Adding fresh mushrooms to a dish adds a delicious flavor.Fresh mushrooms can go bad within a week.It is possible to keep and use them for longer by freezing, pickling, or drying them.Pick a method that works for the dishes you like to cook.
Step 1: The mushrooms should be washed.
Hold the mushrooms under the water and wash a few at a time with your fingers.You can rinse the mushrooms all at the same time.They should be dried with a paper towel.When working with lion's mane, enoki, and oyster mushrooms, wash them while they're still attached to the larger base and then pull them off if necessary.
Step 2: If you have to slice the mushrooms, remove the ends of the stems.
If the mushrooms are more than 1 inch across, use a sharp knife to slice them into quarters.Try to keep the pieces the same size and thickness by cutting them into smaller pieces.It will be hard to make them even if you use a serrated knife.
Step 3: The mushrooms should be put into a lemon juice solution.
Combine lemon juice with 16 fluid ounces of water and stir it together.Let the mushrooms sit for 5 minutes after placing them into the solution.After you take them out, pat them dry with a paper towel.skip this step if you don't mind mushrooms darkeningThe solution will help the mushrooms retain their color as they cook.
Step 4: Bring 2 inches of water to the boil in a steamer pot with a basket.
Bring the steamer pot to a boil by filling it with 2 inches of water.A steamer pot with a lid can be used for steaming.Mushroom pieces can fall through the large holes in the steamer basket.
Step 5: The mushrooms should be put in the basket, lid the pot, and steam for 3 to 5 minutes.
To test for doneness, poke the mushrooms with a fork around the 3 to 5 minute mark.You should feel some resistance from the insides.The steaming time depends on the size of the mushrooms.Whole mushrooms can take up to 5 minutes to steam all the way through, while slices and quarters will take about 3 minutes.
Step 6: The mushrooms should be put into a container.
A glass container with a fitted lid is a good choice.The container should have 2 inch of headspace in it.The plastic bag can be used to store the mushrooms.
Step 7: The mushrooms should be cooled for 30 minutes to an hour.
While you clean up the kitchen or do something else, let them cool off on the counter.When they are cool to the touch, the mushrooms are ready to freeze.It's important to cool them before putting them in the freezer because the heat can cause other items to thaw and refreeze.
Step 8: You can keep the container of mushrooms in the freezer for up to a year.
The back of the freezer has fewer temperature changes when the door is open.They will keep for up to a year.
Step 9: It was clean.
Run the mushrooms under water and rub the dirt with your fingers.If you like, leave the mushrooms whole.Whole mushrooms are not likely to cook evenly in a pan.If you only want the tops, you can snap the stems off and eat them the same way.
Step 10: A fat source is used to heat a large frying pan.
Put 1 to 2 grams of fat into an open frying pan and set the stove to high heat.Allow it to heat up until the butter has fully melted or the oil has begun to move around the pan.To ensure even cooking, use a heavy pan.
Step 11: The mushrooms should be cooked for 3 to 5 minutes.
Place the cleaned and sliced mushrooms in the pan and stir them with a wooden spoon every 45 seconds so they cook evenly.Quartered or sliced mushrooms will take about 3 to 3 12 minutes to cook.If you are cooking a lot of food, you may need to add more butter or oil.Spices can be added to your mushrooms.There are a lot of great options.It takes up to 2 minutes for mushrooms with smaller heads.Oyster mushrooms and portobello caps can take up to 5 minutes.
Step 12: When the mushrooms are evenly brown, remove them from the heat.
Once the mushrooms are fully cooked, spoon them into a bowl or onto a plate to allow them to cool.The mushrooms are fully cooked when they are tender and all or most of the pan has been absorbed.
Step 13: The mushrooms should be placed in a container.
The mushrooms should be stored in a heavy-duty glass or plastic container.Make sure it is large enough to fit all of the mushrooms while leaving a small amount of headspace at the top.As the mushrooms grow, be sure to leave room.If you don't have a large container, use a plastic bag or multiple small ones.
Step 14: The mushrooms can be kept in the freezer for up to 9 months.
Store the container in the back of the freezer so they don't get exposed to temperature changes when opening and closing the door.If you want to use your mushrooms after the 9-month mark, thaw them first.They go bad if you see a squishy, slimy texture.
Step 15: Bring a large pot of water to a boil.
Pick a pot large enough to hold all the mushrooms.The water will boil faster if a lid is put on the pot.Adding salt will help preserve their color and bring out their flavor.
Step 16: The mushrooms need to be washed.
It's easier if you hold a few mushrooms in your hands or put them in a strainer.To remove dirt from small crevices, use a mushroom brush, towel, or fingers.When washing portobello caps, remove the stem first and scoop out the gills with a spoon.The individual caps of lion's mane and enoki mushrooms are very delicate and may need a sieve to wash them.
Step 17: The bowl should have ice and water.
Pour 2 cups to 4 cups of water into a large mixing bowl with a small amount of ice.The amount of water and ice depends on how many mushrooms you are cooking.If you cook 1 cup of mushrooms, you only need 2 cups of water and a small amount of ice.It is wise to prepare the ice bath ahead of time because you will need to place the vegetables into cold water immediately after boiling.
Step 18: Cut the mushrooms into quarters or slices.
You can slice the mushrooms with a chef's knife.If you want to slice them into quarters, cut each mushroom in half and then in the shape of an "x" on the top.Cut the mushrooms vertically from one side to the other.Try to keep the mushroom slices and quarters the same size.
Step 19: For about 2 minutes, plunge the mushrooms into boiling water.
Place the mushrooms in the pot after the water has come to a boil.Allow them to cook for a while.
Step 20: The water and mushrooms are in the sink.
