Is it possible to store fresh mushrooms. How to store porcini mushrooms after harvest and for the winter. Storage after salting

How to store mushrooms - this question often arises among avid mushroom pickers who bring home whole buckets of forest gifts. Boiled or fried, mushrooms become a delicious addition to various side dishes, soups, and pies. How to maximize their freshness, we will discuss in our article.

Short term storage

There are several ways to store forest mushrooms. In the apartment at room temperature, it is better not to store them for more than 2-3 hours. Start processing immediately after collection. If you want to keep harvested mushrooms fresh for 2 or 3 days at the most, it is best to place them after dry cleaning. in the refrigerator.

So that the gifts of the forest do not deteriorate within a few days, you need to follow a clear algorithm of actions:

Carefully sort the mushrooms, remove leaves, grass, needles.
Rinse 1-2 times.
Soak the crop in salt water to get rid of worms and insects. Tubular mushrooms (butter mushrooms, boletus mushrooms, boletus mushrooms, etc.) are enough to leave in water for 20-30 minutes, and lamellar ones - for 6-12 hours. Some varieties that have a bitter or pungent taste, such as black milk mushrooms, are soaked for 2-3 days, regularly changing the water.
Put the mushrooms in a colander or sieve, letting the water drain, and carefully inspect them again. Cut off any damaged areas with a knife.
Spread the mushrooms on a layer of cloth or paper towels, let dry, then put them in a deep bowl, covering the top with a napkin.
Place the container in the refrigerator.

Many people wonder how long fresh mushrooms can be stored. in a refrigerator. In the cold, it is advisable to keep them for no more than 3 days, especially if they are noble species, such as truffles or porcini mushrooms.

Mushrooms can lie on the bottom shelf of the refrigerator for up to 7 days. After the specified time period, dangerous toxic substances are formed in forest mushrooms, and champignons darken and dry out. Eating such foods is too risky for health.

Long term storage

One of the most common ways to store mushrooms for a long time is freezing. But, in order to save space in the freezer, it is better to pre-blanch the mushrooms or boil them for a short time in salted water (1 tablespoon of salt per 1 liter of water).

Blanching is a quick processing of the product in boiling water, which allows you to save most of the nutrients.

To obtain a quality workpiece, follow the following sequence of actions:

Clean the mushrooms, rinse them under running water. If there is a large amount of sand or specimens spoiled by worms, soak the mushrooms for 2-3 hours in salt water, and then rinse a few more times.
Cut large specimens into pieces.
Let the mushrooms dry, then plunge them into boiling salted water for a couple of minutes (blanch).
Transfer lightly boiled mushrooms, butter mushrooms or mushrooms to cold water for about half an hour, then take them out into a colander.
Wait until all the water has drained, then arrange the mushrooms in containers for freezing (food-grade plastic containers or bags will do).
Send the blanks to the freezer.

How long can frozen mushrooms be stored in the freezer? The following table shows at what temperature and for how long it is recommended to store fresh mushrooms:

Keeping mushrooms at home is easy. But what to do if there is a need to process a fresh collection on a hike? The best way for emergency harvesting is drying. Drying will allow you to save porcini mushrooms, boletus, boletus, Polish, autumn mushrooms and other species without leaving the forest. For this you need:

Clean the mushrooms, separate the caps. Large ones are best chopped, small ones can be left whole. The legs are advised to use for cooking and eat immediately or cut lengthwise into several pieces, as they dry much longer.
Spread the prepared product in a well-ventilated area so that excess moisture quickly leaves.
String the mushrooms on a string and hang them over the fire at a safe distance from the fire.
Wait for complete drying, constantly monitoring the condition of the workpiece.
Put dry mushrooms in a tightly closed container so that they do not absorb moisture from the air.

There is another way drying mushrooms in field conditions. It is more difficult to implement, but you do not have to follow the process all the time. In the evening, dig a hole in the ground and line it with stones from the inside. In the prepared niche, make a fire to heat the stones. Once the fire has died down, carefully remove the hot coals. String mushrooms on twigs or skewers and place in a hole so that they do not come into contact with stones and with each other. When the stones have cooled down a bit, cover the makeshift dryer with oilcloth and leave overnight. In the morning, take out the workpiece, sort and sort. If there are a lot of unfinished pieces, then heat the stones again and repeat the process. Wrap the finished mushrooms in gauze or any other breathable material and let them air out.

