Did you know that mushrooms are a natural flavoring that is delicious combined with various types of cuisine? Unfortunately, fresh mushrooms have a tendency to rot in less than a week. However, don't worry because in fact, the shelf life will increase if the mushrooms are frozen, processed into pickles, or dried with the help of a dehydrator (food dryer). Choose the method that best suits the type of cuisine you are going to cook!
Step
Method 1 of 5: Freezing Steamed Mushrooms
Step 1. Wash the mushrooms under running tap water, then lightly pat the surface dry
Hold the mushroom under cold running tap water while massaging the surface to remove any remaining dust and dirt. If you want, you can also put the mushrooms in a basket with holes to make cleaning easier. After cleaning, lightly pat the surface of the mushrooms with a paper towel to dry them.
Unlike button mushrooms and cremini mushrooms, lion's mane, enoki, and oyster mushrooms have a more crumbly texture. That's why you need to wash all three varieties while they are still attached to the stems. After that, the mushrooms can be washed again after being separated from the stems, if necessary
Step 2. Cut the base of the mushroom stems and slice the mushrooms, if necessary
Mushrooms larger than 2.5 cm can be cut into 4 pieces with a very sharp knife. If you want, you can also split it in half or even slice it thinner. Just make sure each mushroom slice is an even thickness.
Don't cut the mushrooms with a bread knife, as the texture of the blade isn't sharp enough to make it difficult to make slices of the same thickness
Step 3. Soak mushrooms in lemon juice for 5 minutes
First of all, mix 1 tsp. squeeze the lemon with 500 ml of water, then mix the two together until smooth. Then, put each piece of mushroom into the solution and let it sit for 5 minutes. After 5 minutes, lightly pat the surface of the mushrooms with a paper towel to dry them. If you don't mind the color of the mushrooms turning black when exposed to fresh air, skip this step.
Soaking mushrooms in lemon juice is effective in retaining their color. In other words, the mushrooms won't turn black when they're cooked
Step 4. Fill a 2.5 cm bottom pot with water and bring to a boil
Make sure you use a pot equipped with a steamer basket and a special lid so that the steaming process can take place more efficiently, yes!
Also make sure the holes in the steamer basket are not too big so that the mushroom pieces don't fall into the water below
Step 5. Place the mushrooms in the steaming basket
Then, cover the pot and steam the mushrooms for 3 to 5 minutes. After steaming for the recommended amount of time, try poking the mushrooms with a fork to check for doneness. Mushrooms are cooked if it's not hard to pierce to the bottom, but they're not too mushy and you'll still feel a bit of "resistance" from the mushroom flesh when pierced. Steaming time will depend on the size of the mushrooms you use.
Mushroom slices and slices generally need to be steamed for 3 minutes, while whole mushrooms need to be steamed for 5 minutes to fully cook
Step 6. Transfer the cooked mushrooms to a bowl
Use glass or plastic containers that have special lids and are safe to store in the freezer. When the mushrooms are added, make sure there is still about 1 cm from the surface of the container to the surface of the mushrooms.
If you want, you can also store the mushrooms in a plastic clip bag
Step 7. Refrigerate the mushrooms for 30 minutes to 1 hour
Place the container of mushrooms on the counter to cool them while you clean the cookware or do other things. Mushrooms are ready to freeze when they are cool enough to the touch.
Chilling the mushrooms before freezing them is a step not to be missed! Be careful, if the mushrooms are put in the freezer while they are still warm, the warm temperatures can soften other objects stored in your freezer
Step 8. Put the container of mushrooms in the freezer, and store for a maximum of 1 year
Place the container at the very back of the freezer so that the temperature does not constantly change when the freezer door is opened and closed. Supposedly, mushrooms can last for 1 year if frozen this way.
Method 2 of 5: Saute and Freeze Mushrooms
Step 1. Clean and slice the mushrooms
Wash the mushrooms under running tap water while scrubbing the surface to remove any remaining dust and dirt. Then, cut the mushrooms into 2 or 4 pieces, or freeze them whole. However, be aware that mushrooms that are frozen whole will be difficult to fully cook when sautéed.
