Stropharia, also known as *C. cuspidatum*, is a wild strain that has been cultivated and gained popularity in recent years. It is prized for its rich flavor, crisp texture, and high market value. However, one of the main challenges with this mushroom is its short shelf life when fresh, making it difficult to store and transport. If not sold quickly, it can lead to significant losses. To preserve its economic value and extend its usability, techniques such as salt processing and drying have been developed.
**I. Salt Processing of Stropharia**
1. **Harvesting**: For salted export, only mature mushrooms are selected—typically when the cap is bell-shaped and the veil is still intact. The stems are cleaned using bamboo tools, and any dirt or debris is removed.
2. **Blanching**: After cleaning, the mushrooms are placed in a 5% saltwater solution and boiled for 8–12 minutes, depending on their size. To check doneness, the "sinking and floating method" is used: if the mushroom sinks, it’s cooked; if it floats, it’s still raw. Once done, they are immediately cooled in cold water or running water to stop the cooking process. It's important to use non-iron pots to avoid discoloration.
3. **Pickling**: A 40% saturated brine solution is prepared by dissolving 40 kg of refined salt in 100 liters of boiling water. After cooling, the blanched mushrooms are placed in a clean container, submerged in the brine, and weighted down with bamboo to prevent exposure. A layer of salt is sprinkled on top to protect color and prevent spoilage. This process continues until the brine reaches a stable concentration of 24°Bé.
4. **Storage**: The pickled mushrooms are left in the brine for about 10 days, with the brine being refreshed and the containers rotated periodically. Once the desired salinity is achieved, the mushrooms are ready for packaging and export. The brine can be recycled by heating and evaporating excess water.
5. **Usage**: Salted Stropharia can last up to three months. Before cooking, the mushrooms should be rinsed in clean water to remove excess salt. Alternatively, they can be soaked in a 1% citric acid solution for 7 minutes to speed up desalination, then rinsed and cooked without adding extra salt.
**II. Dried Products**
Stropharia has a high moisture content, making it unsuitable for simple air drying. Instead, mechanical drying using a dryer or electric blast drying machine is recommended.
1. **Sorting and Preparation**: Two days before harvesting, watering should be stopped. The mushrooms are cleaned, stems trimmed, and sorted based on size and moisture. They are then dried in the sun for 2–4 hours or air-dried. Afterward, they are placed on baking trays and preheated in a drying room at 45–50°C.
2. **Temperature Control**: On sunny days, the initial temperature is set to 35–40°C, while on rainy days, it’s 30–35°C. During the first few hours, all vents are opened to release moisture and help maintain the shape of the gills. After 4 hours, the temperature is reduced to 26°C to prevent the gills from collapsing.
3. **Dehydration**: Over the next 6–8 hours, the temperature is gradually increased by 2–3°C per hour, reaching 51°C. During this phase, humidity is carefully controlled to ensure even drying and proper color retention. Baking trays are adjusted to ensure uniform drying.
4. **Final Drying**: The temperature is raised to 60°C for another 6–8 hours. When the mushrooms are about 80% dry, they are removed, dried for 2–3 more hours, and then sealed in bags. The final product is crisp and easily broken, with a 9:1 ratio of fresh to dried weight.
5. **Packaging**: Dried Stropharia is packed into plastic food bags (500g or 1kg) and sealed. It can also be stored in woven bags lined with plastic film, then placed in corrugated boxes or wooden crates (5kg per box), making it ideal for storage and export.
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