Fresh mushrooms bribe their aroma and exquisite taste, but to keep them unchanged is not always possible. How to store mushrooms, so that they remain tasty and fresh? The answer to this question will give material from this article. From it you will learn how to prepare mushrooms for storage and what methods you can use for this.

The article describes in detail the processes of pickling, drying, pickling and freezing of mushrooms, so you can easily prepare delicious champignons at home.

  How to store mushrooms

Approximately three weeks after the application of the coating soil begins fruiting. At this time, the temperature should not exceed 16 degrees. If this figure drops, fruit bodies will grow more slowly, and at elevated temperatures they will become shallow.

In addition, it is important to maintain a humidity of 90% by feeding artificial fog or watering the walls and floor. For proper storage of the crop, it is important to create the right microclimate and maintain optimum air recirculation.

  Storage preparation

The air supplied to the room through ventilation must be properly prepared so that it complies with the parameters that are optimal for the cultivation or storage stage.

For heating use such devices:

• Electric heaters are used in the cold season and in the absence of gas heating;
• Water-air radiators are used when there is a centralized heat supply with its own boiler;
• A vapor-air heat exchanger is used only if the farm has centralized heat supply with hot steam.

In summer, the air entering the chamber must be cooled. To do this, use several types of refrigeration units (Figure 1):

1. Installations for the production of "dry fog". The principle of their work is based on cooling with the help of water vapor by fine spraying. However, such installations can only be used in regions with a continental climate, where the level of humidity in the summer is at a low level.
2. Dozhdevalny installations of system of ventilation. In this case, the air is cooled by water from the well using a heat exchanger. This is an effective way of cooling, but only if the farm has the ability to drain the waste warm water without harm to the environment. Otherwise, conflicts with environmentalists are possible.
3. Cooling with water from the internal reservoir. This method can also cause conflicts with environmentalists. In addition, it is effective only in the first half of summer, when the water in natural waters is not warm enough.
4. Compressor unit with air cooling. The principle of operation is based on the use of a condenser located in the radiator and an evaporator, which is installed in the ventilation. This method of cooling is suitable for small farms.
5. Refrigeration compressor unit with shell-and-tube cooling condenser. Distribution of cold air is carried out by a liquid coolant. It is this type that is considered the most perfect, since with its use it is possible to harvest abundant harvests even in summer.

   Figure 1. Cooling systems: 1 - the principle of direct cooling, 2 - cooling system with coolant

Problems with air preparation do not arise only in spring and autumn, when the optimum temperature and humidity are maintained naturally. In the winter, in addition to warming up, the air is humidified, and in the summer it is sometimes dried using appropriate devices (Figure 2).

To increase the level of humidity use:

• Air conditioners with sprinklers in the ventilation. The water entering the chamber is necessarily heated if the device for humidification is used in winter.
• Fine spraying using spray nozzles or plates. In this case, water enters the chamber in the form of small droplets, which increase the overall level of humidity, but do not harm fruit bodies and surface soil.
• A wall of glass wool, which is regularly watered. The air entering the ventilation passes through the glass wool wall and is moistened. But to more effectively increase the level of moisture the liquid is heated.
• Steam supplied to ventilation. This method of humidification is considered the most correct, but for small farms it is too expensive, since it involves the use of an electric steam generator.
• Rotary humidifier. The air from the ventilation is passed through special discs made of aluminum, which slowly rotate and are immersed in water tanks. This method of hydration is also considered effective. Its main advantage is that the use of a rotary unit almost completely eliminates the possibility of excessive air moistening.

   Figure 2. Air humidification devices: a - chamber for cooling and humidifying air, b - rotary disk evaporator-heat exchanger, 3 - wetting and cooling wall of mineral wool, g - humidification and cooling of air with a fine water spray

The fruiting period is accompanied by the release of large amounts of carbon dioxide, which is removed. To do this, equip the ventilation system. However, make sure that there are no drafts in the room, and the air circulation is not too strong. Otherwise, the caps of mushrooms will dry out and crack, which will reduce their overall presentation.

