiccant pack in the bag.
If you do not have access to a cool, dark, and dry place to store your vacuum-sealed mushrooms, the freezer is your best option. You can also vacuum seal the mushrooms in quart jars or mason jars, but this may not be as effective as using vacuum bags.
To prepare puffball mushrooms for vacuum sealing, start by cleaning the mushrooms and removing any bug damage or live larvae. Cut the mushrooms into small pieces and blanch them by plunging them into boiling water for three minutes. Then, place them in ice water for five minutes to stop the cooking process. Drain and pat the mushrooms dry before vacuum sealing.
It is recommended to use a couple of layers of absorbent paper towels at the top of the vacuum bag to encourage a tight seal. Try to avoid letting the paper towels touch the mushrooms, as they can disintegrate upon thawing.
Vacuum-sealed puffball mushrooms can be cooked from thawed or straight from the freezer. They are a good substitute for fresh mushrooms and can be used in various dishes, such as caramelized puffball puree or puffball lasagna.
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Blanching puffball mushrooms
Blanching is a crucial step in the freezing process of puffball mushrooms, as it helps preserve their flavour and texture. To blanch your mushrooms, start by cleaning them and cutting them into small pieces. The pieces should be about half an inch thick, and you should remove any tough or woody parts of the mushroom before slicing. You can also cube or shred the mushrooms if you prefer.
Next, bring a large pot of water to a boil. Add the sliced mushrooms to the boiling water and let them cook. Different sources recommend boiling the mushrooms for different lengths of time, ranging from two to three minutes. After boiling, immediately submerge the mushrooms in a bowl of ice water for several minutes. This will stop the cooking process and prevent the mushrooms from becoming mushy. One source recommends leaving the mushrooms in the ice water for as long as they were in the boiling water, while another suggests five minutes.
Once the mushrooms have been blanched and cooled, it’s time to drain them. Use a colander or strainer to remove as much excess water as possible. Then, spread the mushrooms out on a baking sheet lined with parchment paper, making sure they’re spread out evenly and not touching each other. Place the baking sheet in the freezer and let the mushrooms freeze for at least two hours. After the mushrooms have been frozen, transfer them to an airtight container or freezer bag. You can store the frozen slices for up to six months.
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Frequently asked questions
There are several ways to preserve puffball mushrooms, including freezing, drying, pickling, and canning.
First, clean the mushrooms and cut them into small pieces. Then, blanch the slices by plunging them into boiling water for two to three minutes, and place them in ice water for five minutes to stop them from cooking. Drain and pat dry. Spread the slices in a single layer on a baking sheet and place them in the freezer. Once the slices are frozen, store them in an airtight container or freezer bag and put them back in the freezer.
You can dry puffball mushrooms in a dehydrator or with sunlight. To dry in sunlight, place the cleaned and sliced mushrooms on a mesh or tray outside in direct sunlight. Turn the mushrooms occasionally until they are dry, which may take up to 24 hours. To dry in a dehydrator, preheat the dehydrator to 120ºF/49ºC, and place the cleaned and sliced mushrooms on the trays. Dry for 8-12 hours, or until the mushrooms are completely dry and brittle.
To prepare the pickling solution, boil equal parts vinegar, water, and sugar, and add spices like bay leaf, peppercorns, and dried chilies. Slice the cleaned mushrooms into thin pieces and add them to the pickling solution. Boil the mixture for two minutes, and then let it cool to room temperature. Pour the mixture into sterilized jars, seal tightly, and store in the refrigerator.
Puffball mushrooms are a good mushroom for beginner foragers because they are easy to identify and do not have any dangerous lookalikes. If it's solid, lacks gills, and is shaped like an ovoid blob, you've likely found a puffball. Before consuming, cut the mushroom in half vertically to ensure the interior is pure white. If there is any yellowing, darkening, or signs of developing gills or stems, discard it.
