Simple rules for storing fresh mushrooms
Fresh mushrooms are a product that requires compliance with a number of storage rules.
If they are not followed, the harvested crop will lose its beneficial qualities and may even be harmful to health.
We will tell you further how to properly store fresh mushrooms.
Content
Preparation for storage after collection
Since mushrooms are a perishable product, it is important to prepare them for storage according to all the rules. In warm conditions and without treatment, stocks can last only a few hours.
The harvested crop must first be cleared of debris. and wipe with a dry cloth. If there are damaged areas, they need to be cut off. If different types of mushrooms are collected, sorting is necessary.
When planning to keep mushrooms fresh, they should not be washed, as such processing significantly reduces storage time.
How long can you keep?
The duration of fresh storage largely depends on the type and condition of the product, as well as on the conditions created. It should also be borne in mind that the shelf life of fresh mushrooms largely depends on their type. Eg, champignons can be stored even for up to a week in a cool place, and truffles - no more than three days.
At room temperature
The collected mushrooms should not be kept warm. Without significant damage to quality, they can last no more than 2-3 hours. If the quality of the harvested crop is initially low, then you should not leave them in the room even for 2 hours.
In a refrigerator
The refrigerator maintains a stable temperature, which on average ranges from 0 to +5? C. If there is enough space to place containers with mushrooms, then the supply can be left for 2-3 days before cooking. At a temperature of +7-10? C – up to 17 hours maximum.
To prevent condensation from appearing, the container should not be hermetically sealed. The container can be covered on top with a piece of cotton cloth or a kitchen towel. If the storage container is hermetically sealed, then mushrooms should not be kept in it for more than one day.
The container must be made of a material that is neutral to the product and does not lead to oxidation. For this reason, containers made of aluminum, copper and other metals are not suitable.
In cases where it is necessary to preserve the crop for up to a week, a storage method with salt can be used. Procedure:
- Pour rock salt into an enamel container.
- Place mushrooms in one layer.
- Add salt.
- Repeat the sequence of layers, with the last layer being salt.
Storage longer than the specified time may be unsafe for health, as hazardous substances begin to form in the mushrooms.
In the freezer
You can freeze fresh mushrooms, boiled or even fried. The harvested crop is first sorted, choosing the highest quality and youngest.
It is better to freeze the following types in their raw form:
- boletus;
- boletus;
- white, etc.
If the mushrooms are small, they can be frozen whole. Large ones are best cut into pieces. The cutting itself should be done right before placing it in the freezer; this should not be done in advance.
To prevent the workpiece from sticking together in the freezer into one lump, you can use this method:
- Choose a cutting board or baking tray of such a size that it fits freely in the freezer.
- Arrange the mushrooms in a single layer on the prepared flat surface.
- Place the baking sheet in the freezer for 12 hours.
- Take out the baking sheet and pour the frozen pieces into containers or bags that are convenient for storing in the freezer.
Each prepared package must be provided with a label indicating the date of freezing and the type of mushroom. You should also measure the temperature in the freezer. This indicator will determine how long the workpiece can be stored without loss of quality.
If the temperature is in the range from -24? C to -18? C, then the shelf life of freshly frozen mushrooms is up to a year. At temperatures from -18? C to -14? C – six months. If the freezer gives a temperature of -12-14? C, then you should not keep it frozen for longer than 4 months.
It is advisable to freeze products in small portions. This will make it possible in the future not to defrost more mushrooms than necessary for one use.
Conditions
When choosing a place to keep the harvested crop, care should be taken to create suitable conditions.
Optimal storage conditions fresh mushrooms:
- protection from light;
- air temperature 0-10? C;
- no contact with products that have a strong aroma;
- humidity – up to 75%.
Suitable conditions can be organized in the refrigerator, cellar, basement, cool pantry, etc. It is advisable to maintain stable conditions, avoiding sudden jumps in indicators.
Methods
Taking into account the existing conditions and the type of mushrooms, you can choose the most convenient way to store the crop. The most practical and popular options include the following:
- in a grid (in a suspended state);
- in paper bags;
- in fabric bags;
- in a glass container.
Suspended in a net
The storage grid is not chosen for all mushrooms. This method is most often used for oyster mushrooms. The structural features allow them to be cut into strips and rolled into a ball.
In banks
Glass is a versatile storage material fresh and canned mushrooms. If you need to keep them raw in the refrigerator, you need to prepare a glass jar and make room in the vegetable compartment.
Mushrooms are carefully placed in containers. The lid is not used to prevent condensation from forming. The best option is to cover the jar with a napkin. If done correctly, the supply will keep for up to a week in a cool place. Glass jars are also suitable for storing dried mushrooms.
In fabric and paper bags
Thick paper bags are usually used as containers when organizing storage in the refrigerator.
They are compact, allow air to pass through and prevent moisture from accumulating inside.. If you place the product in paper in the compartment intended for vegetables, the mushrooms can last up to a week.
It is better to use fabric bags not immediately, but after soaking them in a salt solution.This will make the packaging a little stiffer and still allow air to pass through well. Salt will not allow moisture to accumulate, removing it towards itself. An additional advantage is that the contents of the bag are protected from various types of pests.
Paper and fabric bags can be used not only for storing fresh, but also dried mushrooms.
How to save?
The worse the conditions for keeping the product, the more the shelf life is reduced.. Fresh mushrooms of any kind must be processed as soon as possible and placed in a cool place.
Even when kept warm for just a few hours, irreversible spoilage processes begin in the mushrooms.
Chanterelles
Chanterelles are forest mushrooms that can be canned, frozen or dried for future use. It is better not to keep them in the refrigerator for more than a day after dry cleaning. If the mushrooms are wet, the shelf life is reduced to several hours. Boiling can extend the storage time to 3-4 days.
This type of mushroom tolerates freezing well. How to do this correctly - in the video:
White
The most popular ways to preserve porcini mushrooms for future use are freezing, drying and cooking. Freshly harvested crops must be processed as quickly as possible, and do not store at room temperature.
If the process of collecting mushrooms drags on for a day, then it is better to put forest moss at the bottom of the baskets. It can also be placed on top, for better preservation of the crop until the time when the harvested crop can be processed. Mushrooms should not be chopped in advance - they will be preserved better in their entire form.
If possible, fresh mushrooms can be placed in a cellar or basement for 3 days after pre-treatment. Paper bags or boxes are suitable as containers.Fresh mushrooms cannot be kept for more than three days, even if they look good in appearance. This is due to the fact that three days after collection they will begin to form toxic substances that are unsafe for health.
If it is necessary to extend the storage time to 1-2 months in the refrigerator, then You can proceed as follows:
- Boil the mushrooms.
- Drain the liquid.
- Place in a glass jar.
- Sprinkle with salt.
- Pour in vegetable oil.
Conclusion
Fresh mushrooms, especially those collected in the forest, are a perishable product that cannot be left for a long time without processing and in inappropriate conditions. The faster they are cooked, the more nutrients will be retained in them, and the dishes will delight with a pleasant taste and aroma.
