How to properly store champignons at home

Fresh mushrooms captivate with their aroma and exquisite taste, but it is not always possible to preserve them unchanged. How to store champignons so that they remain tasty and fresh? The answer to this question will be given by the material from this article. From it you will learn how to properly prepare champignons for storage and what methods can be used for this.

The article describes in detail the processes of salting, drying, marinating and freezing mushrooms, so you can easily prepare delicious champignons at home.

How to store champignons

Approximately three weeks after applying the cover soil, the fruiting period begins. At this time, the temperature should not exceed 16 degrees. If this indicator decreases, the fruiting bodies will grow more slowly, and at elevated temperatures they will become small.

In addition, it is important to maintain humidity at 90% by introducing artificial mist into the room or watering the walls and floors. To properly store crops, it is important to create the right microclimate and maintain optimal air circulation.

What are champignons?

This lamellar mushroom got its name from the French word, which translated into Russian simply means “mushroom”.

The structure of the champignon does not differ from other spores of this genus. A rather massive cap of different sizes with a rounded shape becomes flattened as it grows. This way you can judge the age of the mushroom - the older it is, the flatter the cap. The fairly dense but short leg has a “veil” that frames it at the point of attachment to the cap. The leg is rarely loose or hollow inside.

Inside the cap there are plates, dense and even. They have different colors throughout the life of the mushroom. So, young champignons have light, slightly pink plates, then they darken, becoming almost black. This is also an indicator of the youth of the mushroom.

When the cap is broken, you can see the pulp of the champignon. It is light, slightly pinkish. Has a pronounced mushroom taste.

Preparation for storage

The air supplied to the room through ventilation must be properly prepared so that it meets the parameters optimal for the cultivation or storage stage.

The following devices are used for heating:

• Electric heaters are used in the cold season and in the absence of gas heating;
• Water-air radiators are used in the presence of a centralized heating supply with its own boiler room;
• A steam-air heat exchanger is used only if the farm has a centralized heat supply with hot steam.

In summer, the air entering the chamber must be cooled. For this purpose, several types of refrigeration units are used (Figure 1):

1. Installations for the production of “dry fog”. The principle of their operation is based on cooling using finely dispersed water evaporation. However, such installations can only be used in regions with a continental climate, where the humidity level in summer is low.
2. Sprinkler installations of ventilation systems. In this case, the air is cooled with water from the well using a heat exchanger. This is an effective method of cooling, but only if the household has the ability to drain waste warm water without harming the environment. Otherwise, conflicts with environmentalists are possible.
3. Cooling with water from an internal reservoir. This method can also cause conflicts with environmentalists. In addition, it is effective only in the first half of summer, when the water in natural reservoirs has not yet warmed up enough.
4. Air-cooled compressor unit. The operating principle is based on the use of a condenser located in the radiator and an evaporator, which is installed in the ventilation. This cooling method is suitable for small farms.
5. Refrigeration compressor unit with shell-and-tube cooling condenser. Distribution of cold air is carried out by liquid coolant. This type is considered the most perfect, since when used it is possible to harvest abundant harvests even in the summer.

Figure 1. Cooling systems: 1 - direct cooling principle, 2 - cooling system with coolant
Problems with air preparation do not arise only in spring and autumn, when optimal temperature and humidity are maintained naturally. In winter, in addition to warming up, the air is humidified, and in summer it is sometimes dried using appropriate devices (Figure 2).

To increase the humidity level use:

• Air conditioners with sprinklers in ventilation. The water entering the chamber must be heated if the humidification device is used in winter.
• Fine spray using spray nozzles or trays. In this case, water enters the chamber in the form of small drops, which increase the overall level of humidity, but do not harm the fruiting bodies and cover soil.
• The wall is made of glass wool, which is regularly watered. The air entering the ventilation passes through the glass wool wall and is humidified. But to more effectively increase the humidity level, the liquid is heated.
• Steam supplied to ventilation. This method of humidification is considered the most correct, but for small farms it is too expensive, since it involves the use of an electric steam generator.
• Rotary humidifier. Air from the ventilation is passed through special aluminum disks, which rotate slowly and are immersed in containers of water. This method of moisturizing is also considered effective. Its main advantage is that the use of a rotary unit almost completely eliminates the possibility of excessive air humidification.

