As autumn arrives and the rain becomes more frequent, the forests of Latvia are teeming with an abundance of mushrooms. Those who are well-versed and enthusiastic about mushroom picking are generously sharing their successful finds on social networks. Throughout the years, Latvians have developed a strong enthusiasm for gathering seasonal treasures. It could be argued that mushroom picking has become a beloved autumn sport.

Many times, the mushroom harvest is abundant, making it impossible to consume all at once. However, there is no need to worry, as this seasonal product can be prepared in a way that will delight your taste buds even during the winter months. Preserving mushrooms has expanded beyond freezing them, thanks to the emergence of numerous new technologies.

Why is it recommended to eat mushrooms?

Mushrooms are a highly nutritious food that is packed with antioxidants, fibre, selenium, and a variety of B vitamins, such as riboflavin B2, folic acid B9, thiamine B1, pantothenic acid B5, and niacin B3. Mushrooms are low in calories, but very filling. It is important to keep in mind that mushrooms should be consumed in moderate portions to avoid putting excessive strain on the body during digestion.

What are the methods for preserving mushrooms?

All mushrooms, including brown birch boletes, porcini, and chanterelles, have a delightful aroma and a distinct flavour that can enhance sauces, soups, salads, stews, and various other dishes. When it comes to preserving mushrooms for the winter, there are several methods you can use. They can be marinated, dried, frozen, and even salted.

Freezing

Freezing is the queen of food preservation. Nowadays, everything is frozen, including berries, dill, soups, bread, cottage cheese, and milk, and mushrooms are no exception. Frying and freezing mushrooms allows you to quickly and easily make a delicious mushroom sauce or add mushrooms to soup in winter.

To ensure that the product retains its most pronounced taste, aroma, and nutritional value, freeze mushrooms in portions; if the entire portion cannot be used at once, re-freezing is not recommended.

It is not advisable to freeze watery mushrooms, such as aspen boletes. Keep in mind that porcini, chanterelles, and slippery jacks are the only mushrooms that can be frozen without pre-boiling.

Regardless of the chosen method of preservation, remember to clean the mushrooms beforehand.

Preparation

1. Cut the mushrooms into pieces as equal as possible.

2. Heat oil in a frying pan (it is best to choose refined sunflower, rapeseed, or olive oil).

3. Put the mushrooms in a frying pan and fry over medium heat until the liquid evaporates and the mushrooms turn golden brown.

4. Cool the cooked mushrooms, divide into portions and place in containers intended for storage in the freezer.

Tip: To make frozen mushrooms tasty, it is recommended to quickly defrost them by frying them in a frying pan while frozen.

Drying

Dried mushrooms have a delightful aroma and can be transformed into a powder that adds a wonderful flavour to sauces, stews, and even savoury porridges.

A convenient but time-consuming method is to dry the mushrooms in the oven at a very low temperature.

When it comes to drying mushrooms, it’s important to select ones that are firm and free from any damage. It is advised against washing them, and dirt can be cleaned with a damp cloth.

1. Cut the mushrooms into equal pieces or slices. If you want to dry the mushrooms whole, you should sort them into specimens of approximately the same size.

2. Place the mushrooms on a grill rack or thread them onto thin skewers.

3. Dry at 40–45 degrees C.

4. When the mushrooms have dried up, increase the temperature to 60 degrees C.

5. Leave the oven door slightly ajar.

6. The mushrooms are ready (dried) when they are still slightly bendable, but do not break.

Making mushroom powder

1. Pour dried mushrooms into a blender and grind them to a powder consistency.

2. Add pepper, bay leaf, other spices to taste and mix.

Tip: Store dried mushrooms in a glass jar.

Marinating

1. Place the mushrooms in a saucepan, cover with cold water and boil (it is recommended to boil each type of mushroom separately).

2. Add 30 g or about 2 tablespoons of salt per 1 litre of water and a little vinegar to keep the mushrooms light-coloured.

3. Remove any foam that forms.

4. Cook the mushrooms for about 15 minutes.

5. When the mushrooms are cooked, drain the water and cover them with cold water.

6. Soak the mushrooms for 10–12 hours.

7. Prepare the marinade to your taste.

Tip:

1. Choose young and firm mushrooms for marinating.

2. Soaking the mushrooms in water will reduce the bitterness.

We have also prepared several recipes for delicious mushroom dishes: to recipes.