Laura Smith
Mushrooms are a versatile ingredient, but they are delicate and perishable. They have a short shelf life, so it is important to know how to store them properly to prevent waste. There are several ways to preserve mushrooms, including freezing, drying, pickling, canning, and fermenting. Each method has its own advantages and considerations, such as preserving the original taste and texture, the time required, and the intended use of the mushrooms. Proper handling, cleaning, and storage are crucial factors in extending the shelf life of mushrooms and preventing spoilage.
Characteristics of Preserving Mushrooms
| Characteristics | Values |
|---|---|
| Preservation Techniques | Drying, freezing, pickling, fermenting, canning, refrigeration |
| Preservation Time | A couple of days to several months, or even up to 5 years |
| Wash Mushrooms | Yes, under cool running water, pat dry with a paper towel |
| Lemon Juice Solution | Optional, helps retain colour, combine 1 tsp lemon juice with 16 fl oz water |
| Salt Solution | Optional, helps preserve colour and flavour, add 2 tsp salt to boiling water |
| Blanching | Optional, boil for 3-5 minutes, cool and drain excess liquid |
| Freezing | Freeze whole or sliced, raw, blanched or sautéed, lasts up to 12 months |
| Dehydrating | Use low heat (110-115°F) to preserve flavour, takes 3-7 hours |
| Refrigeration | Store whole mushrooms, lasts up to 7 days |
| Canning | Effective for long-term storage, follow safety instructions |
| Check for Spoilage | Slimy, wrinkled, soggy, darker colour, unpleasant odour |
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What You'll Learn
Freezing Mushrooms
Mushrooms are a versatile ingredient, but they can be pricey and have a short shelf life. Freezing is a helpful technique to extend their shelf life and reduce food waste. Freezing changes the structure and texture of mushrooms, so they should always be used in cooked dishes and never eaten raw.
Before freezing, it is important to select good quality, edible mushrooms that are free from spots or decay. Wash the mushrooms thoroughly in cold water to remove any dirt and debris, and trim the woody parts and stems. If the mushrooms are larger than 1 inch across, slice or quarter them; otherwise, they can be left whole.
There are two main ways to freeze mushrooms: cooked or steamed. Cooking or steaming the mushrooms before freezing draws out their internal moisture, ensuring a nicer texture and more intact mushroom for use post-freeze. It also concentrates their earthy flavour. To cook the mushrooms, sauté them in a pan with a little neutral oil until the pan is dry and the mushrooms are tender. To steam the mushrooms, place them in a steamer basket and steam whole button mushrooms for 5 minutes, quarters for 3.5 minutes, and slices for 3 minutes.
After cooking or steaming, cool the mushrooms in an ice water bath. Drain the mushrooms and spread them out on a towel, patting them dry. Place the mushrooms 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 can be thawed overnight in the fridge or tossed directly into a pan during cooking.
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Drying Mushrooms
To dry mushrooms, start with fresh mushrooms and wipe them clean with a lightly dampened towel. Do not wash them under running water as this can cause mould to grow during the drying process. Trim off the ends of the stems and cut the mushrooms into slices approximately 1/8 inch (0.3 cm) thick. The thicker the mushrooms, the longer they will take to dry.
Place the mushrooms on a baking sheet, ensuring they lay flat and side by side. Preheat the oven to 150 degrees Fahrenheit (65 Celsius) and place the baking sheet with the mushrooms inside. Leave for one hour, then turn the mushroom slices over and return to the oven for another hour.
Take the mushrooms out of the oven and let them cool. It is important to allow them to cool as they will crisp up considerably during this time. Check to see if the mushrooms are completely dry. If not, turn them over and return to the oven for 30-minute intervals until they are dry. A properly dehydrated mushroom should snap apart.
Once the mushrooms are fully dry, store them in airtight canisters. Keep the canisters in a dark, cool location until you are ready to use them. To use dehydrated mushrooms, place them in a heat-proof bowl and cover with boiling water for 20 to 30 minutes. You can also use the soaking liquid to add flavour to soups and sauces.