Figure 2. Devices for air humidification: a - chamber for cooling and humidification of air, b - rotary disk evaporator-heat exchanger, 3 - humidification and cooling wall made of mineral wool, d - humidification and cooling of air with a fine spray of water. The
fruiting period is accompanied by the release of a large amount carbon dioxide, which is removed. For this purpose, a ventilation system is installed. However, make sure that there are no drafts in the room and that the air circulation is not too strong. Otherwise, the mushroom caps will dry out and crack, which will reduce their overall presentation.

Providing air recirculation is one of the most important conditions for obtaining a good harvest. Using this procedure, oxygen is mixed with carbon dioxide, climatic conditions are equalized in all parts of the cultivation chamber and the temperature of the compost is regulated.

In small farms, recirculation can be achieved using a conventional fan. In larger modern farms, the supply is carried out through special polyethylene hoses with nozzles (for this, ordinary plastic cups without a bottom are used). The downward air flow allows oxygen to mix with carbon dioxide around the shelving. The number of nozzles is determined by the size of the chamber (Figure 3).

Note: The nozzles are located approximately 0.5-1 meters apart. For example, in a chamber 15 meters long it is necessary to install 30 nozzles.

Champignons bear fruit without light, so there is no need to install bright electric lighting in the chamber. It will be enough to install several lamps to service the racks. And direct sunlight is completely harmful to mushrooms, as they damage the delicate skin of the caps and dry out the covering soil.

Watering plays an important role in fruiting. To do this, use only warm water. Watering is carried out between waves of fruiting. The optimal amount of liquid per square meter is 0.5-1 liter. After each introduction of moisture, the room is ventilated. If you water them while they are growing, spots may appear on their surface.

Figure 3. Drawings of air recirculation systems

The mushroom harvest ripens in waves. First, the cover soil is completely covered with young mushrooms, then their number sharply decreases and the growth of fruiting bodies stops. Typically this period takes about a week. The maximum yield is obtained from the first three to four waves (up to 80%). Since all subsequent waves have a longer cultivation period, large mushroom farms limit themselves to collecting the first four waves, cutting off the mushrooms with special machines. They are not cut off by hand, but twisted, grasping the mushroom between the thumb and forefinger and turning slightly.

After harvesting, the surface of the beds is cleared of old mycelium, lumps of casing soil and remains of stems. New soil is added to the formed holes.

Note: Old mushrooms and their remains should never be left in the ground, as this may cause contamination of the substrate.

The compost used for cultivation is removed after harvesting. In the future, it can be used to grow vegetables. To harvest a new crop, the chambers are treated with formaldehyde, steam and new compost is added.

Storage without pre-treatment

The storage method, with or without pre-processing, depends on how soon you plan to eat the mushrooms. If you plan to use them in the near future, it is better not to wash them, but to put them in a paper bag or plastic container.

Champignons are a product with a short shelf life, so they can be stored in the refrigerator without pre-treatment for only a few days.

Storage with pre-treatment

Pre-treatment allows you to extend the shelf life. For example, they can be placed in the freezer. To do this, the mushrooms are washed, dried and all darkened areas are cut off. Large specimens can be cut into pieces.

Later they will be placed in bags or plastic containers and frozen. Despite the fact that these mushrooms tolerate re-freezing well, it is better to immediately freeze them in small portions. Once frozen they will keep for several months. To extend this period, the mushrooms can be pre-fried over low heat or boiled in salted water.

How long can fresh champignons be stored?

Should I store them in the refrigerator.. or is it better to store them at room temperature?

1. The official data that I had to read is that they give champignons from 5 to 7 days.

I think that this information is beneficial to traders, so they treat us with it

In “Test Purchase” Anton Privonov asked this question to a specialist and she answered - 24 hours. (But where can we get them in 24 hours?!)

Then they begin to dry out, lose moisture and nutrients, and darken.

5-7 days is the maximum period after which you can become poisoned.

But this is taken from a manual on industrial cultivation of mushrooms.

