Absolutely everyone knows how to store porcini mushrooms after harvesting. For example, it is known that boletus mushrooms can be kept fresh in the refrigerator for 10 - 12 hours. But few people know how to store porcini mushrooms for the winter, other than how to traditionally marinate or salt them. Therefore, we decided to fill this gap. This page contains ways to store porcini mushrooms in different forms. Recipes for storing porcini mushrooms in the freezer and in an apartment at room temperature are proposed. Choosing the appropriate method is quite easy. You need to think through this point in advance: in what form the preserved boletus mushrooms will be used in the winter. Thus, storing porcini mushrooms frozen has a right to exist as a way to prepare a product for frying, baking, stewing or making soup. But storing porcini mushrooms at home in the freezer for subsequent preservation is not advisable at all. It’s easier to salt or pickle boletus mushrooms in the fall.
Storing fresh porcini mushrooms
If it is not possible to process the mushrooms on the same day (although this is not recommended!), they are stored for one night (no more!) peeled, but not cut. To store porcini mushrooms fresh, they are left in a basket or transferred to a flat container and, without covering, stored in a cool room with plenty of air access, for example, in a basement, barn, or corridor. Of course, the best place is the refrigerator, its lower part with a temperature of +2-+4? C.
Mushrooms to be cooked can be filled with cold water. The soaking container should be wide and low. Before further processing, the mushrooms should be sorted again and individual wormholes, spots and other damage that were not previously noticed, which have increased so much during storage that most of the mushroom will become unfit for consumption, should be removed.
Salted, pickled or pickled mushrooms are stored in glass jars, enamel buckets, wooden tubs or stainless steel tanks. In enameled buckets, you should check the strength of the enamel: old buckets with damaged enamel are not suitable for storing mushrooms. Tinned and galvanized buckets are absolutely unsuitable: their top layer dissolves under the influence of acids (mushroom liquid) and forms toxic compounds.
Wooden utensils must be new or always used only for storing mushrooms.
Tubs of pickled cucumbers or cabbage are not suitable, since mushrooms, when stored in them, acquire an unusual taste. Mushrooms spoil quickly in rainwater barrels. Jars and bottles for storing mushrooms must be hermetically sealed.
Mushrooms left in open jars will quickly spoil. Before use, the dishes should be thoroughly washed as follows: keep in warm water for at least 8-10 hours, then wash in alkaline water using soda (based on 1 liter of water, 1 tablespoon of soda), pour over boiling water or boil in clean water (without additions) for 5-10 minutes, then let the water drain; Do not wipe with a towel. Mushroom containers are immediately washed and stored covered or upside down in a clean, dry room with good air access.
Wooden dishes should be equipped with two lids: a small wooden circle that fits freely into the container, on which a pressure stone is placed, and a larger circle that completely covers the dish. Both lids are wiped clean with sand and soda water, doused with boiling water and allowed to dry. On the mushrooms, under a circle with pressure, place a clean, thick boiled napkin, completely covering the mushrooms. Clean washed cobblestones are used as oppression. Metal oppression worsens the taste and color of mushrooms. Glass jars and bottles are tightly closed with cellophane, parchment, rubber or plastic covers, corks and metal lids. Cellophane and parchment are rinsed in boiling water. Tires and plastic plugs are soaked for 10–18 minutes in a soda solution, then rinsed in boiled water. Rubber lids and plugs are thoroughly washed with soda water and boiled in clean water for 5-10 minutes, then the water is allowed to drain on a clean napkin.
Metal lids are washed with soda water, left in this water for 5-10 minutes, and then, changing the water several times, rinsed with boiled water and placed on a clean napkin. Storage. Mushrooms should be stored in a clean, cool, dark room. The most favorable room temperature is from +1 to +4? C. Dried mushrooms and mushroom powder should be stored in a very dry place, at the same temperature or slightly higher. Mushrooms can be preserved for a long time if microorganisms are destroyed or their development is delayed. There are a number of possibilities for this. Cold. At temperatures below +6? C, the development of microorganisms is delayed. Mushrooms prepared for future use are best stored in the cellar or in the refrigerator on the bottom shelf, where a constant temperature is maintained.
Rules for eating frozen mushrooms
Whole boletus mushrooms need to be defrosted gradually to prevent loss of quality. It is better to transfer the workpiece from the freezer to the refrigerator overnight, and in the morning keep it at room temperature for about an hour. This defrosting will preserve the appearance and taste of the product.
