Laura Smith
Mushrooms are a popular food item, particularly in urban areas and among those who follow vegetarian, vegan, or egg-free diets. They have a very short shelf life, so processing is often necessary to enhance their longevity. There are several ways to process mushrooms, including canning, pickling, blanching, steaming, frying, and drying. This involves cleaning the mushrooms, cutting them into small pieces, and then subjecting them to the desired preservation method. The specific procedures and processing times will vary depending on the chosen method and the desired outcome.
| Characteristics | Values |
|---|---|
| Shelf life | Fresh mushrooms have a very limited shelf life |
| Preservation | Canning, freezing, pickling, or drying in a dehydrator |
| Canning | Requires pressure canner, canning jars, and USDA directions |
| Freezing | Cook mushrooms before freezing; blanching, steaming, or frying |
| Pickling | Use vinegar, lemon juice, or brine |
| Drying | Dehydrator or drying in the sun |
| Sterilization | Boiling water for 10 minutes |
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What You'll Learn
Cleaning and preparing mushrooms
Fresh mushrooms have a very short shelf life, so it is important to process them soon after harvesting. Before you begin any preservation method, you must clean and prepare your mushrooms.
To clean mushrooms, hold them under cool running water and wash a few at a time, gently massaging away any dirt with your fingers. You can also place the mushrooms in a colander and rinse them all at once. If using more delicate varieties, such as lion's mane, enoki, or oyster mushrooms, wash them while they are still attached to the larger base. Then, pull them off and wash again if necessary. After rinsing, pat the mushrooms dry with a paper towel.
Once the mushrooms are clean, you can trim off the ends of the stems and slice them if necessary. If the mushrooms are larger than 1 inch (2.5 cm) across, use a sharp knife to cut them into quarters, halves, or small slivers. Try to keep all the pieces the same size and thickness. Avoid using a serrated knife, as it will be difficult to make even cuts.
If you plan to freeze the mushrooms, it is recommended to cook them first by blanching, steaming, or frying. Cut off any spots of decay and gently clean the mushrooms by washing or dry brushing with a mushroom brush. For large mushrooms, cut them into smaller pieces, aiming for a size of 1 inch (2.5 cm) or smaller. The cooking time will depend on the method and the size of the mushrooms, but it should generally take between three and five minutes. After cooking, set the mushrooms aside to cool, and then drain any excess liquid. Once drained and cooled, you can package, seal, and place them in the freezer.
Alternatively, you can preserve mushrooms by pickling or drying them. To pickle mushrooms, you can follow a recipe that involves boiling them and then covering them with a brine solution. Another option is to chop the mushrooms, sprinkle them with salt, and let them sit for a couple of days before turning them into mushroom ketchup. For drying mushrooms, one method involves washing them, blanching in boiling water, and then dehydrating them in a dryer before packing.
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Freezing mushrooms
Fresh mushrooms have a very limited shelf life, but freezing them can be a helpful technique to extend the time you have to use them. It is best to freeze cooked or steamed mushrooms as freezing changes the structure and texture of mushrooms, making them not very pleasant to eat raw.
Before freezing, wash the mushrooms to get rid of any dirt and debris, trim the woody parts and stems, and cut them into equal-sized pieces, so they cook or steam evenly. You can leave them whole if they are small enough (less than one inch in diameter). Soak the mushrooms in a bowl of water with lemon juice to discourage discolouration. Transfer the mushrooms to a steamer basket and steam for 3-5 minutes. Then, transfer the mushrooms to an ice water bath for a couple of minutes. Strain the water, spread the mushrooms on a towel, and pat them dry. Place the mushrooms in a single layer on a parchment-lined baking sheet and freeze. Finally, transfer the mushrooms to a freezer-safe container, remove as much air as possible, seal, and label.
Frozen mushrooms should be used in cooked dishes and not eaten raw. They can be thawed overnight in the fridge or tossed directly into the pan.
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Drying mushrooms
Fresh mushrooms have a very limited shelf life, but drying them is a great way to preserve them for later use. Dried mushrooms can be stored for months or even up to two years without losing their flavour or potency. The process of drying mushrooms is quite simple and can be done without any special equipment. Here is a step-by-step guide to drying mushrooms:
Pre-drying:
Start with fresh mushrooms and wipe them clean with a lightly dampened towel. Do not wash them under running water. If you are drying larger mushrooms, you may want to cut or tear them into smaller pieces to increase their surface area and make them easier to dry. However, some people claim that cutting the mushrooms may reduce their potency, so tearing them is a better option. Place the mushrooms on a piece of cardboard or a dry towel, making sure they are spread out and not touching. Move the cardboard or towel to a well-ventilated area out of direct sunlight, such as on top of a fridge or in a walk-in closet. You can also place the cardboard in front of a fan to speed up the drying process. Pre-drying will take a few hours, and the mushrooms should appear wrinkly and feel rubbery when complete.
Air-drying:
Transfer the pre-dried mushrooms to a container that allows air to circulate around them, such as a mesh colander or a baking rack set on a baking sheet. Place them in a well-ventilated area, preferably in the sun, and allow them to air dry for 7-10 days. The drying time will vary depending on the humidity levels and the size of the mushrooms. To speed up the process, you can partially dehydrate them in the oven before air drying.