Ensuring air recycling is one of the most important conditions for obtaining a good harvest. With this procedure, oxygen is mixed with carbon dioxide, climatic conditions are leveled in all parts of the cultivation chamber, and the temperature of the compost is regulated.

In small farms, recycling can be achieved with a conventional fan. In larger modern farms, the supply is carried out through special plastic sleeves with nozzles (for this purpose, ordinary plastic cups are used without a bottom). Downward air flow allows oxygen to be mixed with carbon dioxide around the racks. The number of nozzles is determined by the size of the chamber (Figure 3).

Note:  The nozzles are located approximately at a distance of 0.5-1 meters from each other. For example, in a chamber 15 meters long, you need to install 30 nozzles.

Champignons bear fruit without light, so there is no need to install bright electric lighting in the chamber. It will be enough to install a few lamps for maintenance of racks. And direct sunlight and completely harmful to fungi, as they damage the delicate skin of the caps and dry the casing of the soil.

An important role for fruiting is watering. To do this, use only warm water. Watering is carried out between the waves of fruiting. The optimum amount of fluid per square meter is 0.5-1 liter. After each introduction of moisture the room is ventilated. If you water them during growth, spots may appear on their surface.

   Figure 3. Drawings of air recirculation systems

Crop of mushrooms ripens in waves. First, the cover soil is completely covered with young fungi, then their number decreases sharply and the growth of the fruit bodies stops. As a rule, this period takes about a week. The maximum yield is obtained from the first three to four waves (up to 80%). Since all subsequent waves have a longer cultivation period, on large mushroom farms they are limited to collecting the first four waves, cutting mushrooms with special machines. They are not cut by hand, but twisted, grabbing the mushroom between the thumb and index finger and turning slightly.

After harvesting, the surface of the beds is cleaned from the old mycelium, lumps of the casing layer and the remnants of the legs. In the formed pits make a new ground.

Note:  In no case should old mushrooms and their residues be left in the ground, as this may cause infection of the substrate.

Compost, which was used for cultivation, is removed after harvest. In the future, it can be used for growing vegetables. For harvesting, the chambers are treated with formalin, steam, and new compost is introduced.

  Storage without pre-treatment

The storage method, with or without pre-treatment, depends on how soon you are going to eat the mushrooms. If you plan to use them in the near future, it is better not to wash them, but put them in a paper bag or plastic container.

Champignons are in products with a short shelf life, so you can store them in the refrigerator without prior processing for only a few days.

  Pretreatment storage

Pretreatment extends shelf life. For example, they can be placed in a freezer. To do this, the mushrooms are washed, dried and cut off all the darkened areas. Large copies can be cut into pieces.

In the future they will be placed in bags or plastic containers and frozen. Despite the fact that these mushrooms tolerate repeated freezing well, it is better to immediately freeze them in small portions. After freezing, they are stored for several months. To extend this period, mushrooms can be pre-fry over low heat or boil in salted water.

  How to store champignons fresh in the fridge

The temperature of an ordinary household refrigerator is great for mushrooms. But many are interested in the question of how much you can keep them fresh in the refrigerator. The shelf life without processing is only a few days (Figure 4).

It is possible to extend the shelf life if the mushrooms are not previously washed and cleaned so that they do not darken. It is also advisable to place them in an open container so that the product gets enough air and moisture.

If you are interested in the question of how to store fresh champignons in the refrigerator for a longer period, we recommend using a few simple tips.

   Figure 4. Cold storage features

First, they can not be washed and cleaned so that their flesh does not darken. Secondly, it is desirable to shift the mushrooms in a paper bag or plastic container. So their shelf life will last up to 7 days.

You can store them in a plastic bag. But they need to be periodically opened for airing and inspected. All sluggish and rotted specimens are removed, and if condensate has formed on the inner surface of the bag, the mushrooms are transferred to a new package.