Soups, julienne, pies, and mushroom caviar are prepared from the chopped stocks. They are not defrosted before heat treatment.
Homemade delicacies made from freshly frozen boletus will decorate any holiday table
Separately frozen caps, slightly thawed at room temperature, can be stuffed with cheese, finely chopped onions, tomato slices and baked for 15 minutes in the oven. The very first piece will convince you that all the efforts with the preparations were not in vain.
How to properly store dry porcini mushrooms
You need to know how to properly store dry porcini mushrooms in a city apartment to prevent insects and mold from growing in the product. If the water content of mushrooms drops below 14%, the metabolism in microorganisms will stop, resulting in the mushrooms being able to be preserved. This is the basis for drying mushrooms and preparing mushroom powder, since these products contain 13% moisture. Salt. Pickling is a cheap and widespread way of preparing mushrooms, known since ancient times. Table salt has a strong hygroscopic effect, so when salt is added, the amount of water in the mushroom cells decreases, although it seems that salted mushrooms have a lot of water.
Drying or freezing?
The process of preparing porcini mushrooms can be done by drying or freezing. Each method has its own characteristics and advantages:
- Freezing – the product retains all its beneficial qualities and vitamins in full. After this procedure, the mushrooms will not have any unpleasant bitterness. The taste of the frozen product is practically no different from the fresh one.
- Drying is the easiest harvesting method. The product retains all useful qualities. You can store it in a hermetically sealed container in a kitchen cabinet without creating any special conditions.
Porcini mushrooms are also prepared using the salting method:
- With vinegar - the mushroom preparation is filled with vinegar essence, mixed and packaged in pre-prepared jars. The containers are closed with lids and stored in the refrigerator or any other cool place.
- Dry pickling - mushrooms are chopped and salted, placed in containers, and covered with oppression. After a few days the juice appears.
How to store fried porcini mushrooms
There are several ways to store fried porcini mushrooms, and one of them is freezing. At temperatures below -18 °C, in most cases, the development of microorganisms almost completely stops. There are several ways to freeze mushrooms. Raw mushrooms are cleaned, cut, divided into portions, placed in jars or bags and quickly frozen. Boil in salted water, drain and freeze in portions. Freeze the fried mushrooms well. These mushrooms can be used to prepare any dish. However, mushrooms can become poisonous after thawing. To avoid this, frozen mushrooms, especially raw ones, must be thrown into salted boiling water. And boiled in a heated frying pan or in boiling water. The taste of mushrooms changes.
Beneficial properties of porcini mushroom
Boletus has a very rich composition of vitamins and microelements, which makes it extremely useful for consumption. It stimulates the production of gastric juice and is low in calories, which is why porcini mushroom is often added to the diet . In addition, it contains a large amount of vitamins A, E, B1 and D. The chemical composition of boletus contains a lot of protein, calcium, magnesium and other substances important for the human body. Lecithin prevents cholesterol from depositing on the walls of blood vessels, glucan strengthens our immune system .
It is not for nothing that the white mushroom is considered the “king” of all mushrooms. It is ideal for preparing various dishes and helps us maintain our beauty and health. However, you should take a responsible approach to choosing this product and buy only from trusted sellers.
How can you store porcini mushrooms?
You need to know how to store porcini mushrooms in an acidic environment. Many microorganisms, especially putrefactive bacteria, do not develop in an acidic environment. This circumstance is used when pickling (acetic acid is added) and when fermenting mushrooms (lactic acid bacteria produce lactic acid). To obtain the desired preservative effect, the acid strength should be approximately 0.6 to 1.5%. When using a weaker vinegar solution, the jars must be sealed. Heat treatment. With the hot processing method, microorganisms are destroyed and the mushrooms are free of germs. To prevent new microorganisms from entering from the air, mushrooms are stored in hermetically sealed containers. Jars must be sterilized for 60–90 minutes at 101°C. Spoilage of mushrooms can be caused by microorganisms that survive a one-time heat treatment. To completely destroy them, after a day or two, boil the jars of mushrooms again for 30 minutes. During storage, jars should be monitored frequently. If the lid comes off, bubbles or mold appear, or the smell changes, then the canned food should not be eaten.