“...What determines the quality of mushrooms and their shelf life? This is mainly due to the dry matter content in them. On average it is 7 - 8%. If there is less dry matter, the mushrooms will be watery. On such mushrooms, dark spots appear at the slightest touch, the cut of the stem is filled with water, and the mushrooms themselves have a pinkish tint. The shelf life of such mushrooms is 1 - 2 days. If there is too much dry matter, the mushrooms will be stored longer, but there will be too much weight loss. "

So, look at the appearance of the mushrooms and the labels. If I buy from Auchan, I look at the boxes and see what time is indicated. Mushrooms are delivered quite often - you can check it out. And if not, don’t hesitate to ask the seller to show you. A good mushroom supplier will have each box marked with the date, time and expiration date.

By the way, if the shelf life is stated to be long and the mushrooms are as good as new, don’t flatter yourself, they are also treated with preservatives.

Therefore, it is better to take mushrooms in places where they are rapidly turned over.

Products that are not treated with preservatives go to such places. Why spend money if it's going to cost you so much?

Better to freeze!!! It’s better not to store them, but to eat them! no more than 7 days in the refrigerator

How to store fresh champignons in the refrigerator

The temperature of a regular household refrigerator is perfect for mushrooms. But many people are interested in the question of how long they can be stored fresh in the refrigerator. The shelf life without processing is only a few days (Figure 4).

You can extend the shelf life if you do not wash or peel the mushrooms first so that they do not darken. It is also advisable to place them in an open container so that the product receives enough air and moisture.

How long can champignons be stored in the refrigerator?

If you are interested in the question of how to store fresh champignons in the refrigerator for a longer period, we recommend using a few simple tips.

Figure 4. Features of storage in the refrigerator

Firstly, they cannot be washed or peeled so that their flesh does not darken. Secondly, it is advisable to place the mushrooms in a paper bag or plastic container. This way their shelf life will last up to 7 days.

You can also store them in a plastic bag. But they need to be periodically opened for ventilation and inspected. All lethargic and rotten specimens are removed, and if condensation has formed on the inner surface of the bag, the mushrooms are transferred to a new package.

How long can frozen mushrooms be stored in a home freezer?

Pickled, fried, dried, boiled - all kinds of dishes are prepared from mushrooms, this natural miracle, which has a huge variety of forms and types.

On the other hand, it is one of the products that most often leads to poisoning and even death.

How to choose and store mushrooms correctly, what is their shelf life? We will also talk about how long frozen mushrooms can be stored in the freezer in the article.

How to increase the shelf life of wheat flour? Find out from our article.

Mushroom fans love to collect these fruits with their own hands in forests, forest plantations, gardens, and grass along roads.

A mistake can be very costly, not only for the collector himself, but also for all his companions.

It is safer to buy this product in a store.

But fresh mushrooms also have a shelf life: regardless of the variety, you should not keep them for a long time after picking, but prepare any dish as quickly as possible or marinate them with salt.

How to choose in the market and in the store?

Fresh mushrooms look very appetizing, which cannot be said about a stale product.

There may be stale fruits at the market and even in the store; they often make a mix of stale and fresh mushrooms in order to get rid of stale goods, the quality of which decreases every hour.

When choosing this product, you should pay attention to the following points:

• in agaric mushrooms, like champignons, the lower part of the cap darkens, losing its pleasant pink color;
• the top of the cap dries out, begins to crack, and dark spots may appear;
• no bright fresh smell;
• When the leg is compressed, there is no elasticity, voids are visible.

If mucus is found on the caps, then this is the last stage at which consumption is undesirable. There is no need to take mushrooms that raise doubts about their freshness, even if the price is halved.

Storage periods and rules

It is impossible to keep such a product for a long time without observing storage rules.

You will find recommendations for storing stewed meat on our website.

Store-bought champignons and oyster mushrooms are grown artificially, so they are quite good quality, unless they have deteriorated from age.

It is necessary to carefully sort through the purchased product, rejecting even those that have the slightest damage: such fruits will not be stored.

Mushrooms should be used immediately for preparing food, and only the freshest, strongest, and undamaged ones should be left for storage.

It is best to put unwashed, dry fresh champignons and oyster mushrooms in a paper bag and put them in a vegetable drawer, where they can be stored for a week at a temperature of +1 - +4 degrees.