  Can I store mushrooms in the freezer

Anyone who is interested in the question of how to store mushrooms in the freezer, we can please. These mushrooms are very easy to freeze, and their shelf life is long enough even without prior heat treatment (Figure 5).

Note:  Properly frozen foods do not lose their beneficial properties and taste, so you can safely make them into preparations for the winter.

Fresh mushrooms are washed under running water, cut off all the darkened parts, and large specimens are cut into several parts. After that, they are laid out in sealed bags or plastic containers, and sent to the freezer. It is better to freeze the mushrooms in batches at once, in order not to freeze them again later.

  Cooked champignons in the freezer

It is possible to freeze not only fresh, but boiled mushrooms. To do this, they are prepared in the usual way: washed, cleaned and boiled in salted water for 15 minutes.

   Figure 5. Features of freezing champignons

Ready mushrooms need to cool, divide into portions and arrange in storage containers. Such preparations will remain edible for six months.

  Fresh champignons in the freezer

The shelf life of fresh champignons in the freezer is not as long. They will not lose their taste only if the shelf life is no more than 3-4 months.

It is advisable to use dense plastic bags and containers with an airtight lid so that excess moisture and air will not get inside. Then fresh mushrooms will remain fresh and tasty for much longer.

How to freeze champignons shown in the video.

  Drying

Mushrooms, like other mushrooms can be dried. To fruit bodies dried out evenly, mushrooms are divided by size. It is also desirable to separate the caps from the legs, and cut large specimens in half (Figure 6).

Note:  Mushrooms before drying can not be washed. They are cleaned of dust and dirt with a dry cloth or brush.

   Figure 6. Methods of drying at home

For drying, you can use the oven, setting the temperature in it at 40-50 degrees, special drying for fruits, greens and berries, or simply strung hats and legs on a string, and hanging them in the sun.

  Salting

Pickling is a great way to preserve mushrooms in the winter. Salting these mushrooms is very simple (Figure 7). First you need to wash, clean and dry the mushrooms. Then you need to take a large saucepan, wash it with hot water and lay chopped horseradish leaves, cherries, currants, garlic and mushrooms.

   Figure 7. The stages of pickling at home

Layers need to alternate, and the top sprinkle with salt and fresh herbs. At 1 kilogram of mushrooms will need only one and a half tablespoons of salt. Cover the pan with a plate, put the oppression and transfer to a dark cool place. Within a few weeks, the salted champignons will be ready and can be eaten or packaged in separate jars.

  Marinating champignons

Marinating mushrooms is also easy (Figure 8). Pure mushrooms are lightly boiled in salted water, squeezed and laid out on the banks.

   Figure 8. Marinating at home

Tanks pour hot marinade of water, garlic, salt, sugar, vinegar and spices. Banks roll and transfer to a cool place to store.

A simple marinating recipe can be found in the video.

  How to store mushrooms for sale

If mushroom cultivation is carried out for the further sale of mushrooms, you need to purchase additional storage equipment. For example, you can buy a shocker that quickly freezes fresh mushrooms and prolongs their shelf life.

Gathered mushrooms are laid out in boxes and prepared for transportation. Until sale, it is recommended to store them in special industrial refrigerators.

A lot of people love mushrooms. They are considered a kind of delicacy, so they are often bought not only for instant cooking, but also for storage. Mushrooms, especially champignons, are a very delicate product, which immediately spoils if mishandled. Today we will talk about how to save champignons for the winter, as well as about the timing, methods and features of storage of champignons at home.

How to store fresh champignons in the refrigerator

How to store fresh mushrooms in the fridge, think about if you need storage for a short time. Before laying champignons need to properly prepare. To do this, the caps are cleaned with light movements with a knife. All plots with signs of tarnish are removed. Do not wash your mushrooms! If they are still dirty, wipe them with a damp cloth and let them dry well.