Storing fresh porcini mushrooms after harvesting
Collected mushrooms quickly deteriorate due to the fact that, thanks to the large amount of water, they provide a suitable environment for the development of various microorganisms. Even when storing fresh porcini mushrooms, the growth of their fruiting bodies continues (lengthening of the stem, opening of the cap), discoloration of the outer color, darkening of the flesh may occur, and with increasing storage temperature these processes are significantly accelerated. The maximum shelf life of fresh mushrooms is 6–8 hours. For storage, fresh mushrooms are carefully laid out in a thin layer on trays, tables, clean bedding and places shaded from the sun. You cannot fold them in a thick layer (5–8 cm), as they quickly warm up and deteriorate and may become wrinkled. Temporary storage, no more than 4 hours, is possible in containers with cold, slightly salted water. When storing and transporting, fresh mushrooms should not be covered with plastic wrap or other airtight materials.
Storing porcini mushrooms in the freezer
One way to store porcini mushrooms in the freezer at home is freezing. They do it like this. Young, tender mushrooms are chosen for freezing. Clean with a hard brush outside and between the plates. The hard and dark parts of the legs are cut off, and the mushrooms are cut in half lengthwise. Add 200 g of mushrooms and fry for 2 minutes in 1 teaspoon of oil in a frying pan over medium heat, turning so that the juice evaporates. The mushrooms are boiled, quickly cooled and frozen in bags. Store for up to 12 months at –18 °C. It is better to cut porcini mushrooms raw into slices and freeze them, then pack them and keep them in the freezer for up to 4 months. Cook frozen mushrooms in the same way as fresh ones, for example, quickly fry them in butter heated until brown and add spices.
Canned boletus
Processing mushrooms is quite a troublesome task and takes a lot of time and effort. But boletus mushrooms are so good that they are worth any effort. Storing porcini mushrooms is not particularly difficult. Processing and subsequent storage of the crop can be carried out in other, more common ways.
The oldest method is considered to be pickling mushrooms. Each housewife has her own recipe, but there are really a lot of them. Salted boletus mushrooms are stored in cool rooms - cellars or basements, where the temperature is consistently low.
A very popular method is pickling mushrooms. Moreover, you can pickle already frozen ones, which allows you to more successfully cope with a large amount of harvested crops and save time. After all, mushrooms are a perishable product and it is advisable to process them within the next 24 hours after collection.
In this case, the mushrooms are pre-prepared and then frozen. At the right time, you can take them out and marinate. But it is preferable to do this with fresh mushrooms. Jars of pickled mushrooms should also be kept in a cool place.
The shelf life of canned mushrooms is up to 12 months.
There is no point in storing more, since reserves can be replenished with a new harvest. And a longer shelf life means the possibility of poisoning. Is it worth the risk?
If you approach the process creatively, you can enjoy their wonderful taste and aroma all winter. But do not forget about the timing and correct storage conditions. Boletus mushrooms should not be kept for years; they can become toxic and cause harm to health.
03 Aug 2021 Guardian 2859
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How to properly store dried porcini mushrooms in an apartment
It should be remembered that dried mushrooms easily absorb foreign odors, so it is not recommended to store them near spices or strong-smelling foods. Before storing dried porcini mushrooms in your apartment, place them in thick polyethylene bags, as well as in metal, wooden or cardboard boxes lined with cellophane. Before properly storing dried porcini mushrooms, it is important to carefully protect them from insect pests.
If insect pests have entered the container during storage of dried mushrooms, it is recommended to immediately disinfect the product.
To do this, scatter the mushrooms on a baking sheet, place in an oven preheated to 60-70° C and leave for 25-30 minutes. If you do not break any rules during drying, the mushrooms will be elastic and light.
Drying porcini mushrooms using grandma's method
If the mushrooms were collected at the dacha, but there is no oven or special drying equipment at hand, you can use your grandmother’s methods. The main condition: the weather during the week should be hot and sunny.
The simplest option is to string mushroom slices or whole mushrooms on twine and hang them outdoors. They shouldn't touch each other. To protect against dust and flies, use gauze.
The second way is to place pre-cut porcini mushrooms on trays with paper or boards. So you can only dry them a little, and then use the oven.
Shelf life of dried porcini mushrooms
The shelf life of dried porcini mushrooms is about 2 years if they are placed in cotton bags, glass or tin jars with tight-fitting lids. From dried mushrooms it is easy to prepare a more versatile product - powder, which can be used as an additive that gives various dishes a piquant taste and a pleasant aroma. To prepare it, you need to dry the mushrooms more thoroughly - to a consistency where they can be easily crumbled. Then you need to grind the mushrooms to a powder in a coffee grinder or food processor. It is recommended to store dried mushroom powder in glass, tightly sealed jars or small bottles in a cool, dry place. Shelf life is about 3 years.
