How to Store Shrimp of the Woods Mushrooms for Maximum Freshness

Shrimp of the woods also known as aborted entolomas are a tasty wild mushroom that foragers love to find in the fall. Their unusual popped corn shape and mild seafood-like flavor make them a unique edible treasure. However, like all wild mushrooms, proper storage is key to preserving these beauties at peak quality once harvested.

Read on for tips on the best practices for storing your foraged shrimp of the woods, from short term fridge storage to long term preservation techniques.

Before diving into storage methods, let’s briefly go over some key facts about shrimp of the woods:

Grows in fall often near decaying elm, beech, and oak trees
Forms aborted, mutated shapes unlike normal mushrooms
Whitish, firm, plump, and often fused into clusters
Mild taste compared to regular mushrooms
Texture is soft and spongy when cooked
Foams and froths when washed due to proteins in tissue
Easy to identify for beginners compared to many wild mushrooms

Storing Freshly Foraged Shrimp of the Woods

For best flavor and texture, shrimp of the woods are best eaten within 2-3 days of harvesting. Here are some tips for keeping them fresh if eating soon:

Brush debris off but don’t wash until ready to use. Washing causes foaming you’ll want to avoid too early.
Don’t crowd in bags or containers. Lay mushrooms in a single layer if possible.
Refrigerate in paper or cloth bags. Plastic causes mushy rot quickly.
Use a clean towel or paper towels to absorb excess moisture.
Separate any damaged, bruised, or dirty pieces to avoid spoiling the rest.

Follow these steps, and your shrimp of the woods should stay optimally fresh for up to 3 days stored in the fridge.

Freezing Shrimp of the Woods for Long Term Storage

Freezing is an excellent option for enjoying shrimp of the woods out of season. Here are some freezing methods to try:

Blanch mushrooms for 2-3 minutes in boiling water, then freeze in portioned bags or containers.
Sauté mushrooms in butter or olive oil before freezing. The extra flavor boost helps compensate for loss of freshness.
Freeze dried shrimp retain excellent texture. Rehydrate before use.
Pickle mushrooms in vinegar brine before freezing for a tangy twist.
Freeze mushroom stock made from soaking aborted entolomas to add to future dishes.

With freezing, the key is to avoid freezing the mushrooms raw, as this negatively impacts their cell structure. Always cook or process the mushrooms in some way first before stashing them in the freezer.

Drying Shrimp of the Woods for Long Term Viability

Drying is another easy long term storage method. Here’s how to dry shrimp of the woods:

Clean mushrooms thoroughly before drying to remove any dirt.
Separate mushroom clusters into individual pieces.
Use a food dehydrator or oven on lowest setting (95°F-115°F).
Check frequently and stop when shriveled but still pliable.
Store dried mushrooms in airtight jars or resealable bags.
Rehydrate by simmering in soups, broths, wine, or water before use.

Properly dried mushrooms will remain potent for 6-12 months stored in a cool, dark space.

Producing Mushroom Powder from Dried Shrimp of the Woods

You can take dried shrimp of the woods one step further by pulverizing them into a fine powder perfect for blending into soups, broths, baked goods, smoothies, and more.

Use a food processor, blender, spice grinder, or coffee grinder to create the powder.
Work in small batches for best results.
Sift to remove any remaining grit or coarse bits.
Store the super fine powder in an airtight container in a cool, dry place.

Mushroom powders deliver a nutritional and flavor boost to many dishes while extending your foraged stash.

Pickling Shrimp of the Woods for Tangy, Shelf-Stable Snacking

Pickling shrimp of the woods is a unique way to preserve them while adding robust, tangy flavor.

Clean mushrooms and cut larger pieces into thin slices.
Heat vinegar, water, salt, and any spices or aromatics to boiling.
Pack mushroom slices into sterilized jars and pour over hot brine to cover.
Seal jars and store in fridge for 1-2 months.

For extended shelf life of 6-12 months, process pint or half-pint jars in a water bath canner for 10-15 minutes after packing mushrooms and brine.

Crafting Shrimp of the Woods Vinegar as a Flavorful Extract

You can also make a delicious mushroom-infused vinegar with your harvest:

Place cleaned, chopped mushrooms in a mason jar.
Heat vinegar to a boil and pour over mushrooms to cover.
Cap tightly and let steep 2-4 weeks.
Strain out mushrooms and transfer infused vinegar to bottles.
Store in a cool place or the fridge.

Drizzle this “shrimp” vinegar over salads, roasted veggies, bread, or anywhere you want a pop of woodsy flavor.

Freezing Shrimp of the Woods Mushroom Stock

Here’s one last freezer-friendly idea – mushroom stock:

Place coarsely chopped mushrooms in a pot and add just enough water to cover.
Simmer 20-30 minutes until mushrooms are wilted.
Strain through cheesecloth and let stock cool.
Portion into ice cube trays or muffin tins and freeze.
Pop out frozen stock cubes/pucks and store in bags.

Add these concentrated umami bombs to soups, risottos, gravies, and sauces all year round!

Key Takeaways for Storing Shrimp of the Woods

To recap, here are the key tips for storing these unique mushrooms:

Refrigerate unwashed in breathable bags for 2-3 days max
Freeze pre-cooked for best texture and 6-12 month shelf life
Dry thoroughly before storing long term
Grind into powder to add flavor and nutrition to foods
Pickle in vinegar for tangy, probiotic preserving
Make and freeze mushroom stock for intense umami

With the right storage methods, you can keep foraged shrimp of the woods tasting freshly plucked from the forest for months to come. Get creative with your preservation approach and enjoy these odd but delicious mushrooms all season long!

References:

[1] https://morelmushroomhunting.com/shrimp-of-the-woods/

[2] https://foragerchef.com/entoloma-abortivum-aborted-entoloma-mushroom/

Foraging and Cooking Shrimp of the Woods (Entoloma abortivum)

FAQ

How to store hen of the woods?

Freezing is a good option to preserve these mushrooms and, unlike others, hen of the woods can be frozen raw or cooked. I usually cook my mushrooms before I freeze them.

How do you store shrimp of the woods?

While there are several different ways that you can store Shrimp of the Woods, Chris recommends breading them, frying them lightly, and then vacuum sealing and freezing ready to drop right into the hot oil and finish cooking them until golden brown.

How do you transport shrimp of the woods?

Shrimp of the Woods however, should be placed in a large basket or bucket bag to better transport the mushroom as they need air and ventilation. Additionally, a large kitchen knife, a hunting knife, or a mushroom knife is advised to harvest Shrimp of the Woods rather than using your hands.

Can you eat shrimp of the woods mushrooms?

Yes, but there’s a bit of a catch to how edible they really are. That’s because there are some occasions that you will not want to eat the Shrimp of the Woods mushroom depending on what condition they’re in when you harvest them.

Do you need a knife to harvest shrimp of the woods?

Additionally, a large kitchen knife, a hunting knife, or a mushroom knife is advised to harvest Shrimp of the Woods rather than using your hands. With a knife, you van trim off the tiny base that holds a bit of soil which will keep your finds as clean as possible and ready for the kitchen.