Storing the fresh mushrooms
For a high-quality mushroom, it is important to get the harvested mushrooms into refrigerated storage as soon as possible, certainly within one hour of picking. These mushrooms will remain fresh and marketable for several weeks, if kept in a cool (41°F), dry and dark place. Do not seal them in an airtight container. A paper bag (not plastic) works very well. Keep in mind that mushrooms will dry out and lose weight the longer they are stored. See sidebar for more information.
Freezing Shiitake Mushrooms
Mushrooms need to be treated to stop maturation before freezing, usually by steaming or sauteing. Soak mushrooms in a mixture containing 1 teaspoon lemon juice or 1.5 teaspoons citric acid per pint of water for 5 minutes to reduce darkening. Steam whole mushrooms for 5 minutes, buttons or quarters for 3.5 minutes and slices for 3 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Place small packages in the freezer for fast cooling.
Drying Shiitake Mushrooms
Dry shiitakes are an excellent way to bring seconds to the market. Any mushroom with cosmetic defects can be dried, but mushrooms that are molding or have excessive beetle or other damage that compromises taste should be avoided and discarded.
Drying can preserve large quantities of mushrooms up to a year. The dried mushroom has a moisture content of approximately 13 percent and weighs about one seventh the original fresh weight. Separate mushrooms by size and grade. Remove stems completely, as they harden when they dry. Place mushrooms on trays with gills up. Avoid allowing the mushrooms to touch each other.
- Sun Drying / Outdoor Drying
Advantages: Low-cost, simple, increased vitamin D content in mushroom
Disadvantages: Depends on weather; can be slow process
Method: Spread the shiitake on shelves so that the gills are directly exposed to sunlight. You can also string them using thread or fishing line and then hang and dry them in a breezy, dry spot. Length of time required will vary depending on the weather conditions.
- Dehydrator / Home Food Dryer
Advantages: Simple process, quick drying time
Disadvantages: Energy intensive, only handles small quantities (2 to 3 pounds fresh shiitakes)
Method: Follow the instructions that come with the dehydrator. You have to ensure that you dehydrate your mushrooms until they are light and dry, but not brittle. They should be slightly flexible.
- Oven / Thermal Drying
Advantages: Best quality, quick
Disadvantages: Requires special equipment and a fuel source
Method: Arrange the mushrooms on shelves with the gills facing upwards. The drying chamber should be maintained at 100-125°F for 24 hours. The mushrooms should then be cooled for one hour before being stored long-term. Once dried, the shiitake should be put into polyethylene bags, sealed and kept in a dry, cool, dark place. If drying the mushrooms in your oven, set the temperature to 200°F and keep the door ajar.
