Absolutely everyone knows how to store porcini mushrooms after harvesting. For example, boletus mushrooms are known to be kept fresh in a refrigerator for 10 to 12 hours. But few people know how to store porcini mushrooms for the winter, except how to traditionally pickle or salt. Therefore, we decided to fill this gap. This page contains methods for storing porcini mushrooms in different forms. Recipes for storing porcini mushrooms in a freezer and in an apartment at room temperature are proposed. Choosing the right method is pretty easy. It is necessary to think over such a moment in advance: in what form the preserved boletus will be used in winter. So, storage of porcini mushrooms frozen has a right to exist as a way to prepare a product for frying, baking, stewing or making soup. But storage of porcini mushrooms at home in the freezer for subsequent conservation is generally not advisable. It is easier to salt or pickle boletus in the fall.
If it is not possible to process mushrooms on the same day (although this is not recommended!), They are stored for one night (no more!) Peeled, but not cut. To store fresh porcini mushrooms, they are left in a basket or transferred to a flat dish and, without closing, stored in a cool room with good air access, for example, in a basement, a shed, or a corridor. Of course, the best place is the refrigerator, its lower part with a temperature of + 2- + 4 ºС.
Mushrooms to be boiled can be poured over with cold water. The soaking dishes should be wide and low. Before further processing, the mushrooms should be sorted out again and removed previously unnoticed individual wormholes, spots and other damage that have increased so much during storage that most of the mushroom will become unusable.
Salted, pickled or pickled mushrooms are stored in glass jars, enamel buckets, wooden tubs or stainless steel tanks. In enamel buckets, 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 should be new or always used only for storing mushrooms.
Tubs from pickled cucumbers or cabbage are not suitable, since mushrooms, when stored in them, acquire an unusual taste. Mushrooms quickly deteriorate in rainwater barrels. Jars and bottles for storing mushrooms must be hermetically sealed.
Mushrooms left in open jars will quickly deteriorate. Before use, the dishes should be thoroughly rinsed as follows: keep in warm water for at least 8-10 hours, then wash in alkaline water using soda (1 tablespoon of soda per 1 liter of water), pour over boiling water or boil in clean water (without additions) 5-10 minutes, then let the water drain; do not dry with a towel. The mushroom dishes are immediately washed and stored under a lid or upside down in a clean, dry place with good air access.
Wooden dishes should be equipped with two lids: a small wooden circle that fits freely into the container, on which the oppression stone is placed, and a larger circle that completely covers the dish. Both lids are wiped clean with sand and soda water, poured over with boiling water and allowed to dry. On the mushrooms, under a circle with oppression, put a clean, dense boiled napkin that completely covers the mushrooms. Cleanly washed cobblestone is used as oppression. Metal oppression impairs the taste and color of the 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 solution of soda, 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 several times, changing the water, rinsed with boiled water and laid out on a clean napkin. Storage. Store mushrooms in a clean, cool, dark place. The most favorable room temperature is from +1 to +4 ºС. Dried mushrooms and mushroom powder should be stored in a very dry room, at the same temperature or slightly higher. Mushrooms can be preserved for a long time if the microorganisms are destroyed or their development is delayed. There are a number of possibilities for this. Cold. At temperatures below +6 ºС, the development of microorganisms is delayed. It is good to store mushrooms prepared for future use in the cellar or in the refrigerator on the lower shelf, where a constant temperature is maintained.
How to properly store dry porcini mushrooms
You need to know how to properly store dry porcini mushrooms in a city apartment so that insects and mold do not start in the product. If the water content of the mushrooms falls below 14%, the metabolism of the microorganisms will stop, and as a result the mushrooms can be preserved. This is the basis for the drying of mushrooms and the preparation of mushroom powder, since these products contain 13% moisture. Salt. Salting is a cheap and widespread method of harvesting mushrooms known for a long time. 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 there is a lot of water in salted mushrooms.
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 peeled, cut, divided into portions, put in jars or bags and frozen quickly. Boil in salted water, let the water drain and freeze in portions. Freeze well and fried mushrooms. You can use such mushrooms for cooking any dishes. However, mushrooms can become poisonous after thawing. To avoid this, frozen mushrooms, especially raw, must be thrown into salted boiling water. And boiled in a preheated pan or in boiling water. The taste of the mushrooms changes.
