Fresh mushrooms have an intense flavor with which you can enrich summer and winter recipes. If you store them in the refrigerator they tend to go bad in less than a week. To make them last longer and have them available at any time of the year, you can freeze them, pickle them or dry them with the dryer. Choose the most suitable method based on the dishes you want to prepare.
Steps
Method 1 of 5: Steam and Freeze Mushrooms
Step 1. Wash the mushrooms thoroughly with cold water and then pat them dry
Take one mushroom at a time and gently massage it with your fingers under cold running water to get rid of any soil residue. Alternatively, you can put them all in a colander and rinse them several times under water. After washing them, pat them dry with absorbent kitchen paper.
Some mushrooms are more delicate than others; for example, chanterelles and porcini are more fragile than mushrooms and cardoncelli, therefore they require more delicacy and attention. Mushrooms that grow in groups, such as nails, should be washed first all together and then also separately if necessary
Step 2. Trim the stems and slice the mushrooms if necessary
If the mushrooms are more than 3 cm in diameter, cut them into quarters using a sharp knife. If you prefer, you can simply cut them in half or slice them; the important thing is that the pieces are all the same size.
Do not use a serrated knife to cut mushrooms
Step 3. Leave them soaked in water and lemon juice for 5 minutes
Pour half a liter of water into a bowl and add a teaspoon of lemon juice. Stir and then dip the mushrooms into the water. Leave them to soak for 5 minutes, then drain and pat them dry with absorbent paper. If you don't mind the mushrooms turning black, you can skip this step.
If you soak the mushrooms in water and lemon juice, they will keep their color almost unchanged despite cooking
Step 4. Prepare the pot for steaming
Pour about 5cm of water into the bottom of the pot and bring it to a boil. In addition to the pot, you'll need a steamer basket and lid.
If you cut the mushrooms into small pieces, make sure the holes in the basket are not large enough to let them pass
Step 5. Place the mushrooms in the basket and cook for 3-5 minutes in the covered pot
After 3 minutes, try stabbing a mushroom with your fork. The prongs should penetrate easily, but you should feel a slight resistance in the center of the mushroom. If so, it means the mushrooms are ready. Cooking time varies according to the variety and size of the mushrooms.
If you cut the mushrooms into quarters or slices, 3 minutes of cooking should be enough. If, on the other hand, you preferred to leave them whole or cut them only in half, it can take up to 5 minutes
Step 6. Transfer the mushrooms to a container
Use a food container, made of glass or plastic, with an airtight lid and make sure it is large enough to comfortably accommodate all the mushrooms. Leave a couple of inches of empty space between the mushrooms and the lid.
If you prefer, you can use a bag suitable for freezing food
Step 7. Let the mushrooms cool for 30-60 minutes
Let them cool while you tidy up the kitchen or do something else. You can freeze them as soon as they are cool to the touch.
It is important to let the mushrooms cool before freezing them to prevent other foods in the freezer from partially defrosting and then refrozen due to residual heat
Step 8. Store the mushrooms in the freezer and consume them within a year
Place the container close to the wall on the bottom to avoid sudden changes in temperature due to the opening of the door. Frozen mushrooms will keep good for up to a year.
Method 2 of 5: Brown and Freeze the Mushrooms
Step 1. Clean and slice the mushrooms
Gently scrub them under cold running water to remove soil residue. After washing them, cut them in half or quarters. You can also leave them whole, but you will get a less homogeneous cooking.
The stems of the mushrooms are good and can be sautéed and frozen as well as the caps, but you can set them aside and use them in other ways as well
Step 2. Heat a large skillet over medium-high heat
Add a couple of tablespoons of butter or oil and let them heat over high heat. Wait until the butter has melted completely or the oil starts to sizzle.
Use a heavy-bottomed skillet for even cooking. A cast iron skillet is ideal
Step 3. Cook the mushrooms for 3-5 minutes, stirring often
Put the cleaned and chopped mushrooms in the pan and stir them with the wooden spoon every 45 seconds to cook them evenly. The whole mushrooms will cook in about 5 minutes; if you cut them in half or in slices, they will be ready in 3-4 minutes.
- You can change the amount of oil or butter relative to the number and size of mushrooms.
- If you wish, you can add an aromatic herb of your choice such as oregano, rosemary, thyme or basil.
- Mushrooms with a very small cap generally only take a couple of minutes to cook.
- Mushrooms with a very wide head, such as oyster mushrooms, can take up to 4 minutes to cook.
Step 4. Remove the pan from the heat when the mushrooms are evenly browned
When they are completely cooked, transfer them to a bowl or plate and let them cool. To find out if they are ready, make sure they are soft and have absorbed all the cooking liquid in the pan.
Step 5. Store the mushrooms in an airtight container
Use a sturdy plastic or glass container; make sure it's big enough to fit all the mushrooms and leave a couple of inches of empty space under the lid.
