Mushrooms… Assistance – Emerging – Food Safety

OPTIMIZING MUSHROOM PRESERVATION AFTER HARVEST

After harvesting, mushrooms continue to mature. Their caps open to release spores and they produce heat and moisture due to their internal metabolism. Here’s how to optimize their preservation while maintaining the cold chain.

At the Harvest Site – Transporting the Mushrooms

Use cloths that can be changed in the bottom of your harvesting baskets if they have spots where debris can accumulate.

To maintain the cold chain, follow these steps:

• Prepare your hard coolers by pre-chilling them and keeping them cold throughout use with dry ice or frozen water bottles wrapped in kitchen towels to prevent condensation.
• Transfer the mushrooms into the coolers within 1 to 2 hours after harvesting. Make sure to place the dry ice at the top, as cold air sinks and heat rises.
• Avoid overcrowding the mushrooms in the cooler by ensuring there is some air space. You can use cardboard boxes, transport baskets, and absorbent cloths.

Note: In the forest, Styrofoam coolers degrade quickly.

Post-Harvest Preservation

After harvesting forest mushrooms, it’s crucial to store them properly to preserve their freshness. Ideally, if they have forest soil or other residues, they should be gently cleaned with a brush and definitely not soaked in water, except right before cooking. For short-term storage, place them in a paper bag in the refrigerator, where they will stay fresh for a few days.

For longer-term preservation, mushrooms can be air-dried on a rack or in a dehydrator, then stored in an airtight container, away from light and moisture. This method helps extend their shelf life.

Clean mushrooms covered with a film of moisture

Mushrooms harvested in the rain, morning dew, snow, or deep moss must be dried by spacing them slightly on a rack in a refrigerated chamber or in a shady area with good airflow. Drying, which can take from 30 minutes to 3 hours, is necessary to eliminate the water film that encourages bacteria and mold growth.

In collaboration with the professional forager,
Mike Walker de Gastronomie Boréale

Can I sell my harvest to a restaurant as an amateur forager?

The answer is NO! The sale of food products, including mushrooms, is strictly regulated by federal and provincial laws to protect consumers. Only trained professionals can ensure the quality, traceability, safety, and wholesomeness of mushrooms. In addition, specific harvesting, sorting, and preservation methods must be followed to avoid the risk of food poisoning. Selling as an amateur not only endangers consumer health but also exposes the forager to severe penalties.

If you’re interested in pursuing this professionally, La Filière can support you in your endeavor. Simply reach out to us, or visit the “Building Your Business” section.