If you don’t want to eat meat, you can easily make spicy, blackened shrimp of the woods mushrooms at home. Try them tossed in a salad with a creamy dressing or served over creamy grits.
Even in so-so mushroom years you can get enough aborted entolomas to fix a few meals. Whether you think of aborted entolomas as a consolation prize for finding hens is up to you.
Like I said before, these can be bland if you don’t treat them right; they need to be browned and caramelized for the flavor to shine. So, a good way to think about how to use them is to think of recipes where you like to use shrimp and add the entolomas. Just make sure they caramelize in the dish you’re using them in.
Last week, I was gathering mushrooms for a dinner and came across a nice vein of entolomas. I cooked some for myself after the dinner because I had enough left over. One of the first restaurants I worked at had blackened shrimp, so I started making a spice mix to go with the mushrooms.
I had mine with a little green salad, but you could do all sorts of stuff with them. People used to mix blackened shrimp with pasta and alfredo sauce at the old restaurant Melvins on the Lake in Spicer, MN. But that sounds too heavy for me right now. Im sure you can think of plenty of different ways to use these little spicy mushroom poofs.
Here are some things you should know about blackening, spice mixes, and different ways to cook this way. If you have never done this before, here are some notes for you to think about.
The shrimp of the woods mushroom (also known as the hen of the woods) is a fleshy, flavorful fungus that grows in clusters on trees and stumps With its shrimp-like ruffles and sweet, seafood-esque taste, it’s a highly sought after mushroom for cooking However, like all wild mushrooms, shrimp of the woods has a very short shelf life after harvesting. So if you’re lucky enough to forage some of these scrumptious mushrooms, you’ll want to learn how to best preserve them to enjoy their goodness year-round.
In this article I’ll teach you several effective methods for preserving shrimp of the woods mushrooms, from freezing and drying to pickling and canning. With my guidance, you’ll get the most out of every harvest. Let’s dive in!
An Overview of Shrimp of the Woods
Before we get into the various preservation techniques, let’s do a quick rundown on what exactly shrimp of the woods mushrooms are:
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Also called hen of the woods, ram’s head, and maitake
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Grow in large, fan-shaped clusters on stumps and trees
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Have a mildly sweet, nutty, shrimp-like taste
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Commonly found in late summer and fall
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Perishable like other wild mushrooms
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Perfect for preservation to extend shelf life
Now that you know a bit about these fantastic fungi, let’s explore your options for keeping them fresh long after foraging season.
Freezing for Long-Term Storage
Freezing is one of the most popular ways to preserve mushrooms long-term. Here are some tips for successfully freezing shrimp of the woods mushrooms:
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Clean mushrooms gently with damp cloth, don’t wash
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Slice larger mushrooms into thin strips or pieces
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Spread in a single layer on sheet pan and freeze solid overnight
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Transfer to vacuum sealed bags or airtight containers
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Store frozen for up to 1 year
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Avoid freeze-thawing more than 1-2 times for best quality
With freezing, you’ll have shrimp of the woods on hand to use all year. They’ll work great in soups, sautés, and more even when frozen.
Drying Retains Maximum Flavor
Dehydrating or drying shrimp of the woods is a centuries old preservation technique that results in highly concentrated, intense mushroom flavor. Follow these steps:
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Clean mushrooms with soft brush or towel, don’t wash
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Slice into 1/4 inch thick pieces, discard tough stems
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Arrange in single layer on dehydrator trays
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Dehydrate at 115°F for 12-15 hours, until completely dried
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Store dried mushrooms in airtight jars or bags
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Rehydrate before use by soaking in warm water for 30-60 minutes
With this traditional drying method, you’ll have mushroom magic on your shelf for up to a year.
Delicious Pickled Shrimp of the Woods
Pickling is a unique way to preserve shrimp of the woods that results in a fun new way to enjoy them. Simply follow this pickling process:
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Clean and slice mushrooms, discarding very tough parts
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Pack sliced mushrooms into sterilized jars
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In a saucepan, bring vinegar, water, salt, peppercorns, and other seasonings to a boil
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Pour hot brine over mushrooms to cover completely
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Seal jars and store in fridge for 1-2 months
Now you’ll have quick pickled mushrooms ready to top salads, sandwiches, eggs and more! The creative possibilities are endless.
Canning Lets You Store at Room Temp
Canning shrimp of the woods enables shelf-stable storage without refrigeration. Here’s how to safely can mushrooms:
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Clean and slice mushrooms, pre-cook for 5 minutes if large
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Pack slices into sterilized jars
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Fill jars with near-boiling water, broth, or oil leaving 1 inch headspace
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Wipe rims, apply lids and rings
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Process in a water bath canner for 45 minutes for pints, 50 for quarts
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Cool completely before storing
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Use within 1 year for optimal quality
Follow proper canning protocol, and you’ll get canned mushrooms that store conveniently at room temperature while retaining nutrients.
Freezing Shrimp of the Woods Whole
If you want to freeze shrimp of the woods whole to preserve their pretty form, here are some tips:
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Gently clean mushrooms with soft brush or towel
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Arrange whole clusters in a single layer on sheet pans
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Freeze solid overnight
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Transfer to vacuum sealed bags or freezer containers
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Store frozen for up to 6 months
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Thaw before use in the refrigerator
While freezing whole results in loss of some texture, it lets you save entire caps intact to display their beautiful ruffled shape.
Getting the Most From Your Harvest
I hope these tips have inspired you with delicious ways to make your foraged shrimp of the woods last far beyond the short season. Extend your mushroom joy by freezing, drying, pickling, and canning. Please share any other creative preservation methods you discover! With the right techniques, you can savor shrimp of the woods all year long.
Chef’s Notes
- Before you start cooking, open the kitchen windows, turn on a fan, and then another fan. Unplug all the smoke detectors, cover your face with a towel, and put on going glasses. Family and friends may want to lock the door to another room. If your apartment kitchen is small, you might want to cook outside or at someone else’s house where the stove has a hood vent.
- I think that blackening something means to coat it in clarified butter, roll it in seasoning, and then cook it in cast iron over high heat. But I felt that this gave my mushrooms too much seasoning.
- I discovered that if I wash the entolomas and then put them in a towel to dry, they still hold enough water to be perfectly seasoned when I shake them in a bag. Also, its fun to shake food in a bag.
- Foods that have been blackened are usually flat, like a steak or fish fillet. It’s not easy to do the same thing with a mushroom that looks like an alien popcorn ball. You will not get uniform blackening, its ok.
- This blackening spice is spicy, but not as spicy as some My suggestion is to cook a mushroom by itself to see how the seasoning tastes. If you want more heat, add a little more cayenne.
How to preserve shrimp mushrooms
FAQ
Are shrimp of the woods edible?
What is the best way to preserve hen of the woods?