Sarah Brown
Mushrooms are a versatile ingredient, adding depth and flavour to a variety of dishes. However, they can be pricey, and their shelf life is short. One of the simplest and most reliable ways of preserving mushrooms is by drying them. This traditional method can extend their shelf life from a few days to several months or even years. Freezing is another popular preservation method, but mushrooms should be sautéed or parboiled first to prevent them from liquefying upon thawing. Other preservation methods include canning, pickling, smoking, and confiting.
Characteristics and Values Table for Preserving Wild Mushrooms
| Characteristics | Values |
|---|---|
| Preservation Methods | Drying, freezing, pickling, fermenting, canning, confiting, smoking, infusing |
| Pre-Treatment | Soak in lemon juice or citric acid solution to retain colour |
| Cleaning | Use cool running water, massage away dirt, use a colander, pat dry with paper towel, trim ends, slice |
| Freezing | Flash freeze raw, sauté or parboil first, use in soups or casseroles, add onions and garlic |
| Drying | Slice first, use a food dehydrator, leave until texture of a crisp potato chip, store in air-tight containers |
| Pickling | Use salt, vinegar, sugar, store in the fridge and consume quickly |
| Canning | Use hot oil/vinegar solution, leave 1/2 inch headspace, remove air bubbles, wipe rims, adjust lids |
| Storage | Do not use plastic bags, keep cool, refrigerate as soon as possible, use paper or wax bags, separate edibles from non-edibles |
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What You'll Learn
Drying mushrooms
Preparation:
Before drying your mushrooms, it is important to clean them. Using a colander with small perforations, gently rinse the mushrooms under a faucet. You can also use a small brush, such as a toothbrush, to remove any dirt or forest litter.
Once your mushrooms are clean, it is important not to waterlog them. Too much moisture will make the drying process tedious or even impossible. Instead, wipe them off with a damp cloth to remove any remaining dirt or moisture.
Drying Methods:
There are several methods you can use to dry your mushrooms:
- Dehydrator: Using a food dehydrator is a simple and reliable way to dry mushrooms. Follow the manufacturer's instructions for temperature and timing.
- Oven: If you don't have a dehydrator, you can use your oven. Preheat your oven to between 135 and 175 degrees Fahrenheit. Place the mushrooms on an ungreased cookie sheet, spacing them evenly. Leave them in the oven for about 2 hours, turning them occasionally.
- Sun Drying: Sun drying is a free and natural way to dry mushrooms, but it takes longer and requires the right environment. Choose a sunny, non-humid area with good airflow, such as a windowsill or flat roof. Place the mushrooms outside on a screen or string them up to hang in the sun.
Storage:
Once your mushrooms are dried, it is important to store them properly to maintain their freshness:
- Make sure your mushrooms are completely dry. They should be cracker dry, meaning they snap easily and break apart like a dry cracker. If they still seem moist or bendable, continue drying them.
- Store your dried mushrooms in an airtight container, such as a glass jar or ziplock bag.
- Keep the container in a cool, dry, and dark location.
- Dried mushrooms can be stored for several years if they are fully dehydrated.
Rehydrating:
To use your dried mushrooms, simply rehydrate them by soaking them in warm water for 15 to 60 minutes. The mushroom-infused water can be added to soups or other dishes to enhance their flavor.
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Freezing mushrooms
Freezing is a great way to preserve wild mushrooms and avoid food waste. It is one of the simplest and most reliable ways of preserving mushrooms and can extend their shelf life from a couple of days to several months.
Before freezing, it is important to clean the mushrooms thoroughly. Hold the mushrooms under cool running water and wash a few at a time, massaging away bits of dirt with your fingers. You can also place the mushrooms in a colander and rinse them all at once. Pat them dry with a paper towel. Alternatively, scrub and brush the mushrooms to remove dirt—avoid washing them as they can become soggy.
Once cleaned, you can choose to freeze the mushrooms raw or prepare them by steam blanching or sautéing them first. Freezing raw mushrooms is a quicker method but may result in a mushier final product. Blanching or sautéing helps to preserve qualities like nutrition, flavour, and texture. To blanch, bring a large pot of water to a boil and add two teaspoons of salt. Soak the mushrooms in a mixture of water and lemon juice for 5-10 minutes before transferring them to the boiling water. To sauté, heat a small knob of butter in a pan on medium heat and add the mushrooms, cooking for 2-4 minutes. Allow the mushrooms to cool before freezing.
After the mushrooms are cleaned and prepared, lay them on a tray and place them in the freezer until they are frozen solid. Then, transfer the mushrooms to a labelled resealable freezer bag, removing any excess air before sealing. Frozen mushrooms will last in your freezer for up to 12 months. They are best suited for cooked dishes such as soups, casseroles, stews, or pizza toppings. Frozen mushrooms can be added directly to the dish while it cooks, but if the cooking time is not long enough to heat them thoroughly, they should be thawed in the refrigerator overnight first.
