paper bag in a well chilled fridge. The paper bag reduces the amount of moisture loss,
but also allows for some evaporation of sweat. This method will hold the Pines for about
3 days before the gills start to turn a rusty brown in spots, reducing their quality and price.
They do remain edible for about 1 week in the fridge, but dont forget that, any worms
that may be present are having a feast on your hard found morsels.
Some restaurant chefs will slice them 1/4 " to 1/2 " thick, par boil, then hang to dry or use an electric fruit dryer. This method will hold the Pines upwards of 1 year and
still retain taste and odour when reconstituted.
Still others will par boil, drain and freeze them in plastic bags. This method will
hold the pines for about 3 months. Freezing can change the texture somewhat and
reduces flavour.
All Pines bound for export to Japan have to be shipped right away, as the shelf life is only about 3days. Temperatures to close to freezing will speed up the decomposition of the mushroom, this is also true for hotter temperatures.
