Michael Davis
Blanching is a preservation technique used to stop enzymes from causing vegetables to ripen, allowing them to be frozen and stored for later use. Blanching dried mushrooms can cause them to lose flavor, but it is still possible to do so in a hurry. To blanch dried mushrooms, start by cleaning them to remove any dirt and debris. Then, pretreat the mushrooms for color by soaking them for five minutes in a solution of lemon juice and water. Next, drain the mushrooms and place them in a steamer basket over boiling water. Ensure the basket does not touch the water. Cover the pot and steam the mushrooms for three minutes if sliced or button mushrooms, and five minutes if whole. After steaming, immediately immerse the mushrooms in an ice water bath for the same amount of time they were steamed. Finally, drain the mushrooms and package them tightly in freezer-safe bags. Blanching, freezing, and thawing dried mushrooms can create a stronger umami flavor.
| Characteristics | Values |
|---|---|
| Purpose | To stop the enzymes that cause mushrooms to ripen so that they can be frozen and preserved for later |
| Process | Use the steam from boiling water and an ice bath |
| Preparation | Clean the mushrooms before blanching them |
| Timing | Steam-blanch for 3 minutes for sliced or button mushrooms and 5 minutes for whole mushrooms |
| Ice bath | Immediately immerse the mushrooms in an ice water bath for the same amount of time they were steamed |
| Drain | Drain the mushrooms thoroughly after cooling |
| Packaging | Package in a freezer-safe bag and store in the freezer for up to 1 year |
| Alternative methods | Water-bath blanching, sautéing |
| Pretreatment | Soak mushrooms in a lemon juice and water solution to maintain color |
| Boiling water | Bring water to a boil in a pot and place a steamer basket with mushrooms inside, ensuring the basket does not touch the water |
| Salt | Add a little salt to the water as mushrooms absorb salt well during blanching |
| Cooking time | Cook for 30 to 40 seconds |
| Carry-over cooking | Transfer blanched mushrooms to a bowl of water to prevent "carry-over" cooking |
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What You'll Learn
How to prepare dried mushrooms for blanching
Blanching is a preservation technique used to stop the enzymes that cause vegetables to ripen, so they can be frozen and stored for later. Blanching dried mushrooms is not the best method as it causes them to lose flavor, but it can be done if you are in a hurry.
To prepare dried mushrooms for blanching, start by cleaning them to remove any dirt and debris. This is especially important if your mushrooms are homegrown or from a farmers market. You can blanch whole or sliced mushrooms, so slice them now if desired. If you want to maintain the color of the mushrooms, soak them for five minutes in a solution of 1/2 teaspoon of lemon juice per cup of water.
Once your mushrooms are prepared, you can begin the blanching process.
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The blanching process
Blanching is a process used to stop the enzymes that cause vegetables to ripen, allowing them to be frozen and preserved for later. This process can also be used to reconstitute dried mushrooms, although it is not the best method as it causes them to lose flavour.
To blanch dried mushrooms, start by cleaning them to remove any dirt or debris. You can blanch whole or sliced mushrooms, so slice them if desired. If you want to maintain the colour of the mushrooms, soak them for 5 minutes in a solution of 1/2 teaspoon of lemon juice per cup of water.
Next, fill a large pot with 2 inches of water and bring it to a vigorous rolling boil. Once the water is boiling, place the mushrooms in a steamer basket and put the basket over the boiling water, ensuring that the basket does not touch the water. Cover the pot and steam-blanch for 3 minutes for sliced or button mushrooms and 5 minutes for whole mushrooms.
After the steam-blanching is complete, immediately immerse the mushrooms in a very cold or ice water bath. Use the same amount of ice as mushrooms, and cool the mushrooms for the same amount of time that you steamed them. Finally, drain the mushrooms thoroughly and package them tightly in freezer-safe bags. The mushrooms will keep for up to 12 months.
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How long to blanch dried mushrooms
Blanching is a process used to stop the enzymes that cause vegetables to ripen, allowing them to be frozen and preserved for later. It can also be used to reconstitute dried mushrooms, although it is not the best method as it causes them to lose flavour.
To blanch dried mushrooms, start by cleaning them to remove any dirt or debris. You can blanch whole or sliced mushrooms, so slice them if desired. If you want to maintain the colour of the mushrooms, soak them for 5 minutes in a lemon juice and water solution (1/2 teaspoon of lemon juice per cup of water).