You can also dry mushrooms at home - in a dryer or in a conventional oven. The finished product is placed in a closed container and placed in a dark, dry place. Before use, it is recommended to soak them for several hours in water.

You can learn more about storing dried mushrooms from this article.

How to store mushrooms for the winter without freezing or drying? Can salt or pickle them in banks. On our website you will find recipes for canning milk mushrooms, volnushki, chanterelles, russula, mushrooms or butter for every taste. Each method of mushroom harvesting has its own advantages and disadvantages, so the choice is yours.

Video

You can learn more about freezing and drying mushrooms in the oven from the following videos:

He has considerable experience in gardening - from sowing seeds and seedlings to harvesting and storing crops. Each sowing season begins with a search for new ways of growing, because cucumbers can be harvested not only from the garden, but also, for example, from ... barrels and even grown in winter on the windowsill. Plant care is considered one of the best ways to relieve stress.

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There are many ways to store wild mushrooms. Mushrooms actively absorb foreign odors, so they are stored separately from other products. At home, fresh mushrooms without the use of a refrigerator are best not stored for more than a few hours. If you need to keep the mushrooms fresh for a day, or a maximum of three days, the best way is to store them in the refrigerator.

How to store mushrooms in the refrigerator

Rinse the mushrooms, then give them from 6 to 24 lie down in salt water for hours, so that insects and worms crawl out from the inside.
Pull the mushrooms out of the water, lay them on the table and inspect carefully. If the mushrooms have damage or areas where the color of the mushroom differs from its main color, they must be cut with a knife.
After the mushrooms have dried, put them in a deep plate or other container, cover well with a napkin on top.
Place in refrigerator. Remember that in this way it is recommended to store mushrooms no more three days!

Mushrooms are stored on the bottom shelf of the refrigerator for no more than seven days. If this period is exceeded, harmful substances begin to form in them. Mushrooms become covered with dark spots and begin to dry.

Shelf life in the freezer

at temperatures from -14 to -12 ° C - 3-4 months;
at temperatures from -18 to -14 ° C - 4-6 months;
at temperatures from -24 to -18 ° C - up to 12 months.

Shelf life of mushrooms

at a temperature of 7 to 10 ° C - 12-17 hours;
at temperatures from 0 to 5 ° C - 1-3 days;
at temperatures from -2 to 0 ° C - 3-4 days.

How to keep mushrooms for several months, and even for a year?

Freezing is the best way to store mushrooms. Pre-This method of storage is called blanching and freezing.

Blanching is a short-term treatment of a product with hot water, which allows you to save many useful substances, unlike cooking.

Rinse the mushrooms, you can hold them in salt water for a short time.
If the mushrooms are quite large, cut them into quarters.
When the mushrooms are dry, hold them for one or two minutes in boiling water (this is blanching).
Mushrooms should lie in cold water for a while. Then take them out using a colander.
Seal the dried mushrooms in a freezer container if you have one (if not, use improvised means).
Freeze the mushrooms in the freezer. The optimum temperature for the longest storage of mushrooms is −18 ° C degrees.

Storing mushrooms at home is very simple - there are many different ways to store mushrooms, but what if you need to store mushrooms on the go? In the forest, as you know, there is no refrigerator and freezer, but do not worry, in this article you will learn how to keep mushrooms on a hike for as long as possible.

Drying mushrooms in field conditions

We recommend discarding the mushroom stalks, or cooking them right away - they dry out worse than the caps.
Wash the mushrooms, clean them of insects, earth, cut out spoiled places with a knife.
Spread the mushrooms in a place well ventilated, while the mushrooms should not touch each other, but should lie as far away as possible. So the mushrooms will evaporate all the water from themselves.
Let's move on to drying. Mushrooms are best finely chopped. Now there are two drying methods, and each of them has its own advantages and disadvantages:
- String mushrooms on a string, hang over a fire. So the mushrooms will dry out very quickly, but there is a high probability that they will simply burn out.
- This drying option is more difficult to perform, takes more time, but there is no danger for mushrooms.

