✅ How long can you store boiled mushrooms in the refrigerator

Mushrooms are an integral element of Russian cuisine. Some varieties (oyster mushrooms, champignons) are grown as agricultural crops, others (chanterelles, honey mushrooms, boletus mushrooms) are collected in their natural habitat. On sale you can find various products in raw, dried, frozen and canned forms. In cooking, they are used to prepare hot dishes, salads, soups, snacks, and pies. Every housewife should know how long mushrooms can be stored and be able to navigate all their diversity.

How long can boiled mushrooms be stored in the refrigerator?

I wouldn’t store wild mushrooms at all, a few hours at most.
This also applies to raw mushrooms. After harvesting, they need to be cleaned and cooked within 4-6 hours.

Frozen is another matter. Can be stored for several months, just do not re-freeze.

And if the mushrooms are not from the forest, but are grown industrially, then the shelf life and conditions are indicated on the packaging.

In the summer-autumn season, when you bring a couple of buckets of mushrooms from the forest, I don’t always preserve all the mushrooms, but leave some for food. Boil the mushrooms for twenty minutes, skimming off the foam with a spoon. Then I put the mushrooms in a colander and wait for them to cool. I leave the boiled mushrooms in the refrigerator for a couple of days, then fry them with onions to accompany the boiled potatoes. From personal experience, I can advise that **boiled mushrooms can be stored in the refrigerator for two days, but subjected to heat treatment again.

You can store boiled mushrooms for a day in the refrigerator at temperatures up to +4 degrees.

If you store boiled mushrooms in the freezer, then six months, but the freezer must work without stopping, you should not refreeze the mushrooms, the taste will change.

Boiled mushrooms should not be stored, but used for food or preparations. It is known that fresh mushrooms, if not washed and kept dry, can be safely stored in the refrigerator from a day to three, for different types. Boiled mushrooms can definitely be stored no less, but the sooner you make them into what you intended, the better. For example, boiled mushrooms can be pickled or salted, in which case it is better to do this immediately after cooking or the next morning. Boiled mushrooms can be frozen, and in this case they will quietly spend a year in the refrigerator without losing their nutritional properties or spoiling. Boiled mushrooms can be used in soup or other dishes; again, 1-2 days in the refrigerator is enough and it’s time to cook.

Rules and terms of storage of artificially grown specimens

A distinctive feature of greenhouse mushrooms is safety, environmental friendliness, and the ability to plant and collect at any time of the year.

Among the cultivated specimens there are:

Champignon;
oyster mushrooms;
shiitake;
truffles.

Given the wide range of products in supermarkets, there is no particular need for stocking for future use. If desired, they can be frozen fresh or boiled. They are not dried.

Storing fresh mushrooms in the refrigerator can last up to 5 days, provided that they have not been previously removed from the packaging and washed.

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Preparation

Freshly picked mushrooms need to be sorted and cleaned. Then add water to wash away the sand, small leaves and sticks. It’s not always possible to marinate or fry them right away. You can boil it in lightly salted water and then put it in the refrigerator. There they will be safely stored for 2 days. Cooking time varies. So, it is enough to boil the champignons for 5 minutes, chanterelles and aspen boletuses - 20, boletus mushrooms, boletus and honey mushrooms - about half an hour. When cooking honey mushrooms and butter mushrooms, you need to change the water once.

It is advisable that the temperature in the refrigerator is constantly maintained at a low temperature - up to +4° and no higher. In this case, nothing threatens the boiled mushrooms for two to three days. If the refrigerator does not keep the cold well, then you need to have time to prepare your favorite dish a day in advance.

How to extend shelf life

There is a way to extend the storage time. To do this, immediately after cooking, pour the liquid with mushrooms into a sterile jar and close the lid. When the workpiece has cooled, place it in the refrigerator. How long can boiled mushrooms be stored in this case? Yes, almost a week. This is how compote, broth or boiled milk is often stored.

When cooking, be sure to add a little salt to the water. It acts as a preservative and inhibits the development of harmful bacteria.

In any case, boiled mushrooms cannot be stored for more than a week.

Before use, they must be boiled again in new water. If the lid is swollen, then it is better to throw away such a product. He is dangerous.

In the freezer

Mushrooms can be stored in the freezer for several weeks or even months. In order for them to preserve their taste and aroma, proper preparation must be carried out. Some types require mandatory cooking. For example, chanterelles taste bitter after freezing, so they are boiled for several minutes to remove the bitterness.

