Laura Smith
Parasol mushrooms are edible fungi that can be grilled, fried, or added to soups and sauces. They have a nutty and meaty flavour and a distinctive parasol-like shape. Preserving mushrooms can be tricky, as they tend to have a short shelf life and are prone to rotting or becoming slimy. However, there are several methods to preserve parasol mushrooms, including drying, freezing, pickling, and candying. Each method has its own advantages and disadvantages, and the best approach may depend on the intended use of the mushrooms and the desired storage duration.
| Characteristics | Values |
|---|---|
| Preservation Methods | Drying, freeze drying, freezing, pickling, candying |
| Drying Methods | Sun drying, silica sand, dehydrator, oven |
| Freezing Methods | Mushrooms should be sautéed first, then cooled before freezing |
| Dehydrator Settings | 125°F |
| Storage | Store dehydrated mushrooms in airtight containers |
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What You'll Learn
Freezing parasol mushrooms
Freezing is a great way to preserve parasol mushrooms and avoid food waste. It is also a good way to preserve the nutrients in the mushrooms. Here is a step-by-step guide to freezing parasol mushrooms:
Firstly, choose mushrooms that look and smell fresh. Avoid mushrooms that are dry, shrivelled, darkened, mouldy, or give off an unpleasant odour. Mushrooms with these characteristics should not be frozen as they are not in good condition.
Before freezing, parasol mushrooms should be cooked. There are two ways to cook the mushrooms before freezing:
- Sautéing: Heat a small amount of butter or oil in a frying pan over high heat. Add the mushrooms and cook for about five minutes, or until they are fully cooked and most of the liquid has evaporated. Allow the mushrooms to cool completely before freezing.
- Steaming: To minimise discolouration, soak the mushrooms in a solution of one teaspoon of lemon juice or 1 1/2 teaspoons of citric acid to one pint of water for five minutes. Then, steam the mushrooms for about 2-4 minutes, depending on their size. Immediately plunge the mushrooms into a bowl of iced water for the same amount of time they were steamed. Drain and pat the mushrooms dry with kitchen paper before freezing.
Once the mushrooms are cooked and cooled, you can freeze them in a few different ways:
- Slice the mushrooms and lay them on a tray. Freeze until solid, then transfer to a labelled resealable freezer bag, removing as much air as possible before sealing. Frozen mushrooms should be used within 2-3 months and are best cooked from frozen.
- Vacuum-pack the mushrooms using a FoodSaver to remove all air and prevent freezer burn. Frozen mushrooms should be used within a year.
Some additional tips for freezing parasol mushrooms include:
- Always freeze mushrooms at their peak freshness.
- Avoid washing the mushrooms as this can make them soggy. Instead, scrub and brush them to remove dirt.
- Smaller mushrooms can be frozen whole, while larger mushrooms should be sliced or quartered.
- Frozen mushrooms can be added to dishes like stews, casseroles, pasta bakes, and stir-fries.
- If your freezer space is limited, consider purchasing dried mushrooms or drying them yourself.
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Drying parasol mushrooms
Drying is a great way to preserve parasol mushrooms. There are three popular ways to dry mushrooms: air drying, oven drying, and dehydrating.
Air drying is a simple method that involves leaving the mushrooms out in a well-ventilated space, allowing them to gradually lose moisture. To air dry mushrooms, clean them first by gently brushing or wiping them to remove any dirt or critters. Then, slice the mushrooms into thin, even pieces. Lay the slices on a clean cloth, ensuring there is plenty of space between them for airflow. Find a cool, dry spot with good airflow, such as a screened-in porch, and leave the mushrooms to dry.
Oven drying is a quicker method that uses low heat to dry the mushrooms evenly. As with air drying, start by cleaning and thinly slicing the mushrooms. Then, place the slices on a baking tray, making sure they are not overlapping, and put them in the oven at a low temperature (around 50-60°C or 125-135°F). The drying process in the oven typically takes 6 to 8 hours, depending on the type of mushroom and the thickness of the slices.
Dehydrating mushrooms is another effective way to preserve them. A dehydrator is a cheap and long-lasting appliance that makes drying mushrooms a breeze. Clean and thinly slice the mushrooms, then lay the slices on the dehydrator trays, leaving space between them for air circulation. Follow the instructions for your specific dehydrator, but generally, a temperature of 50-60°C (125-135°F) for 6-12 hours, or until crispy, will do the trick.
While sun drying is mentioned as a method to dry mushrooms, one source noted that their parasol mushrooms began to rot within 12 hours of sun drying, even without exposure to rain or water. Therefore, this may not be the most effective method for drying parasol mushrooms.
By using any of the above methods, you can successfully dry and preserve your parasol mushrooms for future use.