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 thrive in an acidic environment. This circumstance is used for pickling (acetic acid is added) and for pickling 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 fungi are free of microbes. To prevent new microorganisms from entering the air, mushrooms are stored in a hermetically sealed container. Jars must be sterilized for 60–90 minutes at 101 ° C. Deterioration of fungi can be caused by microorganisms that survived after a single heat treatment. To completely destroy them, in a day or two, jars of mushrooms are boiled again for 30 minutes. Jars need to be monitored frequently during storage. If the lid has come off, bubbles or mold appear, the smell has changed, then canned food should not be eaten.
Keeping fresh porcini mushrooms after harvest
The collected mushrooms quickly deteriorate due to the fact that, due to the large amount of water, they are a suitable environment for the development of various microorganisms. Even during storage of fresh porcini mushrooms, the growth of their fruit bodies continues (lengthening of the stem, opening of the cap), discoloration of the integumentary color, darkening of the pulp may occur, and with an increase in storage temperature, these processes are significantly accelerated. The 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 shaded places. Do not fold them in a thick layer (5–8 cm), as they quickly get warm and deteriorate, they can wrinkle. Temporary storage, no more than 4 hours, possibly in containers with cold, slightly salted water. During storage and transportation, fresh mushrooms must 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 to freeze them. They do it like this. Young, tender mushrooms are chosen for freezing. Clean with a stiff brush outside and between the plates. The hard and dark places of the legs are cut off, the mushrooms are cut in half lengthwise. Put 200 g of mushrooms and fry for 2 minutes in 1 teaspoon of oil in a pan with medium heat, turning to evaporate the juice. Mushrooms are boiled, quickly cooled and frozen in bags. Store up to 12 months at –18 ° C. It is better to cut the porcini mushrooms raw into slices and freeze, then pack and keep in the freezer for up to 4 months. Cook frozen mushrooms in the same way as fresh ones, for example, quickly fry in preheated brown butter and add spices.
How to properly store dried porcini mushrooms in an apartment
It should be remembered that dried mushrooms easily absorb other people's odors, so it is not recommended to store them next to spices or strong-smelling foods. Before storing dried porcini mushrooms in an apartment, arrange them in dense polyethylene bags, as well as in metal, wooden or cardboard boxes covered with cellophane. Before properly storing dried porcini mushrooms, it is important to carefully protect them from the penetration of insect pests. 
If during storage of dried mushrooms insect pests have climbed into the container, it is recommended to immediately disinfect the product.
To do this, sprinkle the mushrooms on a baking sheet, put in an oven preheated to 60-70 ° C and leave for 25-30 minutes. If you do not break any of the rules during drying, then the mushrooms will be elastic and light.
Shelf life of dried porcini mushrooms
Dried porcini mushrooms have a shelf life of about 2 years if they are placed in cotton bags, glass or cans with tight-fitting lids. Dried mushrooms are easy to prepare a more versatile product - a powder that can be used as an additive to add a spicy taste and pleasant aroma to various dishes. For its preparation, it is necessary to dry the mushrooms more thoroughly - to that consistency, when they can be easily crumbled. Then you need to grind the mushrooms to a powdery state in a coffee grinder or food processor. It is recommended to store dried mushroom powder in glass, tight-fitting jars or small bottles in a cool, dry place. The shelf life is about 3 years. 
- Shelf life: 3 days
- Shelf life: 3 days
- Shelf life in the refrigerator: 3 days
- Freezer term: not indicated
With the arrival of warmth, mushroom pickers go to the forests to fill their baskets with this delicious natural product. If you managed to collect a large number of mushrooms, then it is a great pleasure. And when I come home I want to process and cook them as soon as possible, but there is not always strength left for this. Therefore, you have to think about how to store mushrooms and in what places it is better to do it.
You can extend the shelf life of mushrooms even at the cutting stage. It is recommended to do this with a sharp knife made of high quality stainless steel. Then fresh mushrooms will definitely extend their shelf life. In addition, mushrooms should be picked on dry days, since wet and wet mushrooms cannot be stored for a long time. Upon arrival, the mushrooms must be sorted out immediately. Moreover, it is advisable to sort them out by type and let them dry thoroughly. In this form, they can lie for several days in a dark and cool place. But wet mushrooms must be immediately harvested or eaten.
