Mushrooms are a very flexible food in the kitchen, and a magnificent wellspring of proteins and nutrients fit for reinforcing the safe framework. A sound and adjusted diet should incorporate standard utilization of mushrooms over time, not just in the brief periods in which they can be seen as new. Without going to frozen items or items loaded with condoms accessible in general stores, one could pick better and more normal techniques to save mushrooms. In this article, we will perceive how to protect mushrooms from taking full advantage of them and consistently having them accessible.
How To Store Mushrooms In The Refrigerator
If you want to buy fresh mushrooms in any case but can’t consume them during the day or within the following 48 hours, you might feel a little uncertain about how to keep the mushrooms in the fridge to keep them edible until now is the ideal time to cook them. To prevail in your endeavor, since mushrooms are a susceptible food and disintegrate rapidly on the off chance that they are not treated as expected, you should get a paper sack, place them in this and put them on the most minimal racks of the fridge, where they will want to partake in the fresher. For this situation, you don’t need to wash the mushrooms, and you don’t need to cut them, yet keep them entire and in a similar condition when you get them. Assuming you are thinking about the number of mushrooms that rearward in the fridge, adhering to our directions, you can save them eatable for as long as seven days.
How To Freeze Raw Mushrooms
If you want to keep fresh mushrooms for quite a while, a magnificent arrangement is to freeze them. Putting them away in the cooler in a similar condition in which you got them, notwithstanding, is a severe mix-up: the regular mugginess of the mushrooms would transform into ice gems which would harm the fragile mash, darkening it and making it unpalatable when thawed out. They would likewise risk losing their surface and flavor out and out. It is subsequently not suggested: to keep them at their best, toss them in bubbling water for two or three minutes and adhere to the directions we will give you in the following section to Freeze wild mushrooms.
How To Freeze Cooked Mushrooms
To freeze fresh mushrooms, clean them with a kitchen cloth and remove the lower part of the stems, blanch them for 2-3 minutes, and finally, let them cool. They must be placed in a tray, well spaced, and transferred to the freezer until completely frozen. Afterward, you can put them in a freezer bag or an airtight container. When cooking them, they must not be defrosted but moved directly from the freezer into the pot: in this way, you will be able to keep their organoleptic properties intact.
Dried Mushrooms
Another very convenient technique for preserving fresh mushrooms is to dry them. To dry fresh mushrooms, you must clean them with a kitchen cloth and remove all soil residues. Then you have to cut them into skinny slices, arrange them on a baking sheet or a wire rack and leave them in a dry and sunny place for several days, turning them from time to time to prevent their natural humidity from stagnating in the part of the surface not exposed to the sun.
Alternatively, you can dry the mushrooms in the oven or the home food dehydrator. Also, in this case, you must clean them well and cut them into thin slices, arranging them well-spaced on a baking sheet or grill. At this point, you will have to preheat the oven to 60 °C and insert the mushrooms, being careful to leave the oven door slightly open so that the humidity can escape. This way, 2-3 hours will be enough to obtain perfectly dried mushrooms, which you can keep in an airtight glass container for up to 4 months.
Mushrooms In Oil
Mushrooms in oil can be used as a tasty appetizer, a side dish, and to flavor various recipes. If you want to make mushroom preserves in oil, clean them well (cutting the lower part of the stems) and cook them in plenty of water, salt, and vinegar. When cooked, drain them well and place them in sterilized glass jars fitted with an airtight seal, then cover them completely with extra virgin olive oil. The oil must completely cover the surface of the mushrooms and exceed it by 1-2 fingers, therefore, choose containers of a suitable size to contain both the mushrooms and the quantity of oil necessary to preserve them.
Pickled Mushrooms
Preserving pickled mushrooms is another brilliant and convenient technique to always have tasty mushrooms on hand to incorporate into your recipes. To preserve pickled mushrooms, clean them thoroughly and cook them for 4/5 minutes in a brine made up of white wine, lemon juice, and coarse salt. If you have a couple of kilos of mushrooms available, you will need to use 1 L of white wine, two fingers of lemon juice, and two teaspoons of coarse salt.
Then let them drain and dry well. You can decide whether to keep them whole or cut them into large pieces or strips. To complete the preserve, transfer the mushrooms into sterilized glass jars and insert pieces of cinnamon, bay leaves, and peppercorns inside them (to flavor them). Cover everything with boiled vinegar (for 2 kg of mushrooms, you must use 1.4 L of vinegar), pouring it into the jars when it is still warm. Close the containers and keep them cool, not exposed to sunlight.
Mushrooms In Duxelles Sauce
Have you heard of mushrooms in Duxelles sauce yet? It is an effortless and delicious preparation, perfect for giving an edge to your mushroom-based dishes. To make the Duxelles sauce:
- Clean the mushrooms well and cut them finely.
- Sauté a finely chopped onion and shallot in a pan (without letting them brown) and, having obtained this result, add the chopped mushrooms to the pan.
- Keep stirring all the ingredients for about 5 minutes, allowing the residual moisture from the mushrooms to evaporate completely.
Add more flavor to the last minute of cooking by adding salt and pepper to taste, then finish seasoning everything with finely chopped fresh parsley. By letting everything cool down, you can keep the mushrooms in Duxelles sauce in the refrigerator for up to 2 days, using them later to stuff artichokes, courgettes, tomatoes, or other vegetables. Alternatively, you can take advantage of this tasty preparation to accompany your main courses of meat or roasted fish.
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