Content
- The most important information about the shelf life of mushrooms
- Process forest mushrooms the same day
- Transport mushrooms properly
- Defective fungi leave in the forest
- Keep mushrooms cool and airy
- Tips
Mushrooms have a very limited shelf life
The most important information about the shelf life of mushrooms
Tasty wild mushrooms such as porcini mushrooms, meadow mushrooms and chanterelles are especially sought after by collectors. They taste good with meat, but can also be used as a vegetarian meat substitute - for example as mushroom schnitzel, in soups and sauces, in stews, casseroles, etc. However, it is important to process the groupage as quickly as possible in order to avoid food poisoning.
Process forest mushrooms the same day
Depending on the species, mushrooms consist of up to 75 percent protein and also contain a lot of water. The mushroom protein disintegrates very quickly, forming toxic decomposition products that can quickly lead to food poisoning. For this reason, you should not only store gathered wild mushrooms, but also purchased in the supermarket, but immediately process. This is particularly true for the frequent Schopftintlinge that sometimes melt on the way home.
Transport mushrooms properly
When transporting the collected or purchased mushrooms you should always use a woven wicker basket or a spanking basket. Here the mushrooms are airy-loosely next to each other, so that no pressure points can form. Mashed mushrooms quickly become soggy and spoil faster. Plastic bags and handle bags are not suitable for mushroom transport.
Defective fungi leave in the forest
Take from forest and supermarket only young, crisp specimens. Mushrooms with numerous brown spots, vermadete, strongly angefeessene, dried on, as well as older and very young fruiting body should be against it.Mushrooms are better preserved the fresher they are. In wild mushrooms, you should also pay attention to an infestation with gold mold, which often covers the hat base, but also hat and stem: This is poisonous, which is why infested fungi should also not be taken.
Keep mushrooms cool and airy
The shelf-life of fresh mushrooms varies: While pint-sized sticks do not even last from morning to evening, freshly collected chanterelles can still be kept in the fridge's vegetable compartment for two to three days. However, it is important to store the mushrooms cool and dark. Mammal endangered species such as porcini are also kept cool and dry for a few days, provided that they have been previously cleaned and checked for grubby feeding.
Tips
In supermarkets, mushrooms are often offered in plastic trays. If possible, choose loose goods as packaged mushrooms and side-pieces spoil very quickly. To keep them longer, you can also freeze or otherwise preserve raw and prepared mushrooms.