Features of freezing
The best way to preserve all the beneficial qualities of a product is freezing. As a result of exposure to high temperatures, there is no change in the composition of the mushrooms. Both fresh and pre-boiled products are suitable for freezing.
It is necessary to strictly adhere to all the main principles of preparing forest fruits for the freezing procedure. If the technology is violated, an unpleasant bitterness appears in the taste, and forest fruits lose their shape.
Preparing porcini mushrooms for freezing
Store-bought product usually doesn't have any dirt or bugs on it, so preparation is very simple. It is enough to wipe off any minor dirt with a clean cloth and you can proceed directly to the freezing process.
If porcini mushrooms were collected independently in the forest, they may contain dust, sand, forest debris, and sometimes insects. Therefore, preparation is carried out as follows:
- Clean the product from dust and grass.
- Fill a bowl with water and lower the mushrooms.
- Wash the product quickly, but do not leave it in the water for long. Mushrooms, like sponges, instantly absorb moisture, which they do not need at all.
- Place the mushrooms on a paper napkin. The paper will absorb all excess moisture.
To avoid having to wash the mushrooms, particles of dirt can be carefully scraped off with a sharp knife.
What are the freezing methods?
There are several methods for freezing porcini mushrooms - raw or boiled. The choice depends on the specific situation.
For freezing, thick film bags or plastic packaging with a tight-fitting lid are used. Thanks to this, the mushrooms will not absorb the odors of foods that are stored nearby.
Is it possible to freeze porcini mushrooms raw?
Freezing a fresh product is the easiest and fastest preparation method. The following sequence of actions must be followed:
- Sort the mushrooms - freeze small ones as a whole, and cut larger specimens into cubes or bars.
- Place the fruiting bodies in an even layer on a dry baking sheet. Make sure they don't stick to each other.
- Place the baking sheet in the freezer compartment.
- After 2-3 hours, when the product is completely frozen, distribute it into containers.
- Close the containers tightly and place them in the freezer for storage.
Only fresh and recently picked mushrooms are used for freezing. If you take a product that has been in the refrigerator for some time, it will be less tasty.
Preparing boiled porcini mushrooms for the winter
Most recipes for preparing frozen food involve boiling the mushrooms first. Therefore, the preparatory process takes a lot of time.
But you can pre-boil the product before freezing, which will greatly simplify its use and after defrosting it will be practically ready for use.
Follow these steps:
- Prepare the product - wash it, cut large specimens into arbitrary pieces, leave small ones whole.
- Boil water and lightly salt it.
- Place the prepared product into the boiling liquid.
- Boil for exactly 15 minutes, periodically remove the foam.
- Transfer the finished mushrooms to a sieve, then onto paper napkins. All excess moisture should go away.
- When the liquid has drained and the product has cooled, place it in containers.
- Store in the freezer compartment.
The remaining mushroom broth can be boiled until it thickens. Then pour into containers and place in the freezer compartment of the refrigerator. This will be an excellent base for preparing various sauces and soups.
If mushrooms bought in a store or market are frozen, they must be boiled. This will help get rid of harmful substances that may be in the pulp.
How to fry porcini mushrooms for the winter?
The product can be pre-fried before freezing. After defrosting, the workpiece can be used to prepare a variety of tasty dishes. It makes an ideal base for dumplings and pies.
The preparation of mushrooms is carried out as follows:
- Wash the fruiting bodies, add salt and fry in a preheated frying pan with oil for about 25 minutes.
- Stir constantly to prevent them from burning.
- Transfer the finished product to a sieve to cool and drain off excess fat.
- Place the product in prepared containers or portion bags.
- Close the containers tightly and place them in the freezer compartment of the refrigerator.
Once defrosted, this product is ready to use - you can simply reheat it or add it to fried potatoes.
How to store and defrost mushrooms correctly?
There are several options for defrosting porcini mushrooms - one is quick, the second takes longer, but is considered correct.
If you need to defrost a product as quickly as possible:
- Remove the mushrooms from the freezer.
- Fill with cold water, then leave for 10-15 minutes.
- After this time, the mushrooms are completely ready for subsequent use.
The second method is considered technically correct, but takes longer:
- Place the mushrooms in the refrigerator (preferably on the top shelf).
- Wait 2-4 hours.
- Once the mushrooms have melted, use them for later cooking.
Using the second method, the fruiting bodies will have a more pleasant and mild taste, as well as a mushroom aroma.
The product can only be stored in the freezer compartment of the refrigerator. Containers must be hermetically sealed.