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Pickling mushrooms
Pickling is an elaborate preservation method that changes the flavour of the mushroom. It is super easy to make and can be stored for up to 3 months.
To make pickled mushrooms, first clean and wash the mushrooms thoroughly. Then, fill a pot with enough water to cover the mushrooms and add 1/2 cup of vinegar. Bring this to a boil and cook for 15 minutes. Once the mushrooms are cooked, drain the liquid and set it aside.
Into a separate pot, place water, salt, sugar, bay leaves and peppercorns, and bring it to a boil. Once the sugar and salt have dissolved, add 6 tablespoons of vinegar to the ingredients, then remove from heat and set aside. Clean and dice garlic into small pieces, and place them at the bottom of the jars. You can also add other herbs, garlic, black peppercorns, etc. Fill the jars with cooked mushrooms and pour the marinade over them.
Cover the jars loosely with aluminium foil and let them cool to room temperature. Discard the foil and seal the jars. Refrigerate for at least 24 to 48 hours to allow the flavours to meld. The oil will solidify due to the cold temperature but will liquefy again at room temperature.
Before serving, bring the mushrooms to room temperature. They can be served as an hors d'oeuvre alongside cured meats and olives.
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Smoking mushrooms
Smoking is a technique used to preserve wild mushrooms. It is a traditional method that has been practised for centuries, especially in Asian cultures where mushrooms are a staple food item and hold medicinal value.
To smoke mushrooms, you will need to prepare them by slicing them thinly and evenly. This step is crucial as it ensures that the smoke can penetrate the mushrooms effectively. After slicing, you can choose to brine the mushrooms or dry them before smoking. Brining involves soaking the mushrooms in a salt solution, which not only enhances their flavour but also helps to draw out excess moisture. This step is important as it reduces the likelihood of the mushrooms spoiling during the smoking process.
Once the mushrooms are prepared, you will need a smoker or a similar setup. The smoking process itself involves hanging the mushrooms in a chamber or container where they are exposed to smoke generated by burning wood chips or sawdust. The smoke will slowly cook and dry the mushrooms while infusing them with a distinct flavour. The type of wood used will impact the flavour, with options ranging from hickory to applewood, each imparting a unique taste.
The smoking process can take several hours, and it is important to maintain a consistent temperature to ensure even cooking. After smoking, the mushrooms should be a deep brown colour and have a reduced moisture content. They will be ready to eat immediately or can be stored for future use.
Smoked mushrooms can be a delicious addition to various dishes, providing a unique flavour and texture. They can be crumbled over pizzas, soups, or stews, adding a savoury, earthy taste. Smoking is a valuable preservation method that can extend the shelf life of wild mushrooms, ensuring they can be enjoyed throughout the year.
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Canning mushrooms
Preparation
Before canning, you must wash the mushrooms under cool running water. You can hold a few mushrooms in your hands or put them all in a colander to make it easier. Use your fingers, a mushroom brush, or a towel to wipe away any dirt lodged in small crevices. Snap off the stems and trim off any discoloured parts. You can slice the mushrooms, but try to keep all the pieces the same size and thickness.
Boiling
Next, boil the mushrooms in a large pot. You are not trying to fully cook them, just soften them up and drive out some air. You can add salt to the water to help preserve their colour and bring out their flavour.
Canning
After boiling, use a ladle to scoop the mushrooms and liquid into your jars. It is recommended to use either pint or half-pint jars. You will need two-part lids. Make sure to pack the mushrooms well into the jars before adding hot liquid and removing any air bubbles. You can use a canning funnel to make your life easier. Allow the jars to sit for a moment before sealing to ensure even distribution of liquid.
Pressure Canning
Mushrooms are a low-acid food, so the only safe way to can them is under pressure. Boiling water is not hot enough. You will need a pressure canner to complete this step.
Storage
A little bit of increased headspace after canning mushrooms is normal, as they shrink during processing. As long as your jars sealed properly, the mushrooms should be safe to use. Store your canned mushrooms in a cool, dry place.
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Frequently asked questions
Slice the mushrooms and dry them until they have the texture of a crisp potato chip. Then, store them in airtight containers. If dried properly, they will keep for years.
Sauté, parboil, or briefly cook the mushrooms before freezing them. You can also steam them before freezing for better colour retention. Do not freeze raw mushrooms, as they will likely liquefy upon thawing.
Fill jars with mushrooms and cover them with a hot mixture of oil and vinegar. Leave 0.5 inches of headspace, remove air bubbles, and adjust the lids. After processing, remove the canner from the heat, take off the lid, and wait 5 minutes before removing the jars.
