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 The Mad Shroomer
Madcap
Registered: 04/11/10
Posts: 595
Loc: Australia
Last seen: 8 months, 9 days
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 Re: Preserving fresh-picked mushrooms  [Re: Hygrocybe]
#12680304 - 06/03/10 08:20 PM (2 years, 11 months ago) |
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I use the paper bags they supply for mushrooms in supermarkets 
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...and what exactly is a dream? And what exactly is a joke?
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tangoking
Lover of Boletes
Registered: 07/02/09
Posts: 874
Loc: New Jersey, USA
Last seen: 1 month, 16 days
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Re: Preserving fresh-picked mushrooms [Re: Hygrocybe]
#12681071 - 06/03/10 10:31 PM (2 years, 11 months ago) |
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Quote:
Hygrocybe said:
Salting isn't a technique I had heard before, but it makes sense. What about dry rice?
What on earth makes you think that dry rice would make a good preservative? If anything, it NEEDS a preservative to keep the bugs and other nasties out.
There's a reason why you can buy "salt cod" in an Italian deli. Think about that: fish, sitting out in the open, in the heat, for weeks at a time, and still good to eat.
Try putting cod in dry rice and leaving it in the heat for a few days.
Check this page for some good info:
http://www.nmmastergardeners.org/Fungi%20pages/Preserve%20Mushroom.htm
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The Audubon Society Field Guide to North American Mushrooms said, "...the rule of thumb is to avoid any bolete with orange to red pores, especially any that bruises blue."
Lincoff, (1989). The Audubon Society Field Guide to North American Mushrooms (pp. 562). New York: Knopf.
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Edited by tangoking (06/03/10 10:32 PM)
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