What to do if salted mushrooms become moldy (+11 photos)?

Mushrooms are highly prized in cooking, possessing a unique aroma and flavor. One of the most popular methods for preparing mushrooms is pickling them. However, a common problem is the development of mold on mushrooms. If your pickled mushrooms become moldy, don't worry – in most cases, they can be saved, as there are several ways to do so.

Causes and types of mold

Pickled mushrooms develop mold for several reasons. Knowing these can help prevent this problem. Factors that favor mold growth include:

1. Poorly sterilized container. If the container isn't properly disinfected or sterilized, mold will begin to grow inside.
2. Failure to maintain proper temperature control when storing food supplies. Excessively high room temperatures promote the accelerated growth of harmful bacteria and fungi.

   

3. Insufficient salt or other preservatives. When pickling foods, it's important to strictly adhere to the recipe. Spices used in pickling not only impart a distinctive flavor to the dish but also have preservative properties. Using sufficient salt is especially important.
4. The jar isn't completely filled. Air trapped in an unfilled container promotes mold growth. It's important to use a sufficient amount of brine to completely cover the contents. The remaining space can be filled with vegetable oil.

   

If one or more of the mushroom preparation rules are violated, mold—white, bluish, yellow-green, or black—will begin to develop in the container. If the mushrooms are covered with a thin layer of light mold, they can be saved. Black mold growths are dangerous; their spores can enter a person's lungs and cause irreparable harm to health.

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Consumption and possible harm

Moldy pickled fruiting bodies should be discarded immediately. They should not be eaten, as botulism bacteria can develop in tightly sealed jars.

The byproducts of these bacteria are extremely dangerous and can cause serious illness, even death. The exception is mushrooms that have been pickled for less than 24 hours. For the same reason, moldy mushrooms sealed with metal lids should not be used.

Mold must be thoroughly removed. Consuming the product with mold growth is unacceptable, as there is a high risk of severe food poisoning, which may cause the following symptoms:

• nausea, vomiting;
• dizziness;
• diarrhea;
• increase in temperature;
• stomach ache.

At the first signs of poisoning, take absorbents (activated charcoal, Atoxil, Polysorb, White Coal) and seek medical attention immediately. In such a situation, prompt assistance is crucial.

Treatment of moldy mushrooms

To save moldy mushrooms, you need to:

• pour out the brine and carefully remove the moldy layer;
• rinse the remaining mushrooms in salted water;

  

• place in a container with water and bring to a boil (you can boil for 20 minutes);
• Place the mushrooms on a wire rack and dry;
• wash jars with hot water and soda, sterilize;
• Place the fruiting bodies in sterilized jars, sprinkling each layer with salt;
• pour in new brine so that it completely covers the mushrooms;
• close with boiled nylon lids;
• Place the jars in a cool, dark place.

To prevent mold from recurring, add plenty of spices, garlic, dill, or horseradish leaves to the brine. You can also add chopped horseradish root and pour vegetable oil over it. It's important to monitor your supplies to spot mold early.

If using the weighted salting method, it's necessary to disinfect the weight or plate. To do this, rinse them thoroughly in warm water, then scald them with boiling water. Change the salt solution weekly, disinfect the weight, and wipe the top edges of the vessel with a cloth soaked in vinegar.

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Rules for storing salted fruits

To prevent mushrooms from molding in jars or other containers, follow certain storage guidelines. First, the container in which you store your supplies must be sterile.

Jars must be sterilized, and pots, buckets, and barrels must be thoroughly washed, scalded with boiling water, and dried. If containers are not properly sterilized, supplies will spoil, even if all other conditions are met.

Finding a suitable storage location is equally important. It should be sufficiently dry and dark. The temperature should not fall below freezing or rise above 6°C. If the temperature drops below freezing, the preserves will freeze, become brittle, and lose their flavor. If the temperature is too high, mold may develop.

If you don't have a suitable room, you can store your supplies in the refrigerator. You can also store pickles on a glassed-in balcony. To do this, place the jars in boxes and insulate them using old blankets, batting, wood shavings, sawdust, etc.

Using the right storage containers is essential. Containers made of enameled metal, glass, and wood are all acceptable. Clay, galvanized tin, aluminum, or plastic containers should be avoided. Avoid covering food with plastic bags, cling film, or parchment paper, as this will create an ideal environment for mold growth.

Answers to frequently asked questions

When detecting mold on pickled mushrooms, home cooks may have many questions. Below are the most common ones:

Proper preparation and storage of pickled mushrooms will help preserve the flavor of this snack for a long time. However, if mold does appear, don't rush to throw away your supplies. In most cases, they can be saved. To do this, you need to immediately take certain steps. If mold isn't detected promptly, you'll have to throw away your supplies. Eating spoiled food can be harmful to your health.