Preparing and Preserving Mushrooms

Pennsylvania is the largest mushroom-producing state in the United States. In fact, according to the National Agricultural Statistics Service (2022), two-thirds of the white button mushrooms sold in the United States come from Pennsylvania mushroom farms. In addition, as part of their PA Preferred seasonal calendar, the Pennsylvania Department of Agriculture (n.d.) lists mushrooms as in-season in our state year round. So, if you enjoy mushrooms, you likely won't have to look very hard to sample our state’s bounty of farm-raised mushrooms.

Selection and Storage

Penn State Extension's Pennsylvania Produce: A Guide to Quality Produce Grown in PA advises consumers to select mushrooms whose caps are "either closed around the stem or moderately open with pink or light tan gills. The surface of the cap should be white or creamy or a uniform light brown" (DiGuiseppe & Young, 2016).

Always store mushrooms in the refrigerator, either in their original container or, as the Guide suggests, in a paper bag (for up to 3 days). When loose mushrooms are stored out of a paper bag, they can dry out; if they are stored in a plastic bag, moisture can collect on the mushrooms and spoil them. 

Be safe when selecting and storing your mushrooms. Remember that only an expert can differentiate between poisonous and edible mushrooms. Unless you're an expert, do not forage your own mushrooms. No matter how much you cook or dry them, you will not destroy their toxins.

Also, when shopping for or storing produce (including mushrooms), keep it separate from household chemicals and raw meat, poultry, seafood, and eggs. Throw out produce if it shows signs of bruising, damage, or contamination.

Preservation

What if you have fresh mushrooms now but want to eat them later? Rest assured that there are several ways to preserve mushrooms for future use. Follow guidelines from the National Center for Home Food Preservation (NCHFP) for drying, freezing, or canning mushrooms.

To dry mushrooms (NCHFP, n.d.-d), do the following:

• Scrub them well and remove and discard any woody stalks.
• Cut tender stalks into short sections.
• Slice them.
• Dry them in a dehydrator for 8–10 hours.
• Note: Peel only large mushrooms; steam- or water-blanching of mushrooms is not needed.

To freeze mushrooms for later use (NCHFP, n.d.-a), do the following:

• Choose mushrooms free from spots and decay.
• Thoroughly wash them in cold water and sort them by size.
• Trim the ends of the stems.
• If the mushroom is larger than 1 inch across, slice it or cut it into quarters.
• Pretreat your mushrooms. For better color retention you can dip them in an anti-darkening solution of 1 teaspoon lemon juice or 1½ teaspoons citric acid per pint of water for 5 minutes.
• Steam-blanch the mushrooms for 5 minutes for slices or 9 minutes for quarters or buttons.
• Cool the mushrooms quickly.
• Drain and package them, leaving ½-inch headspace.
• Seal and freeze them.

To can domestic mushrooms (which are low-acid vegetables) without pickling (NCHFP, n.d.-c), you must follow these guidelines:

• Do not can wild mushrooms.
• Preserve only bright-colored small to medium domestic mushrooms with short stems and unopened caps.
• Soak them in clean, cold water for 10 minutes to remove dirt.
• Wash in clean water. Small mushrooms can be left whole, and larger mushrooms should be cut.
• Use the hot pack method of canning to can half-pints or pints.
• Use a pressure canner at the appropriate pressure to guarantee the mushrooms are free from the toxin that causes botulism.
• Note: If you don't own a pressure canner, don't worry. You can marinate whole mushrooms in a vinegar solution and process them in a boiling water bath canner (NCHFP, n.d.-b).

For more detailed instructions on drying, freezing, and canning mushrooms, visit the National Center for Home Food Preservation website.  

Preparation

While preserving mushrooms is always an option, there are many ways to enjoy them prepared from fresh. Consider sauteing, roasting, or grilling them. Mushrooms, which have the benefit of being cholesterol-, sodium-, and fat-free, can stand on their own as a delicious vegetable side dish. But they also work well in soups, stir fries, salads, and sauces, and over meat.

If you want to try roasted mushrooms, prepare this Italian Roasted Mushrooms, Cauliflower, and Tomatoes recipe. 

Recipe: Italian Roasted Mushrooms, Cauliflower, and Tomatoes

6 servings | serving size: ⅙ of recipe

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash the whole, fresh produce by rinsing the parsley and gently rubbing the mushrooms, cauliflower, tomatoes, and garlic under cold, running water. Prewashed, packaged items do not require further washing.

Ingredients

• 1 pound fresh or frozen cremini mushrooms (If you can’t find cremini mushrooms, use your favorite type.)
• 2 cups cut fresh or frozen cauliflower
• 2 cups cherry tomatoes
• 4 large garlic cloves
• 2 Tablespoons olive oil
• 1 Tablespoon Italian seasoning
• Nonstick cooking spray
• 1 Tablespoon chopped fresh parsley

Directions

1. Preheat oven to 400°F.
2. In a large bowl, combine the mushrooms, cauliflower, tomatoes, and garlic. Add olive oil and Italian seasoning, and toss to coat.
3. Spray a baking sheet with nonstick cooking spray and spread the vegetables onto the baking sheet. Roast for 20–30 minutes or until the mushrooms are golden brown and cauliflower is tender.
4. Garnish with parsley.

Recipe adapted from Jo Cooks "Italian Roasted Mushrooms and Veggies"

References

Agricultural Research Service. (2019). Mushrooms, white, raw. U.S. Department of Agriculture.

DiGuiseppe, K., & Young, N. J. (2016). Pennsylvania produce: A guide to quality produce grown in PA. Penn State Extension.

National Agricultural Statistics Service. (2022, August 26). Mushrooms. U.S. Department of Agriculture.

National Center for Home Food Preservation. (n.d.-a). Freezing mushrooms. University of Georgia.

National Center for Home Food Preservation. (n.d.-b). Marinated whole mushrooms. University of Georgia.

National Center for Home Food Preservation. (n.d.-c). Mushrooms – whole or sliced. University of Georgia.

National Center for Home Food Preservation. (n.d.-d). Preserving food: Drying fruits and vegetables. University of Georgia.

Pennsylvania Department of Agriculture. (n.d.). PA preferred Pennsylvania seasonal produce calendar.