Sarah Brown
Mushrooms are a versatile ingredient used in a variety of dishes, from stir-fries to soups. However, they can be expensive and have a short shelf life, making preservation methods essential to avoid waste. The most common ways to preserve mushrooms include drying, freezing, pickling, canning, and fermenting. Each method has its own advantages and disadvantages, and some methods may be better suited for certain types of mushrooms. For example, freezing is a popular choice, but it requires pre-treatment through steam blanching or sautéing to avoid liquefaction upon thawing. Drying is another traditional method that can extend the shelf life of mushrooms from a few days to several months or even years, but it may alter the texture of certain varieties. Pickling and canning are also effective preservation methods, but they may require specific equipment and careful adherence to instructions to ensure food safety.
Characteristics of Mushroom Preservation
| Characteristics | Values |
|---|---|
| Purpose | Display or Culinary |
| Preservation Methods | Drying, Freezing, Pickling, Canning, Fermenting, Confit, Smoking Plastination, Epoxy/Resin |
| Storage | Airtight containers, Refrigerator, Freezer |
| Preservation Time | Weeks, Months, Years |
| Mushroom Types | Domestic Button Mushrooms, Wild Mushrooms, Oyster Mushrooms, Chanterelles, Morels, Boletes, Giant Puffball, Hen of the Woods |
| Pre-Preservation Treatment | Washing, Trimming, Soaking, Blanching, Sautéeing, Boiling, Steaming |
| Preservation Supplies | Oil, Vinegar, Salt, Ascorbic Acid, Vitamin C, Lemon Juice, Citric Acid, Steamer, Saucepan, Jars, Pressure Canner |
| Post-Preservation Checks | Seal, Colour, Texture, Smell |
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What You'll Learn
Drying mushrooms
To dry mushrooms, start by cleaning them with a brush or dry paper towel to wipe away any dirt. If there are spots of dirt that won't come off, use a damp cloth or paper towel to scrub them off. Avoid getting the mushrooms too wet, as this can cause mould to grow during the drying process.
Once the mushrooms are clean, cut them into slices approximately 1/8 inch (0.3 cm) thick. The thicker the slices, the longer they will take to dry. Place the mushroom slices on a baking sheet, ensuring they lay flat and side by side, with none of them overlapping.
Preheat your oven to 150°F (65°C). Place the baking sheet with the mushrooms in the oven and leave for one hour. Then, remove the mushrooms from the oven and flip them over to ensure even drying. Use a paper towel or dry cloth to blot any moisture that may have formed on their surfaces.
Return the mushrooms to the oven and bake for another hour or until they are completely dried. Check to ensure no moisture remains on the surface. If there is, turn the mushrooms over, dab away the moisture, and return them to the oven. Repeat this process until the mushrooms are totally dry. A properly dehydrated mushroom should snap apart.
Allow the mushrooms to cool completely before storing them in covered glass jars. Label the jars with the mushroom variety and the date of drying. Store the jars away from direct light or heat, and aim to use the dried mushrooms within a year.
Alternatively, you can air-dry mushrooms by placing them in an open container with good airflow, such as a mesh colander, and leaving them out to dry for about a week. You can also partially dry the mushrooms in the oven first and then finish air-drying them on a sunny windowsill.
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Freezing mushrooms
Freezing is an effective way to preserve mushrooms and prevent food waste. It is important to act quickly, as mushrooms have a short shelf life. Before freezing, it is essential to wash the mushrooms to remove any dirt and debris. Mushrooms should be trimmed of their stems and woody parts, and then cut into uniform pieces to ensure even cooking or steaming. Small mushrooms can be left whole, but larger ones should be sliced or quartered.
To prepare mushrooms for freezing, they should be heat-treated through steam blanching or sautéing. Steaming whole mushrooms for 5 minutes, quarters for 3 to 3.5 minutes, and slices for 3 minutes is recommended. After steaming, the mushrooms should be cooled in ice water, drained, and patted dry. This process helps to remove excess moisture, which can affect the texture of frozen mushrooms.
Once the mushrooms are dry, they can be placed in a single layer on a parchment-lined baking sheet and frozen. After they are frozen solid, they should be transferred to freezer-safe containers or bags, with as much air removed as possible. It is important to seal and label the containers before placing them back in the freezer.
Frozen mushrooms should be added directly to cooked dishes and not used in raw preparations. They can be thawed overnight in the fridge or tossed directly into a pan during cooking. Freezing changes the structure and texture of mushrooms, so they may not be pleasant to eat raw.
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Pickling mushrooms
Selecting and Preparing the Mushrooms:
Start by selecting fresh, edible mushrooms that are free from spots or decay. Small to medium-sized mushrooms with short stems and tight veils (unopened caps) are ideal. Avoid any mushrooms with discolouration. Sort the mushrooms according to size.
Cleaning and Trimming:
Gently clean the mushrooms by soaking them in cold water for about 10 minutes to remove any dirt or residue. After soaking, give them a thorough wash in clean water. Trim the stems and any discoloured parts. For larger mushrooms, halve or quarter them, while smaller mushrooms can be left whole.
Boiling or Blanching:
Place the prepared mushrooms in a saucepan and cover them with water. Bring the water to a boil and then reduce the heat to a gentle simmer for about 5 minutes. Alternatively, you can steam blanch the mushrooms to help retain their colour. To do this, soak the mushrooms in a solution of lemon juice or citric acid and water for 5 minutes, then steam them for a few minutes, depending on their size.
Preparing the Brine:
In a large pot, combine vinegar, water, and salt. Heat the mixture, stirring occasionally, until the salt dissolves. You can also add spices and herbs like peppercorns, garlic, cinnamon, cloves, or dill to the brine for extra flavour.
