Pickled chanterelle mushrooms
Growing a bounty of fresh, delicious mushrooms only to see them spoil in the fridge days later can be frustrating. Thankfully there are a number of ways you can preserve those mushrooms, allowing you to take advantage of their many benefits beyond their typical 3-5 day shelf life. In this article we outline 4 easy techniques for drying, freezing, pickling/fermenting and canning your mushrooms which will help you reduce food waste, minimize the need for constant harvests, and expand your culinary opportunities throughout the year. We recommend these techniques for culinary, edible mushrooms as opposed to medicinal species such as reishi, turkey tail and chaga which require different preparations for preservation. Wild-picked mushrooms should only be used if absolutely certain of their identity and we offer a number of great guides for mushroom identification here.
Mushrooms used within 3-5 days should be stored in a brown paper bag
Best Method for Storing Mushrooms for 3-5 Days
Before we begin, let's discuss how best to keep mushrooms fresh if you are planning to use them within a week of harvest or purchase. The simple answer: keep them cool and dry. If store-bought, remove mushrooms from their sealed containers. Keep mushrooms unwashed and place them in a brown paper bag. Fold the bag at the top to seal it, and place it in the fridge away from strongly aromatic foods to prevent odor absorption. If a paper bag is unavailable, wrap the mushrooms in a paper towel and store them in a bowl in the fridge. While storing mushrooms in a paper bag extends their shelf life, it's best to use them within a week. If you've already sliced the mushrooms, transfer them to an airtight container and consume them within three days.
Drying Mushrooms
Dried mushrooms are one of the best ingredients to have on hand as they can be ground for additional flavors and rehydrated for many uses including in braising stock, soups and risotto. Shiitake, morels, black trumpets and porcini rehydrate well while oysters and chanterelles do not, making these varieties better for grounding into mushroom powder for seasoning. Some mushrooms, like chicken of the woods and shaggy mane are better frozen than dried. Mushrooms can be dried in a number of ways including air drying in the sun, in a conventional oven or dehydrator. If air-drying mushrooms in the sun, the process is more time consuming and can take up to a week due to fluctuations in temperature, humidity and ventilation levels. For this reason, we cover basic steps for drying mushrooms in a dehydrator and conventional oven. Don't have time or the equipment to dry mushrooms yourself? North Spore sells multiple varieties.
Oyster mushrooms on a dehydration rack
Drying mushrooms in a dehydrator
Always follow the specific instructions that come with your dehydrator, as different brands may have varying dry times.
1) Clean the mushrooms: Wipe off any debris with a damp cloth or paper towel. Do not soak the mushrooms in water as they will readily absorb it and become soggy.
2) Slice the mushrooms: Cut the mushrooms into thin slices, no more than 1/4 inch thick, for even drying.
3) Preheat the dehydrator: Turn on your dehydrator and preheat it to around 135°F (57°C).
4) Arrange the mushroom slices on the dehydrator trays: Place the mushroom slices on the dehydrator trays, making sure they are evenly spaced and not overlapping. This allows the air to circulate around the slices and ensure even drying.
5) Place the trays in the dehydrator and let the mushrooms dry for 6-8 hours, depending on the size and thickness of the slices. They should be brittle and should break, not bend, when fully dry.
6) Once they are fully dehydrated, remove the mushrooms from the dehydrator and let them cool completely. Store the dehydrated mushrooms in an airtight container or a vacuum-sealed bag in a cool, dry place.
Drying mushrooms in a conventional oven
1) Clean the mushrooms: Wipe off any debris with a damp cloth or paper towel. Do not soak the mushrooms in water as they will readily absorb it and become soggy.
2) Slice the mushrooms: Cut the mushrooms into thin slices, no more than 1/4 inch thick, for even drying.
3) Preheat the oven: Preheat the oven to between 120 and 150 degrees F. Any warmer and you’ll lose flavor.
4) Arrange the mushrooms: Arrange the sliced mushrooms in a single layer on a baking sheet lined with parchment paper. Make sure the slices do not overlap.
5) Dry the mushrooms: Place the baking sheet in the preheated oven and leave the door slightly ajar to allow air circulation and moisture loss. Let the mushrooms dry in the oven for 6 to 12 hours. When they feel crispy and can be snapped in half they are fully dehydrated. Let the dried mushrooms cool to room temperature (about an hour).
6) Store the mushrooms: Store dried mushrooms in an airtight container just as a glass jar or ziplock bag and place in a cool, dry, and dark location. They can be stored for several years as long as they remain fully dehydrated.
Freezing Mushrooms
Another common method for preserving mushrooms is freezing them. Frozen mushrooms can be stored easily, extending their shelf life several months. They are softer, spongier and less flavorful than fresh mushrooms, however. While flash freezing raw mushrooms results in a more mushy final product, this method can work well for mushrooms you would incorporate into soups or stews. A less soggy product will result from freezing blanched mushrooms, while freezing after sauteeing them will result in mushrooms with a firmer texture than the other two techniques. Varieties including hen of the woods (maitake) and wild mushrooms in the Suillus genus (after proper identification!) are best frozen raw as their higher moisture content makes them more difficult to dehydrate. Most store-bought mushrooms (button, creminis, and portobello) can be frozen raw as well.
