Harvesting and storing mushrooms, step by step

1. When a mushroom is ripe

From ripe to over-ripe takes only a few hours.

1. Oyster just right — The cap edges are still slightly curled downwards and the cap is firm. From pin to ripe mushroom takes 3–7 days.
2. Oyster over-ripe — The edge is flat or turned up, wavy and cracked, with white spore dust underneath. A mushroom like this is tough.
3. Shiitake 70–90 % — Pick shiitake when the cap is 70–90 % open, the edge is still curled under and the veil underneath has just torn.
4. Young wine cap — The cap is closed like a button or just open, and the gills are pale. A spread-out cap and purple-black gills mean too late.

Why: The best moment is just before the cap fully opens. Then the flesh is firm, the mushroom is at its heaviest and spores have not yet begun to fall.

• Check oysters morning and evening: a cluster that is too small in the evening is often just right by morning.
• If you can't pick in time, pick a cluster a little early: it is smaller, but firmer and keeps longer.

2. How to pick

Pick cleanly and carefully, so the next flush doesn't suffer.

1. FFP2 mask — Indoors, wear an FFP2 (N95) mask when picking oysters. Spores are tiny and fall even when you can't see them.
2. Hands and knife — Washed hands, a clean sharp knife. If any bag is suspect, wipe the knife with alcohol after each bag.
3. The whole cluster — Hold the oyster cluster at the base, twist and pull, or cut it flush with the bag. Don't leave stubs in the slit.
4. Shallow basket — Mushrooms in one or two layers, gills down, so they don't get crushed. Not in a plastic bag.

Why: Stubs left in the slit rot and attract flies. Crushed mushrooms in a bag spoil within a few hours.

• Twist and pull shiitake off the log, or cut it right against the bark; don't tear the bark.
• Pick and dry rain-wet shiitake at once: wet shiitake spoil within a day.

3. Cleaning and the fridge · Locked

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4. Drying · Locked

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5. Jars and the freezer · Locked

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6. Oil, jars and cooking · Locked

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