In the evening, dig a hole in the ground, line it with large stones. In this hole, make a fire to warm the stones. Rake the coals out of the hole, place pieces of mushrooms strung on twigs in it (mushrooms should not come into contact with stones and with each other). After a while, cover the hole with a tarpaulin or oilcloth. Leave the mushrooms overnight. In the morning, take out the mushrooms, carefully inspect, if there are undried mushrooms left, throw them away! Wrap dried mushrooms with gauze or other material that allows air to pass through well, let them ventilate.

Dried mushrooms are one of the most long-lasting mushrooms. With proper drying and storage, they can lie for 2-3 years. Closed dishes, dark place, dryness are needed. Sometimes they are hooked on a thread and hung up, but then they can absorb all the surrounding smells. For this reason, strong-smelling foods such as garlic, onions or herbs should not be nearby.

Types of mushrooms

White mushroom

Before preparing a white mushroom in any way, it, like all other types of mushrooms, must be washed and inspected, suspicious places cut off - rot, traces of insects, rodents, etc.

In the refrigerator, fresh porcini mushroom can be stored for up to 24 hours at a temperature of less than 2 ° C degrees. It is best to freeze raw mushrooms in the freezer - this way they are stored longer than frozen boiled ones. Properly dried porcini mushrooms should not be fragile, but flexible, they can be stored for more than a year.

milk mushroom

Kefir Tibetan mushroom is very unusual. It has the ability to create a useful product - kefir. Milk fungus is usually stored in a jar, pouring milk, but how to store it if there is no milk? Or what to do with the mushroom during the break from making kefir? All you have to do is fill it with water and put it in the fridge. So the mushroom can be stored for a couple of days. If you need to leave for a few days, the mushroom can be frozen in the freezer.

Tea mushroom

Kombucha, like milk fungus, is stored in jars. It is very easy to store it - in any situation, put it in the refrigerator - for the duration of your vacation or your long absence for another reason, for the winter, for the period when you do not need the mushroom.

oyster mushrooms

It is best to store oyster mushrooms after harvesting in the refrigerator. This is done in the same way as with all other mushrooms.

Champignon

Unpackaged raw champignons can be stored in the refrigerator for no more than three days. If they are packed in plastic bags or closed containers, mushrooms can be stored there for a week. It is important to know that if you have chosen plastic bags for storing champignons, you should take them out of the refrigerator, untie them and let them “breathe” sometimes. In the case of containers, you do not need to do anything like this.

Chanterelles

To preserve all the many useful substances in mushrooms, and at the same time have the opportunity to cook any dishes from chanterelles all winter, it is best to freeze them. The freezing process itself is no different from freezing any other mushrooms, but, unfortunately, chanterelles tend to taste bitter after freezing. To reduce the chance that chanterelles will be bitter, do not collect them in coniferous forests, and after a dry summer. Pre-cooking chanterelles will also save you from bitterness. Tip: freeze chanterelles in small portions.

processed mushrooms

frozen

Frozen boiled mushrooms can be stored in the freezer for as long as raw mushrooms - 1 year. It is best to store them in special food bags, or freezer containers.

Shelf life of frozen mushrooms raw is 1 year.

If fried or boiled mushrooms are frozen, then their shelf life in the freezer does not exceed three months.

Frozen mushrooms are stored in a freezer, the temperature in which does not exceed -18°C. At home, frozen mushrooms are stored in dense plastic bags or special molds.

Pickled

The optimal conditions for storing pickled mushrooms are a temperature of about 18 ° C, coolness, darkness. The best place for this is the cellar. We recommend using small glass jars with glass lids. If done correctly, pickled mushrooms can be stored for up to two years. Canned mushrooms in jars in the refrigerator can also be stored for about two years.

Shelf life of pickled mushrooms is one year if the jar is closed with a tin lid. The glass lid allows you to extend the shelf life up to two years.

It's important to know: Mushroom canned food is produced with a special treatment to increase the shelf life of mushrooms!

The shelf life of pickled mushrooms is also affected by temperature storage conditions and the amount of acetic acid in the marinade.

Mushrooms are stored only in non-oxidizing dishes in a cool room where the temperature is maintained no higher than 8 degrees. If the lid is swollen on the jar, then you can not use such mushrooms.

Dried

Dried mushrooms are best stored in a breathable fabric. It will save mushrooms from dust and insects, and at the same time does not block access to air. Dry mushrooms wrapped in cloth are best placed in a dry, well-ventilated place.

