There are several methods for storing mushrooms

There are five main methods for storing mushrooms: refrigerated storage, frozen storage, dry storage, vacuum storage, and pickled storage.

1. Refrigerated storage

Fresh mushrooms can be sealed and refrigerated in a fresh-keeping bag or box, with a temperature controlled at 2-4 degrees Celsius. refrigeration can delay the respiration of mushrooms, maintain moisture and taste, and is suitable for short-term storage of 3-5 days. Be careful to avoid mixing with other strongly scented foods to prevent cross contamination. If there is soil on the surface of the mushroom, it should be gently wiped clean with a soft cloth, but not washed with water to avoid accelerating decay.

2. Cryopreservation

Slice or blanch mushrooms in water for 1-2 minutes, then drain and pack into sealed bags for freezing. Frozen can be stored for 1-2 months, and after thawing, it is suitable for stewing or stir frying, but the taste may become soft. Thoroughly cool before freezing to avoid frosting. This method is suitable for high moisture content mushrooms such as shiitake mushrooms and shiitake mushrooms. Flammulina velutipes are fragile after freezing due to their fine fibers.

3. Dry storage

Mushrooms, tea tree mushrooms, etc. are suitable for sun drying or drying until the moisture content is below 10%, and can be stored in a cool and sealed manner for more than six months. Dried mushrooms need to be thoroughly dehydrated to avoid mold growth, and should be soaked in warm water before consumption. Pay attention to avoiding direct sunlight during the drying process, as it may cause nutrient loss. Dried mushrooms have more concentrated umami substances, making them suitable for making soup.

4. Vacuum preservation

Use a vacuum machine to remove air from the packaging bag and seal it. Refrigeration can extend the shelf life to 7-10 days. The vacuum environment inhibits the proliferation of aerobic bacteria and is suitable for commercial bulk storage. When using a small vacuum machine at home, pay attention to placing the mushrooms flat to avoid puncturing the packaging bag. The color and texture of mushrooms stored in vacuum are close to fresh state.

5. Preserving and marinating

Mushrooms can be preserved for 1-3 months by marinating them with salt, vinegar, or soy sauce, such as soaking mushrooms in vinegar or sauce. The high osmotic pressure environment inhibits microbial growth, but high sodium content requires controlled consumption. Before marinating, the mushrooms should be cooked thoroughly, and when bottling, ensure they are completely submerged in the broth. After opening, refrigerate and consume as soon as possible. Different varieties of mushrooms are suitable for different storage methods. For example, grass mushrooms are extremely intolerant to storage and need to be consumed on the same day, while dried mushrooms can be stored for more than a year. Decayed parts must be removed before storage, and all containers must be clean and dry. It is recommended to choose a method based on the consumption plan. For short-term consumption, choose refrigeration, and for long-term storage, prioritize drying or freezing. Regardless of the method, regularly check for mold or odors to ensure food safety. Before cooking, observe the condition of the mushrooms. If they become sticky, discolored, or release water, they should be discarded immediately.