Marinating or preserving wild mushrooms

by Ivan Ragoonanan

Berkley polypore mushroom

Berkley polypore mushroom

Berkley polypore mushroom Ringless honey mushroom

I got these berkeley polypore mushrooms and would like to preserve them without using oil. Any suggestions?

In the fall I will be expecting Hen of the woods mushrooms and will need to also preserve some too as these also tend to be huge.

Also I've got these huge honey mushrooms.

Comments for Marinating or preserving wild mushrooms

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Sep 02, 2015
Saving mushrooms for later NEW
by: April

Like those photos! Aren't mushrooms amazing, lucky you. I get some wild and some from my family's farm. If I have too many, I make a spicy kind of pickle. The ingredients are always different depending on what's in cupboard. Sometimes I use just vinegar, sometimes wine, or I have a nice rice wine vinegar.
So I've been looking and found a recipe which I know is similar to what I throw together for the several different kinds of mushrooms I use. I've copied it for you. It should be VERY delish, I guarantee!

Pickling mushrooms
(Me: recipe says brick tops, but any ok) with savory ingredients elevates them to the level of the best of the wild mushrooms. Present these mushrooms as an appetizer.

10 cups brick top mushrooms
4 cloves garlic, peeled
1 1/2 cups brown rice vinegar or red wine vinegar
1 cup Wineberry Wine or red wine
1/3 cup tamari soy sauce
2 tablespoons green or white peppercorns
1 tablespoon coriander seeds
1 teaspoon dried rosemary, finely crumbled
1 teaspoon cloves
1 teaspoon dill seeds
1 cup almond oil or olive oil

1. Place the mushrooms, garlic, vinegar, wine, and tamari in a large pot and bring the pot to a boil over medium heat. Reduce the heat to low, and simmer, covered, for 20 minutes.

2. Stir in the remaining ingredients and chill the mixture, tightly covered, overnight. Pickled Brick Tops will keep, tightly covered, in the refrigerator for up to a month.

Makes 6 cups

Sep 06, 2015
Freezing Muchrooms NEW
by: Cherylee

My friend gives me some bags of frozen mushroom each year. They are all different sorts which they collect from the wild areas around their holiday home in France.
These are super tasty - but I don't know how she does them. I think the mushrooms are just frozen, some are sliced. Some I believe she blanches in hot water for a few minutes, or sautes them and then freezes.
I had a quick look online and there are loads of sites with ideas. Having handy packs of mushrooms in freezer are great, just grab and put in whatever you are cooking.

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