Dried champignons are put in containers, covered with cling film and put into the fridge. The film must be changed daily so that no excess moisture accumulates under it. The optimal temperature for storage is 0 degrees.

If you have fulfilled all the conditions, the mushrooms will delight with freshness for 3-5 days. To increase the shelf life up to a week, mushrooms are packed in a paper bag and aired daily.

Freezer

Before laying the mushrooms are washed, cut off the tip of the legs, remove the film from it. The top peel is also removed.

There are several ways to store mushrooms in the freezer:

• Fresh.
• Boiled. After cleaning, boil the mushrooms on medium heat for about ten minutes, remove the water using a colander and spread on paper towels to dry. Before laying, be sure to check whether the mushrooms are completely dry. After performing these actions, they do everything the same as above.
• Roasted. Mushrooms are treated in the manner indicated above and fried in a pan until the juice is completely boiled away. Mushrooms do not salt! Completely cool the product and freeze.
• Baked. Peeled champignons spread on a baking sheet covered with parchment, and cleaned in the oven for 10-15 minutes. Leave to cool and freeze.

Drying

You can save mushrooms for a long time with the help of drying. Before drying, they are not washed, only cleaned and cut into identical slices. Mushrooms are dried in the oven or a special dryer at a temperature of 45 degrees, spread on a baking sheet with a thin layer. If you can not use the oven, then this can be done in the sun. Then the mushrooms are pre-covered with a thin cloth to avoid the risk of insects.

Pickling

Marinated champignons - recognized delicacy and a great snack. For pickling you will need:

• 5 kg of mushrooms;
• 50 ml of water;
• 50 ml of refined vegetable oil;
• 10 black peppercorns;
• 3 cloves of garlic;
• 2 tbsp. 5% vinegar;
• 2 pcs. bay leaf;
• A teaspoon of sugar;
• A teaspoon of salt without a slide.

Cooking

• Water is poured into the pot, vinegar, salt, bay leaf, pepper, sugar, butter and chopped garlic are added.
• Mushrooms are washed, added to the marinade saucepan and brought to a boil over medium heat. After boiling boil for another 5 minutes.
• Remove from heat, cool and serve. The longest pickled mushrooms will be stored if rolled into jars.

The shelf life of champignons at home

• How long can you keep fresh champignons in the fridge? Depending on the method chosen, the shelf life ranges from 3 to 7 days.
• Champignons that are frozen fresh are usable for 30-40 days. Pre-cooked - up to six months, and fried or baked, about 5-6 months.
• Dried mushrooms are usable for about a year. They are stored in paper bags or linen bags in the refrigerator or on the shelves of the cabinets.
• Marinated champignons, rolled up in jars, can be preserved in their original form for several months.

You may also be interested in articles on the topic.

Despite the progress, freezing is still one of the easiest, most reliable and safe ways to preserve food for a long time. The question of how to freeze fresh champignons interests many housewives and deserves detailed consideration, because even small details are important in this matter.

Preparatory stage

Like any other product intended for consumption, mushrooms must be washed. Although some chefs, when working with mushrooms, are advised to do without washing, but only to wipe the caps with a slightly damp cotton cloth.

After washing, they become wet and watery, and being frozen in this form, they become brittle, are less stored and lose their taste.

On the other hand, poorly cleaned champignons are also at risk to deteriorate ahead of time. How to do in this case - the choice of hostess.

Definitely it can be said that, before being sent for storage, the mushrooms must be cleaned in one way or another. It is also recommended to sort them out by discarding spoiled and overripe.

The best preserved mushrooms are young age, the reverse side of the cap of which has a delicate pink color.

If the plates on the back side of the cap become brown or black, it is better to refuse to use it, and even more so to freeze such a product.

In a vacuum package, the ovens are preserved in the best way, but champignons can be stored in a refrigerator without vacuum. Often use a plastic container or plastic bag.

Storage without the use of a vacuum is permissible, but only if all the recommendations regarding proper cleaning of the product are observed and fruits with signs of deterioration and rotting are rejected.

