John Miller
Mushrooms can be preserved for decoration in a variety of ways, including drying, freezing, pickling, fermenting, and canning. One popular method is to dry the mushrooms, which can be done using a food dehydrator, an oven, or silica gel. Dried mushrooms can then be sprayed with a clear shellac or resin to further preserve them and give them a glossy sheen. Another method is to submerge the mushrooms in a brine solution made with salt and spices, which can help to preserve them for several months. Some people also experiment with preserving mushrooms in isopropyl alcohol or formaldehyde, but these methods may cause discolouration. Ultimately, the best method for preserving mushrooms depends on the desired aesthetic and how long you want them to last.
| Characteristics | Values |
|---|---|
| Preservation Methods | Drying, freezing, pickling, fermenting, canning, using alcohol, glycerin, resin, or silica gel |
| Drying Techniques | Using a food dehydrator, baking in an oven, air-drying, using silica gel |
| Advantages of Drying | Long-lasting, rustic and decayed look, can be sprayed with clear shellac |
| Disadvantages of Drying | Mushrooms shrink and become wrinkled, may not look freshly picked |
| Freezing Techniques | Placing in a freezer |
| Fermenting Techniques | Layering with herbs, spices, and salt, placing a weight on top, refrigerating |
| Canning Techniques | Following specific recipes and instructions, consulting experts and field guides |
| Alcohol Preservation | May cause discoloration and distortion over time |
| Glycerin Preservation | Expensive, may leave buildup on mushrooms |
| Resin Preservation | Requires spraying organics, can cause bubbles if moisture is present |
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What You'll Learn
Drying mushrooms in an oven
Preparation:
Firstly, it is important to note that mushrooms should be dried at a low temperature for several hours. Preheat your oven to 150°F (65°C). If your oven uses Fahrenheit, some sources recommend a temperature of 170°F to 175°F. The key is to keep the temperature low to avoid cooking the mushrooms.
Before placing the mushrooms in the oven, they must be cleaned thoroughly. Mushrooms often have dirt in their crevices, so scrub them gently under running cool water with a vegetable or mushroom brush.
Next, slice the mushrooms into pieces of similar size. The slices should be between 1/8 and 1/4 of an inch thick. Thicker slices will take longer to dry.
Drying Process:
After slicing, gently squeeze the mushrooms in a clean dish towel to remove any surface moisture. Then, arrange the mushrooms on a baking sheet, ensuring none of the pieces overlap.
Place the baking sheet with the mushrooms in the preheated oven and leave them for one hour. Then, turn the mushroom slices over and return them to the oven for another hour.
Cooling and Storage:
After the second hour, remove the mushrooms from the oven and let them cool. During this cooling period, they will crisp up, similar to cookies. Therefore, it is essential to let them cool before checking if they are completely dry.
If the mushrooms are not dry enough, return them to the oven for 30-minute intervals, turning them over each time, until they are crispy.
Once the mushrooms are fully dehydrated, allow them to cool completely before transferring them to covered glass jars for storage. Label the jars with the mushroom variety and the date. Store the jars away from direct light and heat, and aim to use the dried mushrooms within a year.
Additional Tips:
Dried mushrooms can be rehydrated by placing them in a heat-proof bowl and covering them with boiling water, returning them to a texture similar to fresh mushrooms.
If you are aiming for a rustic, decayed look for your decorations, drying mushrooms in the oven is perfect. You can also spray them with clear shellac after drying for additional preservation.
Alternatively, if you want the mushrooms to look freshly picked and plump, you can preserve them in glycerin or resin. However, these methods may not be suitable if you intend to handle the mushrooms frequently, as they can leave a glossy sheen or make the mushrooms hard.
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Preserving mushrooms in alcohol
Firstly, it is important to note that using wet mushrooms will lower the overall alcohol content as mushrooms are 90% water. Therefore, it is recommended to dry the mushrooms before storing them in alcohol. This can be done by baking them in the oven at 175° for about 2 hours, or by using a food dehydrator overnight at around 115–120°F.
Once the mushrooms are dried, they can be stored in a bottle with alcohol. It is important to use a bottle with a cork or another type of airtight seal to prevent oxidation and mould. The bottle should be filled completely to the top with alcohol, ensuring that there is no air inside.
Another method of preserving mushrooms in alcohol is through psilocybin extraction. This involves pulverizing the mushrooms and then mixing them with alcohol to create a slurry. The slurry is then filtered, and the extracted alcohol is stored separately. The process can be repeated for a secondary filtration to ensure all the psilocybin is extracted.
It is worth noting that preserving mushrooms in alcohol is not just a decorative practice, but also a way to preserve them for culinary or recreational purposes.
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Using resin to seal mushrooms
Harvesting and Preparation:
First, you must source your mushrooms. When harvesting mushrooms, it is important to cut them at the bottom of the stem where it enters the earth, without digging or uprooting them. Leave some mushrooms in the patch for regrowth. If the mushroom is on a tree trunk, carefully carve around the area to preserve the bark and mushroom together.
Drying the Mushrooms:
Before sealing with resin, mushrooms must be dried to remove moisture. This can be done in a food dehydrator, or by baking in an oven at 175° for about 2 hours. Dried mushrooms will shrink and become wrinkled, giving them a rustic appearance. To maintain their colour, you can dry them with silica gel. This method takes 2-5 days, and the gel can be reused.