Shelf life of mushrooms in the refrigerator
Any mushrooms, especially fresh ones, are best kept in a spacious refrigerator. Moreover, fresh mushrooms must be placed in an open enamel bowl. And galvanized, aluminum and iron dishes are not suitable for storing mushrooms. This is due to the fact that the organic acids of the mushrooms immediately react with various metals, which cause the product to change its taste and darken. Also, the best storage option would be something plastic or glass.
It is best to store unwashed and whole mushrooms in the refrigerator in order to maximize the shelf life. But what is the real shelf life of mushrooms in the refrigerator? If you follow the above tips, then mushrooms in the refrigerator can be safely stored for up to 3 days. Before this, the mushrooms must be placed in some kind of clean bag (plastic or paper). However, the plastic bag must be opened regularly so that the mushrooms do not get soaked in it. It is also recommended to store pickled and canned mushrooms in the refrigerator.
Shelf life of mushrooms in the freezer
In the freezer, the shelf life of mushrooms increases many times. If these are fresh frozen mushrooms, then they can be stored for 1 year. As for boiled or fried mushrooms that have been frozen, their shelf life is from 1 to 3 months. Moreover, they can be stored in the freezer, both in plastic containers and in the simplest bags.
Mushrooms are a dietary product containing a large amount of protein, vitamins and minerals. Fresh mushrooms purchased in a store or collected with their own hands must be processed and only then eaten. There are several ways to harvest and prepare forest products: they can be boiled, fried, salted or pickled, and each product has a certain shelf life. The period and storage conditions for canned mushrooms brought from the store is quite simple to determine - such information is indicated on the product label without fail. With homemade products, things are much more complicated, since the shelf life of raw, boiled, frozen or dried mushrooms is very different.
Fresh
Freshly picked mushrooms must be processed as quickly as possible, because they can deteriorate in a short time. "Trophies" brought home in dry weather will be able to lie without prejudice to the taste and nutritional composition without a refrigerator for no more than 6 hours. Wet mushrooms cut in the rain should be peeled and processed immediately after returning home, without leaving until tomorrow. An exception can be considered only chanterelles, which at a temperature of +10 ... + 12 ° C (for example, on a balcony or loggia) will not deteriorate within 24 hours after collection.
It is better to store harvested or purchased mushrooms without processing in the refrigerator: porcini and mushrooms can be safely placed for a day, champignons - up to 3 days, oyster mushrooms - up to 4 days. Although it is more correct to focus not on the type of mushrooms, but on the temperature regime supported by the refrigerator:
Before sending to the refrigerator, the mushrooms must be peeled. If the forest "trophies" do not fit into it, and there is no longer any energy for processing, they must be laid out until morning in a cool place at a short distance from each other, and the next day processed. First of all, it is necessary to take on the spongy varieties: boletus, boletus, boletus, moss, Polish and white. If left for later, the nutritious pulp will quickly turn black and spoil.
Interesting! Raw truffles are stored at a temperature of +2 ... + 4 ° С for no longer than 4 days. To preserve a delicacy product longer, they must be washed, dried, placed in a polymer or glass container and completely covered with dry rice. The groats will absorb the characteristic truffle aroma and can be boiled later. This type of mushroom can also be frozen or poured over with olive oil.
Hermetically packed mushrooms purchased in a supermarket can be kept in a refrigerator at a temperature of +2 ... + 4 ° C for 5-7 days. But if the sealed package is damaged, the product should be put in dry enamel, plastic or glass dishes, or paper bags. It is necessary to keep other types of forest "trophies" in the same container. But polyethylene is contraindicated for mushrooms - in such a package they will quickly become covered with mold and become inedible.
Frozen
Freezing is one of the quick and low-cost ways to process mushrooms - it helps to preserve the nutritional properties as much as possible:
- peel and cut raw mushrooms into slices or slices;
- put on a tray and put in the freezer;
- after 3-4 hours, when the mushrooms are frozen, transfer to tight plastic bags and place in the freezer for permanent storage.
Frozen mushrooms retain all the nutrients.
You can freeze the mushrooms by placing them in an open plastic container, and after freezing, close the container tightly with a lid. Some housewives pre-blanch mushrooms - put in a colander and dipped in boiling water for 1-2 minutes.