If you pack it in a plastic bag, then in this case air access to the product will be cut off, the mushrooms will begin to rot, so it is hardly worth keeping them in plastic for longer than 5 - 7 days.

Without packaging, that is, in bulk in a vegetable drawer in the refrigerator, the mushrooms will last 3-4 days. Outside the refrigerator, that is, at room temperature, champignons or oyster mushrooms can be kept for no more than a day.

It is safer to freeze mushrooms. Boiled champignons and oyster mushrooms are best stored, for which they should be cooled after cooking and placed in a plastic container or bag. Do the same with fried ones.

Freshly picked

If it is not possible to process them immediately after collecting mushrooms, or in the case when too many have been collected, porcini mushrooms, chanterelles, pig mushrooms, honey mushrooms, and other freshly picked fruits should be placed in the refrigerator, but not longer than 12-24 hours.

Before putting the collected forest gifts into the refrigerator, you need to sort them out, remove debris, stuck pine needles, leaves, soil, and damaged parts.

Chanterelles should not be frozen raw: bitterness will be heard. To avoid this, they need to be boiled before freezing.

How many days can mayonnaise be stored in the refrigerator? Find out the answer right now.

Can champignons be stored in the freezer?

We can please everyone who is interested in the question of how to store champignons in the freezer. These mushrooms are very easy to freeze, and their shelf life is quite long even without preliminary heat treatment (Figure 5).

Note: Properly frozen foods do not lose their beneficial properties and taste, so you can safely make preparations for the winter from them.

Fresh mushrooms are washed under running water, all darkened parts are cut off, and large specimens are cut into several parts. After that, they are placed in sealed bags or plastic containers and sent to the freezer. It is better to immediately freeze the mushrooms in portions, so as not to re-freeze them in the future.

Boiled champignons in the freezer

You can freeze not only fresh, but also boiled mushrooms. To do this, they are prepared in the usual way: washed, peeled and boiled in salted water for 15 minutes.

Figure 5. Features of freezing champignons

The finished mushrooms need to be cooled, divided into portions and placed in storage containers. Such preparations will remain edible for six months.

Fresh champignons in the freezer

The shelf life of fresh champignons in the freezer is not that long. They will not lose their taste only if the shelf life is no more than 3-4 months.

It is advisable to use thick plastic bags and containers with airtight lids to prevent excess moisture and air from getting inside. Then fresh mushrooms will remain fresh and tasty much longer.

How to properly freeze champignons is shown in the video.

Freezing champignons

You can also store champignons in freezers.
In this case, mushrooms can be stewed, boiled or raw. The advantage of this method is that you can freeze mushrooms for the winter. In such conditions, champignons can be stored for up to six months. It is better to freeze mushrooms not all together, but in small portions. This is due to the fact that in this case it will be easier to get them out, and there will also be no need to defrost them several times.

Some experts recommend that before storing champignons for the winter, remove the outer skin and cut off the film near the stem. This will prevent them from darkening in the future.

As a rule, there are only three ways in which you can freeze these products:

• the raw materials must first be cleaned, then washed, dried, cut if necessary, and only then frozen;
• after preparation, the mushrooms are fried, cooled, and then placed in the freezer;
• The champignons are prepared, after which they are boiled, drained in a colander, dried and frozen for the winter.

Drying

Champignons, like other mushrooms, can be dried. To ensure that the fruiting bodies dry evenly, the mushrooms are divided by size. It is also advisable to separate the caps from the legs, and cut large specimens in half (Figure 6).

Note: Champignons should not be washed before drying. They are cleaned of dust and dirt with a dry cloth or brush.

Figure 6. Methods of drying at home
For drying, you can use an oven, setting the temperature at 40-50 degrees, a special dryer for fruits, herbs and berries, or simply stringing the caps and stems on a thread and hanging them in the sun.

Secrets of storing champignons

Fresh whole mushrooms should be prepared within a week from the date of purchase. However, how long they lay on the store counter also matters: in some cases, champignons can spoil in a day or two. The choice should be made on elastic and hard mushrooms.

When sliced, the shelf life is shorter - about 5 days. It is better to buy specimens that have both caps and legs intact.

