Do you want to cook a delicious, mouthwatering Italian Pasta dish at your home with a versatile flavour? Or want to try some Japanese soup items? Add some freshly chopped mushrooms and get an earthy, warm, umami flavour in your cuisines.
But you know, the fresh mushrooms tend to go spoiled. Keeping fresh mushrooms at room temperature is a drastic decision. Within a few hours, they become unsafe to consume just because botulism-causing bacteria can act in temperatures between 40-140F.
Freshly picked mushrooms can easily be stored in the fridge for at least 4-7 days. If you opt for the cooked one, then it can last long for 3-5 days maximum in the freezer.
In this article, we try to explore some easy and best ways to extend the shelf life of the mushrooms for up to 6 months, while following the best food preservation practises.
It is one of the easiest and best options for the long-term storage of mushrooms. Once you store the fresh mushrooms in the freezer, their low temperature slows down the decaying and prevents bacteria from building. Always remember to use a freezer-safe airtight bag or container to keep the storage of raw mushrooms.
Try to keep the mushrooms whole, it will last longer than the sliced one. Stop washing the mushrooms before putting them in the refrigerator. It will soak up the excess water and the humidity can cause faster spoiling.
You can also freeze the mushrooms after cooking, just need to follow the below-mentioned steps:
- Wash the fresh mushrooms thoroughly in cold water and slice them into a quarter size.
2. You can steam or fry the mushrooms according to your taste preference. But the steamed one can last about 3 months.
3. Once you are done cooking, drain them properly; otherwise the excess moisture can make them decay faster.
4. Keep the cooked mushrooms in an airtight container and place the box into the freezer.
Dried mushrooms are a great choice for soups, sauces, or stews. You can buy dried mushrooms available in the local grocery market or opt for drying the fresh one on yourself.
Dried mushrooms can last for a year or more, just ensure that they are well-stored in an air-tight or seal-able container in a cool and dark place.
If you are running out of enough freezer space, follow the procedure to dry your mushrooms at home:
1. Try to choose a sunny day with low humidity, unless it will take a longer time to dry the mushrooms.
2. Use a mushroom brush or paper towel to scrub the mushrooms to remove all dirt and debris. Stop using water to clean the mushrooms.
3. Cut the mushrooms into 1/2 inches and place them on a flat drying rack. Ensure that the mushroom slices are arranged in one layer. Cover the rack with a net tent available in the kitchen appliance supply store.
4. Place the mushrooms for drying in a sunny location where good air circulation and low humidity are available.
5. Once the mushrooms have dried, place them into an air-tight bag or container and store them in a cool place or freezer.
It is the best way to keep the mushrooms stored on a short-term basis. Just pickle the fresh mushrooms in the same way you used to pickle beets, cucumber, or any other veggies.
Use a mixture of water, salt, and acidic liquid like vinegar and boil the mushrooms into that with the desired spices you like the most. Place them into a temperature-safe airtight jar and keep the jar in the refrigerator. It will keep the pickled mushrooms safe for about a month.
These pickled mushrooms have a strong vinegar taste, which is not preferable to use in recipes. You can mostly use it as a side dish.
We are here to refer to canning your mushrooms on your own. We recommend two different types of canning methods especially applicable for Button Type Mushrooms, like Water bath canning and pressure cooking canning.
In the pressure cooking canning method, you need to ensure that the processed or boiling temperature should be 250 degrees F or above. It will kill off botulism causing bacteria spores.
While in the water bath canning process, you can never reach this above-mentioned high temperature. And botulism-causing spores can survive at normal boiling temperatures. So it is recommended to not opt for this method for mushroom processing unless the mushrooms are pickled.
Once you open the canned mushrooms, they will be able to sit only for a few hours at room temperature just like the fresh one. After that, the bacteria growth starts, and they become unhealthy.
So, always remember to refrigerate the unused canned mushrooms after opening. In the refrigerator, the canned mushrooms will last for another three to four days.
You can also buy canned mushrooms from your nearby grocery stores. Most of the mushroom cans have a best before the date of about 3-4 years from the date of processing.
It is a great way to preserve fresh mushrooms for long-term storage. You can easily dehydrate almost all kinds of edible mushrooms, like Cremini, Porcini, Oyster, Chanterelles, etc. Just follow the simple steps to dehydrate your mushrooms:
Firstly, you need to clean the mushrooms properly. You can wash them or get rid of the dirt by using a brush or knife.
Slice the mushrooms in 1/2 inches thick. Place the mushroom slices on a dehydrator mesh sheet in a single layer.
Dehydrate the mushrooms at 125 F/ 45C for about 7-8 hours or until they become completely dry or crispy. This process helps to dry out its water content of up to 90-95% and slows down the rate of decay.
Store the dehydrated mushrooms in an air-tight container and keep them in a cool and dark place to maximise their shelf life.
Let’s try the above-mentioned 5 best ways to store your fresh mushrooms safe for further and keep them away from spoiling too early.