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Offlinemahniti
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how to preserve coprinus comatus
    #18958229 - 10/10/13 07:47 AM (10 years, 4 months ago)

im picking really lot of those these days, tried to find good way to preserve them but first with drying which didnt work, than freezing but taste is not the best this way, and finaly pickling - which worked fine. theres no much difference than for champignones and they taste similar. they are great added to pasta or rice.


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Offlinefalcon
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Re: how to preserve coprinus comatus [Re: mahniti]
    #18960665 - 10/10/13 06:01 PM (10 years, 4 months ago)

Someone is drying them,http://www.21food.com/products/dried-coprinus-comatus-380282.html.  I think it can be done at home too, but you need to fan in a cold place with low humidity with a lot of air.


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Offlinemahniti
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Re: how to preserve coprinus comatus [Re: mahniti]
    #18962345 - 10/11/13 01:33 AM (10 years, 4 months ago)

i know for that. its in china. they started after its discovered coprinus is beneficial for prostate problems. theyre doing it on a really mass scale, and they dry them in special conditions with dehydrators. i dont have such conditions but pickling is fine.


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Offlinefalcon
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Re: how to preserve coprinus comatus [Re: mahniti]
    #18964817 - 10/11/13 04:43 PM (10 years, 4 months ago)

What is your recipe for pickling them?


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Offlinecmspice
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Re: how to preserve coprinus comatus [Re: falcon]
    #18970154 - 10/12/13 10:02 PM (10 years, 4 months ago)

Mushrooms lacto-ferment very nicely. I have a jar full of fermented mystery mushrooms that my Russian friend gave me and they are absolutely delicious (and not poisonous). I did it with P eryngiis as well and they turned out pretty good too. The mushrooms shrink so much that you have to be careful that you don't end up with too much water and diluting the lactic acid.

I don't know if the acidic anaerobic environment is enough to stop them from disintegrating though. Either way it would be a good idea to start with a lot of juice of a previous batch to get the acidity up. (OP did you do the hot vinegar pour over jar method? Did you parboil the mushies first?)

Anyhow, throwing this out here mostly so someone else can try and tell me if it works :smile:. http://www.picklemetoo.com/2012/02/03/lactofermented-mushrooms/


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have: blue, brown, pink, yellow, elm, king oyster, reishi, nameko, black poplar, shaggy mane, PESA

want: ABM, ganoderma spp., straw mushroom, exotic pleurotus species, ethno cuttings/seeds.


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Offlinefalcon
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Re: how to preserve coprinus comatus [Re: cmspice]
    #18977579 - 10/14/13 05:23 PM (10 years, 4 months ago)

How did you do the oysters?

Salt and let them weep and save the brine and add that to the mushrooms, then ferment?


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Offlinecmspice
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Re: how to preserve coprinus comatus [Re: falcon]
    #19042286 - 10/27/13 07:25 PM (10 years, 3 months ago)

Quote:

falcon said:
How did you do the oysters?

Salt and let them weep and save the brine and add that to the mushrooms, then ferment?




Pretty much. Actually I did it in one step by submerging with a 3% salt brine solution but that turned out to be not such a good idea as the mushrooms shrink considerably and dilute the lactic acid (although this could be desirable, especially if you plan on consuming relatively soon). Your method would be better, and you could probably one step it too if you had a weight. Not that it's a huge deal if not all the mushrooms are submerged.

I think I ended up using in potato + cabbage + mushroom casserole sort of thing. Turned out great. The acidity really complements the mushrooms.


--------------------
have: blue, brown, pink, yellow, elm, king oyster, reishi, nameko, black poplar, shaggy mane, PESA

want: ABM, ganoderma spp., straw mushroom, exotic pleurotus species, ethno cuttings/seeds.


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Offlinefalcon
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Re: how to preserve coprinus comatus [Re: cmspice]
    #19042460 - 10/27/13 08:03 PM (10 years, 3 months ago)

Cool, thanks.


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