John Miller
There are several ways to store mushrooms after harvesting, and the best method depends on the type of mushroom and how long you want to store it for. In general, mushrooms should be kept in a cool, dry, and dark place, with good air circulation. They can be stored in paper bags, bowls lined with moist paper towels, or sealed containers with holes poked in the lid. Some people recommend drying mushrooms before storing them in airtight containers, as this can extend their shelf life.
Characteristics of storing mushrooms after harvesting:
| Characteristics | Values |
|---|---|
| Storage container | Paper bags, wax-lined cardboard boxes, bowls, baskets, pans, glass jars, polyethylene bags, loosely closed plastic bags or containers |
| Storage location | Refrigerator, cool dry and dark place, oven, wood burner |
| Temperature | 41°F, 100-125°F for 24 hours, 200°F |
| Other requirements | Air circulation, no moisture, not overcrowded, not in an airtight container |
Explore related products
What You'll Learn
Refrigeration
Containers
Avoid airtight containers as mushrooms need to breathe. Paper bags are a good option, but they shouldn't be sealed shut. Wax-lined cardboard boxes are also recommended. If using plastic containers, ensure they are loosely closed and have holes poked in them to allow for air circulation.
Preparation
Before placing mushrooms in the refrigerator, clean them with a dry, soft brush. Avoid washing the mushrooms, as moisture can lead to slime and mold. If you must wash them, pat them dry with kitchen paper and let them air-dry completely before storing.
Storage Conditions
Maintain a cool (around 41°F), dry, and dark environment for the mushrooms. Keep them in the vegetable compartment of the fridge, ensuring there is adequate airflow. Avoid overcrowding the mushrooms, as this can prevent proper airflow and cause the bottom layers to spoil faster.
Shelf Life
Mushrooms stored in the refrigerator can remain fresh and marketable for several weeks. However, they will gradually dry out and lose weight over time. Rehydrating dried mushrooms in milk or soup broth is an excellent way to prepare them for cooking.
Other Considerations
If you plan to store mushrooms for an extended period, consider dehydrating them first. You can use a dehydrator, an oven, or even the warmth from a wood-burning stove to dry the mushrooms thoroughly before transferring them to sealed glass jars for long-term storage.
Mushroom Kingdom Shop: Power Moons Collection
You may want to see also
Paper bags
When using paper bags, it is recommended to place the mushrooms in the vegetable compartment of the fridge to keep them cool and dry. The paper bag should be left slightly open to allow for air circulation and prevent moisture buildup.
For certain types of mushrooms, such as Chanterelles, it is suggested to line a bowl with moist paper towels, place the unwashed mushrooms in the bowl, and then cover them with another moist paper towel. This method helps keep the mushrooms fresh for an extended period. Re-wetting the paper towels periodically can further prolong their freshness.
It is important to avoid sealing mushrooms in airtight containers or plastic bags, as this can lead to moisture buildup and promote the growth of slime, mold, and discoloration. Paper bags provide a breathable environment that helps extend the shelf life of mushrooms.
Overall, paper bags are a suitable option for short-term mushroom storage, especially when combined with refrigeration and proper air circulation. However, for long-term storage, other methods, such as dehydration and wax-lined cardboard boxes, may be more effective in maintaining mushroom quality over time.
Honey Mushrooms: A Psychedelic Trip?
You may want to see also
Drying
Air Drying
Air drying is the cheapest and easiest way to dry mushrooms. To air dry mushrooms, place them on a rack or mesh in a single layer, ensuring there is enough space between them for air circulation. You can also put them on kitchen paper. Place them in a well-ventilated area, preferably in the sun if possible, and allow them to air dry for 7-10 days, or until they do not give when squeezed. Drying time will vary based on humidity levels and the size of the mushrooms.
Dehydrators
Dehydrators use a gentle heat source and constant airflow to gradually and evenly remove moisture from mushrooms. They are an effective but costly method of drying mushrooms.
