In late summer and autumn, wild mushrooms have high season. Far too short when it comes to favorite varieties like porcini mushrooms or chanterelles. But there are ways you can stock up on a small supply. We show you how to keep mushrooms properly!
The hunting season for mushroom pickers begins at the end of August, beginning of September, and the supply of mushrooms, chanterelles and Co. markets is greater than ever. Freshly prepared, these delicacies taste best of course, but if you can not process the mushrooms right away or if you would like to store them for a longer period of time to have some of the treat later, you should pay attention to a few things.$config[ads_text] not found
Keep mushrooms in the fridge
If you do not want to use mushroom, chanterelle or oyster mushroom until the next day, you can store the sensitive plant in the vegetable compartment of the refrigerator. Here the mushrooms last up to three days. Important: mushrooms like it cool and airy. They should therefore be stored dry, clean and not too tight, so that the sensitive sponges get no pressure points. Do not use plastic bags to pack the mushrooms, as toxic substances can also be produced in a cultivated mushroom. Rather grab paper! Older mushrooms, however, should migrate directly into the pan. If you then let it cool quickly and stored in the refrigerator, you can safely warm it up the next day.
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Well-dried mushrooms usually last several years and often develop an intense aroma! In the trade we encounter particularly Asian mushrooms such as shiitake or mu-err in the dried state, but also mushrooms or porcini mushrooms can be made so durable. To dry the mushrooms, they are first cleaned thoroughly and cut into thin slices. You can then dry the mushrooms on low heat in the oven - or even better: in a dehydrator.
How it works: Spread the mushrooms on a baking sheet and set the temperature to 50 to 70 degrees, the oven door should remain open a crack wide. The mushrooms are ready when they break easily. If you want to save energy, you can also carefully thread the mushrooms onto a string and hang them over a radiator. Later, the mushrooms should be stored airtight in jars or cans and stored dark. Incidentally, the chanterelle can also be dried by carefully selecting and processing the fresh mushrooms. Dried mushrooms can later be ground into powder and used as an ingredient in soups or sauces.
Some varieties such as mushrooms or forest mushrooms can be frozen raw. Chanterelles are not suitable for this method of storage because they develop a bitter taste. It is advisable to clean the mushrooms thoroughly before freezing, to cut into slices and to blanch and quench briefly in boiling salted water. This will keep them for three to six months. Later, the mushrooms are best frozen in soup or sauce, so the aroma is preserved. Already prepared mushrooms can also be frozen well. It is important not to leave them too long after cooking, so they do not spoil. When warming up later, warm up as little as possible and always heat well (at least 70 degrees)!
Put in mushrooms and bring to a boil
Another way to eat mushrooms at a later time is to put them in vinegar or oil. You need sterile glasses and depending on the recipe oil, vinegar and some herbs and spices. In our recipe for cooking mushrooms, we show you how to make a delicious side dish to raclette or antipasti.
A great way to preserve mushrooms is to put mushrooms and co.