Sealing with Resin:
The use of resin spray is crucial to sealing your mushrooms effectively. Spraying the mushrooms will prevent the resin from absorbing into them, causing discolouration. It also stops moisture from coming into contact with the resin, which can cause bubbles. After spraying, you can begin coating the mushrooms in resin.
Coating with Resin:
Coating the entire mushroom at once is challenging, but important to ensure an even coating. You will need approximately half a gallon of resin for a large mushroom. During the first few hours, rotate the mushroom to prevent resin pooling. An extra pair of hands can be helpful to mix more resin as needed. A couple of layers of sealant are essential to prevent air bubbles from forming and leaking into the resin.
Curing the Resin:
The curing process can be influenced by heat. Using a heat gun or hair dryer can speed up curing, but be cautious as too much heat can cause the resin to cure too quickly. A heating mat can also be used during the mixing process to reduce bubbles. Alternatively, a vacuum chamber can be used to remove bubbles, but some resins work better in a pressure chamber.
Preserving mushrooms with resin requires patience and experimentation. Each mushroom is unique, and you will learn as you go, embracing the addictive treasure hunt that comes with working with organic materials.
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Freezing mushrooms
Selecting and Preparing the Mushrooms:
Start with fresh mushrooms that are free of any shriveling or slime. Choose mushrooms that have a firm texture and a pleasant earthy smell. Clean the mushrooms by wiping them with a damp paper towel, brushing off any dirt with a pastry brush, or quickly rinsing them with water. Ensure you dry the mushrooms thoroughly after cleaning, as they absorb moisture easily.
Trimming and Cutting:
Trim any woody parts from the stems of the mushrooms. Cut larger mushrooms into uniform pieces, while smaller mushrooms can be left whole.
Cooking the Mushrooms:
There are two recommended methods for cooking the mushrooms before freezing:
- Sautéing: Heat a small amount of neutral oil in a pan over medium heat. Add the mushrooms and cook until they are fork-tender, and the pan is mostly dry. Allow the mushrooms to cool completely before freezing.
- Steam Blanching: This method helps preserve the mushrooms by destroying enzymes that cause spoilage. Soak the mushrooms in a mixture of 2 cups of water and 1 teaspoon of lemon juice for 5-10 minutes. Then, place them in a steamer basket over a pot of boiling water for 3-5 minutes until cooked. Immediately transfer the steamed mushrooms to an ice bath for the same amount of time.
Flash Freezing:
Line a baking sheet or cookie sheet with parchment paper. Spread the cooled, cooked mushrooms in a single layer on the sheet, ensuring they do not overlap. Place the sheet in the freezer for at least two hours or until the mushrooms are frozen.
Storing in Freezer Bags:
Remove the mushrooms from the freezer and transfer them to freezer-safe bags or containers. Label the bags with the date, and store them horizontally in the freezer. Your mushrooms will stay fresh and tasty for up to a year!
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Canning mushrooms
To can plain, unpickled mushrooms, you must pressure can them. If you don't have a pressure canner, you can pickle your mushrooms in a water bath canner, dehydrate them, or freeze them.
- Start by trimming any discoloured or bruised sections of the mushrooms. Trim stems to remove bruising at the bottom.
- Place the mushrooms in a large bowl and let them soak in cold water for at least 10 minutes to remove the dirt.
- Rinse the mushrooms after the soak. If you have small mushrooms, you can leave them whole or cut them in half. For larger mushrooms, slice them.
- Place the mushrooms into a pot of boiling water and let them boil for 5 minutes.
- Strain the mushrooms in a colander.
- Place the mushrooms tightly into half-pint or pint-sized jars. You can add 1/4 teaspoon of salt to half pints or double that for pints if desired.
- Add 1/8 teaspoon of ascorbic acid powder or a 500-milligram vitamin C tablet to each pint jar for better colour (optional).
- Fill the jars with boiling water, leaving 1 inch of headspace.
- Use a bubble remover to eliminate any air bubbles in the jars.
- Pressure can the broth at 12 pounds of pressure for 45 minutes processing time in a dial gauge canner. Adjust the pressure if you are at a higher elevation.
- Once the pressure has gone back down, remove the lid of the canner and take out the jars using a jar lifter. Place them on a cloth to prevent heat damage to your countertops.
If you want to make marinated mushrooms, you can follow a similar process, but instead of using water, you will need to prepare a mixture of oil, vinegar, oregano, basil, salt, onions, and pimiento. You can also add garlic and peppercorns to the jars before adding the mushrooms and oil-vinegar solution.
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Frequently asked questions
Popular preservation methods for mushrooms include drying, freezing, pickling, fermenting, and canning.
Mushrooms can be dried in a food dehydrator or in the oven at 175° for about 2 hours. Dried mushrooms will look very different from freshly picked mushrooms as they will shrink and become wrinkled.
Mushrooms can be preserved in 90% isopropyl alcohol. However, this method may cause the mushrooms to lose their vibrancy and become discoloured.
Mushrooms can be dried with silica gel and then coated in resin. This method prevents bubbles from forming in the resin due to moisture.
Mushrooms can be submerged in glycerin and then hung upside down in jars to allow excess glycerin to drip off. This method will preserve the mushroom's freshly picked appearance.