Just want to freeze mushroom caps? Please remove the stem. However, actually mushroom stems can also be sauteed, frozen, and eaten like the hood
Step 2. Heat a frying pan over medium to high heat
Pour in 1 to 2 tbsp. Place a fat such as butter or oil onto a skillet, then heat over medium-high heat until the butter melts or the oil can be moved all over the pan.
Use a heavy-bottomed skillet (such as a cast-iron skillet) to ensure the mushrooms cook more evenly
Step 3. Saute the mushrooms for 3 to 5 minutes, stirring constantly
Add the cleaned mushroom slices to the skillet and sauté with a wooden spoon for 45 seconds until they are completely cooked through. Generally, whole mushrooms need to be sautéed for 5 minutes, while sliced or sliced mushrooms only need to be sautéed for 3 to 3½ minutes.
- Feel free to add butter or oil if there are enough mushrooms.
- Add various herbs and spices to enrich the taste of the mushrooms. In general, basil, oregano, rosemary, and thyme are options that go well with mushrooms!
- Smaller hooded mushrooms (such as enoki and lion's mane) only need to be sautéed for 2 minutes.
- Meanwhile, the oyster mushrooms and larger slices of portobelo mushroom caps need to be sautéed for 4 to 5 minutes.
Step 4. Drain the mushrooms when the surface is evenly browned
Once the mushrooms are cooked, immediately transfer them to a bowl or serving plate to cool them down. Mushrooms are fully cooked if they are soft or have absorbed most of the moisture from the pan.
Step 5. Store the mushrooms in an airtight container
Use thick-walled glass or plastic containers to store mushrooms. Make sure it's also large enough to fit all of the mushroom pieces while still leaving about 1cm of space from the surface of the container.
- Leave room for the mushrooms to expand when frozen.
- If you don't have an appropriate sized container, try using several smaller containers or one large plastic clip bag.
Step 6. Store mushrooms in the freezer for up to 9 months
Place the part at the very back of the freezer so that the temperature does not change easily when the freezer door is opened and closed.
If you want to eat frozen mushrooms in the ninth month or even after that, try softening them first. If you find a soft and slippery layer, it means the mushrooms are rotten
Method 3 of 5: Boiling and Freezing Mushrooms
Step 1. Bring a pot of water to a boil and add 2 teaspoons of salt to it
Choose a pot that is large enough to fit the entire portion of the mushrooms you are about to boil. If possible, cover the pot to allow the water to boil faster.
Adding salt is optional, but you can do this to preserve the color of the mushrooms and maximize their taste
Step 2. Wash the mushrooms under running tap water
Hold some mushrooms under running tap water, or place them in a perforated basket to make cleaning easier. While running with water, rub the surface of the mushroom with your fingers, a special vegetable brush, or kitchen paper to remove any remaining dirt that is stuck and hidden in every corner.
- When cleaning the caps of the portobelo mushrooms, first break the stems, then scoop out the mushroom blades with a spoon.
- It's best to wash the lion's mane and enoki mushrooms with the help of a sieve as they are both very fragile in texture.
Step 3. Prepare a large bowl of water and ice cubes
Pour 500 to 1 liter of water into a large bowl, then add 200 to 450 grams of ice cubes to it. Actually, the amount of water and ice cubes needed really depends on the number of mushrooms you are going to boil.
- If you want to boil 200 grams of mushrooms, you only need to prepare 500 ml of water and 200 grams of ice cubes.
- Mushrooms should be put in ice water immediately after boiling. That's why, you have to prepare the bowl of ice water from the start.
Step 4. Thinly slice the mushrooms or cut them into 4 pieces, if desired
Use a very sharp knife to cut the mushrooms as desired, such as dividing them into 4 equal parts, or thinly slicing vertically.
As much as possible, make sure each mushroom slice or piece is the same size so that the mushrooms cook at the same time
Step 5. Put the mushrooms in boiling water, then boil for 2 minutes
After the water boils marked by the appearance of small bubbles on the surface, put the mushrooms in a saucepan and boil for 2 minutes.
Step 6. Pour the contents of the pot into the perforated basket above the sink
To separate the mushrooms from the boiling water, place a perforated basket or strainer over the sink and pour the entire pot into it. Be careful not to get very hot water on your skin!
