Michael Davis
Mushrooms are a seasonal product, arriving during a short window of time and occasionally in a bountiful manner. They are perishable and begin to deteriorate as soon as they are picked, so it is important to preserve them. There are several ways to preserve mushrooms, including drying, freezing, pickling, fermenting, and canning. Drying mushrooms can be done in a food dehydrator, in the oven, or using a lamp or pilot light. Freezing mushrooms involves placing cleaned and dried mushrooms in plastic bags or vacuum-sealed bags. Pickling mushrooms involves brining or using a mixture of vinegar, spices, and herbs. Fermenting mushrooms involves adding them to a brine solution with salt and other ingredients to encourage the growth of beneficial bacteria. Canning mushrooms is a more complex process that requires careful adherence to recipes and instructions to ensure safety.
| Characteristics | Values |
|---|---|
| Preservation methods | Drying, freezing, pickling, fermenting, smoking, canning |
| Drying methods | Using a food dehydrator, placing on an aluminium foil tray over an electric lamp, using the pilot light on the stove, baking in the oven, air-drying, using a cooling rack in a warm oven, placing on a rack over a water heater or wood stove |
| Freezing methods | Placing cleaned and dried mushrooms in plastic bags and freezing, vacuum packing for extended shelf life |
| Pickling | Adding salt, chillies, vinegar, onions, peppercorns, allspice, mace, cloves, cinnamon |
| Fermenting | Experiment with different spices, fermentation time, and sweeteners |
| Smoking | Not specified |
| Canning | Follow instructions carefully to avoid health risks, use a tested recipe from a reputable source, do not alter ingredients, processing times, or temperatures |
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What You'll Learn
Drying mushrooms
Preparation:
Before drying, it is important to select mushrooms that are of good quality and flavour. Avoid any mushrooms that show signs of decay, mould, or bruising. If the mushrooms are dirty, wipe them with a damp cloth or use a mushroom brush followed by a quick rinse under cold running water. Do not waterlog them, as too much moisture will make drying difficult.
Slicing:
Large mushrooms should be sliced into pieces. Smaller mushrooms can be left whole and unpeeled. An optional step is to dip the mushrooms in a solution of citric acid and water to prevent discolouration and microbial growth. Drain the mushrooms well before proceeding to the next step.
Drying Methods:
There are several methods for drying mushrooms, each requiring heat and good airflow:
- Dehydrator: Arrange the sliced mushrooms on drying racks, ensuring they are not packed tightly together. Set the dehydrator to a low temperature, ideally no higher than 150°F (65°C). The drying process can take up to 10 hours, depending on the amount of mushrooms and the temperature setting.
- Oven: If using an oven, set the temperature to the lowest setting, ideally no higher than 175°F (80°C). Place the mushrooms on a tray and dry for about 2 hours. Keep a close eye on them to prevent scorching.
- Air Drying: In dry climates, mushrooms can be air-dried. Place them in an open container with good airflow, such as a mesh colander, and leave them out to dry for about a week.
Storage:
Once the mushrooms are completely dry, they should snap easily and feel like small rocks. Store the dried mushrooms in airtight containers in a cool, dry, and dark place. Properly stored, they will keep for up to two years.
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Freezing mushrooms
Freezing is a great way to preserve mushrooms and reduce food waste. It is best to cook mushrooms before freezing them, as freezing raw mushrooms can ruin their texture. Mushrooms can be frozen cooked, sautéed, or steamed.
To prepare mushrooms for freezing, start by washing them thoroughly to remove any dirt and debris. Then, trim off any woody parts and stems. It is important to dry the mushrooms well before freezing. Next, cut the mushrooms into uniform pieces, such as quarters or slices. Small mushrooms can be left whole if they are less than one inch in diameter.
To cook the mushrooms before freezing, sauté them in a pan with a bit of neutral oil until they are tender and the pan is dry. Alternatively, steam the mushrooms for 3-5 minutes, depending on their size. After cooking or steaming, cool the mushrooms promptly and drain any excess liquid.
Once the mushrooms are prepared, place them in a single layer on a parchment-lined baking sheet and put them in the freezer. Once frozen, transfer the mushrooms to a freezer-safe container or bag, removing as much air as possible before sealing and labelling.
Frozen mushrooms should be used in cooked dishes and not consumed raw, as freezing changes their structure and texture. They can be added directly to sauces, soups, casseroles, or pizza toppings. It is best to thaw frozen mushrooms overnight in the fridge or by tossing them directly into a pan during cooking.
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Pickling mushrooms
Pickling is an elaborate preservation method that changes the flavour of mushrooms. It is a simple and effortless process that involves using a brine made of vinegar, water, salt and sugar.