Desiccants
Desiccants are another way to dry mushrooms. To use a desiccant, first prepare it by baking it at 250 degrees Celsius for 2 hours. Magnesium sulphate, also called magnesium salt or Epsom salt, can be used as a desiccant. After baking, break the salt into pieces using a hammer. Place the desiccant in a plastic container as a bottom layer and cover it with a layer of paper towels. Bend a piece of metal mesh and place it in the container so that the mushrooms can be placed on top of it, ensuring they do not come into contact with the desiccant. Place the mushrooms on the metal mesh and close the container with an airtight lid. The desiccant will absorb the moisture from the mushrooms. Check back every few days to see how dry the mushrooms have become.
Oven
Mushrooms can also be dried in the oven. Place them in an oven heated to 175 degrees Fahrenheit or 80 degrees Celsius for 2 hours, flipping them halfway through. After this, they will be partially dried, and you can transfer them to a colander to air dry for another 3-5 days.
Our Ancient Kin: Mushrooms and Us
You may want to see also
Explore related products
Freezing
Before freezing, mushrooms should be cleaned and cooked. They can be lightly sautéed in butter until just cooked, or steamed whole for 5 minutes (quartered or sliced mushrooms can be steamed for 3 minutes). For optimal colour post-freezing, mushrooms can be dipped in a solution of 1 pint of water and 1 teaspoon of lemon juice before cooking. Once cooked, the mushrooms should be allowed to cool before being placed in a freezer-safe bag or container. They can be stored in the freezer for up to 12 months.
Another option is to mince the mushrooms and sauté them with onions, garlic, herbs, and a splash of brandy, then purée the mixture as a duxelle, which can be frozen and used as a base for pasta fillings, stocks, sauces, spreads, or pâtés.
Enoki Mushrooms: Are They Toxic?
You may want to see also
Rehydration
Rehydrating mushrooms is a simple process, but it requires time and attention. The first step is to determine the type of mushroom you are dealing with. Are they dried mushrooms that you want to rehydrate for cooking, or are you looking to rehydrate the mushroom substrate or "cake" to encourage new growth?
Rehydrating Dried Mushrooms for Cooking
Dried mushrooms are a versatile pantry item, lasting for years if stored correctly. They are easy to rehydrate and can be used in a variety of recipes. The most common method is to soak them in warm or hot water for 20 to 30 minutes. The soaking time may vary depending on the size and thickness of the mushrooms, so thicker whole-cap mushrooms may take a little longer. You can speed up the process by using hotter water, but this may affect the texture and flavour. To keep the mushrooms submerged, you can use a saucer or a small object, or even try using a French press to keep them submerged and extract more flavour.
After soaking, remove the mushrooms from the liquid and squeeze out any excess water. You may want to taste a mushroom at this point; if you detect any grittiness, you should rinse them under running water to remove any residual dirt or grit. If they taste fine, they are ready to be used in your recipe.
For added flavour, you can soak the mushrooms in warm wine or stock instead of water. This will infuse your mushrooms with the flavours of the liquid, and the liquid will take on an earthy taste from the mushrooms, adding depth to your dish.
Rehydrating Mushroom Substrate for New Growth
If you are planning to rehydrate your mushroom substrate or "cake" to encourage new growth, the process is a little different. After harvesting your mushrooms, you need to fully dehydrate the cake until it is "cracker dry". Then, you can rehydrate it by soaking it in water for 1 to 4 hours. Make sure to remove any excess water after soaking, and then close the lid and let it rest for a few days. After 2 to 3 days, open the lid and mist the surface for fruiting conditions. With this cycle, you can achieve multiple flushes of mushrooms.
Mushroom Magic: Suppressing Appetite Naturally
You may want to see also
Frequently asked questions
Mushrooms should be stored in a cool, dry, and dark place. They should not be sealed in an airtight container, but rather in a paper bag or a lidded yet slightly open plastic box.
Mushrooms should be stored in a paper bag or a lidded yet slightly open plastic box in the refrigerator. They should be arranged with the gills facing upwards to allow for good air circulation.
Mushrooms will remain fresh for several weeks if kept in a cool, dry, and dark place.
No, mushrooms should not be stored in a plastic bag as plastic traps moisture, causing discoloration, mold, and slime.
To dry mushrooms, first clean and tear them into manageable pieces. Then, place them on a rack in a warm, dry place for several days until they are completely dry. Once dry, store the mushrooms in sealed jars or bags in a cool, dry place.