Before freezing, chanterelles must be boiled, otherwise they will taste bitter after defrosting. However, in this way you can process any kind of mushrooms:
- peel and rinse mushrooms in cold water;
- cut large specimens into 4 parts, leave small ones intact;
- prepare a lemon solution - dilute 2 tsp in 1 liter of water. lemon juice or 3 tsp. citric acid;
- soak the mushrooms in the solution and leave for 5 minutes - this will prevent the pulp from darkening and preserve its beautiful natural color;
- boil the gifts of the forest for a couple: keep finely chopped pieces for 3 minutes, whole medium-sized and quarters - 5 minutes;
- cool the product to room temperature, put it in tight plastic bags and place in the freezer.
In the freezer, timber "blanks" can be stored for quite a long time:
If it happens that the mushrooms are accidentally thawed, for example, due to a prolonged power outage, they cannot be re-frozen, but should be boiled or fried. Otherwise, there is a high risk of developing pathogenic bacteria and unpleasant health consequences. And the taste of such a product will be far from optimal.
Dried
This type of preparation is distinguished by the longest storage - at home, dried mushrooms can lie for 2-3 years without losing their taste and nutritional qualities. You can dry them naturally or in an electric dryer.
Before sending for storage, it is worth checking the readiness of the product: if the dried caps crumble when squeezed in the palm of your hand, they will not be able to be stored for a long time. It is recommended to grind them on a coffee grinder and use aromatic powder for preparing first courses or sauces. Well, if dry mushrooms break or bend, then they can be safely sent for long-term storage.
Dried mushrooms are stored under the following conditions:
- in bags made of paper or breathable fabric that allows air to pass through (cotton, linen);
- in glass jars, the neck of which is covered with a cloth or multilayer gauze and tightened with twine or lace;
- in a well-ventilated room with a relative humidity of no higher than 60-65%;
- at a temperature not higher than + 20 ° С;
- without direct sunlight (in a closet, closet);
- away from pungent-smelling foods: garlic, onions, aromatic herbs.
If the listed parameters are observed, the shelf life of the dried product will be 1-3 years.
Pickled
Store pickled mushrooms purchased in the store in strict accordance with the conditions indicated on the package. They may differ from manufacturer to manufacturer, depending on the amount of acetic acid used in the canning process. Human health and life depend on compliance with temperature conditions, because any deviation can provoke the development of botulism, a deadly disease.
With home canning, it is necessary to strictly follow the recipe and not neglect the rules of sterilization. Pickled mushrooms rolled up with tin lids will be stored for at least a year in a cellar or refrigerator at temperatures up to + 8 ° C, and if you use glass lids, the shelf life will double under the same conditions. It is more difficult for city dwellers to find a suitable storage place, although at a temperature of +15 ... + 18 ° C, blanks can stand up to 8 months.
After opening the jar, the pickled product must be consumed within 2-3 days, while keeping the jar in the refrigerator. But mushrooms in a container, on which the lid is swollen, cannot be eaten. This means that mistakes were made in the canning or storage process, and the product fell into disrepair.
Fried and boiled
Fried mushrooms can be safely placed in the refrigerator for a couple of days, where the air temperature does not exceed +4 ... + 6 ° С. But when you need to store the product for a longer time, it is recommended to freeze it:
- wash and peel fresh spongy mushrooms;
- blanch in boiling water for 5 minutes, remove and let the water drain;
- fry in a sufficient amount of refined vegetable oil, adding salt, ground pepper and fried finely chopped onions;
- melt pork lard;
- pour a little lard into a sterile glass jar and put the mushrooms on the bottom;
- pour the forest "trophies" with liquid lard so that it fills all the voids and forms a thick protective layer on top.
Banks can be closed with nylon lids and kept in the refrigerator for up to six months, and mushrooms can be used to make kulebyaki, pizza and julienne. But mushrooms boiled in salted water can be stored at a temperature not higher than + 4 ° C for only 2-3 days - during this time they must be "attached" to a soup, casserole or pie.
Champignons are very popular mushrooms and are easy to find in grocery stores. They have a pleasant taste and useful properties, and are often used to prepare homemade meals. Champignons are classified as safe mushrooms. They can be consumed even raw, without subjecting them to heat treatment.
In this article, we'll talk about how to properly store store-bought mushrooms so that they stay fresh longer.