If you want to separate the mushrooms from the boiling water, place a strainer into the sink and pour the water and mushrooms over it.Don't splash boiling water on your skin.If you don't have a standing sieve, you can use a spoon to lift the mushrooms out of the pot and put them in the ice bath.
Step 21: For 3 to 5 minutes, plunge the mushrooms into the ice water bath.
You can pour the mushrooms into the ice bath by removing the colander from the sink.They should be allowed to sit in the ice water for 3 to 5 minutes.Make sure there is enough water to cover the mushrooms.Add more water and ice cubes.The mushrooms can be dropped into the ice bath with tongs or a spoon.
Step 22: The mushrooms will be put into a container.
When the mushrooms are cool to the touch, transfer them into a freezer-safe container with a lid.They will expand a little as they freeze, so leave 2 inch of headspace.The plastic bag can be used to store the mushrooms.Before you seal the bag, try to squeeze out most of the air.
Step 23: You can keep the container of mushrooms in the freezer.
The back of the freezer is a good place to keep your mushrooms for a long time.They will keep for up to a year.Store the mushrooms in the fridge for 6 to 7 hours.Cook mushrooms the same way you would any other frozen vegetable.
Step 24: The mushrooms need to be washed.
Hold the mushrooms under the water and massage the dirt away.Leave them whole or slice them in half.Smaller button and portobello mushrooms can be sliced if they are large enough.Morel mushrooms are best eaten whole.
Step 25: There is a 1 liter mason jar with fresh herbs in it.
Ball or Kerr jars are the best for pickling because of the glass's resistance to extreme temperature changes.The jar should have a sealed lid.Just wash it well, if you have previously purchased it in one of these types of jars.Rosemary Oregano Dill is one of the herbs that work well for mushrooms.
Step 26: There is a non-reactive saucepan.
The water and white wine vinegar should be put into a saucepan.The base of the brine will be the liquid ingredients.The non-reactive saucepan is made from ceramic, glass and metal.Don't use aluminum, cast iron, and copper pans because they will release a metallic taste.
Step 27: Add any spices you like to the brine.
Add salt, black pepper, or any other spices to the brine.One spoon of whole allspice or 1 12 grams of mustard seed will give you a kick.If you want to complement the flavor of the mushrooms, toss in any other ingredients.Thinly slice garlic, shallots, or spring onions.
Step 28: Bring the mushrooms to a boil in the brine.
Set the stove to high heat and put your whole or sliced mushrooms into the saucepan with the other ingredients.It will take about 3 to 4 minutes to bring it to a boil.It can take up to 5 minutes to cook whole morel mushrooms.Lion's mane and enoki mushrooms will cook in about 2 or 3 minutes, so watch them carefully.
Step 29: Allow the mushrooms to cook for 15 minutes.
Once the brine comes to a full boil, reduce the heat to medium and allow the mixture to cook for 15 minutes.You should see small bubbles floating from the base of the pot and occasionally breaking the surface if it is not a boil.The temperature at which the mixture should be is dependent on the kitchen Thermometer you have.If you are using a lower heat setting, you should rest a pot lid over half of the saucepan.
Step 30: Pour the mixture into the jar from the stove.
Slowly pour the brine and mushrooms into the jar by using both hands.To transfer the mushrooms into the jar, you may want to use a spoon.Use a spoon to get the herbs out of the pan and put them in the jar.
Step 31: Before refrigerating the jar, let the mixture cool.
Wait from 30 minutes to 1 hour for the mixture to cool.Then, put the jar in the fridge.They will be ready to enjoy in 3 days.You can keep quick-pickled mushrooms in the refrigerator for up to a month.
Step 32: The dehydrator should be set to 120F (43C).
Dehydrating mushrooms using low heat is the best way to preserve their flavor.It can take anywhere from 3 to 7 hours.If you want them to dry quicker, crank the heat up to 115F.Mushrooms lose their flavor when using too much heat.
Step 33: It's Wash.
The mushrooms can be washed under water.Rub the entire surface of the mushroom to remove dirt and debris.The mushrooms can be dried with a paper towel and sliced into even pieces.Thin slices will take less time to dry than thicker ones, so cut them evenly.If you are drying portobello caps, you should discard the stems, scoop out the gills with a spoon, and wash both sides of the cap very well.If you find dirt stuck under the caps, you may need to wash the mushrooms.pat them dry again
Step 34: The mushroom slices should be placed on the dehydrator trays.
Try to put slices that are similar in size onto the same tray since it is hard to slice some types of mushrooms.If some of the smaller pieces dry quicker, you can just remove the tray and not pick through the rest.
Step 35: For 3 hours and each hour after that, check for dry skin.
After 3 hours, open the door of the dehydrator and check the pieces.When you try to bend them with your fingers, they should snap apart.Wait another hour before checking if they are dry.Take the mushrooms out if they are dry at 3 or 4 hours and let them dry for up to 7 hours.Smaller strings of enoki and lion's mane mushrooms can be checked sooner and more often.
Step 36: Take the mushrooms out of the dehydrator and let them cool.
Once all of the mushrooms are done cooking, remove the trays from the dehydrator and let them cool on the countertop for an hour or so.If you notice that some of the mushrooms are moist, place them on a different dehydrating tray and continue to dry them.
Step 37: Store the dried mushrooms.
It's a good idea to store the mushrooms in glass jars, but you can also store them in bags.For 6 months to 1 year, place the vessel in a dark place.If you want to rehydrate the mushrooms, pour boiling water over them and let them soak for 20 to 30 minutes.To flavor soups and sauces, use dried mushrooms.When mushrooms lose their scent after a year, they are no longer effective.