Wild Mushroom Season is well under way. As of this writing, Chantrelle Mushrooms, Lobster Mushrooms, Porcini Mushrooms and Matsutake Mushrooms are all available in addition to all of the cultivated mushroom varieties. Plus, more is on the way. As we move from Fall to Winter, the Winter mushrooms (black trumpet mushrooms, yellowfoot mushrooms, hedghog mushrooms) will begin popping up.

In any event, buying fresh mushrooms in bulk is a cost-effective way to buy wild mushrooms. So, below is some advice how to preserve and store your fresh mushrooms:

How to Dehydrate Fresh Mushrooms
If you dry them, they will last for years and retain an intensified form of their intrinsic flavor and vital properties. Simply dehydrate your left over mushrooms at under 140 degrees, in an oven (or a dehydrator if you have one.) The cooking time varies with the amount of moisture the mushroom has. Keep an eye on the oven-dried shrooms until they are moisture-free. Many chefs will dry leftover mushrooms and keep them for soup stock, to use months down the road.

How to Freeze Fresh Mushrooms
Individually freezing is another method. Place the individual mushrooms on a cookie sheet making sure they aren’t touching, they will freeze retaining their original shape, often times people will freeze them in one bag all together and they will end up with a chunk that is not very cook friendly. You can also par-sauté fresh mushrooms in oil and then freeze them.

How to Can Fresh Mushrooms
Lastly there is canning mushrooms in oil. Cook down mushrooms in oil and place inside a mason jar, the heat should seal the jar. Keep refrigerated for up to two months!

If anyone has other techniques, please add them in a comment below, or link to your content.

Related: How to Rehydrate Dried Mushrooms