Shelf life of dried mushrooms is 1 year 6 months, at a temperature not higher than 20 ° C and low humidity (60 - 65%).

In damp, poorly ventilated rooms, mushrooms become moldy and deteriorate.

Dried mushrooms are stored separately from other products in a dry place;
Paper or fabric bags are used as containers;
During storage, it is necessary to provide access to fresh air to the product;
Also, well-dried mushrooms can be stored in glass jars with an airtight lid.

Optimal shelf life of dried mushrooms is one year. In order for dried mushrooms to retain their properties for a long time, it is necessary to follow the rules for storing this product.

Dried mushrooms must be stored in a dry and well-ventilated area, away from sunlight and products with a strong odor.

The best storage container is linen or paper bags. Completely dry mushrooms keep well in a glass container with a screw cap.

Ready meals

If you need to save fried mushrooms for the winter, arrange them in jars, fill with oil and close with nylon lids. Place in refrigerator. If you store the mushrooms not in the refrigerator, after rolling the jars must be sterilized.

Commercial storage of mushrooms

Not everyone has the opportunity to pick mushrooms in the forest every summer, but everyone wants to cook various dishes from them, so the mushroom business is very profitable, but at the same time there are a lot of difficulties. The main one is that mushrooms are a perishable product, so they should be stored in special conditions. Most often, fruiting bodies of mushrooms for sale (in shops, restaurants, cafes) are stored at a low temperature (from 0 to 4 degrees). Thus, the mushrooms remain fresh, but at the same time do not freeze.

Mushroom transportation

From the forest to a restaurant or shop, mushrooms have a long way to go. To prevent mushrooms from spoiling, businessmen carefully monitor the conditions of their transportation. The transport company must transport the mushrooms to refrigerators or isothermal vans while adhering to all hygiene standards.

During transportation, mushrooms are packed in a special film that prevents strong moisture loss. To improve the quality of mushrooms, you can treat them with a salt solution and sodium bisulfate. The shelf life of mushroom fruiting bodies can be increased by using carbon dioxide (5-10%), gamma irradiation, and storing mushrooms at low pressure (10-15 mmHg).

Before starting a business related to the sale of mushrooms, you should familiarize yourself with GOSTs. They can be easily found on the Internet. There are many GOSTs associated with mushrooms, for example:

GOST R 54643 (general technical conditions for the storage of porcini mushrooms),
GOST R 55465 (general specifications for the storage of quick-frozen mushrooms),
GOST R 54677 (general specifications for the storage of salted, pickled and boiled mushrooms), etc.

When growing mushrooms, you may encounter the fact that you often have to use mycelium (mycelium). If you do not know how to properly store it, the mycelium will deteriorate and grow old. The storage temperature of mycelium depends on how long it should be stored.

Remember! Selling mushrooms on the market is prohibited, and buying them there is very dangerous for health!

Mushrooms are classified as perishable foods, so keeping them fresh for a long time at home is completely impractical. It is best to process mushrooms immediately after harvest. Nevertheless, there are several ways that allow you to properly and for a relatively long time keep the product in a edible form, not only at home, but also in field conditions.

How to store thermally processed mushrooms

Subjected to heat treatment, boiled or boiled, as well as fried fruit bodies can be stored much longer than fresh ones. Cooking boiled mushrooms is very easy:

thoroughly clean and rinse in running cold water;
cut large specimens into several parts;
blanch in boiling water for a couple of minutes;
drain the broth and cool in cold clean water;
dry, then pack in clean and dry containers for freezing;
freeze in the freezer at -18°C.

Under such conditions of preparation and storage, fungi perfectly retain both their appearance and all nutritional and taste qualities for several months. You can also freeze boiled mushrooms for 20 minutes or until cooked. In this case, the shelf life in the freezer is about six months. Fried and stewed fruit bodies can be stored in a freezer in the refrigerator for no longer than three months.

Winter storage of fresh mushrooms

During the initial processing, fresh fruiting bodies should be cleaned of forest debris, cut the legs and carefully remove all damaged areas. You can soak in salt water until morning, then change the water and soak the mushrooms for another day. Some types of milkers are left in water for soaking for a week, regularly changing the water. When cleaning, it is recommended to use knives made of stainless steel. Collected mushrooms are recommended to be processed as soon as possible.

