flavorful because they’re endowed with sulfur
compounds that generate meaty aromas. Even
home-dried button mushrooms are far more
flavorful than the fresh originals, though they
lose their fresh-mushroom octenol.
Storing and Handling
Mushrooms
Mushrooms remain very active after harvest
compared to most produce, and may even
continue to grow. During four days’ storage at
room temperature, they lose about half of
their energy reserves to the formation of cell-
wall chitin. At the same time, they lose some
of the enzyme activities that generate their
fresh flavor, while protein-digesting enzymes
become active in the stalk and turn the stalk
proteins into amino acids for the cap and gills;
so these parts become slightly more savory.
Refrigeration at 40–45ºF/4–6ºC will slow
mushroom metabolism, but they should be