A kilogram of mushrooms is boiled with the addition of:

1 onion;
1 carrot;
6-7 peppercorns (allspice and black);
2-4 cloves (optional);
2 bay leaves.

Add just a little salt to the water. It is necessary to bring it to a boil and cook the mushrooms for 5 minutes, skimming off the foam. Then place in a colander, let cool and drain. Before freezing, it is advisable to blot the mushrooms with a towel and divide into portions. Each serving size should be suitable for approximately one cooking session. This is important because re-freezing food is not recommended. You should leave as little air in the packaging as possible. It is best to use special bags or containers for freezing.

You can store boiled mushrooms in the freezer at a temperature of -18°...-24° for a whole year. If the temperature is lower (-12°...-14°), then the shelf life is reduced to 4 months.

After defrosting, the mushrooms undergo heat treatment again. What to cook from them is up to the hostess to decide.

How to use

It is known that pistachios exhibit beneficial effects on the body only when eaten raw. Salty ones, so loved by most men, because... They are an excellent snack for beer, but will not bring the desired benefit.

We recommend reading: Lard in brine has died out, what to do with salt

Their calorie content does not exceed 600 kcal, compared to other types of nuts, so they are often used in dietary nutrition.

You can prepare various dishes. There is an interesting recipe with the addition of pistachios, for example, sauce. To do this, take a red ripe tomato and cut it into small slices. Then add a finely chopped onion with chopped nuts. Mix well and add red pepper and let it brew.

How to store mushrooms in the refrigerator

The low temperature regime of the refrigerator slows down the loss of taste of the product, as well as its spoilage. Storage conditions and storage duration depend on availability and pre-treatment method.

Fresh mushrooms

If it is not possible to immediately process a large number of collected forest mushrooms, you can leave them in the refrigerator overnight. You should not pre-wash or cut the product into pieces; such manipulations significantly reduce the shelf life. For storage use:

ceramic;
enameled;
glassware.

Mushrooms are poured into a container and placed in the freshness zone. The lid is not covered to prevent condensation from forming, which leads to rotting and spoilage of the product. For this reason, a cellophane bag is not suitable for storage; a paper bag is used as an alternative.

ATTENTION! Aluminum, galvanized or iron utensils are not used for storage, since the organic acids contained in mushrooms react with the metal - the product darkens and changes its taste.

You can store fresh mushrooms in the refrigerator for several days, the period depends on their type, for example:

saffron milk caps can last up to 2 days;
boletus – up to 2 days
boletus - up to 3 days;
porcini mushrooms (boletus) – up to 5 days;
honey mushrooms – up to 7 days.

However, when storing a product in the refrigerator, it is recommended to focus on the temperature set in it:

Mushrooms sold in stores are grown under artificial conditions. These include: champignons, oyster mushrooms. Their shelf life is indicated on the packaging and, as a rule, it exceeds the shelf life of wild mushrooms.

Before moving them to the refrigerator, they are sorted out and damaged specimens are removed. Then put it in a paper bag and place it in the vegetable compartment. In such packaging they can be stored for up to 7 days at a temperature of +1-4 °C. If you leave the product without it, it will remain in the refrigerator for no more than 3 days, after which it will begin to accumulate harmful substances, become stained and darken.

Boiled mushrooms

Boiled mushrooms are stored at a temperature of +2-4 °C for no more than 2-3 days. To do this, boil the product for 15-20 minutes in salted water, constantly removing the foam. Drain in a colander and cool. The glass jar is sterilized, the product is poured into it and closed. Before use, it is recommended to carry out additional heat treatment.

The shelf life of the product also depends on the type of boiled mushrooms. For example, chanterelles can be left in the refrigerator for 4-5 days.

Fried mushrooms

Whole and damaged mushrooms are used for frying. Before cooking, the product is washed well with running water to remove dirt and sand. Cut into pieces, fry in oil until the liquid has completely evaporated, this takes an average of 15 minutes. The dish is cooled, transferred to a container, covered with a lid and placed in the refrigerator.

An alternative option for frying mushrooms is the oven. This treatment preserves the original taste and aroma of the product. Place the mushrooms on a baking sheet and bake until they stop releasing juice.

Such a product can sit for no more than 3 days, and before use, it is recommended to subject it to repeated heat treatment.

