Emma Wilson
Oyster mushrooms are highly perishable, so knowing how to store them is essential to prevent food waste. They are sensitive to moisture and can quickly turn slimy if not stored correctly. Oyster mushrooms should be stored in a paper bag or uncovered on a paper towel in the bottom drawer of the fridge. They should not be stored in plastic containers or bags as they will become slimy. They should also not be washed until ready to cook. For longer-term storage, oyster mushrooms can be dried, frozen, or pickled.
| Characteristics | Values |
|---|---|
| Storage | Refrigerate promptly. |
| Container | Paper bag, uncovered on a paper towel, loosely closed container lined with a paper towel, or a lidded yet slightly open plastic box. |
| Plastic | Avoid using plastic bags as they trap moisture, leading to a shorter shelf life. |
| Washing | Avoid washing until use. Excess moisture will speed up spoilage. |
| Consumption | For the best flavor and texture, consume within a few days of purchase. |
| Cleaning | Dry brushing with a soft-bristled brush or a damp paper towel. |
| Trimming | Trim the mushroom stems if they appear dry or discolored, and remove any tough or damaged parts. |
| Preservation | Drying, freezing, and pickling. |
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What You'll Learn
Refrigeration
Oyster mushrooms are highly sensitive to moisture and can quickly turn slimy if exposed to excess water. They are also delicate and can be bruised or damaged easily. Therefore, it is important to handle them with care and store them correctly.
When storing oyster mushrooms in the refrigerator, it is best to use a paper bag or a loosely closed container lined with a paper towel. This allows the mushrooms to breathe and prevents them from getting slimy. Avoid using plastic bags or sealed containers as they trap moisture, leading to a shorter shelf life. If using a container, cover the mushrooms with plastic wrap lightly and punch in a few holes to allow air circulation.
Before storing, it is important to clean the mushrooms gently using a dry soft brush or a damp paper towel to remove any dirt or debris. If you need to rinse them, do so quickly under cold running water and avoid soaking as they can absorb excess moisture. Pat them dry with kitchen paper if necessary.
It is also crucial to inspect the mushrooms for any questionable parts. Tear off any areas with white fuzz, mold, yellow spots, or yellow slime. The mushrooms can then be stored in the vegetable compartment of the fridge, where they will last for about two weeks in good condition.
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Paper bags
Oyster mushrooms should be stored in paper bags to prevent mushroom poisoning. In fact, a study conducted in Poland found that over 88% of mushroom poisoning cases were due to improper storage.
To store oyster mushrooms in paper bags, place the mushrooms in a small paper bag, roll the bag down so it is folded over and closed, and keep them anywhere in the fridge. They will stay good for 5-10 days, depending on the species and condition. If you store them this way, the mushrooms will dry out over time and become dried mushrooms. You can still use them in culinary dishes, but you will need to rehydrate them first.
If you are storing large amounts of mushrooms or meaty mushrooms, you can use a dehydrator to dry them out. Make sure they are completely dry before you jar them up.
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Freezing
Oyster mushrooms can be frozen with relative ease and stored for up to a year. However, freezing can dull their flavour and affect their texture, so they are best used in cooked dishes like soups, sauces, or stews.
Before freezing, clean the mushrooms by gently wiping them with a soft brush or damp cloth to remove any dirt. You can also cut them into thin slices, which will freeze and thaw more uniformly. It is important to remove as much air as possible from bags or containers before sealing them tightly, as oxygen will cause rot.
Blanching the mushrooms before freezing helps to preserve their flavour and texture by removing oxygen from the cells. To blanch, place the mushrooms in boiling water for one to three minutes. Then, plunge them into ice water to halt the cooking process. Drain the mushrooms thoroughly, pat them dry with paper towels, and spread them out on a baking sheet to freeze. Once frozen, transfer the slices into airtight containers or freezer bags.
Another method is raw packing, which involves placing fresh oyster mushrooms directly into a freezer bag or container without any processing. However, this does not preserve the mushroom's flavour or texture as well as blanching.
To avoid having to thaw a large mass of mushrooms at once, it is recommended to portion them out before freezing. Separating them into small batches also helps to avoid partial thawing, which can lead to spoilage or freezer burn.
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Drying
Oyster mushrooms are highly perishable and do not store well for long after picking. Therefore, drying is a great way to preserve them for later use.
Cleaning and Preparing the Mushrooms
Before drying, clean the mushrooms with a damp cloth or rinse them and dry them off with paper towels. Next, tear the mushrooms into manageable pieces along the gills, discarding the tougher stems. It is important to note that drying smaller pieces of mushrooms is easier and faster than drying whole mushrooms, which can take longer and risk mould.
There are several methods to dry oyster mushrooms:
- Dehydrator: This is the most common method for drying large amounts of mushrooms. Place the torn mushroom pieces on the dehydrator trays and follow the manufacturer's instructions. Ensure the mushrooms are completely dry before storing them.
- Oven: Set the oven to a low temperature and place the mushrooms on a baking tray. Leave the oven door slightly ajar to allow moisture to escape. Check the mushrooms regularly to prevent over-drying or burning.
- Counter: Spread the mushrooms on racks or trays on the kitchen counter and let them air-dry for several days.
- Woodburner: Place the mushrooms on a rack near a woodburning stove for a few evenings until they are completely dry.
- Sunlight: Expose the mushrooms to direct sunlight for 15 minutes to increase their vitamin D2 content.
Storing Dried Mushrooms
Once the mushrooms are completely dry, pack them into airtight containers, such as mason jars, and label them with the mushroom type and packing date. Store the jars in a cool, dry place.
Rehydrating Dried Mushrooms
To rehydrate dried oyster mushrooms, simply soak them in hot water for a few minutes, or boil them briefly. The soaking water can be used as a flavourful broth for soups or sauces. Alternatively, rehydrate the mushrooms in milk, especially if you plan to flour and fry them or make gravy.
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Trimming and cleaning
Oyster mushrooms are highly sensitive to moisture and can quickly turn slimy if exposed to excess water. Therefore, it is recommended to avoid washing them until you are ready to cook them. If you do need to wash them, it is best to use them immediately or pat them dry with kitchen paper.
To clean oyster mushrooms, use a dry soft brush, such as the kind that comes attached to a mushroom knife. Alternatively, you can use a soft-bristled brush or a damp paper towel to gently remove any dirt or debris from the mushroom's surface.
Before storing, trim the mushroom stems if they appear dry or discolored, and remove any tough or damaged parts. It is also important to note that oyster mushrooms should be consumed promptly, as they are best enjoyed within a few days of purchase for optimal flavor and texture.
If you are planning to dry your oyster mushrooms, it is crucial to ensure they are completely dry before transferring them to labelled mason jars for storage. Drying can be done using a food dehydrator, an oven set at a very low temperature, or by placing thin slices of mushrooms on a wire rack in front of a fan at ambient temperatures.
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