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Pickling Mushrooms
Pickling is a great way to preserve mushrooms and add some extra flavour. It is important to only preserve commercially sold mushrooms, and only domestically grown button mushrooms should be canned.
Firstly, clean and wash the mushrooms, removing any dirt. If the mushrooms are large, halve or quarter them, otherwise, they can be left whole. Place the mushrooms in a pot and fill with enough water to cover them. Add vinegar to the water, following your preferred recipe, and bring to a boil. Cook for 10-15 minutes, or until tender. Drain the mushrooms and set aside.
Next, create the brine. In a separate pot, place water, salt, and sugar, bay leaves, and peppercorns, and bring to a boil. Once the sugar and salt have dissolved, add vinegar, following your recipe's measurements, and then remove from the heat. Clean and dice garlic, placing it at the bottom of your jars. Pack the jars with the cooked mushrooms and pour the brine over them.
Seal the jars and store them in the refrigerator. Pickled mushrooms can be stored for several weeks to two months. It is recommended to let the mushrooms marinate for at least 24 hours, but two to three days is preferable.
You can also add extra flavour with thyme, rosemary, peppers, and spices.
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Storing Mushrooms in the Fridge
When storing mushrooms in the fridge, it is important to avoid placing them in a sealed plastic container, as this can trap moisture and speed up spoilage. Instead, transfer the mushrooms to a paper bag and place them in the fridge. This will help to keep moisture at bay and prevent the mushrooms from spoiling.
Another option is to wrap the mushrooms in paper towels and place them in an open plastic bag in the fridge. This method can help to absorb any excess moisture and keep the mushrooms fresh.
It is also important to avoid storing mushrooms near strong-smelling food, as they can absorb odours. Additionally, if you have already sliced the mushrooms, it is best to store them in an airtight container in the refrigerator. Sliced mushrooms should be used within three days, while whole mushrooms should be used within a week.
If you are unable to use the mushrooms within a week, you can consider freezing them. Freezing is a popular method of preserving mushrooms, and they can last for up to 12 months in the freezer. You can freeze mushrooms whole or sliced and either raw, blanched, or sautéed. However, fresher mushrooms tend to freeze better, so it is best to freeze them sooner rather than later.
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Canning Mushrooms
Home-canned mushrooms are a great way to preserve mushrooms and have them on hand for future use. They taste fresh and are a gourmet-level product. The process is simple and can be done by anyone with a pressure canner.
Firstly, select small to medium-sized domestic button mushrooms with bright colours, short stems, tight veils (unopened caps), and no discolouration. Avoid any that are bruised, discoloured, or dried out. Then, trim the stems and any discoloured parts. Soak the mushrooms in cold water for 10 minutes to remove any dirt, and then wash them in clean water. Small mushrooms can be left whole, while larger ones should be halved or quartered.
Next, put the mushrooms in a saucepan and cover them with water. Bring the water to a boil and simmer for 5 minutes. Pack the hot mushrooms into hot jars, leaving 1 inch of headspace. Add 1/4 to 1/2 teaspoon of salt per pint if desired, or 1/4 teaspoon per half-pint. For better colour, add 1/8 teaspoon of crystalline ascorbic acid or a 500-milligram tablet of vitamin C. Then, add fresh hot water, leaving 1 inch of headspace.
Finally, adjust the lids and process the jars in a pressure canner. For altitudes below 1,000 feet, use 10 lbs of pressure, and for altitudes above 1,000 feet, use 15 lbs of pressure. Process half-pint and pint jars for 45 minutes. After processing, turn off the heat and let the pressure return to zero naturally. Remove the weight, then the lid, and let the jars rest for 2 minutes in the canner before transferring them to a towel-lined counter. Leave the jars undisturbed for 12-24 hours, then check the seals, remove the rings, and store in a cool, dark place for up to 18 months.
Note: It is important to only can domestically grown button mushrooms due to density and texture differences. Other varieties of mushrooms can be frozen or dried instead. Additionally, always use new lids when canning to ensure a proper seal.
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