How much mushrooms can be stored in the refrigerator (fresh, fried, boiled, salted, canned)

In nature, there are up to 2 thousand different mushrooms, but only a few dozen are considered edible. Most are toxic, or not safe for humans. Those species that are considered edible have a fleshy texture. Compared to all other plant species, mushrooms contain the highest amounts of protein. Unfortunately, mushrooms cannot stay fresh long after being brought home. Therefore, it is best to know how to store fresh mushrooms before heading out into the forest.

Shelf life of champignons

Fig. 1 - Storage of mushrooms in different types
According to the standards of the SES (Sanitary and Epidemiological Service), the periods of preservation of salted, thawed, cut, boiled or canned mushrooms differ. Purchased mushrooms in the refrigerator are stored for 7 days in a package and 3-4 days without it. If they are in water, the period is reduced to a couple of days, in a vacuum, it is extended to 10 days. Mushrooms in a jar intended for salad, cream soup, after opening, must be used within 24 hours. Otherwise, open foods, especially in mayonnaise, quickly start to deteriorate.

After opening the package, it is advisable to consume the mushrooms immediately. Pickled mushrooms are stored for 2-3 months at room temperature and a year in the refrigerator. Dried mushrooms will withstand 8-12 months, fresh frozen - 40 days, fried and boiled after freezing can be stored for six months.

In a refrigerator

The shelf life of ready-made mushrooms depends on the type of storage. It will be correct not to use any container, especially polyethylene - otherwise, the mushrooms will darken and become slimy. It is better for them to be stored in paper - the shelf life in this case is 3-4 days.

In the freezer

Raw frozen mushrooms have an even longer shelf life. You can freeze processed or fresh mushrooms, which must be cooked and cleaned in advance. The shelf life in this case will be 3-4 months for untreated products and a year for processed ones.

At room temperature

In such conditions, mushrooms are stored no longer than a couple of days. Otherwise, they quickly darken, they can turn rancid and lose all their useful properties. To extend the shelf life of champignons, to preserve their taste, it is not recommended to wash them.

How long can boiled mushrooms be stored?

After collection, they should be thoroughly rinsed and cleaned. They cannot be eaten raw.
Boil in salted water, adding spices and salt.
Boiled butter and brown birch trees can be kept in the refrigerator for no more than three days.

Boiled them are tasteless.

They are often used to make homemade mushroom caviar or mushroom sauce.

Collected russula can be fried. Fried, it is better to eat them right away. They cannot be stored for a long time. The shelf life is three days.

Refrigerated storage methods

Fig. 2 - Storing mushrooms in the refrigerator

How long can freshly picked live mushrooms be kept at home? No more than 3-4 days in the refrigerator at 5-7 degrees Celsius. Pickled mushroom canned food at home can be kept longer - in a rolled up jar for up to a year, after opening - a day. To prevent fresh food from darkening or spoiling, keep it away from light and moisture. Washed mushrooms are stored for less than a week.After purchasing, do not keep the product in the bag for a long time - this reduces the number of days that it can withstand without a refrigerator. To increase the aging time of raw mushrooms, you can fry them. If you plan to sell harvested mushrooms, prepare them fresh for sale - fried champignons are not suitable for sale.

In a bag or polyethylene

Place the clean, dry mushrooms in the packaging. Place in the refrigerator - in the fruit and vegetable drawer. Open the bag every day and ventilate to prevent condensation from accumulating.

Packaged

Place the mushrooms on the bottom shelf of the refrigerator, right in the store wrapper. If it is paper, the shelf life will be 3-4 days, if it is polyethylene - 1-2 days. After marinating, keep the food in a glass.

How and how much to store salted mushrooms at home in a glass jar?

Honey mushrooms are best suited for salting. Barrels, tubs and buckets are used for salting. Most often they are salted and marinated in glass jars. To prevent them from spoiling, you need to know how to store salted mushrooms in a glass jar.

At what temperature to store canned mushrooms?

Banks must be placed in a cool place. The room temperature should not exceed 5 degrees.

This temperature should be in the cellar of a country house or in the refrigerator. If the apartment has an insulated loggia, then the banks can be put there.

Correctly preserved salted mushrooms can stand in closed jars for several years.

Freezer storage methods

Unpeeled mushrooms last much longer in the freezer. In their raw form, they are able to stand in the freezer for 3-4 months. Fried or boiled mushrooms can be stored in the freezer for up to a year.

How to freeze mushrooms correctly?

When freezing for the winter, first check the mushrooms for quality - they should not have darkened areas, damage or dampness. Clean them thoroughly, cut or leave whole, freeze. To extend shelf life and freshness, fry or boil the mushrooms, then refrigerate and place in the freezer.

In open form

Put the prepared mushrooms on trays or cardboard stands, send them to the freezer so that they do not wrinkle and do not come into contact with the walls. After freezing, they are stored in a bag.