- The mushrooms will expand as they freeze; that is why it is important to leave a couple of centimeters of empty space inside the container.
- Alternatively, you can use a couple of small containers or a bag suitable for freezing food.
Step 6. Freeze the mushrooms and consume them within 9 months
Place the container near the back wall of the freezer to avoid temperature fluctuations when the door is opened.
If it's been more than 9 months, let the mushrooms defrost before using them and make sure they don't have a slimy texture (in which case, throw them away)
Method 3 of 5: Blanch and Freeze the Mushrooms
Step 1. Boil water and add 2 teaspoons of salt
Use a large pot that can comfortably accommodate all the mushrooms. Fill it and cover it with the lid so that the water quickly boils.
The addition of salt is optional, it serves to preserve the color of the mushrooms and make them tastier
Step 2. Clean the mushrooms under cold running water
Pick up a few at a time or put them all in a colander to make it quicker. Gently scrub them with your fingers, a cloth, or a special mushroom brush to remove any dirt residue.
- If you need to blanch portobello mushrooms (or champignons), separate the stems from the caps and remove the strips with a spoon.
- To wash enoki mushrooms or other similar, thin and very delicate mushrooms, it is best to use a colander.
Step 3. Prepare a bowl full of water and ice
Pour about a liter of water into a large bowl and add half a kilo of ice cubes. You can vary the amount of water and ice based on the number and size of the mushrooms.
- Half a liter of water and 250 g of ice are enough for 200-250 g of mushrooms.
- You will need to transfer the mushrooms to ice water immediately after draining them from the boiling water, so it's important to prepare it in advance.
Step 4. Cut the mushrooms into quarters or slices if desired
Slice the mushrooms with a sharp knife to give them the desired size. If you want to cut them into quarters, first divide them in half and then again in two parts (lengthwise). Alternatively, you can cut them into vertical slices of the thickness you prefer.
Regardless of how you plan to cut them, make sure they are the same size for even cooking
Step 5. Cook the mushrooms in boiling water for a couple of minutes
When the water has reached a lively boil, put the mushrooms in the pot and let them cook for about 2 minutes.
Step 6. Drain the mushrooms using a colander
Put it in the sink and pour the mushrooms into it to quickly drain them from the boiling water. Wear oven mitts to protect yourself from any splashes.
If you don't have a suitable strainer, you can use a slotted spoon; in this case, however, you will only be able to drain a few mushrooms at a time. Remove them from the boiling water and let them drain for a few seconds before soaking them in the frozen one
Step 7. Leave the mushrooms to soak in the ice water for 3-5 minutes
Immediately transfer the mushrooms from the colander to the bowl with water and ice. Soak them for 3-5 minutes or until they have cooled completely.
- Make sure all mushrooms are submerged. If necessary, add more water and a few more ice cubes.
- Use kitchen tongs or a spoon to transfer the mushrooms from the colander to the bowl.
Step 8. Place the mushrooms in a large airtight container
Wait until they are cool to the touch before transferring them to a food-safe container with a lid. Leave a couple of inches of empty space between the mushrooms and the lid. This way they will have a chance to expand freely as they freeze.
You can also use a food bag, but remember to squeeze it to let out as much air as possible before sealing it
Step 9. Store the mushrooms in the freezer and consume them within a year
The back of the freezer is best suited for long-term storage of food, so place the container at the bottom of one of the drawers to avoid temperature fluctuations when the door is opened.
- When it's time to use the mushrooms, let them thaw in the refrigerator for 6-7 hours.
- Use mushrooms the same way you use frozen vegetables.
Method 4 of 5: Pickle the Mushrooms and Freeze Them
Step 1. Clean the mushrooms under cold running water before cutting them
Gently scrub them under cold running water to remove soil residue. After washing them, cut them into quarters or slices if they are large, or leave them whole or cut them in half if they are small.
- Small mushrooms can be pickled whole, while larger ones are sliced.
- If the mushrooms are morels (or morels), it is best to leave them whole.
Step 2. Put the herbs in a 1 liter glass jar
Use a jar with thick glass, suitable for withstanding sudden changes in temperature. Make sure the lid allows you to close it tightly before filling it. You can use an empty pickle jar after washing it thoroughly. The aromatic herbs indicated for this recipe are:
- Thyme;
- Laurel;
- Rosemary;
- Origan;
- Dill.
Step 3. Pour the water and vinegar into a pot made of a non-reactive material
Use 180ml of water and 80ml of white wine vinegar. The two ingredients form the basis of the mushroom preserve liquid. Make sure the pot is made of a material that doesn't react to vinegar, such as stainless steel, ceramic, or glass.
