First, harvest, clean, and kill the green. When the Coprinus comatus reaches about six to seven centimeters in height, it should be harvested with the stipe capped and the fungus sterilized. The bamboo shoots on the mushrooms should be scraped off using a bamboo scraper, then cleaned thoroughly and immediately placed into a 5% to 7.5% salt solution. The salt should have been boiled in hot water, and the mushrooms should be cooked for 3 to 5 minutes until the center of the mushroom is fully cooked. After removing from heat, quickly place the mushrooms under running water to cool them down. Note: Always use a pre-cooked aluminum or stainless steel pan 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 more brine is needed, adjust the proportions accordingly. Cover the container with wooden and bamboo boards to prevent the mushrooms from discoloring or spoiling due to exposure to air. Sprinkle a layer of salt powder on top of the lid to maintain the white color of the mushrooms. Ensure the brine is saturated and evenly distributed throughout the container.
Third, rotating and storing. After marinating in the brine for approximately 10 days, transfer the mushrooms to another container, reapply a fresh layer of saturated brine, cap the container, and apply a salt coating for color protection, following the same method as before. Finally, use a thermal evaporation technique to recover the salt, which can then be reused. This method ensures that Coprinus comatus can be stored for 2 to 3 months. When ready to eat, soak the salted mushrooms in water to remove excess salt. The flavor remains delicious and flavorful, just like fresh mushrooms.
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