In Summary
  • Mushrooms are vegetarians’ substitute for meat because they are an important source of protein. The vegetables contain more than twice the amount of protein than any other.
  • There are various methods of preserving mushroom to extend the shelf-life beyond the five days it lasts after picking.
    Preserved mushrooms can be kept for up to five years without going bad.
  • In case of sterilisation, mushrooms are heated to 125 degrees Celsius. Cans of sterilised mushrooms can be kept for a maximum of five years.
  • Mushroom is gradually replacing meat in most menus in the world. They are low in calories and contain high amounts of fibre.

Mushrooms are very healthy, because they are not only low in calories, but also contain lots of fibre and are an important source of non-animal Vitamin D.

They are vegetarians’ substitute for meat because they are an important source of protein. The vegetables contain more than twice the amount of protein than any other.

They are often used in soups, sauces, salads, fresh ready meals and chilled pizzas.

They are also used as an additive in beverages like tea. Cordyceps, reishi and chaga are the three main types of mushrooms used in teas.

Reishi can help regulate hormones, lower stress, and break down stress-related cortisol.

Chaga, on the other hand, has the highest source of antioxidants while cordyceps are good for oxygen intake, thus, a lot of athletes drink its tea.

There are various methods of preserving mushroom to extend the shelf-life beyond the five days it lasts after picking.
Preserved mushrooms can be kept for up to five years without going bad.

After mushrooms have been picked from the farm, they should be transported to the processing factories as quick as possible. They are then immediately placed in a vacuum where they suck up a lot of water.

Mushrooms contain quite a bit of air, thus, by placing them in a vacuum, it gets replaced with water making sure they won’t float to the surface in the blanching kettle.

Blanching mushrooms include dipping them in almost boiling water) and is the first step in prolonging their shelf-life. By heating them, the mushrooms are less susceptible to deterioration.

DRYING MUSHROOMS

They are then sliced, cooled with ice water and dried. It takes just half an hour to process 10kg of fresh mushrooms into a bag. When cooled, they can be kept for six weeks.

However, as a final step, the mushrooms are pasteurised or sterilised so that they stay even longer. Pasteurisation means they are heated to 95 degrees Celsius for a while, extending the shelf-life to about six months as long as they are refrigerated.

In case of sterilisation, mushrooms are heated to 125 degrees Celsius. Cans of sterilised mushrooms can be kept for a maximum of five years.

Another preservation method is drying done using a food dehydrator. You can either slice them into half-inch pieces or depending on the shape, you can cut them right down the middle.

Arrange the mushrooms on the drying racks and assemble your dehydrator. As you arrange the pieces, don’t pack them so tightly that they’re sitting on top of each other.

Dry continuously on a lower setting, not higher than 150 degrees. An average of 135 degrees is a perfect temperature. Check on them every few hours and remove when they’re cracker dry.

High heat can destroy some of the beneficial compounds in some mushrooms, so for drying mushrooms use lower settings rather than just roasting them.

When they are cracker dry, they snap easily and break apart. If they still seem moist or bend rather than snap, you better keep drying.

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