Pennsylvania is known for its wild mushroom and cultivated mushroom crops. Many times as a child, my dad took me mushroom picking in the woods of Quaker Lake. Growing up with preserving mushrooms gave me some not so common insight into the cautions of preserving mushrooms safely. Great caution needs to be taken by the novice mushroom picker, not only in picking, but also in using the proper technique for preserving mushrooms.

Mushrooms commonly seen on the market today are called button mushrooms. Although, often associated with vegetables, mushrooms belong to the fungi group. This characteristic mushroom has grown wild since prehistoric time and the Egyptians thought mushrooms had special powers, which would grant immortality. In Rome, this food was referred as the “cibus diorum”, which meant “food of the gods”. Other countries including China, Mexico, and Russia believed that mushrooms could provide superhuman powers.

In the U.S. cultivation started in the 19th century and today button mushrooms are grown primarily in Pennsylvania and throughout many countries in the northern areas.

Button mushrooms have dense caps attached to short, thick, or thin stems. The button mushrooms can be divided into three type- white mushrooms, Crimini mushrooms, and Portabello mushrooms. The most common mushroom on the market is the white mushroom, which can be found in many food dishes. The Crimini mushroom is coffee colored, and the Portabello mushroom, which is an overgrown Crimini mushroom, is darker and larger in size.

Mushrooms are a great food to like. Per � cup of mushrooms, they only have 9 calories, 2 grams of carbohydrates: 1grams of protein, 0 gram of fat, 0 grams of cholesterol, 0 milligrams of fiber, 1 milligram of sodium.

Mushrooms are very high in copper and the mineral selenium, which is an antioxidant. They are also high in the B vitamins riboflavin, niacin, and pantothenic acid, which are important for energy release. They have shown to have an important role in preventing breast cancer by preventing circulation of excessive estrogen levels. Due to their high levels of selenium, which has an antioxidant effect, mushrooms have also been the objects of anti-cancer research. In addition, high copper levels have shown to benefit rheumatoid arthritis.

If you wish to preserve mushrooms, USDA gives the following directions for freezing and drying. Note, USDA does not recommend canning wild mushrooms. We all have heard of folks who have canned mushrooms in the past, however, now is not the time to test the research.

If you want to preserve wild mushrooms, choose freezing and drying methods. Below are the steps to freeze mushrooms safely. If you wish to learn how to dry mushrooms, please call our office for a copy of the USDA drying methods.

Directions for Freezing Mushrooms Safely

Choose mushrooms free from spots and decay. Sort according to size. Wash thoroughly in cold water. Trim off ends of stems. If mushrooms are larger than 1 inch across, slice them or cut them into quarters.

Mushrooms can be steamed or heated in fat in a fry pan. Steamed mushrooms will keep longer than those heated in fat.

To Steam – Mushrooms to be steamed have better color if given anti-darkening treatment first. To do this, dip for 5 minutes in a solution containing 1 teaspoon lemon juice or 11/2 teaspoons citric acid to a pint of water.

Then steam whole mushrooms 5 minutes, buttons or quarters 3 1/2 minutes and slices 3 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.

To Heat in Fry Pan – Heat small quantities of mushrooms in margarine or butter in an open fry pan until almost done.

Cool in air or set pan in which mushrooms were cooked in cold water. Pack into containers, leaving 1/2-inch headspace. Seal and freeze.

Once you have preserved your mushrooms safely, here is a great recipe to enjoy your mushrooms!

Fresh Mushroom Chili

2 tbs olive oil

8 ounces (about 3 cups) fresh white button mushrooms, sliced

1 clove chopped Garlic

2 tbs Chili powder

1 can (15 ounces) Chicken broth

8 ounces (about 3 cups) stewed tomatoes

1 can (15 ounces) white kidney beans

1 can (about 7 ounces) corn kernels

2 Tbsp dried parsley

In a large saucepan heat olive oil over medium-high heat. Add mushrooms and garlic; cook stirring frequently until mushrooms are tender and liquid evaporates, about 5 minutes. Stir in chili powder; cook and stir 1 minute. Add chicken broth, stewed tomatoes, white kidney beans and corn. Bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes. Add dried parsley. Yield two servings.

Please read these new directions for making the secret brownies which was printed in last week’s column!

Secret Brownies

1 Box dry Brownie Mix

1/2 c. Water

1/2 c. Black Beans, rinsed and mashed

Drain and rinse 1/2 cup of black beans. Mash with a pastry knife or a potato masher.

Mix dry brownie mix, water and black bean together.

Place in sprayed pan according to the directions on the back of the box.

Bake at the temperature and time according to the directions on the back of the box.

Ice brownies as you normally would.

For more educational materials please visit our web site at www. http://luzerne.extension.psu.edu.

About the Author

Mary R. Ehret, M.S., R.D., L.D.N., is with Penn State Cooperative Extension, Luzerne County, 16 Luzerne Ave., West Pittston, Pa., 18643. (570) 825-1701/602-0600. Fax (570) 825-1709. mre2@psu.edu.

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