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Salted mushrooms

To prevent salted mushrooms from spoiling, you should adhere to their storage conditions:

Store the product in enamel or glass containers. The best option is a clean glass jar, pre-sterilized and dried. Metal lids are not used to close it, since when they interact with brine, they release harmful substances.
If the liquid in the jar has evaporated, boiled water or freshly prepared brine is poured into it. It must completely cover the mushrooms, otherwise they may become moldy. If white mold appears on the product, remove it, drain the liquid, wash the product with boiled water and add new brine.
Mushrooms are stored in the refrigerator at a temperature of +2-4 °C. In such conditions they can stand for up to 6 months.

Marinated mushrooms

Unopened pickled mushrooms purchased in a store should be stored for the expiration date indicated on the package. As a rule, it depends on temperature:

If the product was pickled at home, its storage time depends on the type of lid that was used to close the jar, and on where the canned mushrooms are stored:

After opening, the product can stand for no more than 3 days. If open mushrooms have acquired an unpleasant odor, the marinade stretches, mold has formed on the surface - the product has begun to deteriorate, you should not eat it.

CAREFULLY! Improper storage of pickled mushrooms can contribute to the development of botulism bacillus. Before pickling the product, it is recommended to disinfect it by boiling. Mushrooms are boiled several times with a break of 36 hours. This method helps get rid of bacteria and spores.

How to store mushrooms in the freezer

Storing food in the freezer allows you to preserve the harvest for a long time, and use it for preparing various dishes all year round. It is worth considering that the product cannot be re-frozen, so you need to freeze it in small portions. The storage conditions for mushrooms depend on the method of their pre-treatment.

Fresh mushrooms

Before storing fresh mushrooms in the freezer, prepare them for storage:

Thoroughly clean of debris and accumulated dirt, rinse under running water to wash off sand and dust. You should not keep the product in water for a long time, since the mushrooms will quickly absorb water and, after defrosting, will turn into a tasteless, shapeless mass. They are carefully washed in small portions through a colander.
Place the product on a towel or paper napkins and leave to dry.
Large mushrooms are cut into pieces, small and medium ones are left whole. Place on a cutting board or tray and put in the freezer overnight.
The next morning, they transfer the frozen product into zip bags and return it, and put a new batch on the tray.

Frozen mushrooms can be stored longer than in the refrigerator. Storage time depends on the temperature set in the chamber:

Long term storage

How to store mushrooms at home so that they last for a long time is of interest to all lovers of the product who want to harvest it for future use. The easiest way is to store it frozen.

To prevent mushrooms from taking up much space in the freezer, it is better to boil them in water with salt or blanch them, which will preserve the beneficial properties in the product.

To do this you need:

Wash and peel the mushrooms thoroughly. If the mushrooms contain sand and midges, then they need to be soaked in water and salt for three hours. Then rinse again under running water.
Cut large mushrooms into pieces.
The water in the pan should boil, and the mushrooms are immersed in it for a few minutes. This method is called blanching.
Place hot mushrooms in cold water for thirty minutes.
Place in a colander to drain.
Divide the product into containers and place in the freezer to freeze.

In this form, mushrooms can be stored for a year and not be afraid that they will spoil. They can be boiled and fried again after defrosting.

What to do with mushrooms after picking them

Mushrooms are perishable foods. A few hours after cutting, they begin to darken and release toxic substances. They are kept at room temperature for no more than 2-3 hours, so after collection or purchase they are immediately prepared for storage.

How to preserve fresh mushrooms if it is not possible to process them immediately?
They are cleaned of debris, wiped with a cloth to remove dirt, but not washed. Place in an enamel container and leave in the cold .
A basement or cellar is used for storage. This way the mushrooms are stored for up to 12 hours.

If the temperature in the cellar or basement is kept from 0 to +5°C, then the shelf life will increase to 3 days. Then the mushrooms begin to darken, rot, and become bitter. If you put them in the refrigerator after dry cleaning, they will stay fresh for 2-3 days.

Freshness is also prolonged with salt. A layer of salt is poured into an enamel container, a layer of pure mushrooms is placed on top, then salt again, and so on. Fill the container to the top and store in the refrigerator for up to 7 days.

Freezer storage

You can save fried mushrooms by placing them in the freezer. With this method there is no need to fill them with fat, lard or oil. If your freezer maintains a temperature of -18ºС, then the shelf life of the product is from 6 to 12 months. There is also shock freezing (-20 ºС), in which case the mushrooms will last up to 2 years.

