If you want to keep Tricholoma matsutake for a week or so, I suggest you wrap Tricholoma matsutake one by one in absorbent paper or newspaper or gauze and put it in the refrigerator for a longer period of time, which can last for about a week.
If you want to keep it for a long time, it is recommended to keep it frozen. Generally, Tricholoma matsutake is directly frozen after being washed with clear water, or fresh Tricholoma matsutake can be directly frozen with soil, which can remain unchanged for about half a year.
Matters needing attention in frozen preservation of Tricholoma matsutake
Tricholoma matsutake can be frozen for up to half a year. If it is more than half a year, the taste of Tricholoma matsutake will gradually change and more nutrients will be lost. Such Tricholoma matsutake may also contain a large number of harmful microorganisms such as bacteria, which may easily cause physical discomfort if eaten carelessly. It is best to clean up in time to prevent eating by mistake.
Fresh Tricholoma matsutake is umbrella-shaped, with bright color, brown cap, white stipe, fibrous velvety scales, tender and plump meat, delicate texture and special aroma. Even if it is frozen in the refrigerator, it will not turn yellow under normal circumstances. If it turns yellow, it is likely that Tricholoma matsutake was invaded by a large number of bacteria or other harmful microorganisms during the freezing process, resulting in the deterioration of Tricholoma matsutake and inedible.
Baidu Encyclopedia-Tricholoma matsutake (Tricholoma matsutake)