Sarah Brown
Mushrooms are a versatile ingredient with a meaty texture and umami flavor, but they are delicate and perishable. Their high water content and lack of a cuticular structure mean mushrooms rapidly lose quality and have a short shelf life. To preserve white mushrooms, it is important to first clean them by washing them under cool running water or placing them in a colander and rinsing them. You can then dry them with a paper towel or brush them with a pastry brush. To store white mushrooms, avoid using a sealed plastic container as this can trap moisture and speed up spoilage. Instead, wrap them in paper towels and place them in a bowl in the refrigerator, or use a brown paper bag which will absorb any moisture. For longer-term storage, you can freeze, dry, pickle, or can mushrooms.
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What You'll Learn
Wrapping in paper towels and storing in a bowl in the refrigerator
To preserve white mushrooms, you can wrap them in paper towels and store them in a bowl in the refrigerator. This method is effective in keeping the mushrooms fresh and preventing slime from forming.
First, line a large glass bowl with paper towels. The bowl should be roomy enough to prevent the mushrooms from being packed tightly together, allowing them to breathe. Spread out the mushrooms in a single layer on top of the paper towels. Then, cover the mushrooms with another layer of paper towels.
The paper towels help absorb any moisture released by the mushrooms and condensation from the refrigerator, which is essential as moisture is the number one enemy when it comes to keeping mushrooms fresh. This method also allows you to easily check on the freshness of the mushrooms without disturbing the setup, unlike when using plastic wrap or bags.
While this storage method can help prolong the shelf life of the mushrooms, it is still recommended to use them within three to five days of purchasing for optimal freshness. Additionally, it is best to avoid washing the mushrooms before storing them to prevent the introduction of excess moisture.
By following these steps, you can effectively preserve white mushrooms and maintain their quality for a longer period.
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Blanching and freezing
Step 1: Prepare the Mushrooms
Start with fresh, firm white mushrooms. Clean them by wiping with a damp paper towel, brushing with a pastry brush, or quickly rinsing with water. Ensure you dry them thoroughly as mushrooms absorb moisture easily. Remove any woody parts from the stems and cut larger mushrooms into uniform pieces. Smaller mushrooms can be left whole.
Step 2: Blanching
To blanch the mushrooms, you will need a pot of boiling water with a steamer basket inside. Add a teaspoon of lemon juice to the water to prevent discolouration. Place the mushrooms in the steamer basket and cover. Steam the mushrooms for 2-5 minutes, depending on their size. Smaller mushrooms will take less time.
Step 3: Shock Cooling
After steaming, immediately plunge the mushrooms into a bowl of ice-cold water for the same amount of time they were steamed. This stops the cooking process and helps retain their texture and nutrients.
Step 4: Drain and Dry
Drain the mushrooms and lay them on a kitchen paper-lined tray to absorb excess moisture. Ensure they are completely dry before freezing.
Step 5: Freeze
Once dry, lay the mushrooms on a tray in a single layer and place them in the freezer until they are frozen solid. This step is often called 'flash freezing' and helps prevent the mushrooms from clumping together.
Step 6: Pack and Store
Finally, transfer the frozen mushrooms into labelled, resealable freezer bags or containers. Remove as much air as possible before sealing to prevent freezer burn and extend the shelf life. Properly blanched and frozen mushrooms can last for up to 6-12 months in the freezer.
Remember, freezing affects the texture and colour of mushrooms, and they should always be cooked before consuming. They are perfect for adding to cooked dishes like soups, casseroles, stir-fries, and pasta sauces.
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Canning
To can plain, unpickled mushrooms, you will need a pressure canner. If you don't have one, you can pickle your mushrooms or use other preservation methods. Here is a step-by-step guide to canning white button mushrooms:
Preparation:
- Select small to medium-sized white button mushrooms with short stems, tight veils (unopened caps), and no discoloration.
- Trim any discolored or bruised sections of the mushrooms, as well as their stems.
- Soak the mushrooms in cold water for about 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 mushrooms to a boil and simmer for about 5 minutes.
- Prepare your canner, jars, and lids. You will need half-pint or pint jars, depending on the amount of mushrooms you have.
- Fill the canner with a few inches of water, as per the manufacturer's instructions. Place the jars inside the canner to keep them hot.
- Pack the hot mushrooms into the hot jars, leaving about 1 inch of headspace. You can add 1/2 teaspoon of salt per pint to the jar if desired, or 1/8 teaspoon of ascorbic acid powder for better colour.
- Fill the jars with fresh hot water, maintaining the 1-inch headspace.
- Adjust the lids and process the jars according to the recommendations provided by the National Center for Home Food Preservation or other reputable sources.