Packing the Jars:
Pack the hot mushrooms into sterilised half-pint or pint jars, leaving about 1/2 inch of headspace. To each jar, add your desired spices, herbs, or vegetables such as onions, garlic, or carrots. You can also mix different types of mushrooms in one jar for a unique flavour profile.
Filling and Sealing the Jars:
Fill the jars with the hot brine, ensuring you leave about 1/2 inch of headspace. Remove any air bubbles using a non-metal spatula. Wipe the rims of the jars and adjust the lids. Process the jars in a boiling water bath for about 20 minutes.
Storing and Ageing:
After processing, remove the jars from the boiling water bath and let them cool. Pickled mushrooms can be stored in the refrigerator for up to a month without proper canning techniques. However, with proper canning, they can last much longer. The mushrooms will need at least 24 hours of marinating time before they are ready to eat, but two to three days is recommended for the best flavour.
Pickled mushrooms are a delicious addition to charcuterie boards, sandwiches, steaks, and more. Enjoy the crunchy, tangy flavour of your homemade pickled mushrooms!
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Canning mushrooms
Home-canned mushrooms are a great product to have on hand and taste much better than store-bought alternatives. They are also gourmet-level and wildly better in terms of texture and flavour. The process of canning mushrooms is simple, but it is important to note that only domestically grown button mushrooms may be safely canned. Other varieties can be frozen or dried.
To can mushrooms, you will need a pressure canner and either half-pint or pint jars. It is recommended to use new lids for the jars, as reusing old lids may be unsafe. You will need around 2 pounds of mushrooms per pint and 1 pound per half-pint. Choose small to medium-sized mushrooms that are not bruised, discoloured, or dried out. Look for unopened caps and short stems.
Before canning, trim the stem ends and any discoloured parts of the mushrooms. Soak the mushrooms in a sink or large pot of cold water for about 10 minutes to remove any dirt, then wash them thoroughly. You can then slice the mushrooms and place them in a pot with water, bringing it to a boil for about 5 minutes. Remove from the heat and drain the mushrooms.
Next, pack the mushrooms into the jars, leaving about 1 inch of headspace. You can add about 1/4 teaspoon of salt per half-pint jar if desired, as well as 1/8 teaspoon of crystalline ascorbic acid or a 500-milligram tablet of vitamin C for better colour. Fill the jars with clean boiling water, maintaining the headspace, and remove any air bubbles.
Finally, wipe the jar rims, adjust the lids, and process the jars in a pressure canner for about 45 minutes at 10 lbs pressure, adjusting for your altitude. After processing, turn off the heat and let the pressure return to zero naturally. Remove the weight and then the lid, away from your face. 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 and remove the rings. Store the canned mushrooms in a cool, dark place for up to 18 months.
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Checking for spoilage
Appearance
One of the most noticeable signs of spoilage is the appearance of the mushrooms. Check for any discolouration, dark spots, or bruises on the caps, stems, or gills. Mushrooms that appear darker than usual are likely past their prime. Additionally, look out for any slimy film or sticky substance on the surface. If you notice these signs, it's best to discard the mushrooms.
Texture
The texture of fresh mushrooms should be firm, springy, and plump. As mushrooms start to spoil, they may become softer, soggy, or mushy. Give the mushrooms a gentle touch or squeeze to assess their texture. If they feel too soft or squishy, it's an indication that they are no longer fresh.
Smell
Fresh mushrooms typically have a mild, earthy aroma. However, as they begin to spoil, they may develop a strong, unpleasant odour. If your mushrooms emit a pungent or rancid smell, it's a clear sign that they have gone bad and should be discarded.
Storage Duration
It's important to be mindful of how long your mushrooms have been stored. Whole, raw mushrooms typically last for about 4 to 7 days in the refrigerator. Sliced mushrooms have a shorter shelf life and usually stay fresh for 2 to 3 days. Cooked mushrooms should be consumed within 3 to 4 days. Always check the storage duration and aim to consume mushrooms within the recommended timeframe.
Storage Conditions
The conditions under which mushrooms are stored can significantly impact their freshness. Avoid storing mushrooms in sealed containers or plastic bags, as these can trap moisture and accelerate spoilage due to lack of airflow. Instead, opt for a brown paper bag or a container that allows for ventilation. Ensure your refrigerator is set at the appropriate temperature and that the mushrooms are not exposed to excessive moisture.
Trust Your Instincts
Sometimes, you may not find distinct signs of spoilage, but your instincts can be a valuable tool. If the mushrooms look, smell, or feel questionable, or if you have any doubts about their freshness, it's best to err on the side of caution and discard them. It's always better to be safe than risk foodborne illnesses.
Remember, these guidelines apply to both store-bought and foraged mushrooms. Always inspect your mushrooms thoroughly before consuming them to ensure they are safe and of good quality.
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Frequently asked questions
Mushrooms can be preserved through canning, freezing, drying, and pickling.
Mushrooms should be dried until they have the texture of a crisp potato chip. They should be sliced first to quicken the process. If you have a food dehydrator, you can use that. If not, you can put them on an aluminium foil tray over an electric lamp or the pilot light on the stove.
All mushrooms should be sautéed, parboiled, or cooked in some other way before being frozen. If not, they will usually liquefy upon thawing.
Fill jars with mushrooms and cover them with a hot, well-mixed oil/vinegar solution. Leave 0.5 inches of headspace. Remove air bubbles, wipe rims, and adjust lids. After processing, remove the canner from the heat, remove the lid, and wait 5 minutes before removing the jars.
