Mushroom Preservation: Drying, Pickling & Fermenting
Preserve mushrooms safely by drying, freezing, pickling, confit and fermentation, with attention to food safety risks.
Program identification
- 1.1Program name
- Mushroom Preservation: Drying, Pickling & Fermenting
- 1.2Type of qualification
- Course
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Culinary Mycology & Foraging. A Fungaris program of its own, not endorsed by a university.
- 1.4Mode of study
- Online, with live sessions in a small group, recordings and a virtual campus.
- 1.5Duration (hours / ECTS credits)
- 3 months (12 weeks) · 72 hours in total · 6 modules of 12 hours · 12 live sessions of 2 hours. ECTS credits: not applicable (Fungaris own program, not an official university degree).
- 1.6Language
- English
- 1.7Start and end dates / intake
- Next intake: January 11, 2027 to April 2, 2027. Enrollment closes on January 4, 2027. Following intake: March 8, 2027. How intakes work →
Overview
2.1Program description
This course covers the main ways to preserve mushrooms safely, from simple drying to lacto-fermentation. It starts with the principles behind safe preservation, including water activity, acidity, temperature and the microorganisms that matter. Students then practice drying and making powders, freezing with and without blanching, pickling in vinegar, confit and oil preserves, and controlled lacto-fermentation. Particular attention is given to botulism risk in low-acid, oxygen-free products and the controls that prevent it.
Preserving a short wild season or a glut from the farm reduces waste and creates valuable pantry ingredients, but poorly made preserves can be dangerous. The program suits home and professional cooks, foragers and small producers who want reliable methods with a clear safety rationale. It is taught live by chefs and food producers who preserve mushrooms regularly. For the final project, each student develops a small preserved mushroom range, documenting recipes, critical controls and storage instructions.
2.2Why it matters / what need it meets
It meets a practical need: applied, up-to-date knowledge in culinary mycology, useful in areas such as Artisan food production, Restaurants, Farm diversification, Food retail.
Mycology is moving fast and good practical training is still scarce. This program gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgment and safety.
Objectives and competences
3.1General objective
To finish the program able to apply its content professionally and with judgment. In short:
Preserve mushrooms safely by drying, freezing, pickling, confit and fermentation, with attention to food safety risks.
3.2Specific objectives
- Build the foundations: Principles of Safe Preservation; Drying and Powders.
- Put them into practice: Freezing and Blanching; Pickling and Vinegar Preserves.
- Apply everything to a real case: Confit, Oils and Botulism Risk; Lacto-Fermentation of Mushrooms.
- Complete a final project reviewed by your professor.
3.3Competences you will gain
- Explain the scientific principles that make preserved foods safe.
- Dry mushrooms and make powders with consistent quality.
- Pickle mushrooms using safe acidification ratios.
- Identify botulism risks in oils and confits and apply controls.
- Run a controlled lacto-fermentation and monitor its progress.
Student profile
4.1Who it is for (entry profile)
Cooks, foragers and small producers.
4.2Entry requirements
No prior knowledge is needed, though basic cooking skills help. Students need a kitchen and simple equipment such as jars and a thermometer.
4.3Career paths (exit profile)
- Small-batch preserves producer
- Restaurant pantry and preservation lead
- Forager adding value to seasonal surplus
- Farm shop or market stall producer
- Cookery tutor teaching preservation workshops
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Principles of Safe Preservation | Foundations | 3 | 12 |
| 02 | Drying and Powders | Foundations | 3 | 12 |
| 03 | Freezing and Blanching | Practice | 3 | 12 |
| 04 | Pickling and Vinegar Preserves | Practice | 3 | 12 |
| 05 | Confit, Oils and Botulism Risk | Application & project | 3 | 12 |
| 06 | Lacto-Fermentation of Mushrooms | Application & project | 3 | 12 |
| Total | 72 |
6 modules × 12 hours = 72 hours: 24 hours of live sessions, and the rest for campus study, exercises and the final project.
5.2Content by module
Hover or tap a module to follow the path from the first session to the final project. Open a module to see the topics it covers.
- Water activity, pH and temperature
- Spoilage organisms and pathogens
- Choosing the right method for each species
- Air, oven and dehydrator drying
- Grinding and storing powders
- Rehydration and quality checks
- Which mushrooms freeze well
- Blanching, sautéing and raw freezing
- Packaging and freezer life
- Brine and vinegar ratios
- Hot and cold pickling methods
- Safe acidification and storage
- Mushroom confit techniques
- Oil preserves and their hazards
- Controls that prevent botulism
- Salt levels and starter cultures
- Monitoring fermentation and pH
- Flavor uses of fermented mushrooms
5.3Company placement
This program does not include a company placement. Practice is built into every module through exercises, case studies and the final project.
