Fatal Errors To Avoid When Storing Mushrooms

First reflex after buying or picking mushrooms: absolutely ban freezer bags and airtight plastic trays. These containers create fatal humidity that makes the mushrooms “sweat” and accelerates their rotting. The number one enemy? Lack of respiration.

Audrey Laury, a greengrocer, recommends instead opting for a simple paper bag – those provided by market gardeners are ideal – to be placed in the vegetable drawer of the refrigerator or in its coldest part. Mushrooms need aeration to be stored correctly.

Another frequent error: storing mushrooms in the cellar. Contrary to popular belief, this space is not cold enough to guarantee optimal preservation. The refrigerator remains the best option.

Last trap to avoid: proximity to odorous foods. Melon, Roquefort, or other strong cheeses can impregnate your mushrooms with their scents, irremediably altering their delicate flavor. Strategic storage is therefore necessary.

These simple but essential precautions determine the lifespan of your mushrooms. It remains to be seen how long each variety can actually be kept fresh.

Cold Storage: Durations And Specifics By Variety

Once the right packaging is adopted, it is still necessary to know the real lifespan of each variety. Because not all mushrooms keep equally in the refrigerator.

Button mushrooms last four days in the vegetable drawer, while chanterelles are more resistant with a possible week of storage. The latter benefit from a firmer structure that allows them to better withstand the cold.

On the other hand, porcini mushrooms require special attention. Their delicate flesh and high water content drastically limit their lifespan: 48 hours maximum after purchase or picking. After this period, they lose their texture and quickly develop an unpleasant bitterness.

This disparity is explained by the very composition of each variety. The more water a mushroom contains, the faster it degrades. Porcini, with their spongy flesh gorged with moisture, are at the top of this fragility scale.

For porcini lovers who wish to enjoy them beyond these two days, other preservation techniques are necessary. Drying, in particular, allows for a considerable extension of their lifespan while concentrating their aromas.

Drying: Ancestral Technique For Long-Term Preservation

Faced with the limits of the refrigerator, drying offers a formidably effective alternative. This ancestral method allows mushrooms to be kept for several months without specialized equipment.

The technique proves to be disconcertingly simple. After removing the earthy part and cleaning the mushrooms, arrange them on a baking sheet. Bake at a low temperature, between 60 and 70°C, for about two hours, keeping the oven door slightly ajar. This air circulation gradually removes moisture.

Once dehydrated, the mushrooms are transferred to a perfectly clean jar. Hermetically sealed and stored at room temperature, this container preserves their quality for months. Unlike cold storage which limits the duration to a few days, drying multiplies the storage potential tenfold.

This dehydration also concentrates the aromas. Dried porcini thus develop a higher taste intensity than their fresh version, particularly appreciated in risottos or sauces.

Dehydrator owners apply the same process, with the advantage of an even more stable temperature. But the absence of this device is by no means an obstacle: your oven is more than enough to master this technique.

For those who prioritize immediate practicality, freezing offers another path of preservation, with its own technical subtleties.

Freezing: Professional Solutions For Ready-to-Cook Mushrooms

Beyond drying, freezing stands out as a preservation strategy particularly suited to large quantities. This method preserves texture and facilitates later use.

Two approaches coexist. The first consists of cleaning, drying, then slicing the mushrooms before placing them in freezer bags. Directly ready to cook, they can be integrated into your preparations without prior thawing. The second technique, more professional, involves a quick pan-frying before freezing. This step eliminates part of the water, thus avoiding the inconvenience of a preparation that is too liquid during the final cooking.

Chanterelles require special attention. To prevent them from forming a compact block, arrange them on a tray in the freezer. Once hardened, transfer them to a bag: they will remain individualized, facilitating dosing.

Trufffles reveal all their nobility even when frozen. Keep them whole, then grate them directly out of the freezer, without thawing. Their fragrance remains intact, their texture preserved.

Portioning is the key to successful freezing. Divide your mushrooms into doses corresponding to your usual recipes. This organization avoids waste and optimizes storage space.

Whether they are kept fresh, dried, or frozen, your mushrooms will thus cross the seasons without losing their taste qualities.