Tasty wild mushrooms such as porcini mushrooms, meadow mushrooms and chanterelles are particularly sought after by collectors. They taste good with meat, but can also be used as a vegetarian meat substitute - for example as mushroom schnitzel, in soups and sauces, in stews, casseroles, etc. However, it is important to process the collected goods as quickly as possible in order not to risk food poisoning.
How long do mushrooms last?
The shelf life of mushrooms varies depending on the type and freshness. Fresh mushrooms such as chanterelles or porcini mushrooms can be stored in a cool, dark place, for example in the vegetable compartment of the refrigerator, for around 2-3 days. Crested squid, on the other hand, can no longer be kept after just a few hours.
Process wild mushrooms on the same day
Depending on the type, mushrooms consist of up to 75 percent protein and also contain a lot of water. The fungal protein breaks down very quickly and forms toxic degradation products that can quickly lead to food poisoning. For this reason, you should not store collected wild mushrooms, but also those purchased in the supermarket, but rather process them immediately. This is especially true for the frequent crested tintlings, which sometimes melt away on the way home.
Transporting mushrooms correctly
You should always use a woven wicker basket or a chip basket to transport the mushrooms you have collected or purchased. Here the mushrooms lie next to each other in an airy, loose manner so that no pressure points can form. Crushed mushrooms quickly become mushy and spoil even more quickly. Plastic bags and handle bags are not suitable for transporting mushrooms.
Leaving damaged mushrooms in the forest
Only take young, crisp specimens with you from the forest and supermarket. However, you should leave mushrooms with numerous brown spots, maggots, heavily eaten, dried-on mushrooms, as well as older and very young fruiting bodies. The fresher mushrooms are, the better they last. When it comes to wild mushrooms, you should also pay attention to golden mold infestation, which often covers the underside of the hat, but also the hat and stem: This is poisonous, which is why infected mushrooms should not be taken with you either.
Store mushrooms in a cool and airy place
The shelf life of fresh mushrooms varies: While crested mushrooms don't even last from morning to evening, freshly picked chanterelles can be kept in the vegetable compartment of the refrigerator for two to three days. However, it is important to store the mushrooms in a cool and dark place. Species at risk from maggot damage, such as porcini mushrooms, should also be kept cool and dry for a few days, provided they have previously been cleaned and checked for maggot damage.
Tip
In supermarkets, mushrooms are often sold in plastic trays. If possible, choose loose goods, as packaged mushrooms and mushrooms spoil very quickly. To make them last longer, you can freeze raw and prepared mushrooms or preserve them in another way.
