Shrimp of the woods, also known as aborted entolomas (Entoloma abortivum), are a good edible mushroom that is easy for beginners to spot. They look like weird white popcorn balls that come out of the ground. Their season lasts from the middle to the end of fall, and they seem to be everywhere. They look like they’re oozing out of tree roots and dead wood. Read on and Ill explain what you need to know.
You guys, I am so psyched. Why? Because I just found the motherlode of shrimp of the woods mushrooms on my hike today! These tasty wild mushrooms are a forager’s dream. But now I need to figure out how to store these bad boys so they stay fresh.
I know some of you foraging pros already have shrimp of the woods storage down pat. But for newbies like me who need a little guidance, I wanted to share what I’ve learned about keeping these mushrooms tasty and safe to eat. Let’s dive in!
Harvest Time!
First things first – shrimp of the woods mushrooms grow on dead or dying trees I found my stash growing out of an old oak log – they literally look like pink shrimps clinging to the wood!
When harvesting, you’ll want to cut the whole mushroom off at the base instead of pulling. And always be sure you’ve correctly identified them before eating. There are poisonous lookalikes out there.
It’s best to gather them when they’re young and tender. Older ones get tough. I recommend bringing along a mesh bag and small knife when foraging.
Once you get home, you gotta prep and store these babies quick if you want them to last. Let’s get to it!
Prep Work
Get your mushrooms ready for storage by:
- Brushing off any dirt or debris gently
- Trimming off any tough or damaged pieces
- Cutting larger mushrooms into smaller pieces
You want all pieces to be roughly the same size for quick even drying.
Storing Fresh for Short Term
If you’re planning to cook your mushrooms in the next 3-5 days, you can store them fresh in the fridge. Here’s how:
- Place mushrooms in a paper bag or wrapped in paper towels
- Store in the refrigerator for up to 5 days max
The paper absorbs excess moisture, preventing sogginess.
Some other fresh storage tips
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Use breathable containers like paper or mesh bags. Avoid sealed plastic bags.
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Change out the paper towels if they get too moist
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Keep an eye out for sliminess or dark discoloration
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Cook mushrooms sooner rather than later for best texture and flavor!
Getting Them Dried Out
For longer term storage, drying is the way to go. This extends shelf life to months rather than days.
You can use a food dehydrator, oven, or even air drying:
Dehydrator
- Arrange mushroom pieces in single layers on trays
- Dehydrate at 130°F for 6-8 hours, checking for dryness
Oven
- Place pieces on a baking sheet in single layer
- Bake at 200°F for 2-3 hours with the oven door propped open
- Check frequently to prevent burning
Air Drying
- Thread mushrooms pieces onto strings to hang dry
- Or, lay them out in a single layer on a mesh screen
- Allow 1-2 weeks to fully air dry
Store fully dried mushrooms in an airtight container in a cool, dark place.
Frozen Shrimpies
Freezing is another long-term option. To freeze:
- Clean and slice mushrooms
- Spread out in a single layer on a sheet pan
- Freeze for 2-3 hours
- Transfer to freezer bags, removing as much air as possible
They’ll keep for up to a year! Thaw in the fridge before using.
Pro tips: Blanch in boiling water for 2-3 minutes before freezing to retain color and texture.
Watch Out For Spoilage!
No matter how you store your mushrooms, keep an eye out for signs of spoilage:
- Weird or off smells
- Dark or slimy spots
- Dried mushrooms that are limp or moldy
When in doubt, throw it out! Safety first.
Get To Cookin’
Now that you’ve got the lowdown on storing these shrimpies, it’s time for the fun part – eating them! Just remember:
- Cook thoroughly before eating
- Store any leftover cooked mushrooms in the fridge
- And enjoy your foraged feast!
Hope these mushroom storage tips help you guys keep your shrimp of the woods prime for as long as possible. Share any other storage methods in the comments below!
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Aborted Armillaria, or Entoloma?
It’s been years since I thought about what kind of fungus I was cooking when I cooked aborted entolomas. Luckily, there’s Tom Volks page, a famous professional mycologist
Tom says that at first, people thought that aborted entolomas were entolomas that were forced to form corpophoroids by the honey mushrooms. But now, after doing new research, he and his students have found that the mushrooms they were eating are actually aborted honey mushrooms, so the name “aborted entoloma” is technically wrong.
Thanks to Sarah DeLong-Duhon for sending in the s of partially parisitized Armillaria below.
Personally, I think we should adopt “shrimp of the woods”, as a common name, a nod to Tom Volk. His excellent article on the mushrooms is at Tom Volks Page
How to Cook Shrimp of the Woods
Collecting entolomas is easy. Cleaning and cooking is the hard part, well, more so just the cleaning.
There is often a hole in the top of the mushrooms. If you put dirty mushrooms on top of them in a basket or bag, it will be harder to clean them and the other mushrooms will get dirty too.