How to prepare mushrooms for storage
Champignons will last longer and will not darken if you do not wash them and generally exclude any contact with water. The shelf life of washed mushrooms is reduced by several times. Also, to keep them fresh longer, do the following:
- The leg is cut;
- The hat is carefully cleaned of debris, barely touching with a knife;
- They examine the mushroom from all sides, cut off the spoiled places;
- The mushrooms smeared with soil are wiped with a soft dry cloth.
Storage methods
In fridge
Champignons without special packaging, open, can be kept in the refrigerator on the middle shelf for up to 3 days. In this case, the temperature must be maintained within the range from 0 to +2 ° C. Longer storage in the open air leads to the fact that the mushrooms lose most of their moisture, their surface darkens, they become tasteless.
If pre-prepared, peeled mushrooms are placed in plastic containers or a plastic bag, they will retain their properties for a week. At the same time, it is important to periodically provide oxygen access to the package, otherwise the collected condensate will cause spoilage and rotting of the product.
You can also do this: put the mushrooms in the vegetable storage compartment in one layer. From above, you will need to cover them with a cotton cloth or paper towel. This will keep them fresh for up to 5 days.
In the freezer
If you freeze mushrooms, then their shelf life will increase significantly. Before sending the mushrooms to freeze, they are pre-cleaned (as described above). Then they are laid out in hermetically sealed containers or in bags that are tightly tied. Mushrooms are stored in a common compartment at a temperature of - 18 ° C for 1 month. Champignons cannot be re-frozen, so they are divided into portions, each of which must be consumed at a time.
Note: it will be more convenient and faster to pick up mushrooms for cooking if you sort them by size. Small mushrooms can be frozen whole, large ones can be cut into pieces.
In room
If you do not have time to immediately process all the raw materials, use this option. But remember that this is a short-term storage method - no more than 12 hours. They do this: the mushrooms are carefully placed in an enamel basin or a plastic bucket. The filled container is removed to a cold place, such as a cellar, basement or bathroom.
Long-term storage methods for mushrooms
Boiled
In this case, the shelf life is increased to 6 months. Freezing technology is as follows:
- Mushrooms are cleaned, washed under the tap, cut into pieces.
- Put the pan on fire, add a little salt to the water.
- When the water boils, the mushrooms are immersed in it and boiled for 10 minutes.
- Throw the finished product into a colander, allow time for the liquid to drain.
- Spread paper towels, on which mushrooms are then laid out neatly.
- The mushrooms must dry completely, after which they are laid out in containers or packed in bags.
- Sent to storage in the freezer.
Fried
The mushrooms, pre-fried, will perfectly stay in the freezer for 6 months.
What should be done:
- Peel and rinse the mushrooms.
- Take a deep frying pan, put the prepared raw materials into it, add a little vegetable oil.
- Fry until all moisture has evaporated, mushroom juice.
- Place the fried mushrooms on paper towels. They will absorb excess fat.
- Pack the cooled mushrooms and send them to freeze.
Dried
Champignons can be dried. Then they can be stored, like many other mushrooms, in tissue bags. The storage room is chosen dry, cool, well-ventilated. A dry product, subject to storage conditions, does not deteriorate for 1 year.
Pickled
Marinated mushrooms placed in a refrigerator or cellar will remain edible for 1 year. There are many pickling methods, there are also simple ones. What unites them is that at the end, before rolling, vinegar is necessarily added. Mushrooms are stored in pre-sterilized glass jars.
Video
In nature, there are up to 2 thousand different mushrooms, but only a few dozen are considered edible. Most are toxic, or not safe for humans. Those species that are considered edible have a fleshy texture. Compared to all other plant species, mushrooms contain the highest amounts of protein. Unfortunately, mushrooms cannot stay fresh long after being brought home. Therefore, it is best to know how to store fresh mushrooms before heading out into the forest.
How to prepare mushrooms for storage
The mushrooms are processed as soon as they have been harvested or purchased. But if this is not possible, you can save them for 2 days before preserving or frying them. Mushrooms are sorted by selecting those that are younger, denser and without a wormhole. Small spots and rotten parts should be cut off. After that, the mushrooms are cleaned of extraneous twigs, earth particles, leaves, etc. Then the mushrooms are washed, but they are not soaked for a long time so that they do not absorb excess moisture.