Containers for the freezer can be airtight containers or food bags with a zipper. Pack in portions and be sure to sign the date of preparation. Never refreeze food after defrosting. Repeated freezing will negatively affect the quality and properties of the dish.

Thawed mushrooms are perfect for making julienne, casseroles, pizza, and kulebyaki.

Preparation for long-term storage

Before long-term storage, collected mushrooms:

They clear away debris and sort through it. All specimens that are unknown or questionable about their edibility are thrown away. Select healthy, hard, dense plates. They clear the soil, cut off the contaminated legs, and remove the damaged parts.
Rinse with running water. To get rid of insects and worms, prepare a saline solution. Pour cold water into the container, add salt (100-200 g per 5 l). Soak for a period of 20 minutes to 12 hours. Lamellar mushrooms (volnushki, chanterelles, milk mushrooms, etc.) are soaked for 6-12 hours, tubular mushrooms (boletus, boletus, boletus, etc.) - for 20-30 minutes. Mushrooms with a bitter taste (black milk mushrooms) are soaked for up to three days, periodically changing the water.
Wash again and lay out on a paper towel and allow to dry. Dried mushrooms are inspected - if dark spots appear, they are cut off.

Prepared mushrooms are placed in a paper bag or enamel bowl, which is covered with a paper towel, put in a dark, cool place - a cellar or basement, or better yet, in the refrigerator - there the product will remain fresh longer.

Advice. Do not use a plastic bag as a container - the contents can quickly become moldy and begin to rot.

How to prepare for storage

Before storing mushrooms, they must be subjected to primary processing. It consists of cleaning, washing, sorting and cutting. It is not recommended to postpone these activities - the product quickly deteriorates and within a few hours after collection, especially if it was left the next morning, it may become unfit for food.

All mushrooms must be checked for the presence of insects and worms inside, the stem near the mycelium is cut off, and sorted by type. To be sure to get rid of living creatures, you need to place the “harvest” in lightly salted water.

Some require more thorough cleaning.

For russula, remove the colored film from the cap. To do this, scald the mushroom bodies with boiling water - this will make the skin come off much easier.
The film is also removed from the boletus; in addition, it is necessary to clean the leg.
The scaly layer from the base of boletus and boletus is also removed.

Certain specimens require soaking for up to several days. During this period, change the liquid regularly, otherwise the product will sour. This rule applies to milk mushrooms, bitter mushrooms, volnushki, whitefish and other varieties of milkweeds.

It is best to rinse the harvested “harvest” with running water using a pressurized jet (hose). This way you can completely clean even species that have a rather uneven surface (morels, storchki). But due to the fact that mushrooms absorb water very well, the washing time should not exceed 10 minutes. In this case, it is necessary to change the water several times.

If necessary, mushrooms are cut, small ones can be left untouched.

Morels and strings are pre-soaked for 40 minutes, then subjected to heat treatment without fail for at least 1/4 hour.

It is strictly forbidden to skip this step due to the content of gelwellic acid, which is dangerous to human health, remaining in the decoction.

After the liquid is disposed of, the morels are thoroughly washed in plenty of warm water.

How long can fresh mushrooms be stored without processing, methods

To preserve the product as long as possible, observe the following conditions:

cool place, temperature from 0 to +10°C;
dark room;
Air humidity is no more than 75% - high humidity accelerates the rotting process.

Mushrooms can be stored at room temperature for no more than 3 hours. In a cellar or basement in glass or enamel containers, they will remain fresh for up to 3 days. Fresh mushrooms last the longest in the refrigerator - up to 7 days.

There are few ways to store the product fresh. They are kept in the basement or cellar in various containers or hanging in a net in the refrigerator. For long-term storage they are frozen, dried, and canned.

How to store fresh mushrooms in the refrigerator

In the refrigerator they are stored in an open container to prevent condensation from forming. Cover it with a paper towel or cotton cloth on top. Enameled, ceramic and glass dishes, paper bags, and fabric bags are suitable for storage.

Wild mushrooms can be stored in an airtight container for no more than a day. Aluminum containers are not suitable - oxidation occurs in them. Do not use plastic bags for storage - condensation forms in them, which contributes to the formation of mold and rotting of the product.

Store-bought champignons and oyster mushrooms can be stored in packaging for up to 1 week. Mushrooms purchased by weight are immediately consumed as food, because it is not known under what conditions and how they were stored. You can keep them in the refrigerator for up to 2 days.

Mushrooms are placed away from strong-smelling foods (onions, garlic, herbs), as they quickly absorb foreign odors.