The most common options for processing for storage for the winter:

drying;
salting;
preparation of mushroom extracts;
marinating;
sterilization in glass jars;
freezing.

Mushrooms rightly belong to food products of plant origin, and the special composition of mushroom pulp based on protein compounds causes rapid spoilage due to the action of various enzymes and microorganisms. Boiled and fried mushrooms can be stored in a household refrigerator until tomorrow. Dried are best kept.

How to freeze mushrooms for the winter (video)

Proper drying

Quality dried mushrooms are a great way to enrich your diet with tasty and nutritious dishes outside the mushroom season. This most affordable and simple processing method is perfect for harvesting and long-term storage of the following types:

White mushrooms or boletus;
boletus;
Redhead;
Oiler of any kind;
Flywheel of any kind;
Kozlyak;
White truffle;
Morel cap;
Morel;
Trutovik branched;
The tinder fungus is motley;
Mushroom-ram;
Honey agaric of any edible species;
Mushroom-umbrella motley;
Champignon;
Chanterelles;
Deer mushroom.

It is impossible to dry any kind of edible milkers, which is due to the presence of a characteristic bitter juice in the pulp. Drying should be subjected only to sufficiently strong and completely non-wormy fruiting bodies, which must first be thoroughly cleaned of forest debris and wiped with a damp cloth.

The product can be dried in the sun, as well as in an oven or special dryers. In this case, the product is subjected to preliminary drying at a temperature of 40-50 ° C for a couple of hours, after which the main drying is carried out at a temperature of 60-70 ° C until ready. Dried mushrooms have a very high level of hygroscopicity, as a result of which they are stored in a closed glass container at a temperature of 8-10 ° C, which will prevent the appearance of mold.

Preparation of mushroom extracts and powders

Properly dried, the product is an excellent raw material for the preparation of a very fragrant mushroom powder. As a rule, mushroom powders are prepared from porcini mushrooms, butter, morels, saffron milk caps, chanterelles, truffles, as well as boletus and redheads. Mushroom powder made from several types of mushrooms with a moisture content of not more than twelve percent has a particularly pronounced aroma. You can grind dried raw materials both in mortars and in special pepper mills or coffee grinders. Store the finished mushroom powder in the same way as dry mushrooms.

Mushroom extracts are best obtained from species that have a very pronounced aroma, including mushrooms, oyster mushrooms, camelinas, redheads and boletus, as well as whites. Fruit bodies must be pre-treated in the form of cleaning and washing, then grind in a meat grinder and boil over low heat. It is best to use an enamel pan for boiling. The resulting mushroom juice must be drained, the mushroom mass with a small amount of water should be boiled again and also drained. All the mushroom juice obtained must be salted at the rate of 10 g per 500 ml and boiled until thick. The extract should be poured into well-sterilized containers on the same day and removed for storage in a cool place.

Features of canning

Salted mushrooms are an incredibly tasty and very nutritious product. Salting is one of the oldest and most common ways of preserving edible varieties. Store the product in a cool, dry, but well-ventilated place. A very good way is also the storage of finished mushroom products in the refrigerator, at a temperature of 2-4 ° C. Quite regularly required for the absence of signs of spoilage. When mold appears, it is recommended to digest the product by salting it in a hot way. You can also pickle salted mushrooms or process them into mushroom caviar.

Jars with blanks must also be stored in a cool room or in a refrigerator at temperatures not higher than 8-10 ° C. As a rule, the pickling process takes no more than one and a half months, after which the product can be eaten. But pickled mushrooms cannot be stored for a long time and they are used for food within a week after the end of the ripening process.

Every day spent on a hike reduces the quality characteristics of the collected mushrooms, so it is not recommended to store the fruiting bodies until the next day, but needs to be processed as soon as possible:

the removal of the legs is very advisable, since this part is most difficult to dry in field conditions;
hats must be cleaned of soil and forest debris, after which it is necessary to remove spoiled areas with a knife and rinse the mushrooms;
relatively finely chopped clean mushroom caps need to be laid out in a well-blown and sun-lit area.

How to save mushrooms for the winter (video)

You can also string mushrooms on a strong thread and hang them over the coals of a smoldering fire. Another method of camp drying is also allowed, in which it is required to overlay a fire with large stones and, after it burns out, decompose mushrooms strung on relatively thin branches. The dried product should be wrapped in any breathable fabric. After returning from a hike, mushrooms should be placed in tightly closed containers.