Frozen mushrooms can last several months
Flash Freezing Raw Mushrooms
1) Clean the mushrooms: Wipe off any debris with a damp cloth or paper towel. Do not soak the mushrooms in water as they will readily absorb it and become soggy.
2) Slice the mushrooms: Cut the mushrooms into thin slices, no more than 1/4 inch thick.
3) Arrange the mushrooms: Arrange the sliced mushrooms in a single layer on a baking sheet lined with parchment paper. Make sure the slices do not overlap.
4) Slide the entire tray into the freezer.
5) Once frozen solid, put the mushrooms in a ziplock bag, making sure to remove as much excess air from the bag as possible. They can be stored for up to 6 months.
Freezing Blanched Mushrooms
1) Clean the mushrooms: Wipe off any debris with a damp cloth or paper towel.
2) Slice mushrooms into 1/4 inch thick. For mushrooms larger than an inch across, cut them into quarters.
3) Put mushrooms in a steamer basket and place them above a pot of boiling water. Steam whole mushrooms for 5 minutes, and smaller slices and quarters for 3 minutes.
4) Plunge mushrooms into a bowl of ice water for the same amount of time you steamed them.
5) Strain as much water from the mushrooms as possible, then seal them in ziplock bags, making sure to remove as much excess air from the bag as possible. Alternatively you can follow steps 3-5 for flash freezing raw mushrooms (see above) before storing them in the freezer. They can be stored for up to 6 months.
Freezing Sauteed Mushrooms
1) Clean the mushrooms: Wipe off any debris with a damp cloth or paper towel.
2) Slice mushrooms into 1/4 inch thick and place them in a frying pan with a little butter or oil. Salt and pepper is optional however plain mushrooms offer more versatility in future recipes.
3) Sautee mushrooms for about 4 minutes—until they're almost fully cooked.
4) Allow mushrooms to cool to room temperature on a plate lined with paper towels before packing them into airtight containers or ziplock bags making sure to squeeze as much air out as possible prior to placing them in the freezer. Alternatively you can follow steps 3-5 for flash freezing raw mushrooms (see above) before storing them in the freezer.
Pickling & Fermenting Mushrooms
While these two preservation methods are less conventional, they offer additional benefits with respect to long-term storage, nutrition, and flavoring. Pickling involves soaking foods in an acidic liquid (typically vinegar), imparting a sour flavor. In fermentation, the sour flavor results from a chemical reaction between the sugars naturally found in the mushrooms and the bacteria added during the fermentation process. We outline simple steps for both pickling and fermenting mushrooms below. Chanterelles, chestnut, and all store-bought mushrooms work well for pickling, and porcini, shiitake, and oyster mushrooms work well for fermenting. For further reading on fermentation, we recommend Sandor Katz' The Art of Fermentation and the Noma Guide to Fermentation.
Pickling Mushrooms
While pickling imparts unique flavors to your favorite mushrooms, the process itself can alter their texture to be softer or mushier and may not be suitable for people on a low-sodium diet. This recipe calls for ½ pint canning jars and a hot water bath.
Ingredients:
- 3 lbs mushrooms (cut larger mushrooms into quarters, tear large oysters caps in half)
- 2 1⁄2 cups white vinegar (5% acidity)
- 1 3⁄4 cups water
- 3 tablespoons morton canning & pickling salt or kosher salt
- 1⁄3 cup chopped onion
- 2 1⁄2 teaspoons whole black peppercorns
- 5 garlic cloves
- 2 bay leaves per ½ pint jar
- 1 rosemary sprig per ½ pint jar (optional)
Method
1) Combine white vinegar, water and salt in a saucepan and heat to dissolve salt. Add mushrooms and bring to a boil.
2) Reduce heat and simmer mushrooms in brine for 10-12 minutes.
3) Pack mushrooms into sterilized half-pint jars.
4) Add to each jar the following ingredients: 1 tablespoon onion, 1/2 teaspoon peppercorns, and 1 clove garlic, 2 bay leaves and 1 rosemary sprig.
5) Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids.
6) Process for 20 minutes in a boiling water bath.
Fermenting Mushrooms
This method calls for lacto-fermentation which is the process by which bacteria break down the natural sugars present in mushrooms to form lactic acid. Other lacto-fermented foods include yogurt, sauerkraut, kimchi, and pickles. The following recipe comes from Hawk Shaw's "Polish Fermented Mushrooms" at Hunt Gather Cook.
Ingredients:
- 3-4 lb mushrooms
- kosher or pickling salt
- 6 - 10 juniper berries, crushed (optional)
- 1 teaspoon dried dill, or 2 tablepoons fresh
- 1 teaspoon caraway seed
- 2 teaspoons cracked black pepper
- 2 garlic cloves smashed
- A non-reactive container (glass or food-safe stoneware or plastic)
Method
1) Boil the mushrooms in salted water for 5 minutes. Drain and let them cool in one layer on a paper towel or tea towel.