Fig. 3 - Freezing whole mushrooms

Vacuum packed

When preparing mushrooms, use a vacuum to remove all air from the storage space. Send the mushrooms vacuum-sealed to freeze.

In a paper bag

Prepare the mushrooms thoroughly, fold in paper so that the caps do not wrinkle. Send it to the freezer at a temperature of 18 degrees for a day.

In a bag made of natural fabric

Wash and chop the mushrooms as needed, or leave intact. Fold in a canvas or linen bag, freeze as usual.

In cellophane or cling film

Place the product in one of the indicated types of packaging, freeze whole or sliced. After freezing, shake out the remaining ice, send it to be stored in the freezer.

In plastic, metal or glass containers

Place sliced or whole mushrooms on plastic, glass or metal trays or plates in a single layer. Freeze and then fold the mushrooms in several layers.

How to defrost mushrooms correctly?

So that when thawing, the mushrooms cannot darken, they do not swell from moisture and retain the maximum of useful components, so that their taste, color and aroma are revealed, they must be properly processed. Remove food from freezer and refrigerate. After thawing, transfer to room temperature and wait until completely thawed. If you plan to cook a dish from them, you can not wait for thawing, but send it to the stove or oven directly from the freezer.

Fig. 4 - Correct defrosting of mushrooms

Dried mushrooms

Dried mushrooms were often found in villages.Nowadays, this method of cooking mushrooms is rare, but still it exists. Mushrooms can be dried in the sun, covering them with gauze, as our grandmothers did. With the development of technology, special, home dryers from electricity appeared. Sometimes they are also dried in conventional ovens.

Before drying, this food product should be thoroughly rinsed, cut off the roots, too large mushrooms can be cut into several parts. Cost, consider that when drying, the size of the mushroom will significantly decrease, it will become thin, change color.

For long-term storage, the mushrooms must be completely dry; when the mushroom breaks, there should be no pulp or moisture in the middle.

You can store such mushrooms in fabric, paper bags. But this is not very convenient. Such bags can break, insects can sneak into them, and spoil the product. In addition, mushrooms can be saturated with extraneous odors. The most optimal container for storing dried mushrooms is a glass jar with a lid. But, mushrooms must be ideally dried, so that decomposition processes would not occur without air.

Dry mushrooms should be stored in a dark, dry place. Subject to all the rules, you can store it for up to 12 months.

Storage methods in the cellar

In a closet or basement in winter or summer, you can keep purchased, meadow, greenhouse, field or forest peeled washed fresh mushrooms whole, fried or boiled. To preserve mushrooms, plastic, metal, tin, glass packaging (trays, boxes, plates) or ordinary plastic bags are used. If you use the latter, ventilate them regularly to prevent condensation from accumulating and the food does not have time to turn black. The shelf life of mushrooms can increase the marinade - it perfectly keeps the product canned in the cellar.

Frozen mushrooms

Freshly picked forest mushrooms can be frozen. This is a great way to eat them all year round. It is better to freeze whites and honey mushrooms, since the rest of the species can always be bought in the store.

Raw boletus and brown mushrooms do not need to be washed so that they do not absorb excess water.

It is better to freeze them without processing. You need to cut them, put them in plastic bags. Store the bags in the freezer. The temperature in the freezer should be -15 ° C.

You can defrost them only once. Re-freezing is undesirable. Therefore, you should pre-pack the harvested mushrooms in small portions.

Defrosted boletus, boletus and whites are perfect for cooking and frying. They will make a wonderful soup.

Drying and drying of porcini mushrooms

Drying is considered a very good way to harvest mushrooms. Dried boletus mushrooms are even more flavorful and tasty than fresh ones. The taste and aroma of dried mushrooms is much more concentrated and intense. Another advantage is the fact that they dry out very much, while losing up to 90% of their volume. And the final product takes up very little space.

For good preservation, mushrooms require pre-treatment. And it is better to do this immediately after collection. There are some nuances in this process:

the highest quality mushrooms go to drying, on which there is no damage;
mushrooms should not be washed before drying, as they absorb moisture very strongly;
cleaning is carried out with a cotton cloth;
the lower part of the leg is removed;
sorted by caliber and size;
it is not recommended to use metal knives, as the mushroom pulp darkens when in contact with metal;
large specimens are cut into strips up to 15 mm thick.

Drying methods

After that, you can start the drying process. There are several methods for drying mushrooms:

One of the simplest and most traditional methods is drying on a thread. Whole or chopped boletus is strung on a thread, while they should not touch each other.It is imperative to leave some distance for air circulation, otherwise the quality of the product will be worse. These drops are hung in sunny and well-ventilated places. At night, mushrooms should be removed indoors so that they do not absorb moisture from the air. The process lasts approximately 2 weeks.
You can spread the boletus on a flat surface (paper, newspaper) and place it in the sun. For even drying, they need to be periodically turned over and brought in at night in the same way. Drying time 2 weeks.
It is very convenient to dry porcini mushrooms in the oven. The prepared material is laid out on a baking sheet covered with parchment paper. Then it is placed in an oven at about 70 ° C. At the same time, the door does not need to be tightly closed so that excess moisture is removed. How long the drying will take is difficult to say in advance, everything is determined by the quantity and quality of the mushrooms.
Currently, there are a lot of special household appliances that help housewives. You can use any electric dryer.