- To rid the mushrooms of various insects, they are kept in salt water for several hours. If there is no such need, then soaking for 10-15 minutes will be enough.
- Then put everything on a paper towel and let it dry.
- After the mushrooms are completely dry, they are transferred to a paper bag or wide enamel container, covered with a paper towel and sent to the refrigerator.
- It is impossible for the products to be in polyethylene - it will soon become moldy.
- If you want to cook only the next day, you do not need to wash the mushrooms so that they do not sour.
- When plans include drying, mushrooms are not washed. It will be enough to wipe with a damp cloth or gently clean off the dirt particles with a knife.
Storing fresh mushrooms at home
When mushrooms are not going to be cooked right away, they do not need to be washed, peeled and cut. They are kept in a dry plastic container. You can also use glass or enamel dishes.
On the shelf of the refrigerator (in the cellar or basement), they will remain fresh for up to 3 days, provided that the storage temperature is kept within the range from 0 ° C to + 5 ° C.
How to store fresh mushrooms in the refrigerator
Fresh product should be in an open container, for example an enamel saucepan. The container is placed in the refrigerator, covered with a napkin on top. There is no need to close the lid - there must be constant air circulation.
When buying a product in a store, most likely you will find vacuum packaging without access to air. In this form, it is permissible to store fresh mushrooms in the refrigerator for up to 1 week, provided that the tightness of the package is not broken.
When there are leftovers after cooking, they are placed in an enameled wide container and covered with a paper towel (napkin). It is important that the dishes are dry. If you put them in the refrigerator, they will remain fresh for another 1 - 2 days.
According to the established norms, freshly picked mushrooms are stored for a maximum of 2-3 days, and then they begin to darken. After this period, it becomes unsafe to eat them. In order not to put your loved ones at risk, it is better to throw them away immediately.
There are species that are stored longer. The shelf life depends not only on the species, but also on how quickly the products were collected and sent for storage. How much to store fresh mushrooms can be found out from the data below:
- boletus - up to 3 days (young), up to 2 - old;
- white - up to 5 days;
- aspen mushrooms - up to 2 days (in the refrigerator);
- honey mushrooms - up to 1 week (if they are young and dense).
When it is not possible to pick mushrooms on your own, you can buy them. Usually, oyster mushrooms and champignons are bought in the store. As a rule, manufacturers pack their goods in vacuum sealed bags. This significantly extends the shelf life. If you do not open the package, the food will remain fresh until the date indicated on it.
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As for loose oyster mushrooms (champignons), it is better to use them immediately. The maximum shelf life after purchase for these species is 3 days. But it's best to use them faster. After all, it is completely unclear how many and in what conditions they were before this.
The maximum shelf life of any kind is no more than 5-7 days, even on a refrigerator shelf. Most of the products already lose some of their taste and dense structure by 2-3 days of storage. And they also begin to release toxic substances that pose a threat to health.
The table of permissible temperatures and shelf life of fresh mushrooms is presented below:
How to store fresh mushrooms in the freezer
Only freshly harvested products should be frozen. It is advisable to select young and more resilient specimens, without wormholes and dark spots.
To freeze, take the following steps:
- Products are cleaned of earth, sand and other debris.
- Then they are quickly washed so that moisture does not have time to be absorbed into the caps. If this happens, the ice will destroy the structure of the cap later on. After thawing, such specimens will have an unsightly appearance.
- Next, the blanks are laid out on a tray so that a small distance is maintained between the mushrooms and sent to the freezer for at least 12 hours.
- When the products freeze well, they are transferred to plastic food containers or special freezer bags and placed in the freezer for long-term storage.
- In this form, products can be stored for up to 1 year. In order not to re-freeze, you should freeze small batches that will be used for food at a time.
If you want to have more confidence that after defrosting the mushrooms will remain usable, first blanch them. They can also be boiled or fried. Then they are laid out on towels to remove moisture, laid out in small batches in containers and frozen.
Storage times for fresh mushrooms in the freezer:
Important! The time during which the mushrooms do not lose their qualities depends on their type, the degree of freshness before freezing and temperature processing.
Outcome
This article has detailed how to store fresh mushrooms in order to have them on your table at any time of the year. It is important to stockpile for the winter only those products in the quality of which you are absolutely sure.