Michael Davis
Mushrooms are delicious and nutritious, but they don't stay fresh for very long. Mature mushrooms produce enzymes that cause them to degrade, and at room temperature, they will only stay fresh for about a day. Storing them in the refrigerator is a good option for short-term preservation, as lower temperatures slow down decay and prevent bacteria from forming. Whole, fresh mushrooms can last for up to seven days in the fridge. However, if you want to preserve mushrooms for longer, there are several methods you can use, including drying, freezing, pickling, fermenting, and canning. Each method has its own advantages and unique effects on the mushrooms' flavour and texture, so the best preservation method depends on individual preferences and the type of mushroom.
| Characteristics | Values |
|---|---|
| Preservation Methods | Drying, freezing, pickling, fermenting, canning, tinctures, powders, extracts, confiting, smoking, making jerky, ketchup |
| Freezing Methods | Raw, blanched, sautéed, fried, parboiled |
| Drying Methods | Sun, dehydrator, oven, electric lamp, pilot light on the stove |
| Pickling Method | Layer mushrooms with herbs, spices, and salt in a crock. Place a plate on top and weigh down. Leave in a cool, dark place for 4 days, then transfer to Mason jars and refrigerate |
| Canning Instructions | Follow a tested recipe from a reputable source without altering ingredients or processing times and temperatures |
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What You'll Learn
Drying mushrooms
Preparing the Mushrooms:
First, clean the mushrooms with a brush or a dry paper towel to remove any dirt. Avoid using water as it can cause mould or fungi to grow during the drying process. Cut the mushrooms into slices about 1/2 inch thick. If the mushrooms are small, you can cut them in half, but avoid packing them tightly together.
Using a Dehydrator:
Place the sliced mushrooms in a dehydrator overnight at around 115–120 °F (46–49 °C). They are ready when they become slightly crispy.
Using an Oven:
Preheat your oven to 175 °F (80 °C). Place the mushrooms on a baking sheet or an oven-proof plate, ensuring they are not packed tightly together. Leave the oven door slightly ajar to allow moisture to escape. Bake for about 2 hours, flipping them halfway through. After this, remove them from the oven and let them cool. Transfer the mushrooms to a colander and let them air-dry for another 3–5 days.
Alternatively, you can bake the mushrooms in the oven for 1 hour, then remove them and flip them over. Blot any moisture on their surfaces with a paper towel and return them to the oven for another hour. Repeat this process until the mushrooms are completely dry.
Air-Drying:
Place the mushrooms in an open container with good airflow, such as a mesh colander. Put them in a well-ventilated area, preferably with sunlight. Leave them to air-dry for about a week or until they are completely dry and do not give when squeezed.
Storing Dried Mushrooms:
Once the mushrooms are completely dry, store them in airtight containers or canisters. Keep them in a cool, dark location, and they will last for up to 2 years. To use dried mushrooms, simply rehydrate them by soaking in warm water for 1–2 hours. The soaking liquid can also be used in cooking to add extra flavour.
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Freezing mushrooms
Freezing is one of the most popular ways to preserve mushrooms, and they can last for up to 9-12 months in the freezer. Mushrooms can be frozen raw, but this will affect their nutritional value and texture. It is recommended to cook them before freezing to preserve their qualities.
To prepare mushrooms for freezing, start by selecting the mushrooms and cutting off any spots of decay. Gently clean the mushrooms by either washing gently or dry-brushing with a mushroom brush. If you are dealing with very large mushrooms, cut them into smaller pieces. Mushrooms that are 1" across or smaller are best for freezing.
There are several ways to cook mushrooms before freezing:
- Steam blanching: This method helps to preserve the nutrients in the mushrooms. To do this, soak the mushrooms in a solution of one teaspoon of lemon juice or 1½ teaspoons of citric acid to one pint of water for five minutes. Then, steam the mushrooms for about 2-4 minutes, depending on their size. After steaming, immediately plunge the mushrooms into a bowl of iced water for the same amount of time, then drain and pat them dry.
- Sauteing: Heat the mushrooms in a frying pan with a small amount of butter or oil over high heat. Cook for about five minutes, or until the mushrooms are fully cooked and most of the liquid has evaporated.
Once the mushrooms are cooked, allow them to cool completely. Then, spread them out on a cookie sheet and place them in the freezer until they are frozen solid. Finally, transfer the frozen mushrooms to freezer-safe containers or bags, leaving a half-inch of headspace for expansion, and return them to the freezer.
When using frozen mushrooms, it is best to cook them from frozen, as they can become soggy when defrosted. They are suitable for dishes that will be cooked, such as soups, casseroles, stews, or pizza toppings.
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Pickling mushrooms
Pickling is a great way to preserve mushrooms and can be done in several ways. The process is quite simple and allows you to enjoy mushrooms throughout the year. Here is a step-by-step guide to making pickled mushrooms:
Cleaning and Preparing the Mushrooms:
First, select fresh, firm mushrooms before they show any signs of ageing. Clean the mushrooms thoroughly to remove any dirt. You can trim off the stem ends and wash the mushrooms in cool running water. Drain the mushrooms and set them aside.
Making the Brine:
In a large pot, combine vinegar, water, and salt. Stir the mixture over heat until the salt dissolves completely. You can adjust the amount of vinegar based on your preference. For a less vinegary taste, you can reduce the amount of vinegar and add more water.
Boiling the Mushrooms:
Add the cleaned mushrooms to the brine and bring it to a boil. Reduce the heat and let the mushrooms simmer in the brine for about 10 to 15 minutes, or until they become tender. You can also add herbs and spices to the brine for extra flavour. Some popular options include Italian seasoning, ranch seasoning, dill, garlic, cinnamon bark, cloves, pimento, bay leaves, and thyme sprigs.
