Methods of Preserving Mushrooms
The most popular way of preserving mushrooms in the majority of countries is pickling them in vinegar. The simplest method is as follows: cleaned and washed mushrooms, cut into large pieces or left whole in the case of small fruit-bodies, are placed in a pan which is half filled with water.
After adding salt, whole peppercorns and bay leaves, this mixture is then boiled for 20 minutes. Next the mushrooms are strained, mixed with a reasonable amount of raw onion mixture is finally put into preserving jars. If preferred a half-boiled carrot, similarly sliced, can also be added. The contents are then covered by a slightly sweetened vinegar, to which has been added a teaspoonful of salt per pint and which should not be boiled. The jars are closed with air-tight lids and sterilize by boiling fin. half an hour. Mushrooms preserved in,this fashion have an unlimited lifespan.
Because mushrooms grow in large quantities for only a short period of the year, they arc preserved in a number of ways. Sterilized mushrooms are preserved. after heating without chemical additives; for instance in their own juice, in tomato puree, in edible fats, in wine, or pickled in salt or vinegar. The most popular and simplest way of mushroom conservation is by drying them out.
The extract should be kept In small bottles to ensure that it is consumed fairly quickly and to prevent it from being attacked by molds, which often happens in large bottles when they are kept open for a long period of time.
However, the pickling of mushrooms in salt is often considered to be the most profitable way of retaining the unique flavor mushrooms. Cleaned and well-drained mushrooms are cut into small pieces and put in layers, alternating with layers of Nth, into wide-necked glass containers. In this respect it is very important that mushrooms are well drained, as if not they would produce too much water and thus increase the quantity of salt required in their pickling.
An age-old and more elaborate and time-consuming method of drying is by threading mushrooms on long pieces of cotton, which are then suspended above a source of heat. The dried mushroom segments, especially the small pieces, can also be turned into powder, which is then mixed with pepper and cloves. A powder prepared in this manner is a suitable ingredient for soups and sauces.
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