Ready-made meals should not be stored in the refrigerator for more than 3-4 days. If you want to increase the shelf life, freezing will help. It should be stored within 2 hours after preparation: this will prevent the growth of mold and the formation of bacteria.

Packaged champignons must be stored without removing the store packaging. You can make a small hole in it to get a couple of mushrooms, and then cover the cut area with cling film.

The ideal place to store unpacked champignons is an open plastic container. Paper bags, and especially wet paper towels, should not be used.

You cannot store mushrooms together with raw meat, seafood and eggs, and during cooking, cut everything on one board.

Since champignons easily absorb foreign odors, this must be taken into account during storage.

Such rules are not so complex that because of them you refuse the opportunity to enjoy nourishing and tasty dishes with “forest meat”. Champignons make ideal fried mushrooms: earlier we told you how to prepare your favorite dish with an unforgettable taste.

Photo: pixabay

Salting

Pickling is a great way to preserve mushrooms in winter. Salting these mushrooms is very simple (Figure 7). First you need to wash, peel and dry the champignons. Then you need to take a large saucepan, wash it with hot water and layer chopped horseradish leaves, cherries, currants, garlic and mushrooms.

Figure 7. Stages of salting at home

The layers must be alternated, and the top one must be sprinkled with salt and fresh herbs. For 1 kilogram of mushrooms you will need only one and a half tablespoons of salt. Cover the top of the pan with a plate, put pressure on it and transfer it to a dark, cool place. In just a few weeks, the salted champignons will be ready and can be eaten or packaged in separate jars.

Processing before freezing

Processing before freezing Champignons can be stored in wooden boxes or in special perforated plastic bags. To ensure maximum shelf life, fresh mushrooms are processed: the bottom of the stem (where it was in contact with the soil) is carefully trimmed, and the mushrooms are placed in containers where they are stored in portions of 5-6 kg. Fresh champignons must be cooled immediately, since already harvested mushrooms still continue to grow, but, not receiving nutrients from the soil, they rapidly lose quality. They can no longer be stored due to a decrease in the amount of valuable protein, deterioration in taste and the appearance of toxins harmful to humans.

How to store champignons in the refrigerator to avoid premature spoilage of the crop? The temperature should not be higher than +2°C (standard refrigerator temperature +4°C is not enough).

How long do champignons last? All sources say different things, but the maximum period that champignons can spend in the refrigerator should not exceed 5-7 days

It is important to arrange the storage of champignons so as not to move the mushrooms from place to place: their fruiting bodies are very delicate, and when transferred they do not last long

Do not wash mushrooms intended for storage in the refrigerator, otherwise they will spoil even faster.

Fresh (raw) champignons are also used: mushrooms that have not undergone heat treatment retain much more useful microelements and substances. They should be cleaned with a damp cloth or under running cold water, dried and cut into strips (can be cubes) half a centimeter thick. Fresh mushrooms can only be stored in closed containers and for as little time as possible.

Marinating champignons

Pickling mushrooms is also easy (Figure 8). Clean mushrooms are lightly boiled in salted water, squeezed out and placed in jars.

Figure 8. Marinating at home

The containers are filled with a hot marinade of water, garlic, salt, sugar, vinegar and spices. The jars are rolled up and transferred to a cool place for storage.

You will find a simple marinating recipe in the video.

Compost for mycelium - storage

Often, owners of private houses, farmers and summer residents grow mycelium at home. Champignons are not a capricious plant, and getting a good harvest ( about 20 kg per 1 sq. m ) is quite possible. Mushrooms do not synthesize chlorophyll, which ensures the production of nutrients, therefore, in the process of growing mycelium, compost, containing a complex of ready-made nutritional components, plays a significant role.

The composition of the nutritional substance varies. The traditional mixture is made from horse manure (or dried bird droppings), straw and gypsum. The ripening substance is watered and loosened. 24 days to mature . The finished nutrient mass is either used immediately or sent for storage.

to keep compost warm . of 10° and above , the nutritional substance loses all its beneficial properties. The best storage place is the cellar. Store compost on racks or in boxes. placed in cool conditions ( 0 – 4° ) can be used for up to a year.