Next, fill a large pot with 2 inches of water and bring it to a vigorous rolling boil. Once the water is boiling, place the mushrooms in a steamer basket and put the basket over the boiling water, ensuring that it does not touch the water. Keep the lid on the pot. Steam-blanch sliced or button mushrooms for 3 minutes and whole mushrooms for 5 minutes.
After the steam-blanching is complete, immediately immerse the mushrooms in a very cold or ice water bath. Fill a bowl with ice water and put the steamer basket of mushrooms into it. Cool the mushrooms for the same amount of time that you steamed them.
Finally, drain the mushrooms well and package them tightly in freezer-safe bags. The mushrooms will keep for up to 12 months.
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What to do after blanching
Once you have blanched your dried mushrooms, it is important to act quickly to prevent "carry over" cooking. Immediately transfer the blanched mushrooms to a bowl of iced water and leave them to cool. The amount of time they spend in the water bath should mirror the amount of time they were blanched. If you are using cold water, ensure it is 60°F or below, and maintain the temperature by changing the water frequently.
After cooling, drain the mushrooms thoroughly. You can now use the mushrooms as required. If you wish to freeze the mushrooms for later use, drain them well and package them tightly in freezer-safe bags. The mushrooms will keep for up to 12 months.
Some people choose to cook their mushrooms before freezing them. To do this, cook the mushrooms in a large skillet or frying pan with a small amount of margarine, butter, or oil over medium-high heat until they are almost done (soft but not squishy). Then, transfer the pan bottom into cold water and let the mushrooms sit until cool. Alternatively, transfer the mushrooms to a paper towel or plate and allow them to cool thoroughly before packaging.
Blanching, freezing, and then thawing mushrooms can create a stronger umami flavor. You can also cook your blanched mushrooms by sautéing them in olive oil, garlic, and parsley, or with butter.
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How to store blanched dried mushrooms
Blanching is a process used to stop the enzymes that cause vegetables to ripen, allowing them to be frozen and preserved for later. To blanch dried mushrooms, you can use the steam from boiling water and an ice bath. Start by cleaning the mushrooms to remove any dirt or debris. Then, fill a pot with 2 inches of water and bring it to a boil. Add the mushrooms to a steamer basket and place it over the boiling water, ensuring the basket does not touch the water. Cover the pot and steam for 3 minutes for sliced or button mushrooms and 5 minutes for whole mushrooms. After steaming, immediately immerse the mushrooms in an ice water bath for the same amount of time they were steamed.
Once the blanched mushrooms have been drained and patted dry, they can be packaged and stored. To store blanched dried mushrooms, it is recommended to use airtight containers such as plastic resealable bags or glass canning jars. Squeeze out any excess air from the bags before sealing them tightly. If you live in a humid climate, consider using oxygen-absorbing packets in your containers to help keep the mushrooms fresh for longer.
The blanched and packaged mushrooms can then be stored in a cool, dry place, such as a cabinet or pantry. Alternatively, they can be stored in the refrigerator or freezer, which is ideal for warmer or more humid environments. When stored properly, blanched dried mushrooms can last for up to 12 months in the freezer or 6 months to 2 years in a cool, dark place.
It is important to note that blanching dried mushrooms may result in some loss of flavor. Additionally, ensure that the mushrooms are thoroughly dried before storing them for long periods to prevent the growth of mold or bacteria.
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Frequently asked questions
The best method to blanch dried mushrooms is to use a steam bath and an ice water bath. Start by cleaning the mushrooms to remove any dirt and debris. Then, fill a pot with water and bring it to a boil. Place the mushrooms in a steamer basket and put the basket over the boiling water, ensuring the basket does not touch the water. Cover the pot and steam the mushrooms for 3-5 minutes, depending on their size. After steaming, immediately immerse the mushrooms in an ice water bath for the same amount of time they were steamed. Finally, drain the mushrooms and package them in freezer-safe bags for storage.
Blanching mushrooms helps to stop the enzymes that cause them to ripen, allowing you to freeze and preserve them for later use. It also improves their flavour and texture.
Blanched mushrooms can be stored in the freezer for up to 12 months if properly packaged in freezer-safe bags.
