It is hard to believe that mushrooms are the fleshy fruit bodies of several species of fungi. While some people find it eerie to eat these fungi, many others consider them an absolute treat.
The most common types available in the market are portobello, shiitake, chanterelle, crimini and button mushrooms, among others. They are easy and quick to prepare and serve as a great stand-alone snack, side dish or added to cooked veggies or stir-fries.
And how could you make white sauce pasta without adding some sautéed mushrooms to it? Yummy!!
As delicious as they are, the problem with mushrooms is they spoil pretty quickly.
To help you savor more of these tasty fungi, here are three ways to store fresh mushrooms – from a week to a year – without them turning bad.
Method 1: Raw Mushrooms in the RefrigeratorPacking raw, whole mushrooms in a paper bag, a paper towel or a zippered baggie and refrigerating them are widely popular and highly effective storage methods. If you plan to use them within a week, these quick and easy options are perfect for you.
Paper bags, paper towels or zippered baggies maintain the moisture inside the mushrooms and protect them from excess outside moisture (from the refrigerator).
Things you’ll need:
Mushrooms Water Paper towels Paper bag Zippered baggie Step 1. Put mushrooms in a strainer and wash themDrop the mushrooms into a strainer, and pour water on them in order to wash them thoroughly. Use your fingers to clean any dirt off them. Step 2. Use paper towels to soak up the excess waterSpread out a sheet of paper towel and place the mushrooms on it to soak away the excess water. Dry them entirely using another paper towel. Step 3. Pack up the mushrooms for storingWrap a few mushrooms in a paper towel to store Read more on fabhow.com