Mushrooms are a wonderful, low-calorie, protein product known to every person. They contain a significant amount of vitamins PP, E, D, C, B, iodine, carbohydrates, potassium, calcium, iron and phosphorus. The benefits of their use are emphasized by doctors for patients with various oncological diseases, diabetes or hypertension. Of course, they can get to our table both from the forest and from the store, but not everyone knows how long mushrooms can be stored in the refrigerator.

rules

The optimum storage temperature for mushrooms is between 0 and 4 degrees. The best storage utensils can be considered enameled or glass. Store them without a lid. You can also put them in the freshness zone in the refrigerator, the temperature there is usually zero.

The generation of our grandparents saved a lot of mushrooms for the winter, and the harvesting methods were different. The main method, of course, was salting. They salted them in barrels. Pickling brine recipes were different, each family had its own signature recipe. However, the same for all was the access of oxygen to the mushrooms in the barrel. As a rule, salting took place approximately according to this scenario: mushrooms were poured with brine, covered with gauze, and wooden oppression was settled. The secret of taste also depended on salting dishes, wooden containers were recognized as the best. It is necessary to save salted mushrooms in the temperature range from 2 to 10 degrees above zero. In private houses, as a place of storage, a cellar is extremely convenient; in an apartment, of course, you can’t imagine anything other than a refrigerator.

For those who have electric dryers, of course, it is best to dry everything. This, in fact, can be done in the sun, but the process will take a long time. Dried mushrooms can lie for a very long time. You can check whether it is dried correctly by squeezing the product in the palm of your hand. If it bends and breaks, then it is dried correctly, but if it crumbles, it will not lie for a long time. However, you do not need to throw out such mushrooms, they can be ground into powder and used for soups.

What about pickled species? The most dangerous consequence of improper storage of pickled mushrooms can be botulism. This disease is fatal. To disinfect the product before pickling, you need to boil them several times with breaks between boiling at 36 hours. Thanks to this treatment, bacteria and spores will die. It will be possible to eat such mushrooms a month after pickling, and store at eight degrees Celsius.

Shelf life

Depending on the temperature of the environment in the chamber, it will turn out to store mushrooms for a different amount of time:

at temperatures from 0 to 5 ° C - 1-3 days;
at a temperature of 7 to 10 ° C - 12-17 hours;
at temperatures from -2 to 0 ° C - 3-4 days.

Shelf life in the freezer

at temperatures from -14 to -12 ° C - 3-4 months;
at temperatures from -18 to -14 ° C - 4-6 months;
at temperatures from -24 to -18 ° C - up to 12 months.

Freezing methods

For proper freezing, there is a list of conditions:

Fresh mushrooms need to be cleaned and washed;
All copies must be sorted out for quality;
Boil in boiling water for 4-7 minutes;
Dry well;
Put on a baking sheet and put in the freezer for quick freezing;
After, remove the mushrooms, package and pack in bags (vacuum).

There are several ways:

Fresh mushrooms need to be thoroughly washed, dried, cut off all unnecessary parts and bad places. Then the mushrooms are frozen;
Fried mushrooms are also subject to storage. The way they are harvested is simple: first, everything is washed, then fried. At the time of frying, add oil to the pan and evaporate all the moisture;

You can cook mushrooms in the oven, but without oil. Cooked champignons are put in a bowl and put in the refrigerator or freezer. Mushrooms prepared in this way can be stored for up to six months;
There is another way - mushrooms are boiled in lightly salted water. Boil large specimens for at least half an hour. Boiled champignons are cooled, dried well, spread on foil and frozen. Portion bags that tighten well are best suited for storage. The duration of storage of such mushrooms is no more than six months.

It's important to know

Closable containers are suitable for storing mushrooms. Such dishes will keep the product longer and prevent it from drying out. When the mushrooms are stored in a bag or in a film, they must be ventilated, otherwise the accumulated condensate will spoil the product.

And how long can mushrooms lie without a bag? Regardless of the shelf of the refrigerator - no more than three days. After three days, they will begin to accumulate harmful substances.

Freezing is considered the best storage method. Preparation for freezing is not difficult: the mushrooms are washed, well cleaned of dirt, cut into pieces, packed in plastic containers or ordinary plastic bags.

