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you CAN freeze fresh shrooms and not end up with black goo! try this....blanche them first....simply dunk them in boiling water for 5 to ten seconds... bag and freeze...and when they are thawed they retain color....shape....and though not as firm as fresh thet stay pretty firm...and....they stay as potent as fresh ones...grandma showed me how to do this with morels up north..and it works just fine on cubensis
"simply dunk them in boiling water for 5 to ten seconds"
this make no sense what so ever, you see the water inside will expand upon freezing causing the flesh of the mushie to rupture, this is why cryogenicts(sp?) is so difficult, i doubt the could just dunk a human in boiling water for 5sec and freeze him/her.
-------------------- "There is much pleasure to be gained from useless knowledge."
Get a pump and seal for $20.00. It allows you to create an excellent vacuum in quart jars. Fill the bottom 1 inch of the jar with Damp Rid. Cover with a folded Kleenex. Plop the Booms in right after harvest. Pump out the air. Put in the freezer. It takes a while because everything is slowed down. But, the water is slowly sucked into the Damp Rid and you are left with intact freeze dried Booms that can be stored in the vacuum in the freezer for a VERY long time. No oxidation in a vacuum, especially when frozen.
Them not busy bein' born are busy dyin'.
-------------------- Them not busy bein' born are busy dyin'.
You can freeze fresh shrooms as normal, but it's what you do during the thawing that makes a big difference. The ruptured cell walls that occur during freezing can be bad or good; Bad if you allow oxidizing conditions to prevail during thawing [completely thawing them out on your counter]. Good if you make a preparation/extraction WHILE they are thawing--the ruptured cell walls give more available alkaloids, but if they are made 'available' they are also 'exposed' to whatever surrounding conditions they may be in.
Fungal cell walls are a real tough thing for our digestive tracts, Stamets and Dr. Weil always cook their edible mushrooms until they brown, BOTH for the toxin issue of some species, AND ALSO to liberate additional nutrients. Cooking and freezing both contribute to fungal cell lysis [cooking is said to break down psilocybin, but I have yet to notice it in any of my hot preparations using decent fruits].
When you eat a fresh shroom, a portion of the cells will pass through your small intestine un-lysed, taking their contents to the large intestine and beyond where they cannot be assimilated. The reason complete thawing often turns to nasty goo is that the cell walls have been broken, and now the innards of the cell [where alkaloids and other cpnds are] are exposed to outside air [oxidizing] conditions. I'd bet the bank you'll get better alcohol extractions using a ground up frozen shroom that thaws in the extraction solvent. But of course, if you're going to use frozen fresh fruits, you will want to reduce the time between thawing and munching as much as possible regardless of your preparation/extraction method.
I've had phenomenal results with frozen shrooms put directly into warm Ditty Moore stew. Holy shit yummy.