Sarah Brown
Oyster mushrooms are a delicious and nutritious treat, but they have a short shelf life, so it's important to know how to store them properly. Oyster mushrooms can be stored in the fridge, but they need to be kept in a paper bag or vented container to allow airflow and prevent them from becoming slimy. If you want to keep oyster mushrooms for longer, you can try drying, freezing, or pickling them. Drying oyster mushrooms is a simple process that involves cleaning, tearing into manageable pieces, and then drying them on racks or in a dehydrator before storing them in labelled mason jars. Freezing is another option, and oyster mushrooms can be frozen raw or cooked, as long as they are stored in an airtight container or freezer bag. Pickling oyster mushrooms is a fun way to preserve them while also giving them a unique taste, and pickled mushrooms can be used as toppings for sandwiches, burgers, and pizzas.
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What You'll Learn
Storing oyster mushrooms in the fridge
Oyster mushrooms are known for their short shelf life, and storing them in the fridge is a good way to prolong it. If you've bought pre-packaged oyster mushrooms, you can store them in the fridge as long as the packaging has perforations to allow air in and moisture out. Cover the mushrooms with plastic wrap and poke a few holes in it every time you use some. They will last a little longer.
If you've bought them loose or harvested them yourself, store oyster mushrooms in the vegetable compartment of the fridge in a lidded yet slightly open plastic box. This allows the mushrooms to breathe and stay fresh for up to two weeks. You can also wrap them in a moist paper towel and then place them in a breathable container in the fridge.
Freezing is a good option if you want to store oyster mushrooms for longer. You can freeze them raw or stir-fried, but make sure to store them in an airtight container or a dedicated freezer bag. Frozen mushrooms can last for up to a month in the freezer. When you're ready to use them, simply thaw them for a few minutes, and they'll be good to go.
While storing oyster mushrooms in the fridge, it's important to regularly check for any signs of spoilage. If you see any white fuzz, mould, yellow spots, or slime, remove and discard those parts before they affect the rest of the mushrooms.
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Freezing oyster mushrooms
Oyster mushrooms can be frozen, but they should be cooked at least partially before freezing. If they are frozen fresh and then thawed, they will turn into a malformed, soggy mass.
To freeze oyster mushrooms, first blanch or fry them. If frying, note that the mushrooms will carry the flavour of the fat used to cook them, which may not work well with certain dishes. To blanch, prepare a pot of boiling water, two colanders, a bowl, and some plastic freezer bags. Slice the mushroom caps and submerge them in the boiling water for 30 seconds to one minute. Then, strain the mushrooms with a colander and place them in another colander suspended over a bowl to collect the drain water. Repeat this process until all your mushrooms are blanched. Allow the mushrooms to cool, then pack them into freezer bags and place them in the freezer.
Alternatively, you can shred the mushrooms and cook the moisture out of them before freezing to preserve their texture better. Do not use any fat or oil; simply cook them over a medium heat in a large dry skillet or pot. You can also parcook the mushrooms before freezing, but be sure to portion them out first unless you want to thaw the whole batch at once.
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Rehydrating dried oyster mushrooms
Dried oyster mushrooms are a great way to have the flavour of oyster mushrooms at your fingertips year-round. They are also a good way to bulk up a meal that is light on vegetables. Rehydrating dried oyster mushrooms is easy, but it is important to do it correctly to avoid bitterness and grime.
The first step is to inspect your dried mushrooms for dirt and wash them if needed. If you are buying your dried mushrooms, they are likely to be quite clean, but it is still worth checking. If you are harvesting and dehydrating your own mushrooms, you will have a better idea of how well they have been cleaned.
Once your mushrooms are clean, you can begin the rehydration process. The most common method is to pour very hot water over the mushrooms and let them rehydrate. However, this can cause the mushrooms to become bitter and tough. A better method is to use room-temperature water and leave the mushrooms to soak for longer. This allows the mushrooms to rehydrate at a more natural pace and still creates a very flavoursome broth.
The time it takes for the mushrooms to rehydrate will depend on their size and thickness. Thinly sliced mushrooms will usually be ready in 20-30 minutes, while thicker mushrooms may take longer. You can speed up the process by using hot water, but this will cause more flavour to be extracted into the water.
Once the mushrooms are soft, remove them from the water and give them a light squeeze to remove any excess water. If you detect any grittiness, you may want to give them a rinse. You can save the soaking liquid and use it in soups, stews, sauces, pâtés, and gratins.
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Pickling oyster mushrooms
Firstly, you will need to clean the mushrooms with a paper towel or a food-safe brush to remove any dirt. You can then separate the stems and cut off the hard ends. It is recommended to slice the mushrooms lengthwise into stripes to increase the surface area exposed to the pickling juices.
Next, you can roast the mushrooms before brining them to add an extra layer of flavour. To do this, toss the mushrooms in a pan with olive oil, salt, and pepper, and broil them on low heat for around 5 minutes or until they shrink. After this, pack the mushrooms into jars and top with brine, leaving half an inch of headspace. Use a wooden spoon to remove any air bubbles from the jars, and add more brine if necessary.
Wipe the rims of the jars and process them in a boiling water bath for 15 minutes. Once the time is up, remove the jars and let them cool on a kitchen towel. Check the lids to ensure a good seal, and store any unsealed jars in the refrigerator. Let the pickles rest for at least 48 hours before opening. If sealed correctly, the pickled mushrooms will be shelf-stable for up to a year.
You can also experiment with different herbs and spices to create unique flavours. For example, adding white wine vinegar and paprika can add a zest to your pickled mushrooms.
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Identifying fresh oyster mushrooms
Oyster mushrooms, or Pleurotus ostreatus, are edible fungi that are commonly found in the wild and commercially cultivated. They are one of the most widely consumed mushrooms globally and are known for their unique oyster-shaped cap and very short or absent stem. Here are some key characteristics to help you identify fresh oyster mushrooms:
Appearance
The oyster mushroom's cap is typically broad, fan-shaped, and spans 5-25 cm in size. The colour of the cap can vary, but it is usually tan, brown, grey, or greyish-brown. However, oyster mushrooms can also be found in other colours like white, dusky pink, and yellow. The flesh of the mushroom is firm and white, and the gills are white or cream-coloured. Oyster mushrooms often grow in clusters or "bouquets" and have a shelf-like formation with overlapping clusters.
Texture
Fresh oyster mushrooms have a springy and rubbery texture. They are quite firm, becoming more fragile and brittle with age.
Smell
Young oyster mushrooms have an almondy smell, while older mushrooms may have a distinct oyster mushroom aroma.
Infestation and Spoilage
Oyster mushrooms are prone to infestation by insects and worms. Check for small holes in the cap and stem, which indicate the presence of bugs or larvae. Advanced worm infestation may show up as tiny black dots on the gills. Oyster mushrooms are also susceptible to spoilage, so look for clusters without wilting or dark spots, which indicate excess moisture and the beginning of decay.
Harvesting
Oyster mushrooms are typically harvested when they are young and dome-like, as they become darker and flatter with age. They tend to bloom profusely on certain trees, and successive cycles of rain and warm weather can encourage multiple blooms in the same spot.
Remember, it is essential to correctly identify mushrooms before consuming them. If you are unsure, it is best to consult an expert or a local mycological society.
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