Laura Smith
Shiitake mushrooms are a versatile ingredient with a rich history and superior nutrition. They can be used in broths, vegetarian dishes, stir-fries, and even as a bacon replacement. When it comes to preservation, the first step is to select the right fresh or dried shiitakes. Fresh shiitakes should be umbrella-shaped with tan to white stems and caps, while dried shiitakes should have deep white fissures in the caps. Proper storage is crucial, and shiitake mushrooms should be kept in a paper bag in the refrigerator. They can also be frozen or dried for long-term storage. Freezing requires a brief cooking step to preserve quality and flavour, while drying can be done in a low-temperature oven or food dehydrator. With the right preservation methods, shiitake mushrooms can be enjoyed in a variety of dishes all year round.
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What You'll Learn
Storing shiitake mushrooms in the fridge
Fresh shiitake mushrooms should be stored in the refrigerator. They will remain fresh for about a week when kept in a paper bag in the fridge. Paper bags are preferable to plastic bags because mushrooms need to breathe to stay fresh. Wax-lined cardboard boxes are another option for storing mushrooms in the refrigerator.
If you want to store fresh shiitake mushrooms for longer than a week, you can dry them out first. Spread the shiitake mushrooms on a cookie sheet in the fridge to allow them to dry out. Once the caps are firm, seal them in an airtight container and store them in a cool, dry place. You can also use a food dehydrator to dry a large batch of mushrooms quickly.
Dried shiitake mushrooms should be stored in an airtight container in a cool, dark place. They can be stored this way for six months to a year. You can also store dried shiitake in the refrigerator for a prolonged shelf life.
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Using a brown paper bag to preserve freshness
Shiitake mushrooms are versatile ingredients with a rich history and superior nutrition. They are delicate and perishable, so it is important to store them properly to preserve their freshness. One way to do this is by using a brown paper bag.
Food writer Harold McGee recommends transferring mushrooms from their original container to a brown paper bag and placing them in the refrigerator. This method works because the paper bag absorbs excess moisture from the mushrooms, preventing them from becoming soggy or mouldy. It is important to note that the paper bag should not be sealed airtight, as mushrooms need good airflow to stay fresh.
To enhance the effectiveness of this method, you can line the brown paper bag with a folded piece of paper towel. The paper towel will help absorb moisture, and the paper bag will prevent it from becoming damp, which can cause discolouration, mould, and slime. This combination can extend the shelf life of mushrooms beyond the typical 5-day period for button mushrooms.
However, it is worth mentioning that paper bags may not be ideal for long-term storage. If you plan to store mushrooms for more than a week, consider drying them using a dehydrator or air-drying. Dried shiitake mushrooms can be stored in airtight containers in a cool, dry, and dark place for up to a year.
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Drying shiitake mushrooms
Drying is a great way to preserve shiitake mushrooms for later use. The process of drying intensifies the deep umami flavour of the mushrooms, making them a staple in Asian cooking.
To dry shiitake mushrooms, start with fresh mushrooms and wipe them clean with a lightly dampened towel. Do not wash them under running water. Transfer the mushrooms to a container that allows air to circulate around them, such as a mesh colander or a baking rack set on top of a baking sheet. It is important to not overcrowd the mushrooms. Place them in a well-ventilated area, preferably with sunlight, and allow them to air dry for 7-10 days. The drying time will vary based on humidity levels and the size of the mushrooms. To speed up the process, you can partially dehydrate them in the oven before air drying.
Once the mushrooms are completely dry, they can be stored in airtight containers in a cool, dry, and dark place. They can be stored this way for up to two years and can be used in various dishes, such as stocks, soups, and stir-fries.
Dried shiitake mushrooms have a more concentrated earthy, woody, and umami flavour compared to fresh ones. They are chewy, silky, and meatier in texture. When using dried shiitake mushrooms, you can either soak them in warm water for 5 minutes before cooking or add them directly to your recipe if there is enough liquid and cooking time. The soaking water can also be used in recipes for added flavour.
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Freezing cooked shiitake mushrooms
Shiitake mushrooms can be frozen cooked or raw. To freeze cooked shiitake mushrooms, first, let them cool down thoroughly. Then, place them in an airtight, freezer-safe bag and store them in the freezer. Frozen mushrooms will last in your freezer for 9–12 months.
It is recommended to store them in small amounts as they thaw quickly, and you can pull just the quantity you need for a recipe. Repeated thawing and freezing harm the quality of your mushrooms, so package them in single-serving sizes.
Before cooking shiitake mushrooms, it is important to note that they are generally clean and bright and should be stored in a paper bag in the refrigerator until you're ready to use them. They should not be rinsed before storing.
Shiitake mushrooms are typically cooked at a higher heat level and taken to a crispy state, almost like chips. The skin on the shiitake mushroom will hold up to the heat. They can be cooked in butter or olive oil.
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Making shiitake mushroom tinctures
Shiitake mushrooms are well-known as a "'superfood', but they also have medicinal benefits. They have been extensively studied for use against cancers and viral infections. Compounds found in shiitake have demonstrated many other actions, including liver protection, blood pressure and cholesterol lowering, and anti-fungal properties.
Making a shiitake mushroom tincture is an effective way to supplement your diet with health-supporting compounds. It involves very little time or effort and can be done with minimal supplies. Here is a step-by-step guide on how to make shiitake mushroom tinctures:
- Start by drying your shiitake mushrooms. You can do this by chopping off the very dense end of the stem (you can leave most of the stem on) and then slicing your mushrooms into 1/8-1/4 inch slices. Spread them out flat to air dry, use your oven on the lowest temperature, or use a commercial dryer.
- Once dried, give your shiitake mushrooms a rough chop. This exposes more surface area and makes for a more potent tincture. Don't worry too much about sizing, just make sure the pieces are large enough to not pass through your strainer or cheesecloth.
- Place your chopped mushrooms in a glass jar, filling it halfway.
- Pour in enough high-quality alcohol to completely submerge the mushrooms. The ideal ratio is about 1 part mushroom to 3 parts alcohol, but this can vary depending on the desired strength of your tincture. For a standard ratio, use 1 part dried mushrooms to 5 parts alcohol by weight.
- Label your jar with the date and set a calendar reminder for 6-8 weeks from that day.
- After 6-8 weeks, strain your tincture into bottles for storage. It is recommended to use dark, glass eyedropper bottles and to store them in a cool, dry place. Your shiitake mushroom tincture should last for around 3 years when stored properly.
Note: You can also make a dual-extraction tincture by using purified water in addition to alcohol. Simply follow the same steps and add the water along with the alcohol. You may need to boil off some of the liquid at the end to get a more concentrated tincture.
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Frequently asked questions
Place whole, unwashed mushrooms in a brown paper bag and fold the top of the bag over. Then stick the bag in the main compartment of your refrigerator. The bag absorbs excess moisture from the mushrooms so they don't get soggy or mouldy.
Fresh shiitake mushrooms will last up to a week if stored correctly.
You can either freeze or dry them. To freeze, lightly sauté them in butter or steam them, then place them in a freezer bag. They will last up to 12 months. To dry, use a low-temp oven or a food dehydrator, then store in an airtight container. They will last 6 months to a year.
Drying shiitake mushrooms is a good option if you don't have a lot of freezer space. They take up very little space in the pantry and have an intense umami flavour. They can be reconstituted in water and used in soups, stews, sauces or stir-fries.
