Since mushrooms are highly perishable, it is advised to consume them as soon as they are harvested. If you are growing mushrooms for the market, you have to make arrangements to market them on the day of harvest itself. In case of surplus production, processing of mushrooms into various value-added food products is highly recommended. Major processing and preservation methods that can be followed are drying, pickling, canning and manufacturing of other value-added products such as mushroom nutriceuticals (diet supplements).

Dried or Dehydrated Mushrooms: Freshly harvested mushrooms are sorted based on size, color, compactness etc. Medium sized healthy mushrooms with a glossy exterior are chosen for dehydration. Selected mushrooms are washed, cleaned and air dried. Each selected mushroom is trimmed and sliced. Then the mushrooms are blanched for 3 minutes in water containing 2% salt and 0.1% citric acid. Blanched mushrooms are then immersed in water containing 1000 ppm SO2 and 0.1% citric acid for 30 minutes. Water is drained and mushrooms are spread on trays for drying. Mechanical drying is recommended. Dry the mushrooms up to 5-10% moisture level at 55 – 65 degree Celsius for 5 – 6 hours. After drying process is completed, pack the mushrooms in polyethylene bags. Standard packaging practices are to pack the products in 200 grams, 500 grams and 1 Kg packs. For shelf life extension, advanced packaging options may be used. Normally, dehydrated/blanched mushrooms can be stored at room temperature in a cool, dry place.

Freeze-Dried Mushrooms: For preparing the freeze-dried mushrooms, mushrooms are frozen and then placed in a vacuum chamber until all water/moisture is removed.  Freeze-drying is an expensive procedure as compared to drying/dehydration.

Tunnel-Dried Mushrooms: Mushrooms are tunnel-dried by using a tunnel dryer. A tunnel dryer consists of a blower to circulate air, a heater to increase the temperature of the air to approximately 40 to 50°C (104 to 122°F), and a chamber to put the food to be dried. Tunnel drying will give a high quality product.

Mushroom Ketchup: Freshly harvested mushrooms are sorted and good quality healthy mushrooms are chosen. Selected mushrooms are washed, cleaned and air dried. Cleaned and dried mushrooms are cooked in vinegar for short time. Standard rate is 500 milliliters of vinegar of 40 grain strength for 1 Kg mushrooms. These vinegar-cooked mushrooms are allowed to stand for one week before the entire mixture is made into a fine pulp by grinding and mixing with spice powders. Standard rate for adding spice powders: 5 gram of red chilli powder, 5 gram of cinnamon powder, 10 gram of hot spice powder and 25 grams of salt for 1 Kg of mushrooms. This fine mushroom pulp is cooked as in case of other ketchups for some time. Cooked hot ketchup is filled into the glass bottles and closed with crown corks before subjecting them for pasteurization. Pasteurize the bottles containing ketchup at 85 degree Celsius for 30 minutes before cooling them. Cooled ketchup bottles are stored at room temperature for further use.

Vinegar Preserved Mushrooms: Freshly harvested mushrooms are sorted, washed, cleaned and air dried. Each selected mushroom is trimmed and sliced. Then the mushrooms are blanched for 3 minutes in water containing 2% salt and 0.1% citric acid. Blanched mushrooms are stored in an air tight container containing 4 % salt solution with 0.2% acetic acid and 500 ppm SO2. Mushrooms can thus be preserved for several months without compromising on their cooking quality.

Pickled Mushrooms : First step is to prepare the pickle spice mixture. Standard formula for preparing pickle spice mixture is: 5 grams of red chilli powder, 10 grams of turmeric powder, 15 grams of coriander powder, 5 grams of aniseed powder, 5 grams of cumin powder, 2 grams of fenugreek powder, 2 grams of black pepper powder, 1 gram of cinnamon powder, clove 5 numbers, garlic paste 20 grams, chopped onion 100 grams, and tamarind paste 50 grams.

Take mustard oil 350 milliliters for frying and garnishing purposes. Take 100 grams of salt and 100 milliliters of vinegar for preserving pickle.

Freshly harvested mushrooms are sorted, washed, cleaned and air dried. Each selected mushroom is trimmed and sliced into small pieces/cubes. Fry these mushrooms pieces along with the pickle spice mixture in a little oil till mushrooms become slight brown in color. Keep fried mushrooms aside and allow it to cool for some time. Take a glass jar and add 100 grams of salt and 100 milliliters of vinegar in it. Add fried mushroom pieces and cover it with remaining oil. Seal the glass jar air tight and store at room temperature.

Mushroom Nutriceuticals: Mushroom nutriceuticals are refined extracts of edible and medicinal mushrooms marketed in the form of capsules and/or tablets as dietary supplements.

Canned Mushrooms

For canning mushrooms, freshly harvested mushrooms are used. During the first step of the canning process, mushrooms are sorted, washed, cleaned and air dried. During the second step, mushrooms are trimmed, sliced and washed again. Third step is blanching. Mushroom slices are blanched for 3-4 minutes in water containing 2% salt, 0.1% citric acid and 100 milligrams of ascorbic acid. Fourth step is filling cans. Water is drained and mushroom slices are filled into the cans containing 2% hot brine solution (composition of this solution is 0.1% citric acid and 100 milligrams of ascorbic acid). Fifth step is sterilization. Cans containing mushrooms are pasteurized at 85 degree Celsius for 5-7 minutes to sterilize them. Final step is sealing of cans and sterilization of sealed cans. Sealed cans are subjected to sterilization process at 116 degree Celsius for 35 minutes. Sterilized cans are stored at room temperature in a cool, dry place.

Nutrition Value of Canned, Drained Mushrooms

Water-91.08 g, Energy-25 kcal, Protein-1.87 g, Total lipid-0.29 g, Carbohydrate-5.09 g, Fiber-2.4 g, Sugar-2.34 g, Calcium-11 mg, Iron-0.79 mg, Magnesium-15 mg, Phosphorus-66 mg, Potassium-129 mg, Sodium-425 mg, Zinc-0.72 mg, Thiamin-0.085 mg, Riboflavin-0.021 mg, Niacin-1.593 mg, Vitamin B-6-0.061 mg, Folate, DFE-12 ug, Vitamin E-0.01 mg, Vitamin D-8 IU, Saturated FA-0.038 g, MUFA-0.005 g and PUFA-0.113 g

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