  Cold storage

The most common option, how to store mushrooms in the refrigerator, is freezing them in a freezer at -18 ° C. This is a way of long-term freezing.

But it is also possible to store this product in the common chamber of the refrigerator, where the temperature does not fall below + 5 ° C. In this case, the time of availability of the product is short (3-6 days).

Mushrooms in the vegetable compartment. The container in which the fruits are located must be ventilated, otherwise condensation will appear on its inner surface, due to which the product starts to deteriorate.

  Storage in the freezer

Freezing mushrooms - the process is not time-consuming, time and effort are needed a little, and as a result - the hostess always has almost fresh mushrooms on hand.

When freezing mushrooms at home, it is important to strictly follow the technology. Departure from it can lead to damage to the product. Champignons can be frozen as a whole, so in sliced \u200b\u200bform.

It should be said that the product, harvested entirely, is preserved better. Washed mushrooms laid out in plastic containers or bags with zip-fastener and placed in the freezer.

If the decision is made to chop the mushrooms, then cut them into small plates of the same thickness. This technique provides a uniform freeze.

To achieve a good quality of freezing, chopped champignons are placed in bags in a small layer (2–3 cm) and evenly distributed inside the container.

For quick freezing, you can use the "turbo" mode, available in some refrigerators.

How much champignons are stored in the freezer depends on the storage temperature. At a temperature of -18 ° C - up to a year, at a temperature of -20 ° C and below - about one and a half years.

  Fresh mushrooms

Fresh champignons are great for freezing and well tolerated. Preparation for freezing of such mushrooms is simplest, and the result is always positive.

Properly frozen mushrooms when defrosting and preparing dishes from them practically do not lose their taste and texture.

In order for the product to not deteriorate in color and shape, the frozen fruits should not be subjected to slow defrosting, they are immediately sent to a hot pan or to a hot frying pan.

The shelf life of fresh champignons in the refrigerator is up to 3 days (unpacked), and in a bag or box for vegetables 5-6 days

Heat-treated mushrooms

It is possible to freeze champignons not only fresh, but also after passing through heat treatment. The latter may be cooking, blanching or frying products.

Each of the methods has its advantages and features. Blanching is one of the quickest and most gentle ways to prepare mushrooms for freezing.

Nevertheless, it ensures the destruction of pathogenic bacteria on the surface, which means that the risk of damage to the product will be significantly reduced.

Cooking mushrooms can not only sterilize the product, but also bring it to readiness. Mushrooms, frozen in boiled form, just enough to warm and spice to taste.

But before being sent for storage, the boiled product must be folded back onto a sieve to separate the water. Excess moisture - the main enemy in storage.

The main advantage of this method is time saving after defrosting.

However, it should be borne in mind that the storage time in the freezer of champignons, frozen in boiled form, is reduced by half and is only 6 months.

Another way is to harvest fried champignons.

For its implementation, the original product is washed, drained, or blotted with a napkin, cut into plates and fried in vegetable oil until ready.

Oil should not be poured too much. It is important that during the frying process all the water that is released from the mushrooms during the temperature treatment is evaporated.

It is advisable to put fried champignons on a paper napkin before storing it, this will help remove excess fat and moisture.

Salt mushrooms intended to be stored in the freezer should not be. This applies to both cooked and fried champignons.

Spices are added after defrosting in the process of re-cooking mushrooms.

Mushrooms are tasty and inexpensive. You can safely buy them in large quantities "in reserve". But you need to know for how long fresh grayish-white mushrooms can be stored in the refrigerator, and how to make them longer useful and pleasant to the taste.

At room temperature, fresh champignons (they are also pecheritsy and agaric) remain only for 6-8 hours. Term, you know, small. So that they do not spoil longer, you need a temperature no higher than +4 degrees. This is where your fridge comes in handy.

In the clear

Unpacked fresh champignons hold out in open refrigerated compartments for no longer than several days.

