← Mushrooms H18-06 · Module 6 of 7 · Pages: 19 · Worksheets: 6

Harvesting, drying and storing mushrooms

When and how to pick oyster, shiitake and wine cap, how long they keep fresh, drying at 40–50 °C, freezing, pickled mushrooms and oil without botulism, cooking and winter stores

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Harvesting, drying and storing mushrooms

In short

  • Pick oysters while the cap edges curl downwards, shiitake when the cap is 70–90 % open, wine caps young, while the cap is closed.
  • Fresh mushrooms go straight into the fridge at 2–4 °C (36–39 °F), in a paper bag. Don't wash them before storing.
  • Dry at 40–50 °C (105–120 °F): the first 2–3 hours at 35–40 °C, then 45–50 °C, until the slices are brittle. Then 48 h in the freezer and into a jar.
  • Soak dried mushrooms for 20–30 minutes and cook them for at least 15 minutes. Shiitake and all other mushrooms are never eaten raw.
  • Mushrooms in oil are not kept in the cupboard (botulism). Pickled mushrooms only from a tested recipe.

What's inside

Chapters

  1. When a mushroom is ripe
  2. How to pick
  3. Fresh mushrooms
  4. Drying
  5. Freezing
  6. Pickled mushrooms and mushrooms in oil
  7. Cooking and safe eating
  8. Surplus and selling
  9. Common mistakes
  10. Printable checklist

Worksheets

  • Harvest and processing calendar
  • Drying calculator
  • Date calculator
  • Harvest and processing log
  • Stores inventory
  • Labels

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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