Dishes should be stored in the freezer. The shelf life will be six months. The optimum storage temperature is -18 degrees.

Before cooking anything from frozen mushrooms, they will need to be thawed. Thawed mushrooms cannot be re-frozen.

Summing up

Dried mushrooms are one of the most long-lasting mushrooms. With proper drying and storage, they can lie for 2-3 years. Closed dishes, dark place, dryness are needed. Sometimes they are hooked on a thread and hung up, but then they can absorb all the surrounding smells. For this reason, strong-smelling foods such as garlic, onions or herbs should not be nearby.

Champignons are very popular mushrooms and are easy to find in grocery stores. They have a pleasant taste and useful properties, often used for cooking homemade dishes. Champignons are classified as safe mushrooms. They can be consumed even raw, without being subjected to heat treatment.

In this article, we will talk about how to properly store store-bought champignons so that they stay fresh longer.

How to prepare mushrooms for storage

Mushrooms will last longer and will not darken if you do not wash them and generally exclude any contact with water. The shelf life of washed mushrooms is reduced several times. Also, to keep them fresh longer, do the following:

Cut off the leg;
The hat is carefully cleaned of debris, barely touching with a knife;
Inspect the mushroom from all sides, cut off spoiled places;
Mushrooms smeared with soil are wiped with a soft dry cloth.

Storage methods

In a refrigerator

Mushrooms without special packaging, open, can be kept in the refrigerator on the middle shelf for up to 3 days. In this case, the temperature must be maintained within the range from 0 to +2 °C. Longer storage in the open air leads to the fact that mushrooms lose most of their moisture, their surface darkens, they become tasteless.

If pre-prepared, peeled mushrooms are placed in plastic containers or a plastic bag, they will retain their properties for a week. At the same time, it is important to periodically provide oxygen access to the package, otherwise the collected condensate will cause spoilage and rotting of the product.

You can also do this: put the mushrooms in the vegetable storage compartment in one layer. From above they will need to be covered with a cotton cloth or paper towel. This will keep them fresh for up to 5 days.

In the freezer

If you freeze champignons, then their shelf life will increase significantly. Before sending the mushrooms to freeze, they are pre-cleaned (as described above). Then they are laid out in hermetically sealed containers or in bags that are tightly tied. Mushrooms are stored in the general compartment at a temperature of -18°C for 1 month. Mushrooms are not subject to re-freezing, so they are divided into portions, each of which will need to be consumed at a time.

On a note: it will be more convenient and faster to pick up mushrooms for cooking if they are sorted by size. Small mushrooms can be frozen whole, large ones can be cut into pieces.

In room

If you do not have time to immediately process all the raw materials, use this option. But remember that this is a short-term storage method - no more than 12 hours. They do this: the mushrooms are carefully placed in an enameled basin or a plastic bucket. Clean the filled container in a cold place, for example, in the cellar, basement or bathroom.

Long-term storage of champignons

Boiled

The shelf life in this case is increased to 6 months. Freezing technology is as follows:

Mushrooms are cleaned, washed under a tap, cut into pieces.
Put the pan on the fire, add a little salt to the water.
When the water boils, lower the mushrooms into it and cook for 10 minutes.
Throw the finished product into a colander, allow the liquid to drain.
Spread out paper towels, on which the mushrooms are then neatly laid out.
Mushrooms must be completely dry, after which they are laid out in containers or packaged in bags.
Sent for storage in the freezer.

fried

Mushrooms, pre-fried, will be perfectly preserved in the freezer for 6 months.

What should be done:

Clean and wash the mushrooms.
Take a deep frying pan, put the prepared raw materials into it, add a little vegetable oil.
Fry until all the moisture, mushroom juice has evaporated.
Place fried mushrooms on paper towels. They absorb excess fat.
Pack the cooled mushrooms and send to freeze.

Dried

Mushrooms can also be dried. Then they can be stored, like many other mushrooms, in cloth bags. The storage room is chosen dry, cool, well ventilated. A dry product, subject to storage conditions, does not deteriorate within 1 year.

Pickled

Mushrooms in the marinade, placed in the refrigerator or cellar, will remain edible for 1 year. There are many ways to marinate, there are also simple ones. They are united by the fact that vinegar is necessarily added at the end before seaming. Mushrooms are stored in pre-sterilized glass jars.