Although mushrooms can be bought in supermarkets all year round, you cannot always use them fresh. The mushrooms will keep for about four days in the vegetable compartment of the refrigerator or cleaned and cut in the freezer. On the other hand, if they are not refrigerated, they must be used up after just one day. However, there are some creative ways to make fresh mushrooms last longer.
Dried mushrooms have a long shelf life
Preserve mushrooms - these options are available
There are numerous ways of preserving them: You can freeze or dry raw mushrooms, for example in a dehydrator. Mushrooms can also be boiled down in a vinegar broth, canned or preserved in oil.
Freeze fresh mushrooms
Young, raw and fresh mushrooms are ideal for freezing and can be kept in the freezer at minus 18 °C for around six to ten months. Clean the mushrooms carefully and remove pressure and other damaged areas. Then cut them into slices or coarse pieces and pack them in small quantities in freezer bags or freezer cans. Freezing should be done as quickly as possible. Blanching beforehand is not recommended.
Dry mushrooms
Thoroughly clean the mushrooms intended for drying (but not with water! ) and then cut them lengthwise into slices about two to three millimeters thick. These can be dried very well in special drying machines or, if one is not available, in the oven at a maximum of 70 °C and with the oven door slightly open. You can also air dry the mushrooms: thread the mushroom slices on a string or lay them on a clean cloth. Now keep them in a warm, airy place. You should always check whether the dehydrated food is spoiling due to a lack of ventilation or insufficient heat. Dried mushrooms break when bent over, and they also feel paper-like.
tips
Clean young, fresh mushrooms and cut them into large pieces. Then steam them in hot fat for about 20 minutes, season to taste and add a little water. The mushrooms, together with the juice, are placed hot in preheated jars and these are sealed with rubber and lids. The glasses must then be sterilized in a water bath at 95°C for 60 minutes. Let them cool down slowly and check that the jars are really tightly sealed.