Content
- Preserve mushrooms and enjoy all year round
- The best methods for preserving
- Dry mushrooms
- Freeze porcini mushrooms
- To be used with caution: to boil the porcini mushrooms
- Tips
Canning mushrooms is a variant of preservation
Preserve mushrooms and enjoy all year round
In contrast to some other tasty edible mushrooms such as mushrooms or oyster mushrooms, porcini mushrooms can not be grown in the home garden. Instead, the porcini mushroom friend relies on finding the tasty fruiting bodies themselves in the forest. With a little luck - and with the right mushroom weather - you can make plenty of booty. But where with so many fresh porcini mushrooms?
The best methods for preserving
Due to their high water and protein content, fresh mushrooms only last for a very short time: The mushroom protein decomposes rapidly, with the result that the meal becomes inedible. Cleaned and freed of maggots or otherwise unsightly spots, porcini mushrooms can keep themselves in the vegetable compartment of the refrigerator for two to three days. Outside, you should not keep the mushrooms. If the groupage is to be preserved for a long time, porcini mushrooms can be very well frozen or even dried.
Dry mushrooms
Although you can often read this guide in magazines or on online forums, please do not complain: sliced and air-dried mushrooms quickly mold, which in turn can cause nasty food poisoning. It is better to dry the cleaned and sliced mushrooms either in a dehydrator or in the oven at a maximum of 70 ° C circulating air. For the oven method, leave the oven door open ajar (for example, by pinching a wooden spoon into it). If the discs break easily (and do not bend anymore), they are dry enough.
Freeze porcini mushrooms
It is even better to clean fresh porcini mushrooms and cut into bite-sized pieces and then freeze them raw. In this way, they can last for up to one year, provided they are frozen in a freezer at about minus 18 ° C. The freezer compartment of the refrigerator is not cold enough for this purpose, here the mushrooms also only last a few days to weeks.
To be used with caution: to boil the porcini mushrooms
Maybe you know this process from your grandmother, who - like many others of her generation - simply boiled mushrooms. Even today, this method is increasingly used again, which is due to the ongoing trend towards self-making. However, it is important to be especially careful here: if the mason jar does not close properly, poisonous toxins can form during storage. The mushrooms are then spoiled and must not be eaten! So always make sure (even when you open already covered mushrooms!) That the lid is hermetically sealed.
Tips
Porcini mushrooms taste fresh from the forest anyway: fry the cleaned and sliced mushrooms together with finely diced onions in butter and whisk them with a mixture of crème fraîche and sweet cream. The whole thing is tasted only with salt, pepper and fresh parsley.