5.4Final project
A small documented range of preserved mushroom products with recipes, critical safety controls and storage instructions.
Methodology
6.1How it is taught
- Live online sessions, usually weekly, with a working professional and a small group.
- Recordings of every session, so you can catch up if work or time zones get in the way.
- Exercises and real case studies in every module.
- Tutoring: your professor answers questions and gives feedback on your exercises and project.
6.2Platform and resources
A Moodle virtual campus with session recordings, readings, exercises and forums for each module. You need a computer, an up-to-date browser and a stable connection; a webcam and microphone are recommended.
Technical requirements →6.3Estimated weekly workload
About 6 hours a week for 12 weeks: one 2-hour live session on a weekday evening, plus study and exercises on the campus at your own pace.
Assessment
7.1Assessment system and weighting
Progress is assessed through participation in live sessions, practical preservation exercises in each module and a final project reviewed by the professor.
7.2Requirements to pass
- Complete every module, by attending the live sessions or watching the recordings.
- Hand in the module exercises.
- Have your final project approved by your professor.
Teaching team
8.1Academic direction
The Culinary Mycology at Fungaris coordinates the content and quality of this program. The academic director of each intake is named in the intake guide.
8.2Faculty
Taught by professionals who work in the field. The professor of each intake is confirmed before the start.
Meet our faculty →Certificate
9.1Certificate awarded
Course Certificate
On completing the program and its project, Fungaris issues a Course Certificate. Accreditations are assessed according to the training completed and the local regulations of each country.
9.2Issuing body / recognition
Issued by Fungaris (operated by Nexora Generation, S.L.) as a digital certificate. It is a Fungaris certificate of its own: it is not an official university degree and does not award ECTS credits.
About our certificates →Admission and enrollment
10.1Admission process (steps)
- Send your request through the form or write to admissions.
- Admissions reviews your profile and confirms the start date, the session schedule and the fee.
- You secure your place with full payment or a 40% reservation.
- You receive your campus access and welcome guide before the first session.
10.2Documents required
- A valid identity document.
- Contact and billing details (personal or company).
10.3Deadlines
Enrollment for the intake starting on January 11, 2027 is open until January 4, 2027, or until the group is full (maximum 20 students).
10.4Fee and payment options
Fee: $450
- Full payment before the start: $360 (20% reduction).
- 40% reservation ($180) and 3 monthly installments of $90.
10.5Grants, discounts and funding
Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organization. Discounts cannot be combined with each other or with the full-payment reduction.
Your employer can pay for the program and receive the invoice in the company name. Whether a public or employer training budget can cover the fee depends on your country, so check with them.
10.6Cancellation policy
The conditions for canceling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrollment confirmation. Nothing there limits your rights under the consumer law that applies to you.
Cancellation and refunds →Additional information
11.1Frequently asked questions
Do I need experience to study Mushroom Preservation: Drying, Pickling & Fermenting?
No prior knowledge is needed, though basic cooking skills help. Students need a kitchen and simple equipment such as jars and a thermometer.
How is Mushroom Preservation: Drying, Pickling & Fermenting taught?
Live online, in 6 modules with a working professional, a small group and a final project.
How am I assessed?
Progress is assessed through participation in live sessions, practical preservation exercises in each module and a final project reviewed by the professor.
What is the final project?
A small documented range of preserved mushroom products with recipes, critical safety controls and storage instructions.
What certificate do I get?
On completing the program and its project, Fungaris issues a Course Certificate. Accreditations are assessed according to the training completed and the local regulations of each country.
What can I study after Mushroom Preservation: Drying, Pickling & Fermenting?
The natural next step is Diploma in Culinary Mycology.
11.2Alumni testimonials
We only publish verified testimonials from real students. This program does not have any published yet; they will appear here once its first intakes finish.
11.3Admissions contact
Write to info@fungaris.institute or use the contact form. Admissions answers in your language.
Read before you start.
Keep branching.
From our species guide.
EdibleChanterelleCantharellus cibariusChanterelles
EdibleHorn of plentyCraterellus cornucopioidesChanterelles
EdibleJelly earAuricularia auricula-judaeJelly fungi
EdiblePine boleteBoletus pinophilusBoletes
EdiblePorciniBoletus edulisBoletes
EdibleShaggy ink capCoprinus comatusGilled mushrooms
EdibleSummer cepBoletus reticulatusBoletes
EdibleWinter chanterelleCraterellus tubaeformisChanterellesJoin the next intake.
Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly installments. All prices are stated in US dollars (USD).