Dried Straw Mushrooms

After straw mushrooms are harvested, their growth does not stop, and the caps will continue to elongate. Therefore, besides being eaten fresh, they must be processed quickly into dried straw mushrooms or canned straw mushrooms, etc.

Before processing, the soil and rotting grass at the base of the young mushroom buds (mushroom bodies) should be removed with a small knife, and they should be graded according to commercial standards. Those sold far away should also be packed in plastic bags and transported under refrigeration in a refrigerator or cooler box to preserve the quality of the fresh mushrooms.

For processing into canned straw mushrooms, Grade 1-2 fresh mushrooms are best; although Grade 3-4 fresh mushrooms can be sliced into sliced mushrooms, their quality is inferior. For processing into dried straw mushrooms, it is best to select mushroom buds that have not yet broken through the universal veil; if the veil has already broken, the quality is poorer. Those processed only after the caps have opened are even poorer in quality. Generally about 10 kg of fresh mushrooms are needed to make 1 kg of dried mushrooms

The method for roasting dried mushrooms is to first split the straw mushrooms lengthwise into two halves (with the universal veil still connected), place them cut side down, and then arrange them on a bamboo tray or wire mesh screen to sun-dry or roast dry (it is best to sun-dry first and then roast, which saves fuel), until the mushroom bodies are crisp and hard. In the early stage of roasting dried mushrooms, a temperature of 40-45°C is better; after the moisture has decreased, gradually raise the temperature, but it must not exceed 55°C.

Well-roasted dried mushrooms generally have clean white mushroom bodies and a rich aroma; the dried mushrooms should immediately be put into clean, dry jars or plastic film bags to prevent moisture absorption and spoilage.