Don't have a slotted basket or strainer? You can also remove the mushrooms from the pan with the help of a slotted spoon, then immediately place them in a bowl of iced water
Step 7. Place the drained mushrooms in a bowl of iced water and let sit for 3 to 5 minutes
Remove the perforated basket from the sink, then pour the mushrooms in it into a bowl of ice water as soon as possible. Then, soak the mushrooms for 3-5 minutes or until they are completely cool.
- Make sure the amount of water used is sufficient to cover the entire mushroom. If necessary, add the amount of water and ice cubes.
- If you want, you can also transfer the mushrooms from the pot to a bowl of iced water with the help of tongs or a slotted spoon.
Step 8. Transfer the cooled mushrooms to a special container for storing food in the freezer
Wait until the mushrooms are completely cool to the touch before transferring them to a special sealed container. Use a container that is large enough, and make sure there is still about 1 cm from the surface of the container because the size of the mushrooms will expand slightly when frozen.
Mushrooms can also be stored in a plastic clip bag. However, make sure any air remaining in the bag has been removed before closing the bag
Step 9. Place the mushroom container in the very back area of the freezer
The temperature in that area should not change too much when the freezer door is opened and closed. That's why, mushrooms can last longer if stored there, approximately for a maximum of 1 year.
- To soften the mushrooms, you only need to let them sit in the refrigerator for 6 to 7 hours.
- If you want, you can also cook frozen mushrooms right away as you would other frozen vegetables.
Method 4 of 5: Turning Mushrooms Into Pickles
Step 1. Wash the mushrooms under running tap water, then slice the oversized mushrooms, if necessary
Hold the mushroom under cold running tap water while massaging its surface to remove any adhering dust and dirt. Mushrooms can be left whole, first cut into 4 (if they are very large), or halved (if they are smaller).
- Cremini mushrooms are generally sold in small enough sizes so they can be pickled whole. However, button and portobelo mushrooms will most likely need to be sliced first.
- Morel mushrooms will give the best taste if processed into pickles in a whole state.
Step 2. Put various types of favorite herbs into a container with a capacity of 1 liter
It's a good idea to use a thick-walled glass container to store pickled mushrooms, especially since glass can withstand extreme temperature changes. In addition, make sure the selected container also comes with a lid! Ever bought a pickle at the supermarket and still kept the container? Just wash the container and use it again! Some of the delicious herbs used to season pickled mushrooms are:
- Thyme
- Bay leaf or bay leaf
- Rosemary
- Oregano
- Dill
Step 3. Pour the water and vinegar into a non-reactive pan
Pour 200 ml of water and 200 ml of white wine vinegar into a saucepan to base the soaking solution on. Make sure you only use non-reactive pans made of stainless steel, ceramic, glass, and metal.
Avoid pans made of aluminum, iron, and copper, as these will give off a metallic taste when they interact with the vinegar
Step 4. Add salt, pepper and as many other spices as you like
For example, you can season the marinade solution with 1 tbsp. salt, 1 tbsp. black pepper, and tsp. allspice for a more neutral taste or 1½ tbsp. mustard seeds for a spicier and fresher taste!
Mix whatever ingredients you think will go well with the mushroom flavor. For example, you can add thin slices of garlic, onion, or scallions
Step 5. Put the mushrooms into the soaking solution, then bring the solution to a boil
Place the whole or sliced mushrooms in a saucepan with the marinade solution, then place the saucepan on the stove and heat the solution over high heat until it boils, about 3 to 4 minutes.
- Chances are, whole morel mushrooms can take up to 5 minutes to fully cook.
- Meanwhile, lion's mane and enoki mushrooms can cook in 2 to 3 minutes. Therefore, keep an eye on the condition as overcooked mushrooms will result in pickled mushrooms that are too soft in texture.
Step 6. Reduce heat and continue cooking mushrooms for 15 minutes
Once the solution boils, reduce the heat and continue to cook the mushrooms for 15 minutes. Make sure the solution is no longer boiling! This means that you will only see small bubbles rising from the bottom of the pan and popping when they reach the surface.
- If you have a kitchen thermometer, use it to make sure the temperature of the solution is in the range of 82 to 87°C.