Packing the Jars:
While the mushrooms are boiling, prepare your canning jars. It is recommended to use sterilised mason jars or other airtight containers. You can sterilise the jars by boiling them in water for about 10 minutes and then letting them cool. Pack the cooked mushrooms into the jars, leaving about half an inch of headspace.
Adding Flavourings and Brine:
To each jar, add your desired flavourings such as onions, garlic, peppercorns, or other herbs and spices. Fill the jars with the hot brine, ensuring the mushrooms are completely covered. Remove any air bubbles using a non-metal spatula.
Sealing and Storing:
Wipe the rims of the jars and adjust the lids. Process the sealed jars in a boiling water bath for about 20 minutes. Allow the jars to cool to room temperature. Pickled mushrooms can be stored in the refrigerator and will last for about a month. For longer-term preservation, proper canning techniques should be applied.
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Fermenting mushrooms
Fermentation is a natural and ultra-low-processing technique to preserve mushrooms. It can preserve the nutritional and health properties of mushrooms and increase their healthy effects by adding pre and pro-biotic qualities.
Before you start fermenting mushrooms, it is important to cook them in very hot (but not boiling) water or dehydrate and then rehydrate them in hot water. This is because raw mushrooms contain trace toxins that may not be removed through fermentation alone. Start by chopping the mushrooms into bite-sized chunks and removing the tough stems. You can cook them fresh or rehydrate them by bringing 2 cups of water to a boil, turning off the heat, and soaking the mushrooms for at least an hour. Save the liquid for your brine.
Once the mushrooms are cooked, you can add a variety of herbs, spices, and vegetables to the mix. You can ferment mushrooms in a single quart jar or two pint jars. Sprinkle a pinch of salt at the bottom of your jar, add a few mushrooms, then a layer of spices, and continue layering until you reach about 2 inches from the top of the jar. Pack the mushrooms down with your fingers, a spoon, or a masher every couple of layers. Cover with water or mushroom broth and carefully place a weight, such as a smaller jar or a food-grade plastic bag filled with water, on top of the mushrooms.
Ferment the mushrooms in a cool, dark place for 4 days. After the first day, check to see if the mushrooms are submerged in their brine. If not, boil a pint of water with 2 tablespoons of kosher salt, let it cool, and pour it over the mushrooms. After 4 days, move the mushrooms, brine, and spices to clean Mason jars and refrigerate. They will keep for several months to a year or more. You can experiment with different spices, fermentation times, and sweeteners to find your preferred flavour.
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Canning mushrooms
Firstly, it is important to only can mushrooms that are firm and fresh, before they show any signs of ageing. You will need a pressure canner, a glass or stainless-steel bowl, and some water to get started. The pressure canner is crucial as mushrooms are a low-acid food, and water bath canning at 212°F is insufficient to safely can them. With a pressure canner, you can reach temperatures of 240°F-250°F, which is necessary to kill any harmful bacteria.
Next, you will need to prepare the mushrooms by cleaning and cutting them. Remove any spots of decay and gently clean the mushrooms by either washing them gently or dry brushing them with a mushroom brush. You can leave the mushrooms whole or slice them, depending on your preference. However, ensure that any large mushrooms are cut into smaller pieces, ideally 1" across or smaller.
Once your mushrooms are prepared, soak them in water before cooking them. You can cook the mushrooms using various methods such as blanching, steaming, or frying. Regardless of the method, cook the mushrooms for 3-5 minutes, depending on their size. After cooking, set them aside to cool, and drain any excess liquid.
Now, you can begin packing the mushrooms into your jars. It is recommended to use new canning jars with lids and bands, and these should be sterilised before use. You can sterilise the jars by boiling them in water for about 10 minutes and then placing them on a clean towel to dry. As a rough guideline, you will need about 1 kg (2 lbs) of mushrooms for a half-litre (US pint) jar. Trim and discard any discoloured parts of the mushrooms before packing them tightly into the jars.
Finally, you will need to process the jars in the pressure canner. Adjust the pressure according to your altitude. The processing time and temperature are critical for food safety, so follow a tested recipe from a reputable source specifically developed for canning mushrooms. Do not alter the ingredients, processing times, or temperatures as this can affect the safety and quality of the canned mushrooms.
Some additional tips for canning mushrooms include adding a little salt to draw out the flavour and enhance the taste. You can also add ⅛ teaspoon of ascorbic acid powder or a 500-milligram tablet of vitamin C per half-litre/US pint jar to improve the colour of the mushrooms.
Remember, always be absolutely certain of the identity of the mushrooms you are canning, especially if you are foraging wild mushrooms. Incorrectly identifying a mushroom can have serious consequences.
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Frequently asked questions
Fall tree mushrooms can be preserved through drying, freezing, pickling, fermenting, and canning. Freezing is one of the most popular preservation methods, with mushrooms lasting up to 12 months in the freezer.
Drying mushrooms is a simple process that can be done by laying them out in the sun or using a dehydrator overnight at around 115–120 °F.
To freeze fall tree mushrooms, start by cleaning them and cutting them into smaller pieces. Then, cook the mushrooms using a method such as blanching, steaming, or frying. Finally, allow them to cool and drain before packaging and sealing them for the freezer.
Pickling mushrooms involves layering them with herbs, spices, and salt in a crock or jar. After a few days, move the mushrooms, brine, and spices to clean jars and refrigerate. Pickling is a great way to add flavor to your preserved mushrooms.
