First, harvest, clean, and blanch the mushrooms. When Coprinus comatus reaches a height of about six to seven centimeters, it should be harvested with the stipe still intact and the cap on. The mushrooms are then sterilized, and any bamboo shoots or debris are scraped off using a bamboo scraper. After cleaning, they are immediately placed into a 5%-7% saltwater solution that has been boiled. They are cooked for 3-5 minutes until the center of the mushroom is fully cooked. Once done, the mushrooms are quickly transferred to running water to cool them down. Note: It's important to use pre-cooked aluminum or stainless steel containers to prevent the mushrooms from browning during the process.
Second, brining. Dissolve 40 kg of salt in a small amount of water in a large tank, then slowly pour it into 100 kg of cold water to create a saturated brine solution. Place the cleaned mushrooms into another container, and pour the brine over them until they are completely submerged. If the brine isn't enough, adjust the proportions accordingly. Cover the container with wood and bamboo to prevent oxidation and contamination. Sprinkle a layer of salt powder on top of the lid to maintain the white color of the mushrooms. Continue adding salt until the brine becomes fully saturated.
Third, rotating and storing. After marinating in the brine for approximately 10 days, transfer the mushrooms to a new container, add fresh saturated brine, cap the container, and apply a salt coating to protect the color. This method ensures the mushrooms remain preserved. The salt can be recovered through thermal evaporation and reused, making the process eco-friendly and cost-effective.
This technique allows Coprinus comatus to be stored for 2-3 months. When ready to eat, simply soak the salted mushrooms in water to remove excess salt. The flavor remains rich and delicious, making them a great addition to various dishes.
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