- If the mushrooms are cooked over low heat, cover half of the pot to trap the heat inside.
Step 7. Turn off the stove and pour the mushrooms and the marinade into a container
Use both hands to lift the pot and slowly pour the contents into the container. To prevent the solution from splattering in all directions, you can also move the mushrooms with the help of a slotted spoon beforehand.
Take all the remaining herbs that are at the bottom of the pot, then put them in the same container
Step 8. Allow the solution to cool completely before closing the container and placing it in the refrigerator
Let the solution sit for about 30 minutes to 1 hour. Then, close the container tightly and put it in the refrigerator. The pickled mushrooms should be ready to eat after being refrigerated for 3 days!
If stored in the refrigerator, pickled mushrooms can last up to 1 month
Method 5 of 5: Drying Mushrooms
Step 1. Heat the dehydrator to 40°C
Drying mushrooms at low temperatures is the best way to preserve their natural flavor. In general, mushrooms can be dried for 3 to 7 hours. To speed up the process, you can increase the temperature of the dehydrator to 55°C.
Temperatures that are too hot can make the mushrooms lose their natural flavor
Step 2. Wash and slice mushrooms 0.5 to 1 cm thick
Run the mushrooms with tap water while scrubbing the surface to remove dust and remaining dirt. Then, dry the mushrooms with kitchen paper, then slice them in 0.5 cm to 1 cm thickness.
- As much as possible, slice the mushrooms the same thickness, especially since the different thicknesses will make it difficult for the mushrooms to dry at the same time.
- If you want to dry the hood of the portobelo mushroom, first break the stem, scoop out the blade with a spoon, then wash both sides of the hood thoroughly.
- Chances are, the mushrooms will need to be re-washed if there is still some dirt stuck to the bottom of the hood. Make sure the mushrooms are re-dried afterwards!
Step 3. Place the mushroom slices on a dehydrator pan
Since the thickness of each mushroom slice will likely not be the same, try to combine mushroom slices of similar thickness in the same pan. That way, if you have mushroom slices that dry faster, you can get the specific pan out right away instead of wasting time sorting the mushrooms manually.
Step 4. Check the texture of the mushrooms after 3 hours, and every hour after that
After about 3 hours, open the dehydrator door to check the texture of the mushrooms. Ideally, the mushrooms will feel very crisp and will break when bent. If you haven't reached that texture yet, continue drying the mushrooms and rechecking for texture after an hour.
- If some of the mushroom slices are completely dry after 3 hours, remove them from the pan before continuing the drying process for the other mushroom slices. Ideally, mushrooms can be dried for up to 7 hours.
- The smaller enoki mushrooms and lion's mane only need to dry for 2 to 3 hours. Therefore, make sure you check the condition of both early and more often.
Step 5. Remove the dried mushrooms from the dehydrator and let them cool down
Once all the mushroom slices are crisp, remove the pan from the dehydrator and place it on the counter for 1 hour or until it is completely cool to the touch.
If there are still mushroom slices that haven't completely dried or can still bend without breaking, try transferring them to a different pan and then drying them again in a dehydrator
Step 6. Store the dried mushrooms in an airtight container
If you have a sealed glass container, use it to store dried mushrooms. If not, you can also store it in a clip-on plastic bag which will provide similar benefits. Place the container containing the mushrooms in a dry and dark place to keep the mushrooms in good condition for 6 months to 1 year.
- To hydrate the mushrooms, you just need to soak them in boiling water for 20 to 30 minutes.
- Dried mushrooms can be used to flavor a variety of soups and sauces.
- Dried mushrooms are no longer effective after their aroma has worn off (usually after 1 year of storage).
Tips
- To soften the texture of frozen mushrooms quickly, you can heat them in the microwave on the “thaw” setting or on 50% power for 1 to 2 minutes.
- Write the date of making pickled mushrooms on the surface of the container to find out the most appropriate consumption time.
- Write the date the mushrooms were stored on the surface of the container to monitor the expiration date.
Warning
- Make sure the mushrooms that will be cooked, preserved, and eaten are of the appropriate variety for consumption. If you're not sure about its safety, don't take it!
- Never leave a still burning stove unattended!
