Laura Smith
Mushrooms are a versatile ingredient, adding depth to dishes from stir-fries to soups. However, fresh mushrooms are costly and have a short shelf life, so it is useful to know how to preserve them. The best preservation methods include canning, freezing, drying, and pickling. Freezing is a popular method, but mushrooms should be cooked before freezing to prevent them from liquefying upon thawing. Drying is another effective method, which can extend shelf life from a few days to several months. Dried mushrooms will keep for years if stored in airtight containers. Pickling is also an option, but this method is more elaborate and will alter the flavor of the mushrooms.
| Characteristics | Values |
|---|---|
| Preservation Methods | Drying, freezing, pickling, fermenting, canning, storing in alcohol, coating in epoxy |
| Storage Conditions | Avoid moisture, avoid high-humidity settings, store in air-tight containers |
| Preservation Duration | Several months to 5 years |
| Mushroom Types | Only domestically grown button mushrooms may be canned, other varieties can be frozen or dried |
| Preservation Steps | Wash, trim, soak, steam, boil, add preservatives, adjust lids, process in canner, cool, drain, seal, label, freeze |
| Preservation Equipment | Jars, pressure canner, saucepan, freezer containers, dehydrator, decorative jar, epoxy |
| Preservation Checks | Check seal, color, texture, and smell before consuming |
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What You'll Learn
- Drying mushrooms: slice and dehydrate, then store in airtight containers
- Freezing mushrooms: steam blanch or sauté before freezing to prevent liquefaction
- Pickling mushrooms: cover in a hot oil/vinegar solution, leave to cool, then adjust lids
- Canning mushrooms: use domestically grown button mushrooms, leave 1 inch of headspace
- Storing mushrooms: avoid moisture, don't wash before storing, and avoid the fridge's crisper
Drying mushrooms: slice and dehydrate, then store in airtight containers
Drying is one of the simplest and most reliable ways of preserving mushrooms. To dry mushrooms, you should first slice them to speed up the process. If you have a food dehydrator, you can use that. If not, you can place the sliced mushrooms on an aluminium foil tray over an electric lamp, or the pilot light on the stove. Ensure the mushrooms are dried until they have a crisp texture, as if they are still flexible, they will continue to rehydrate and spoil.
Dried mushrooms should be stored in airtight containers. If these steps are followed correctly, they will keep for years. Some dried mushrooms can get tough or leathery, so it is recommended to powder these and use them as a flavouring. Dried slices of giant puffball can be used on pizzas or crumbled into soup. Drying is the traditional way to preserve morels and boletes, and it strengthens their flavour.
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Freezing mushrooms: steam blanch or sauté before freezing to prevent liquefaction
Freezing Mushrooms: Preventing Liquefaction
Freezing is a great way to preserve mushrooms for future use. However, freezing raw mushrooms can negatively impact their texture, taste, and freshness. To prevent this, it is recommended to steam blanch or sauté your mushrooms before freezing them.
Steam Blanching Mushrooms
Steam blanching is a quick cooking process that helps preserve mushrooms before freezing. It works by destroying enzymes that can cause food to spoil. This method improves the safety of mushrooms by inactivating common foodborne bacteria such as Listeria and Salmonella.
To steam blanch mushrooms, first soak them in a mixture of water and lemon juice to prevent discolouration. Then, bring a pot of water to a boil and place a steamer basket inside. Add the mushrooms and steam for 3-5 minutes, depending on their size. Immediately after, place the mushrooms in ice water for the same amount of time they were steamed. Finally, strain the water, place the mushrooms in airtight freezer bags, and store them in the freezer.
Sautéing Mushrooms
Sautéing is a dry heat cooking method that uses a small amount of fat and relatively high temperature to quickly soften and brown the mushrooms. This method helps retain flavour and may improve the absorption of antioxidants and other plant compounds.
To sauté mushrooms, clean and slice the mushrooms, then heat a skillet to medium-high heat with butter or olive oil. Cook the mushrooms for about 5 minutes, until almost fully cooked. Once cooled, place the mushrooms in a freezer bag or vacuum-sealed bag, removing as much air as possible. Store the mushrooms in the freezer for up to 6 months.
By steam blanching or sautéing mushrooms before freezing, you can help prevent liquefaction and maintain their quality and freshness.
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Pickling mushrooms: cover in a hot oil/vinegar solution, leave to cool, then adjust lids
Pickling is one of the ways to preserve mushrooms. It is a good method to make mushrooms last longer and taste differently. The basic principle of pickling mushrooms is to cook them in an acidic solution. The acidic solution is usually a mixture of vinegar, water, sugar, and salt.