Storage:
Once the mushrooms are completely dry to the touch and do not give when squeezed, they are ready for storage. Store them in a cool, dry place, and they will last for up to two years.
Alternative methods:
If you do not want to air-dry your mushrooms, you can use a dehydrator or oven to dry them. Dehydrators use gentle heat and constant airflow to gradually remove moisture. Alternatively, you can partially dry the mushrooms in the oven and then finish air-drying them on a sunny windowsill. Another option is to use a desiccant to absorb any lingering moisture after pre-drying.
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Making mushroom tinctures
To make a mushroom tincture, you will need:
- Medicinal mushrooms (fresh, dried, or powdered)
- Alcohol (vodka is recommended for a neutral flavour, but flavoured spirits can also be used)
- Glass jars with lids (dark-coloured jars are preferable to protect the contents from light degradation)
- A kettle, measuring jug, pot, small plate, and hob for heating (optional)
- A blender or food processor (optional)
- A funnel
- Cheesecloth or muslin cloth for straining
- Glass dropper bottles for storage
If you are using fresh mushrooms, it is recommended to cut them into small pieces or grind them into a powder using a blender or food processor. Fill a jar about halfway with the chopped or powdered mushrooms, and add enough alcohol to cover the mushrooms by about 10mm or leave a 1/2-inch space at the top of the jar. Secure the lid on the jar and store it in a dark place for about a month, shaking the jar once a day.
If you are using dried mushrooms, you can follow a similar process by filling a jar halfway with the dried mushrooms and covering them with alcohol. Place parchment paper between the jar and the lid to prevent the alcohol from corroding the lid. Let the jar sit on the counter for a month, shaking it daily.
For mushroom powder, it is recommended to strain the mixture through a fine muslin cloth to capture more of the powder. Use a funnel to pour the mushroom-enriched alcohol into a bottle or container.
After the extraction process, you will have two options for creating your tincture: a single extraction using alcohol or a dual extraction using both alcohol and water. For the dual extraction process, place the mushroom material in a Pyrex bowl with water and bring it to a boil. Reduce the heat and simmer the mushrooms for about 2 hours. Allow the mixture to cool, then strain the liquid using a cheesecloth or muslin cloth. Combine equal quantities of the alcohol extract and water extract in a bottle or container, and your full-spectrum mushroom tincture is ready!
Store your tincture in a cool, dry, dark place, and always label your creations with the ingredients and date. Enjoy the process and the delightful transformation that mushrooms undergo!
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Canning mushrooms
To begin, you will need about 2 pounds of mushrooms for each pint jar you plan to can. Look for small to medium-sized mushrooms with unopened caps and short stems that are not bruised, discoloured, or dried out. Before canning, trim off and discard the stem ends and any discoloured parts of the mushrooms.
Next, soak the mushrooms in a large pot or bowl of cold water for 10 minutes to loosen any dirt. After soaking, wash the mushrooms thoroughly to remove any remaining dirt. Then, slice the mushrooms and place them in a pot with water. Bring the water to a boil and boil the mushrooms for 5 minutes.
After boiling, remove the mushrooms from the heat and drain the water. Pack the mushrooms into half-pint or pint canning jars, leaving about 1 inch of headspace at the top of each jar. Optionally, you can add 1/4 teaspoon of salt per half-pint jar for flavour. Fill the jars with clean boiling water, maintaining the headspace, and remove any air bubbles by running a plastic knife around the inside of the jar.
Finally, wipe the jar rims and put on the lids. Process the jars in a pressure canner at 10 lbs of pressure for 45 minutes, adjusting the pressure for your altitude. After processing, turn off the heat and let the pressure return to zero naturally. Remove the weight and then the lid, away from your face. Let the jars rest in the canner for 2 minutes before transferring them to a towel-lined counter. Leave the jars undisturbed for 12-24 hours, then check the seals, remove the rings, and store in a cool, dark place for up to 18 months.
By following these steps, you can enjoy delicious, home-canned mushrooms with a fresh flavour and texture that surpasses store-bought options.
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Frequently asked questions
First, wash the mushrooms in cold water and then blanch them in boiling water for 3-4 minutes. Next, dehydrate the mushrooms in a dryer and pack them into jars, leaving 1-inch of headspace. Add 1/2 teaspoon of salt per pint to the jar, and for better colour, add 1/8 teaspoon of ascorbic acid powder or a 500-milligram tablet of vitamin C. Finally, fill the jar with hot water, seal, and process in a pressure canner.
First, wash the mushrooms and cut off any spots of decay. If the mushrooms are large, cut them into smaller pieces. Next, cook the mushrooms by blanching, steaming, or frying for 3-5 minutes. Once cooked, set them aside to cool and drain any excess liquid. Finally, package, seal, and place the mushrooms in the freezer.
First, wash and trim the ends of the stems, then slice the mushrooms. Next, place the mushrooms in a lemon juice solution for 5 minutes (combine 1 teaspoon of lemon juice with 16 fluid ounces of water). After this, boil the mushrooms for 5-10 minutes. Then, put the cooked mushrooms into a jar and cover with a mixture of half a cup of water and the other ingredients, boiled together. Put the lid on the jar and allow the mixture to cool to room temperature before refrigerating.
Wash the mushrooms gently under cool running water, massaging away any bits of dirt with your fingers. Then, dry the mushrooms in a dehydrator or an oven.
