Preserving Mushrooms
My background is in preserving and canning and inspired me to write Preservation Pantry: Modern canning from root-to-top and stem-to-core. I began experimenting with this method to honor the farmers and tell the story of Oregon agriculture. I find fun and interesting ways to use each part of the vegetable, including parts that may usually be composted or thrown out. Today we are going to extend the shelf life of fresh mushrooms using preservation techniques including oven drying, quick pickling, and olive oil preserving.
Ingredients
Forest Floor Powder
1 tablespoon Kosher salt
1 teaspoon porcini powder or 1 tablespoon dried whole pieces
1 teaspoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon fennel pollen
1/2 teaspoon rice powder
Quick Pickled Mushrooms
1 half pint jelly jar
3/4 cup (65 g) sliced shiitake mushrooms
1 teaspoon sesame oil
1/3 cup rice wine (mirin)
1/4 cup white wine vinegar
3 tablespoons soy sauce
6 black peppercorns
1 bayleaf
Mushroom Duxcelles
3 tablespoons extra virgin olive oil, divided
2 shallots, minced
1 pound cremini mushrooms, minced
1/4 cup sparkling wine
2 tablespoons Red Chili Lime Hot Sauce (or your fave mild hot sauce)
1 tablespoon truffle oil
salt and pepper, to taste
Preparation
Forest Floor Powder
1. Grind all spices with a mortar and pestle or spice grinder.
2. Store powder in an airtight container.
Tip: To oven dry fresh mushrooms, line a baking sheet with parchment paper, preheat oven to 150 degrees, clean and evenly slice mushrooms. Slow dry in the oven for 1 hour, flip, and dry another hour until dry and pliable.
Quick Pickled Mushrooms
1. Brush off mushrooms. Slice or cut small mushrooms in half.
2. Place mushrooms into a clean jar. Pour sesame oil over mushrooms.
3. In a small saucepan over high heat bring rice wine, vinegar, soy sauce, peppercorns and bay leaf to a boil.
4. Pour hot liquid over mushrooms. Press mushrooms into jar with the back of a spoon.
5. Cover jar and store in the refrigerator for up to 3 months.
Mushroom Duxcelles
1. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat.
2. Add shallot and mushrooms, sauté until mushrooms release their liquid, about 10 min.
3. Add the wine, hot sauce and truffle oil.
4. Cook until the duxelles is golden in color.
5. Season with salt and pepper.
6. Put into a glass jar, pack lightly with the back of a spoon, pour remaining 1 tablespoon over mixture, cover with an airtight lid.
6. Store in the refrigerator for up to 3 months.
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