To pickle mushrooms, start by cleaning and washing the mushrooms. Then, place them in a pot and add enough water to cover them. Add half a cup of vinegar and bring the water to a boil. Cook the mushrooms for 15 minutes, then drain the liquid. Next, prepare the brine by adding water, salt, sugar, bay leaves and peppercorns to a separate pot. Bring this mixture to a boil, then add vinegar. Clean and dice some garlic and place it at the bottom of your jars. After that, fill the jars with the cooked mushrooms and pour the marinade over them. Finally, cover the jars and store them in the refrigerator. Pickled mushrooms can be stored in the refrigerator for several weeks to two months.
You can also add extra flavour to your pickled mushrooms by adding ingredients like thyme, garlic, rosemary, peppers, and other spices. For instance, you can add a garlic clove, diced shallot, and a few sprigs of fresh thyme, dill, or rosemary to the brine. If you prefer spicy food, you can add chopped jalapenos, Thai red chillies, or crushed red pepper.
Pickled mushrooms are a versatile ingredient that can be used in various dishes. They can be enjoyed as a snack, on sandwiches, toast, charcuterie boards, or as a topping for steak, pizza, salads, and pasta salads.
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Fermenting mushrooms
To ferment mushrooms, you must first freeze them overnight to help break down cell walls and release liquid when fermenting. Then, add 2% salt to the frozen mushrooms and toss them together in a bowl. Place the mushrooms into a vacuum bag or a jar if you have fermentation weights. Keep the fermenting mushrooms at a temperature between 70-80 degrees Fahrenheit, away from direct sunlight. After a week, you will have fermented mushrooms and a funky liquid.
Once the mushrooms are fermented, you can dehydrate them and infuse them with honey or maple syrup. You can also puree the mushrooms and dehydrate them to create a mushroom powder. This powder can be sprinkled on dishes like deviled eggs or salads.
It is important to note that mushrooms may be at a higher risk of coliform contamination due to their high protein and low free sugar content. Lacto-fermentation can help preserve mushrooms and protect them from bad bacteria, but it is still crucial to be cautious and ensure proper fermentation conditions to minimize the risk of contamination.
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Canning mushrooms
Home-canned mushrooms are a great way to preserve the fungi and have them tasting fresh and pure. The process is simple and the end product is far superior to store-bought alternatives, which can be metallic-tasting and rubbery in texture.
Firstly, you will need a pressure canner (not a pressure cooker). You will also need to use new lids for the cans. The mushrooms can be canned whole or sliced, but they should be small to medium-sized, without bruises, discolouration or dryness. Look for unopened caps and short stems. You will need roughly 2 pounds of mushrooms per pint or 1 pound per half-pint.
Before canning, trim off and discard the stem ends. Soak the mushrooms in a large bowl or pot of cold water for 10 minutes to loosen any dirt, then wash them well. Slice the mushrooms and place them in a pot with water, bring to a boil and boil for 5 minutes. Remove from the heat and drain.
Pack the mushrooms into half-pint or pint jars, leaving 1 inch of headspace. Top with 1/4 teaspoon of salt per half-pint jar (this is optional, for flavour, not preservation). Fill the jars with clean boiling water, maintaining the headspace. Remove any air bubbles by running a plastic knife around the inside of the jar, moving it up and down, and adjust the headspace as needed.
Wipe the jar rims and put on the lids. Process in the pressure canner for 45 minutes at 10 lbs pressure, adjusting for altitude. Turn off the heat and let the pressure return to zero naturally. Remove the weight, then the lid (away from your face). Let the jars rest for 2 minutes in the canner before transferring them to a towel-lined counter. Leave undisturbed for 12-24 hours. Check the seals, remove the rings, and store in a cool, dark place for up to 18 months.
It is important to note that this recipe is written for button-type mushrooms, and you are not supposed to can wild mushrooms as misidentification can be dangerous.
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Frequently asked questions
There are several ways to preserve mushrooms, including drying, freezing, pickling, fermenting, and canning.
Mushrooms can be dried in a food dehydrator, in the oven, or on a rack above a heat source like a wood stove.
Cleaned and dried mushrooms can be placed in plastic bags and frozen. Vacuum sealing the mushrooms can extend their shelf life.
Mushrooms can be pickled by simmering them with vinegar, onions, and spices, then pouring the mixture into hot sterilized bottles and sealing them.
Yes, it is important to follow safe canning practices to avoid the growth of harmful bacteria such as botulism. Only preserve mushrooms that you are certain are safe for consumption.
