How To Store Fresh Mushrooms – Rachel Ng is an award-winning food and travel writer based in Hawaii. He has been published in National Geographic Travel, National Geographic Family, Outside, Robb Report, Men’s Journal and the London Times. You can follow her adventures on Instagram @rachelloveschicken.
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Fresh mushrooms are the basis of my kitchen. I use umami-rich mushrooms for frying, sauces and more. They are so thick and fleshy that they are perfect for a Monday meatless dinner. And on a chilly fall evening, a simple but sumptuous bowl of mushroom soup is the perfect warm-up.
But fresh mushrooms can be expensive and their shelf life is short. Throwing an entire bag of slimy mushrooms is not only a waste of food, but also a waste of money. To find the best way to extend its life, I tested six different ways to store it. The winning method not only keeps the mushrooms free from mucus for 10 days, but also improves their taste. Here is the method we tested and how it all worked.
To find a method, I searched for different mushroom preservation strategies. My research was based on whole mushrooms and I omitted washing the mushrooms before storing them, as it is widely believed that moisture is the number one enemy in keeping mushrooms clean. There is also an opinion that mushrooms should not be kept in stews due to moisture. While humidity is adjustable in many gratin containers, many people use high humidity by default, which is the optimal environment for storing green leafy vegetables, but is not so good for mushrooms.
After completing my research, I narrowed the list down to six common methods. I bought a six pack of whole white mushrooms which is the most popular type at the grocery store. I placed one on the middle shelf and then poured the remaining mushrooms into a large bowl before dividing them into 10 batches to test the second method.
Assessment criteria and evaluation: According to various sources, mushrooms can be stored in the refrigerator for 7 to 14 days. I ended up testing it for 10 days as all the methods worked the same for the first five days. I check the status every day and at the end of the 10 days I evaluate the mushrooms for smell, texture and color and give them a score of 10.
About this recipe: I came across this tip on FoodNetwork.com, and it sounds pretty good. I wrapped the mushrooms in paper towels and put them in an open plastic bag. In theory, paper towels absorb moisture, and an open plastic bag allows ventilation.
Results: After 10 days, all the mushrooms in the plastic bag had a thin layer of mucus. It has a strong smell and 4 out of 10 mushrooms have changed color.
My opinion: Since both paper towels and plastic bags are wet, this storage method gives the impression that this storage method is not about preventing moisture, but about trapping it. I noticed that this group started to lose weight the fastest – about six things a day.
About this recipe: I put the mushrooms in a large glass bowl, wide enough to avoid clumping. I covered the pot with polyethylene and made five holes in it. I left it alone for 10 days because I didn’t want to open the plastic during the test.
Result: The bottom of the pot is slightly moist. Half of the mushrooms have a thin layer of mucus, but not as bad as the one in the plastic bag. Two of the mushrooms turned out to be darker than the others.
My choice: half of the mushrooms are edible, but just in case I throw away the entire bunch. As with the poly bag method, this test shows that plastic wrap is not the best for mushrooms.
About this recipe: The mushroom bag from my grocery bag ended up on the middle shelf of the refrigerator. I left the mushrooms alone for 10 days, checking the container visually every day.
Results: On the tenth day, the mushrooms are the same as those brought home from the store. They are still white and invisible at all. There were a few drops of water in the bowl, maybe a thin layer of mucus on four mushrooms and mold on one mushroom. There is also a slight smell.
My Take Out: I’m disappointed that this is (or was) my storage method. In the past, I had no problems with mushroom spoilage if I used them for up to five days. I think this method is still fine for shorter storage times – and it’s by far the easiest method.
About this method: I lined a large glass bowl with paper towels, spread the mushrooms and covered them with another layer of paper towels. Unlike the container covered with plastic, I check the freshness of the mushrooms every day. They stay dry and fresh for the first five days.
Result: At the end of 10 days, two of the mushrooms had some mucus and half had black spots. Paper towels stay dry.
My opinion: This is a huge improvement over the plastic version, but no one wants slimy mushrooms – even if the mucus is minimal. Maybe I’m being overly cautious, but I won’t eat the rest of the mushrooms, even if they look good.
About this method: This is the method chosen by the culinary writer Harold McGee in his culinary science book.
I put the mushrooms in a brown paper bag from the original container and put them in the fridge.
Result: All mushrooms are dry and slightly wrinkled. Four mushrooms have black spots. It has no smell.
My take-out: brown paper bags trap moisture, but the dark spots are a little disturbing. I tossed the mushrooms with black spots and finished cooking the others. According to
, older mushrooms are completely inedible. In fact, their mushroom guide states that “tired mushrooms have a deeper, earthy, and more mushroom flavor than unripe specimens.” And I found the price to be real – these wrinkled mushrooms have a deep flavor that reminds me a little of the concentrated flavor of dried mushrooms.
About this method: I lined the brown paper bag with a folded paper towel and put the mushrooms in the bag.
Results: At the end of the 10-day period, slime mold was absent. Three mushrooms were slightly blackened and the rest looked charred. The three mushrooms twitched slightly.
My Takeaway Food: The combination of paper towels and paper bags works well for moisture so the mushrooms don’t turn mushy. Mushrooms in paper bags lined with paper towels are slightly better than mushrooms in unlined paper bags.
Plastic retains moisture and the mold will sit in a damp container or bag, causing discoloration, mold and slime. Although mushrooms are best eaten within five days of purchase, you can extend their shelf life by storing them in a brown paper bag with or without a paper towel. Bonus: you will likely get a delicious mushroom dish. We consult a team of nutritionists and licensed nutritionists to provide you with informed food, health supplement and nutritional recommendations to safely and effectively guide you towards a better diet. and food choices. We try to offer only products that follow the philosophy of good nutrition and enjoying what you eat.
Mushrooms are a great addition to many recipes – pasta, healthy casseroles, veggie burgers. . . you are his father Unfortunately, it takes days of improper storage for mushrooms to become greasy, wilted and mushy. Our top tip for preserving mushrooms? do not be! Buy them fresh and have them ready in a day or two.
However, if you don’t use them for several days, the safest place to store mushrooms is in the refrigerator. Mushrooms have a very high water content (80-90 percent!), So they need air to stay firm and fresh – which is why most commercially packaged mushrooms have small holes in the plastic they are packed in.
Remember that mushrooms are also very absorbent, and since they have a very high water content, you don’t want too much moisture. Do not wash before storing – when you are ready to eat, you can rinse them quickly or dry them with a damp paper towel.
No matter how you choose to store your mushrooms, they will stay fresh for a week. Here
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