But in the closed vegetable section, where the temperature is lower (about +2 degrees), they will not spoil for 3-4 days. But only if you lay them out in one layer and cover them with a paper napkin or towel.

Vacuum packed

You can store champignons in vacuum “store” packaging for one week.

After its opening, mushrooms can be consumed no longer than 2 days.

In a paper bag

In one package, try to put no more than 500 g of mushrooms.

In the vegetable compartment "package" mushrooms can be stored for 7 days.

On open refrigerated shelves, they will persist for 4 days.

Fresh champignon has a pleasant "forest" smell, which rotted away and stinks with dampness and sourness. Get rid of this.

In a natural fabric pouch

On the open shelves “bag” champignons will last for 8−9 days.

In the compartment for vegetables, they can be stored 10−12 days.

The champignon rots if darkish spots and nasty sticky mucus appear on its cap. In an uncorrupted mushroom, the color of the cap is pinkish or light brown.

In cellophane or cling film

Mushroom wrapped in cellophane or cling film can be stored for 5 days. And in the food compartment, and even more - 7 days.

Open the cellophane every 3-4 days to prevent accumulation of condensate that causes decay.

Change the food wrap every day, otherwise the accumulated moisture will begin to destroy mushrooms.

Every day, inspect the mushrooms and sift rotten.

Important: Inelastic legs and emptiness inside are a sign that the champignon is rotting. Throw away such a mushroom.

In plastic, metal or glass containers

After putting the mushrooms in such a container for storage, cover them with a cloth or paper napkin.

Glass jars, plastic pots, trays and metal pots will retain champignons for 8–10 days.

And at temperatures from -2 to +2 degrees - 12−14 days.

Pecheritsa began to deteriorate if a part of the plates under her cap began to darken and peel off. Throw away such a mushroom.

These rules are few and very simple:

In capacity for storage of champignons put one layer.

To make it easier for them to breathe, cover the trays and jars with “riddled” cellophane, food wrap or paper napkin. Make holes in them with a toothpick or fork.

Before storing the mushrooms in the refrigerator, carefully inspect. Remove everything with broken legs, dents and black spots. If you collect yourself, cut the leg, but do not tear it off.

Thoroughly wash the mushrooms do not need. About soaking and do not think. The more moisture they will have, the faster they will deteriorate. It is better to just rinse them with tepid water and then dry them with a paper napkin.

Or not mine at all. Put in a dish with enamel, cover with a cloth or paper napkin and hold for several hours in the refrigerator. Then put it in an airtight container and send it back to the fridge.

Do not do any special cleaning before being sent to storage. Just remove the film from the mushroom caps, cut off the tip of the legs and the spots.

To make champignons easier to cook in the future, cut large specimens into pieces before putting them in storage.

During storage as rarely as possible, touch, and move mushrooms from one place to another. Otherwise, they will quickly rot.

Immediately get rid of spoiled mushroom specimens so that healthy people do not rot.

Large champignons cut.

arrow_left  Large champignons cut.

Terms of storage in the freezer compartment

If you want to enjoy champignons in the cold season, feel free to send them stored in the freezer. There mushrooms can be stored for a decent period of 6 months. Maximum permissible temperature of freezing for champignons: minus 18 degrees.

How to freeze

Lightly wash or wipe the mushrooms with paper towels. You can not wet them too much, because in the freezer the water will turn into ice. This will loosen the mushroom pulp and make the champignons too porous. During cooking, the mushrooms “suck up” the liquids, they will become watery and tasteless.

Wait until dry.

All unnecessary, inedible prune. You can't do without it - it will be difficult to clean thawed mushrooms.

Large specimens cut into small pieces.

You put it on a baking sheet or tray and put it in the freezer. You keep there for a few hours.

Then you pack in containers with high tightness (plastic vessels, trays, metal containers).

Finally, you freeze and send for storage in a refrigerated freezer.

The champignon has deteriorated if the film between its leg and the cap has become dark brown.