2) Mix all the herbs and spices in a small bowl. Lay down a thin layer of pickling or kosher salt at the bottom of a crock or other non-reactive container, then lay down a layer of mushrooms. Sprinkle with some of the herbs and spices. Add a bit more salt. Keep layering like this until you have all the mushrooms in the crock. Finish with another layer of salt.
3) Place a clean plate or other top on the mushrooms and weigh it down. I use a quart Mason jar filled with water. Let this sit in a cool, dark place (no need to refrigerate) for 4 days. After the first day, check to see that the mushrooms are submerged in their own brine. If not, boil 1 pint of water with 2 tablespoons kosher salt and let it cool. Pour over the mushrooms and continue fermenting.
4) After 4 days, move the mushrooms and brine and spices to clean Mason jars and refrigerate. They will keep for several months.
Canning Mushrooms
Canning mushrooms is an effective way to preserve them for long-term storage, making it possible to enjoy them year-round, even when they are out of season, for up to 5 years. While the initial investment of a pressure canner may be too great for some, the convenience and cost savings for those who would often make use of canned mushrooms is enticing. The following is a summary of the USDA Complete Guide to Home Canning which recommends this preservation technique for button mushrooms. This is likely a safety precaution as wild-foraged mushrooms are more difficult to identify confidently.
It is important to follow the recipe and canning instructions carefully to ensure that the mushrooms are preserved properly and do not pose any health risks. Always use a tested recipe from a reputable source that has been specifically developed for canning mushrooms. Do not alter the ingredients or the processing times and temperatures, as this can affect the safety and quality of the finished product. If interested in canning foraged mushrooms, we highly recommend you consult experts with your local mycological society in conjunction with trusted field guides before canning or consuming anything new. Great resources include the National Audubon Society Field Guide to North American Mushrooms by Gary Lincoff and Mushrooms Demystified by David Aurora.
If home canning wild-foraged mushrooms like these black trumpets, be absolutely certain of their identity!
Canning Mushrooms
Ingredients:
- 5 lbs of fresh mushrooms
- 1 1/2 cups of bottled lemon juice
- 1 1/2 cups of water
- 1 tsp of canning salt
- Half-pint, pint or quart size canning jars with matching lids and bands
Method
1) Clean and rinse the mushrooms thoroughly.
2) In a large pot, bring 1 1/2 cups of bottled lemon juice, 1 1/2 cups of water, and 1 tsp of canning salt to a boil.
3) Pack the mushrooms into hot, sterilized jars, leaving 1 inch of headspace at the top of each jar.
4) Pour the hot liquid over the mushrooms, leaving 1/2 inch of headspace at the top.
5) Use a non-metallic spatula to remove any air bubbles from the jars. This is done by inserting the spatula into the hot concoction and gently wiggling it up and down around the edge of the jar while slightly stirring the contents.
6) Wipe the rims of the jars with a clean, damp cloth.
7) Place the lids on the jars and screw on the bands until they are finger-tight.
8) Place the jars in a pressure canner and process at 10 pounds of pressure for 45 minutes (adjusting for altitude if necessary).
9) After processing, turn off the heat and allow the canner to cool down and the pressure to return to zero before opening the lid.
10) Carefully remove the jars from the canner and place them on a towel to cool.
11) Check the seals after they have cooled and store in a cool, dry, dark place.
Have My Mushrooms Gone Bad?
Spoiled mushrooms can appear slimy, moldy, and often have dark spots.
Even when stored properly, mushrooms won't last forever. You can tell mushrooms have spoiled if they're slimy, wrinkled, soggy, spongy, and darker than their original color. They'll also be smelly and moldy. It is important to check your preserved mushrooms before consuming them to make sure they have not gone bad. Here are some signs to look out for:
- Check the seal: Make sure the seal on the jar is still intact and that the lid does not move when pressed. If the seal is broken, the mushrooms may have been exposed to air and could be contaminated.
- Check the color and texture: Preserved mushrooms should have a uniform color and firm texture. If the mushrooms have dark spots, mold, or are slimy, they may have gone bad.
- Smell the mushrooms: If the mushrooms have an off smell, or a sour, unpleasant odor, it is a sign that they have spoiled.
If you notice any of these signs, it is best to discard the mushrooms and not consume them. Eating spoiled food can lead to food poisoning and other health issues. It is important to follow proper canning and storage procedures to ensure that your preserved mushrooms stay fresh and safe to eat for as long as possible.
Final Thoughts
We have discussed a number of popular preservation methods for keeping your mushrooms edible far beyond their natural shelf life in the fridge, including drying, freezing, pickling/fermenting, and canning. Whether a beginning novice or skilled cultivator of edible mushrooms, these techniques allow you to enjoy the delicious and nutritious qualities of mushrooms year-round. In sections such as pickling and fermenting, we encourage you to experiment with different spices, fermentation time, and sweeteners. Do you have a tried and true method for preserving mushrooms? We’d love to hear from you!