- Once the pressure has decreased, remove the lid of the canner and take out the jars using a jar lifter. Place the jars on a cloth or cutting board to prevent damage to your countertops from the heat.
- Allow the jars to cool undisturbed until they are sealed. After about 24 hours, you can remove the rims and store the canned mushrooms in a pantry or a cool, dry place.
Always follow a tested recipe from a reputable source when canning mushrooms, and do not alter the ingredients or processing times and temperatures. Proper canning techniques will ensure that your mushrooms are preserved safely and maintain their quality.
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Pickling
Selecting and Preparing Mushrooms:
Start by selecting fresh, young, and firm white mushrooms for pickling. Small mushrooms can be left whole, while medium-sized ones can be halved or quartered, and large ones should be sliced or cubed. It is recommended to cut the mushrooms into pieces of roughly similar sizes to ensure even pickling. Before pickling, it is helpful to remove some moisture from the mushrooms, especially if they are wet. This can be done by placing them in an airy container in the fridge for a few days or by gently drying them with a paper towel.
Creating the Pickling Brine:
The pickling brine is a crucial component of the process. It is typically made by combining vinegar, water, and salt. You can use various types of vinegar, such as apple cider vinegar, white vinegar, white wine vinegar, or rice vinegar. Avoid strongly flavoured vinegars like balsamic or malt vinegar, as they can overpower the mushroom's flavour. You can also add other ingredients to the brine, such as garlic, herbs, and spices, for additional flavour. Bring the brine to a boil and then reduce the heat to a simmer.
Once the brine is ready, it's time to add the mushrooms. Simmer the mushrooms in the brine for 10-12 minutes to infuse them with the pickling flavours. After simmering, pack the mushrooms into sterilised jars. You can add additional ingredients to each jar, such as onion, peppercorns, garlic, bay leaves, or rosemary sprigs, for extra flavour. Fill the jars with the hot brine, leaving about half an inch of headspace. Remove any air bubbles using a non-metal utensil, wipe the rims, and adjust the lids.
Storage:
Proper storage is essential for preserving your pickled mushrooms. You can choose to store them in the refrigerator or process them in a water bath for longer shelf life. Pickled mushrooms can last for several months if stored correctly. Always use a tested, current recipe, and ensure your jars and lids are clean. Store them in a cool, dark place, and they will be ready to enjoy as a tasty snack or ingredient in various dishes.
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Modified-atmosphere packaging
Modified atmosphere packaging (MAP) is a promising method for extending the shelf life of mushrooms, which are highly perishable and could only last for 1–3 days at ambient temperature. The short shelf life of mushrooms is due to several factors, including their thin epidermal structure, high respiration rate, and high moisture content.
MAP relies on changing the surrounding gas composition, depending on factors such as the film's permeability to gases (O2 and CO2) and the respiration rate of the packaged product. In one study, MAP with a bilayer active packaging (BL) of gelatin with pomegranate peel powder (PPP) coated on polyethylene (PE) film was found to increase the shelf life of oyster mushrooms (Pleurotus ostreatus) to 11 days, compared to the control group's shelf life of 3 days.
MAP can be combined with other technologies to further extend the shelf life of mushrooms. For example, a high-voltage electrostatic field (HVEF) was used in conjunction with MAP to extend the shelf life of fresh-cut cabbage and baby corn for 60 and 48 days, respectively. Antimicrobial packaging, which changes the environmental conditions to maintain the sensory properties and ensure the safety of the product, is another promising method that can be combined with MAP to extend the shelf life of mushrooms.
StePacPPC has developed MAP films specifically tailored to suit a range of whole, sliced, and fresh mushrooms, including white mushrooms and exotic mushrooms like oyster, lion's mane, shiitake, and portabella. Their films aim to extend the short shelf life of mushrooms and lower food waste and cost. In post-harvest lab and field trials, their films maintained the freshness and wholesome appearance of mushrooms, extending their shelf life from a few days to more than two weeks.
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Frequently asked questions
The best way to store white mushrooms is to wrap them in paper towels and place them in a bowl in the refrigerator. The paper towel will absorb any moisture, keeping the mushrooms fresh.
To prepare white mushrooms for freezing, lightly sauté them in butter until just cooked or steam them whole for 5 minutes. Once the cooked mushrooms have cooled, place them in a freezer-safe bag and store them in the freezer for up to 12 months.
To pickle white mushrooms, combine white vinegar, water, and salt in a saucepan and heat to dissolve the salt. Add the mushrooms and bring to a boil. Reduce the heat and simmer the mushrooms in the brine for 10-12 minutes. Pack the mushrooms into sterilized half-pint jars and add your desired herbs and spices. Finally, fill the jars with hot brine, leaving 0.5 inches of headspace.