The answer to the question of how long mushrooms can be stored in the refrigerator depends on the temperature:

from +7 to +10°С – 12-17 hours,
from 0 to +5°C - 1-3 days;
from −2 to 0°C - 3-4 days.

To avoid poisoning, storing mushrooms for longer is not recommended. After this period, toxic substances are formed in them - consumption is dangerous to health.

Do not allow sudden changes in temperature - they negatively affect the taste of the product. The shelf life also depends on the type of mushroom. Truffles are stored for no more than 3 days, champignons remain fresh for up to 7 days at a temperature of about 0°C.

Young boletuses are stored in the refrigerator for 3 days, old ones - 2 days, white ones - 5 days, aspen mushrooms - 2 days, young and dense honey mushrooms - 7 days.

Storing fresh mushrooms suspended in a net

This method is suitable for oyster mushrooms. They are cut into strips and wrapped in balls with a diameter of 10-20 cm. The ball is placed in a net or nylon stocking. Suspended from the ceiling in a basement or cellar. This way they will last up to 1 month and will become more fragrant, as they will produce their own mycelium.

Storing mushrooms in fabric bags and paper bags

For storage in the refrigerator, use paper bags and craft bags. They do not get wet and allow air to pass through. The product will keep in the vegetable compartment in a paper bag for up to 7 days. Without such packaging, the mushrooms will spoil in 3 days, begin to darken, and toxic substances will begin to accumulate in them.

They also use fabric bags that allow air to pass through, but can get wet. To avoid this, they are soaked in a strong saline solution for 2-3 hours, then dried. Salt removes excess moisture from the product and protects against pests.

Bags and bags are also used for storing dry and frozen mushrooms.

Storage in banks

Fresh mushrooms are placed in a glass jar, covered with a napkin on top and placed in the refrigerator in the vegetable storage compartment . They will last up to 7 days in glass containers.

Store fried and boiled mushrooms in jars in the refrigerator for up to 3 days. Instead of a lid, they are covered with cling film. Jars are also used to store dried products - they protect against foreign odors and pests. Shelf life - up to 2 years. The canned product is stored in the refrigerator or cellar in glass jars for up to 1 year.

Is it possible to freeze fresh mushrooms?

For long-term storage, wild mushrooms are frozen: raw, boiled and fried.

Tubular ones - boletus, boletus, white - are frozen in their raw form. If you boil them, the caps will absorb a lot of water; when defrosted, they will become watery.

For frozen storage, only fresh mushrooms are selected, young and elastic, without damage. They are cleared of debris and soil. They are quickly washed with running water so that the moisture does not have time to be absorbed into the caps - during freezing, excess moisture crystallizes and destroys the structure of the cap, so the thawed product will look unappetizing. Then lay out on paper towels and dry.

Small mushrooms are frozen whole, large specimens are cut, laid out on a tray and put in the freezer. After freezing (about 12 hours), the tray is taken out. The product is laid out in small portions in plastic bags or plastic containers and placed in the freezer.

Advice. To monitor the expiration date, the container with the product is marked with the date of freezing.

The shelf life of a frozen product depends on the temperature maintained by the freezer:

from −14 to −12°С - 4 months;
from −18 to −14°С - 6 months;
from −24 to −18°С - 1 year.

Boiled

Lamellar mushrooms are boiled before freezing - honey mushrooms, russula, etc. Marsupials - morels and truffles, must be boiled before freezing.

It is especially important to boil conditionally edible mushrooms that contain toxic substances that are washed out only after heat treatment - these are milk mushrooms, volushki, russula, bitter mushrooms, lines.

To freeze boiled mushrooms, chop them, put them in boiling salted water (1 tbsp per 1 liter) and cook for 10 minutes. Place in a colander to drain excess water.

Place in portions into bags, set the freezing date and store in the freezer. The shelf life of boiled mushrooms is up to 6 months.

Fried

Mushrooms are cut into pieces or slices, fried in a small amount of vegetable oil for about 20 minutes, no spices are added . Then they are allowed to cool, placed in portions into bags or containers, and frozen. Store for up to 6 months. After defrosting, the product is ready to eat.

Instead of frying the mushrooms, you can bake them in the oven. They are cut and placed on a baking sheet covered with parchment paper. Place in the oven and bake for 15 minutes at a temperature of +160 to +180°C. Let it cool. Place in plastic containers or bags in small single portions. Shelf life - up to 6 months.

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