Mushrooms are natural gifts suitable for human consumption. But in order to use them in food without harm to health, it is necessary to properly store the mushrooms. Freshly picked should be processed or canned as soon as possible, but what if processing is delayed a little?
If you do not process mushrooms for a long time, little by little, toxic substances begin to accumulate in them. In no case should you use them after that - they are capable of causing irreparable harm to health. It is necessary to prepare mushrooms for processing like this.
Spread the mushrooms brought from the forest on the table and sort. Select the youngest and strongest from the pile - they can stay fresh for a while. Remove debris, sand from them. Examine the mushrooms carefully - if there are dark areas, damage, cut them off. Then rinse everything, drain, put in a bowl and cover with a clean napkin. In this form, mushrooms can simply be stored in the refrigerator without canning, but no more than three days.
Young mushrooms processed in this way can be frozen immediately - they will be stored for several months in an edible condition. It is better to store frozen mushrooms in separate small bags, in portions that you can use whole. In no case should you defrost the mushrooms and then re-place some of them in the freezer. Secondary frozen mushrooms can cause food poisoning.
Store-bought and hermetically sealed mushrooms can be stored for up to one week without opening the bag. In expanded polyethylene, under the influence of air, they begin to mold. When purchasing mushrooms in a vacuum package, carefully study the shelf life marked on the bag.