How to defrost

Immediately pull the mushrooms out of the freezer can not. First, they need to shift to the upper refrigeration compartments, hold there for several hours and only then begin to cook.

Thawed mushrooms freeze again and send to storage is undesirable.

Thawed champignons spoil quickly, so try to eat them a maximum of one day.

Never defrost large portions at a time, otherwise you will have to throw away a part.

And finally the video:

Champignons - a fairly common product in European dishes. Therefore, very often the hostess prefer to buy them with a stock. True, we have to think about how to ensure the proper storage of champignons, what conditions need to be met and how long to use them.

In a refrigerator

Storing fresh champignons in the refrigerator should not exceed 7 days. At the same time mushrooms should not be shifted from place to place. Their surface is easily damaged and covered with dark spots, which further start the processes of decay and damage.

If you do not have the opportunity to do mushrooms immediately after purchase, do not wash or sort them, just put them in the fridge. In this form - on the middle shelf and in an open dish - mushrooms will stand for about 3 days. In the box for vegetables and a paper bag the shelf life will increase to 5-6 days.

The shelf life of fresh mushrooms can be increased if you put them in special food trays or containers with holes, as well as bags of natural fabric. When stored in containers, fold the mushrooms in a single layer and cover with a cling film. Pierce a hole in it with a toothpick to increase air circulation.

In the freezer

It is permissible to store mushrooms in the freezer both fresh and cooked or roasted. Before sending mushrooms for storage, divide them into small portions and arrange them into bags or other containers. To simplify further processing, you can immediately cut the mushrooms into pieces. Remember that it is not recommended to use repeated freezing, therefore, form portions at the rate of each on one dish.

There are several ways to freeze mushrooms.

• Frozen fresh champignons. Wash and clean fresh mushrooms thoroughly. Dry well. If desired, cut into pieces. Store in freezer.
• Frozen fried mushrooms. Prepare the mushrooms: wash and clean them. Cut into thin slices and fry. Cool the prepared semi-finished product, put it in a container and freeze.
• Freeze boiled mushrooms. Boil the prepared mushrooms in salted water for 5-7 minutes. Throw in a colander and dry well. Fold in bags and freeze.

Remember that the moisture remaining on the mushrooms badly affects their structure, makes the flesh more loose and watery. Therefore, always thoroughly dry the mushrooms before freezing. The shelf life of frozen champignons is 6–8 months.

Drying

Another excellent method for storing champignons is drying. Dehydrate mushrooms can be a natural way, and in the oven or a special dryer. Rinse and clean the mushrooms thoroughly. Cut them into plates. If you are a supporter of a natural method of drying, string mushroom blanks on a rope and hang to dry in a sunny place with good ventilation. When drying in the oven, spread the mushrooms in a thin layer on a baking sheet and dry for 1 hour at 40–45 ° С, then 3 hours at 70–80 ° С. Spread dried mushrooms in paper bags or linen bags and store at room temperature for 1–1.5 years.

Pickling

The longest storage of champignons is achieved by salting or pickling. In this case, you can not only solve the problem of storage, but also get an excellent snack. Marinating begins with cooking brine. Cook the marinade at the rate of 1 tbsp. salt, 1 tsp sugar, 5 grains of allspice and black pepper, 1-2 bay leaves per 1 liter of water. Bring the pickle to a boil, place the mushrooms in it and boil for about half an hour. Cool the mushrooms in marinade. Then add 50 g of vinegar, spread the finished mushrooms in sterilized jars and roll up. It is better to store such preparations in the refrigerator or cellar. The shelf life depends on the temperature and can reach two years.

The choice of storage method depends on what you plan to cook in the future. So, when preparing mushrooms for juliens and main dishes, it is better to use frost. Dried preparations are usually added to soups. Marinated and pickled champignons can be used as separate dishes. Remember that any mushrooms do not tolerate high temperature. Therefore, in the summer, even dried champignons are best kept in the refrigerator.