To pickle mushrooms, first, clean and wash the mushrooms and put them in a pot. Then, fill the pot with water and vinegar. The amount of vinegar used depends on the quantity of mushrooms being pickled. For 2 pounds of mushrooms, 2 cups of water and 1/2 cup of vinegar are needed. Add other ingredients like salt, sugar, and bay leaves to the mixture if desired. Bring the mixture to a boil and cook for 15 minutes. Once the mushrooms are cooked, drain the liquid and set them aside.
Next, prepare the jars by dicing garlic and placing them at the bottom of the jars. Then, fill the jars with the cooked mushrooms. Pour the marinade over the mushrooms and cover the jars with lids. It is important to leave a 1/2-inch headspace in the jars and remove any air bubbles. After that, adjust the lids and process the jars in a boiling water bath for 20 minutes.
Finally, store the pickled mushrooms. They can be stored in the refrigerator for up to several weeks or even a month. It is recommended to let the mushrooms marinate for at least 24 hours before consuming to absorb all the flavors.
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Canning mushrooms: use domestically grown button mushrooms, leave 1 inch of headspace
Preserving mushrooms can be done through canning, freezing, drying, or pickling. However, due to differences in density and texture, only domestically grown button mushrooms can be safely canned. Here is a step-by-step guide to canning mushrooms, leaving 1 inch of headspace:
Firstly, select small to medium-sized, brightly coloured, domestic button mushrooms with short stems, tight veils (unopened caps), and no discolouration. Trim the stems and any discoloured parts. Next, soak the mushrooms in cold water for 10 minutes to remove any dirt, then wash them in clean water. Small mushrooms can be left whole, while larger ones should be halved or quartered.
Place the mushrooms in a saucepan and cover them with water. Bring the water to a boil and simmer for 5 minutes. You are not cooking the mushrooms, but simply heating them through for canning. After 5 minutes, strain the mushrooms in a colander.
Now, fill half-pint or pint-sized jars with the mushrooms, leaving 1 inch of headspace. You can add 1/4 teaspoon of salt per half-pint jar and double that amount for pints if desired. However, this step is optional. If you want to improve the colour of the mushrooms, add 1/8 teaspoon of crystalline ascorbic acid or a 500-milligram tablet of vitamin C.
Finally, fill the jars with clean, boiling water, again leaving 1 inch of headspace. Remove any air bubbles by running a plastic knife around the inside of the jar, moving it up and down. Adjust the headspace as needed, wipe the jar rims, and put on the lids. Process the jars in a pressure canner for 45 minutes at 10 lbs of pressure, adjusting for altitude.
Once the processing time is complete, remove the canner from the heat and let the pressure return to zero. Take off the lid, let it cool for a few minutes, then remove the jars. Leave the jars undisturbed on a kitchen towel on your countertop for 24 hours. The jars are sealed when the button on the lid is fully depressed and doesn't flex up and down. Store the jars in a pantry, and remember to refrigerate any opened jars.
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Storing mushrooms: avoid moisture, don't wash before storing, and avoid the fridge's crisper
Mushrooms are a dense and meaty staple ingredient in many dishes, but they can be expensive and have a short shelf life. To prolong their shelf life, it is important to avoid moisture, not to wash them before storing, and to avoid the crisper in the fridge.
Moisture is the number one enemy when it comes to keeping mushrooms fresh. Therefore, it is best not to wash mushrooms before storing them. Instead, use a damp cloth or paper towel to gently wipe any dirt off the mushrooms.
It is also recommended to avoid storing mushrooms in the crisper of the fridge. While you can adjust the humidity in most crispers, many people default to the high-humidity setting, which is not ideal for mushrooms. Mushrooms are best stored in a paper bag or container in the main compartment of the fridge, where they can last between seven and 14 days.
To further extend the shelf life of mushrooms, you can dry them, freeze them, or pickle them. Drying mushrooms involves slicing them and using a food dehydrator or an aluminium foil tray over a heat source. Frozen mushrooms should be heat-treated first by steam blanching or sautéing to prevent them from liquefying upon thawing. Pickling mushrooms is another option but will change their flavour.
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Frequently asked questions
Mushrooms can be preserved by drying, freezing, pickling, fermenting, canning, and smoking.
Mushrooms should be sliced and dried until they have the texture of a crisp potato chip. They should then be stored in airtight containers.
Mushrooms should be washed, sliced, and cooked before freezing. They can be cooked by steam blanching, sautéing, parboiling, or another method.
Mushrooms should be washed, trimmed, and cut before being put in a saucepan and covered with water. Bring to a boil and simmer for 5 minutes. Pack hot mushrooms into hot jars, leaving 1 inch of headspace. Add salt and/or ascorbic acid or vitamin C for better colour. Add fresh hot water, leaving 1 inch of headspace. Adjust lids and process in a pressure canner.