Do not use an aluminum, cast iron or copper pan. This is to prevent the mushrooms from having a metallic aftertaste
Step 4. Add salt, pepper and possibly other spices
You need a tablespoon (15 g) of salt and 1 tablespoon (15 g) of black peppercorns to which you can add other spices to taste. Recommended ones include Jamaican pepper and mustard seeds (you can add a generous teaspoon of both).
The list of ingredients you can use to add flavor to mushrooms also includes chopped garlic, scallions, and spring onions
Step 5. Put the mushrooms in the pot and bring the water to a boil
Transfer the whole or sliced mushrooms to the water and vinegar solution and turn on the stove. Bring the water to a boil over high heat and turn off the heat as soon as it starts to boil. It will take about 3-4 minutes.
- Whole morchelle (or morels) can take up to 5 minutes to cook.
- The thinnest and most delicate mushrooms will be cooked within 2-3 minutes, so don't lose sight of them or risk them becoming too soft.
Step 6. Reduce the heat and let the mushrooms simmer for 15 minutes
When the water reaches a full boil, turn the heat to medium-low and let it simmer for 15 minutes. Make sure it doesn't bubble too brightly - you need to see small bubbles rising to the surface of the water and rippling it from time to time.
- If you have a cooking thermometer, check that the water temperature is around 85 ° C.
- If you prefer to adjust the heat to low, cover half the pot with the lid to keep it boiling slightly.
Step 7. Transfer the contents of the pot to the glass jar
Lift the pot with both hands and slowly pour the water and mushrooms into the jar. If you're afraid of splashing, use a slotted spoon and transfer the mushrooms first.
If any herbs remain in the bottom of the pot, scoop them up and place them in the jar
Step 8. Let the pickled mushrooms cool before capping the jar and placing it in the refrigerator
Wait 30-60 minutes, then screw the lid onto the jar and place it in the refrigerator. You will be able to eat them after 3 days.
Store pickled mushrooms in the refrigerator and consume them within a month
Method 5 of 5: Dry the Mushrooms
Step 1. Preheat the dryer
Set it to a temperature of 43 ° C and let it warm up. Dehydrating mushrooms at a low temperature is the best option to preserve their taste. The process can take 3 to 7 hours. If you need to speed up the time, you can set the dryer to 56 ° C.
Do not exceed 56 ° C otherwise the mushrooms will lose flavor
Step 2. Clean the mushrooms and cut them into slices about 1 cm thick
Wash them under cold running water and make sure you remove even the slightest residue of soil. Pat them dry with absorbent kitchen paper, then cut them into thin, even slices.
- It is important that the slices are of uniform thickness, otherwise they will dry out at different times and the thinner ones may burn.
- If you want to dry portobello mushrooms (or champignons), discard the stem, remove the gills with a spoon and wash both sides of the cap with extreme care.
- You may need to rewash the mushrooms if you cut them and discover that dirt was hidden under the chapel. After slicing them, wash them again and don't forget to dry them with paper towels.
Step 3. Arrange the mushrooms in the trays of the dryer
Since it is not easy to get identical slices, try to divide them into trays according to the thickness. This way, if the thinner ones are ready before the others, just remove the tray from the dryer without interrupting the process.
Step 4. Check for mushrooms after 3 hours and hourly intervals thereafter
After 3 hours, open the dryer door and inspect the mushrooms. Try to fold them gently; if they break, it means they are ready. If they are still not dry, allow an hour to pass and then examine them again.
- If some mushrooms are ready after 3-4 hours, take them out of the dryer and let the others dehydrate further (up to 7 hours).
- Very thin mushrooms, such as enoki, will dry out quickly, so check them after only 2 hours and then at frequent intervals.
Step 5. Remove the mushrooms from the dryer when ready and let them cool
When they're dry, take the trays out of the dryer and place them on the kitchen counter. Let the mushrooms cool for an hour or until they are completely cool to the touch.
If you notice that some mushrooms are still moist or pliable, group them in a single tray and return them to the dryer
Step 6. Store the dried mushrooms in an airtight container
You can use a glass jar with a lid or a resealable food bag. If you keep them away from light, heat and humidity, they can last a long time (6 months to 1 year).
- To rehydrate them, submerge them in boiling water and soak them for 20-30 minutes.
- Dried mushrooms can be used in many ways, for example to flavor sauces and soups.
- If you notice that the mushrooms have lost their scent, it means that it is time to throw them away (usually after a year).
Advice
- If you want to defrost mushrooms in no time, use the microwave's "defrost" function or heat them for 1-2 minutes on half power.
- Place the date of preparation on the jar of pickled mushrooms using a piece of paper and duct tape to know when it's time to eat them.
- Label the jar or bag of dried mushrooms to find out how long you have kept them in the freezer.
Warnings
- Make sure the mushrooms are edible before processing and eating them. If in doubt, don't consume them.
- Do not leave the stove unattended.