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Pickling parasol mushrooms
Step 1: Foraging or Sourcing
Parasol mushrooms (Macrolepiota procera) are commonly found in meadows, woodlands, forest edges, pastures, and grasslands. They can be identified by their large size, brown caps, and distinctive snake-skin patterned stems. When foraging, it is crucial to be cautious as there are toxic look-alikes, such as the Shaggy Parasol (Macrolepiota rhacodes), which can cause upset stomachs.
Step 2: Preparation
Once you have sourced or foraged your parasol mushrooms, it is important to process them quickly as they do not store well fresh. Brush off any dirt with a soft brush, trim the tough stem base, and check for bugs and maggots, especially inside the hollow stems.
Step 3: Pickling Process
While there are various pickling methods, a basic process involves preparing a pickling brine with ingredients like vinegar, water, salt, sugar, and spices. Bring this brine to a boil, ensuring the sugar and salt dissolve. Pack your prepared parasol mushrooms into sterilized jars, then pour the hot brine over them, ensuring the mushrooms are fully submerged. Seal the jars and let them cool.
Step 4: Storage
Proper storage is key to successful pickling. Store your jars of pickled parasol mushrooms in a cool, dark place, such as a pantry or cellar. The pickling process may take a few days to a few weeks, depending on your preferred texture and taste. Pickled parasol mushrooms can last for several months when properly sealed and stored.
Pickling is an excellent way to preserve the unique flavor and texture of parasol mushrooms. By following these steps, you can enjoy this wild delicacy throughout the year, adding them to sandwiches, salads, or any dish that calls for a tangy, flavorful mushroom.
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Storing fresh parasol mushrooms
Parasol mushrooms, also known as Macrolepiota procera, are a tasty wild edible with a nutty flavor. They are often grilled, fried, or added to soups and sauces.
Fresh mushrooms are highly perishable due to their high moisture content and porous structure, which makes them susceptible to mechanical damage, water loss, and microbial attack. Therefore, it is important to store them correctly to prolong their shelf life.
When storing fresh parasol mushrooms, avoid keeping them in their original packaging in the refrigerator, as this can trap moisture and cause them to spoil quickly. Instead, transfer the mushrooms to a paper bag lined with a paper towel and store them on the bottom shelf of your refrigerator. This will help to absorb excess moisture and keep the mushrooms fresh for longer.
For short-term storage, fresh parasol mushrooms can be kept in their original packaging if you plan to consume them within a day or two. However, for long-term storage, it is recommended to use the paper bag method to maintain their freshness for up to a week or more.
Additionally, there are other methods to preserve fresh mushrooms for even longer periods. One method is to use a dehydrator or an oven to dry the mushrooms, as they have a high water content. Another method is to use vacuum cooling, which is a commercially used cooling technology that reduces cooling time and slows down microbial growth. However, this method may not be feasible for everyone due to its high costs and greater weight loss of the mushrooms.
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Freeze-drying parasol mushrooms
Freeze-drying is a popular preservation method for parasol mushrooms that extends their shelf life and concentrates their flavour. The process involves freezing the mushrooms and then using high pressure to extract the remaining water. This technique has been used for centuries, with the Ancient Incas storing food in the high altitudes of the Andes, where the cold temperatures froze provisions and the low atmospheric pressure slowly removed moisture.
To freeze-dry parasol mushrooms, first clean and slice them into thin, even pieces. Then, place the mushrooms on a baking sheet in a single layer and freeze until solid. Once frozen, transfer the mushrooms to an airtight container or freezer bag. Stored in this way, freeze-dried parasol mushrooms can be kept in a freezer for up to six months.
Freeze-dried mushrooms have several advantages over fresh mushrooms. They maintain their original shape and colour, whereas dehydrated mushrooms often shrivel and darken. Freeze-drying also retains approximately 90-95% of the nutrients found in fresh mushrooms, including B vitamins, beta-glucans, and antioxidants, making them a nutritious option to incorporate into your diet year-round.
Additionally, the process of freeze-drying is not limited to parasol mushrooms and can be applied to other varieties as well. It is a superior technique for preserving mushrooms as it maintains their flavour, nutritional value, and medicinal properties.
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Frequently asked questions
There are several ways to preserve parasol mushrooms, including drying, freezing, pickling, and candying. Freezing is one of the easiest ways to preserve parasol mushrooms. To do this, sauté the mushrooms until they release their moisture and begin to brown. Once cooled, you can portion them into jars or bags and store them in the freezer.
To dry parasol mushrooms, slice them thinly and spread them out in a single layer in a dehydrator or a warm, dry place with good airflow. Drying times vary based on thickness and moisture content, but most mushrooms are ready in 6 to 12 hours. You can also use an oven to dry the mushrooms, but they may look deformed afterward.
Once dehydrated, parasol mushrooms can be stored indefinitely in airtight containers.