After the end of drying, dried whites should be sorted out and sorted by size and quality. Dried boletus should be stored in cloth or paper bags. Storage in glass jars is allowed, which must be pre-sterilized and thoroughly dried.

The shelf life of mushrooms can be quite long. But the aroma and taste decreases over time, so it is usually recommended to keep them for no more than 12 months.

In the place where dried mushrooms are stored, there should be no products with a strong aroma, since dry mushrooms have the ability to absorb extraneous odors.

Dried mushrooms can be used to prepare a powder that is used as a fragrant seasoning for any dish. To do this, the mushrooms are dried a little harder, they should easily crumble with your hands. They are then ground into a powder in a coffee grinder or food processor.

The shelf life of such a product in a tightly closed jar will be 3 years.

Pickling recipe

You will need:

500 g of champignons;
0.5 small heads of garlic;
small onion;
some red pepper.

Marinade (for 1 liter of water):

80 ml of table vinegar;
2 tsp salt;
1 tbsp. l. Sahara;
1 tbsp. l. vegetable oil;
5 black peppercorns;
Bay leaf;
herbs optional.

Preparing the marinade:

Determine the appearance: fresh or spoiled?

Pay attention to the smell first. Fresh mushroom has a pleasant aroma: it smells like a forest, freshness, and gives off a little earth. If he has already disappeared, then he smells of dampness and something sour. Such a mushroom can be thrown away immediately.

Examine the champignon carefully. If you notice any dark spots, mucus on the hat, then this also speaks of spoilage. But keep in mind that stains can also appear from mechanical damage. Therefore, if the cap is smooth, but has darkening, this mushroom can also be thrown away.

A good mushroom has a white cap color, without spots or any shades. If the color has changed to brown, green or pinkish, then you can throw away such a mushroom, it is already unsuitable for food.

We recommend that you read about the features and differences in storing fresh and ready-made mushrooms in the article:

What varieties are suitable for blanks?

Immediately, we note that for such purposes you need to use any edible varieties collected in the forest. You can harvest chanterelles, honey agarics, porcini mushrooms and even champignons for the winter. The main thing is that they are strong, intact, young and freshly picked.

Those who have not yet figured out how much frozen mushrooms can be stored in the freezer will probably be interested in information that not only fresh, but also pre-boiled or fried product is subjected to such processing. The second method allows the use of raw materials that have been broken and have lost their presentation.

Freezing boletus

You can store porcini mushrooms in the refrigerator in another way. Freezing is the simplest and most affordable method, it all depends on the volume of the freezer. There are the following options:

Freezing raw mushrooms. Prepared boletus is placed on a flat surface and placed in the freezer. Then they are taken out and laid out in individual containers. You can use special containers or freezer bags.
Freezing boiled mushrooms. The peeled mushrooms are boiled, discarded in a colander, and then packed in bags for freezing.
Freezing fried mushrooms. After preparation, the boletus should be cut into large pieces and washed. Then they are laid out in a frying pan and fried in oil until the liquid evaporates. The cooled mass is laid out in plastic bags.

In the freezer, the porcini mushrooms should be kept at a temperature of -18 ° C.

Can they be eaten immediately? It is recommended to subject them to heat treatment after removing them from the freezer. Raw mushrooms, even if frozen, cannot be eaten.

Marinated mushrooms

For long-term storage, it is important to properly preserve pickled mushrooms. For pickling, use special dishes. Boiled, filled with marinade, they are closed in glass jars.

You need to know under which lids the jars with pickled mushrooms are best stored. Iron lids are suitable for optimal storage. Banks are best placed in a dark room (cellar, pantry or refrigerator). The temperature should not exceed 15 ° C.

If the jar is closed with a glass lid, then the shelf life is increased to two years.

Shelf life of mushrooms:

Important!

Mushrooms are perishable. Therefore, it is important to strictly observe the rules and shelf life of this product. Pay attention to the storage temperature.

Seat selection

As already mentioned, plant meat should be stored in a cool, dark, and not damp place. A refrigerator is ideal for these criteria. In it, the fruits can be fresh for up to several days. Without cold, they will deteriorate in a matter of hours. In a private house, mushrooms can be sent to the cellar for a while. It is usually dark and cool enough there.

Whichever place is chosen, it is important to comply with one condition. Mushrooms perfectly absorb extraneous odors, so they cannot be stored next to foods that have a pronounced aroma. These include onions, garlic, and herbs.