Shrimp of the woods, also known as aborted entoloma or hunter’s heart, is a unique and delicious wild mushroom that foragers love to hunt for in the fall With its spongy white flesh and shrimp-like texture, it’s easy to see why these mushrooms are so popular However, shrimp of the woods is extremely perishable and will turn to ink quickly after being picked. So what’s the best way to preserve these tasty mushrooms so you can enjoy them all year round? In this comprehensive guide, we’ll explore the different methods for preserving shrimp of the woods, from pickling and freezing to drying and making duxelles.

Shrimp of the woods is found predominantly in eastern North America in mountainous regions These intriguing mushrooms resemble white popcorn balls crawling out of the ground and are usually located near dead or decaying wood, often near honey mushrooms

Shrimp of the woods is actually two species – the entoloma fungi parasitizes the honey mushroom to form the prized white, lumpy mass. The texture is shrimp-like, which gives them their name. They have a mild, mealy smell and taste.

It’s important to properly identify shrimp of the woods before eating, as lookalikes like Entoloma sinuatum are toxic. The aborted entoloma was first classified by Berkeley and Curtis in the 1800s but got its current name from Dutch mycologist Marinus Anton Donk in 1949.

Why Preserve Shrimp Of The Woods?

Preserving shrimp of the woods allows you to enjoy their one-of-a-kind flavor and texture whenever you want, not just during mushroom season. Additional benefits include:

• Reduces food waste – shrimp of the woods perish rapidly so preserving prevents waste
• Retains nutritional value – these mushrooms are packed with immune-boosting nutrients
• Saves money – foraged mushrooms are free and can be expensive to buy fresh

Now let’s get into the different methods for preserving this wild delicacy.

Pickling Shrimp Of The Woods

Pickling is a great preservation technique for shrimp of the woods. The mushrooms should be browned first to fully develop their flavor before pickling.

Here is a simple pickling recipe:

Ingredients:

• 1 lb shrimp of the woods, cleaned and sliced
• 2 cups white wine vinegar
• 1 cup water
• 1⁄2 cup sugar
• 1 Tbsp salt
• 1 tsp black peppercorns
• 2 bay leaves
• 2 cloves garlic, crushed

Instructions:

1. Clean mushrooms and slice into bite-sized pieces. Set aside.
2. In a pot, combine vinegar, water, sugar, salt, peppercorns, bay leaves, and garlic. Bring to a boil then reduce heat.
3. Add mushroom slices and simmer 10 minutes until tender.
4. Use a slotted spoon to transfer mushrooms to a sterilized jar. Pack tightly.
5. Strain pickling liquid and pour over mushrooms until covered.
6. Cool, seal, and refrigerate for up to 3 months.

Enjoy shrimp of the woods pickles on salads, sandwiches, cheese boards and more! The possibilities are endless.

Freezing Shrimp Of The Woods

Freezing is another excellent way to preserve the flavor and texture of shrimp of the woods long-term.

It’s best to freeze them raw, as cooking first can negatively impact texture. To prevent clumping, freeze in a single layer on a sheet tray before transferring to freezer bags.

The steps for freezing raw shrimp of the woods are simple:

• Clean mushrooms thoroughly
• Spread in a single layer on a sheet tray and place in freezer until completely frozen
• Transfer to freezer bags or airtight containers
• Label with the date
• Store in freezer for up to 1 year

When ready to use, add frozen shrimp of the woods straight into recipes without thawing first. Just be careful not to overload the pan with too many frozen mushrooms at once.

Drying Shrimp Of The Woods

Drying concentrates the flavor of shrimp of the woods beautifully. Follow these steps:

• Clean mushrooms thoroughly and slice into thin pieces
• Arrange in a single layer on dehydrator trays
• Dehydrate at 135°F for 6-8 hours until completely dried and crisp
• Store in an airtight container in a cool, dry place for up to 6 months

To rehydrate, soak dried shrimp of the woods in water for 30 minutes to an hour before using in your favorite mushroom recipes. The concentrated flavor is perfect for soups, sauces and more.

Making Duxelles

Duxelles are a classic French preparation of finely chopped mushrooms, onions, and herbs. It freezes well for long term storage.

Follow this recipe for shrimp of the woods duxelles:

Ingredients:

• 1 lb shrimp of the woods, cleaned and chopped
• 1 small onion, finely diced
• 1 clove garlic, minced
• 2 Tbsp butter or olive oil
• 2 Tbsp chopped parsley
• Salt and pepper to taste

Instructions:

1. Heat butter or oil in pan over medium heat. Cook onions for 2-3 minutes until translucent.
2. Add mushrooms and garlic. Cook for 5-7 minutes until mushrooms release their liquid.
3. Continue cooking until all liquid evaporates.
4. Remove from heat and stir in parsley. Season with salt and pepper.
5. Allow to cool fully then transfer to freezer bags or containers. Freeze for up to 6 months.

Shrimp of the woods duxelles are endlessly useful – add to soups, sauces, scrambled eggs, meatballs, and so much more!

Storing and Using Preserved Shrimp Of The Woods

Once preserved, be sure to store shrimp of the woods properly to maintain quality. Refrigerate pickled mushrooms for up to 1 month. Frozen or dried mushrooms will keep for 6 months in freezer or cool, dry storage.

When using preserved shrimp of the woods, keep in mind that flavor will be more concentrated than fresh. Use sparingly at first, adding more to taste. They make delicious additions to sauces, pizzas, salads, soups and more!

Conclusion

With so many options for preserving like pickling, freezing, drying and making duxelles, you can easily enjoy shrimp of the woods year-round. Follow these simple methods to make the most of foraging season. Let us know your favorite way to preserve shrimp of the woods!