How to Store Mushrooms
Updated: Feb. 15, 2024
The secret to fresh, flavorful fungi is knowing how to store mushrooms the right way.
Mushrooms are the umami bomb of the produce department, enhancing almost any dish with savory, earthy flavor. Given the rise in prices for fungi, we all want to understand how to store mushrooms to keep them fresh. It’s frustrating when mushrooms get dry or slimy before being used. Thankfully, keeping them fresh is easy when you know the right steps.
How to Store Mushrooms in the Fridge
To keep mushrooms fresh, keep them cold. The chill of a refrigerator helps suspend the decomposition of these capped friends, which is why you’ll find all kinds of fungi in the refrigerated section of the produce department. Unlike potatoes and onions, your ‘shrooms should make a swift trip to the crisper drawer of your refrigerator.
The plastic wrap at the market is murderous to your mushies. The thin plastic clings to the ‘shrooms, which doesn’t allow air to circulate around them, and the paper bags some stores offer allow them to dry out too quickly.
Once home from the market, transfer your unwashed ‘shrooms to a zip-top bag, with a folded paper towel in the bag to capture moisture—or a covered storage container with a drainage tray. Open the bag or container every day or two, to allow CO2 out and fresh air in.
How to Tell If Mushrooms Are Bad
Run through this checklist to see if your portobellos (and others) are past their prime:
- Signs of discoloration, like dark spots or mold growth
- Musty or unpleasant smell
- Feels slimy or mushy when gently squeezed
If your mushrooms have dark spots, mold, a funky smell or a slimy texture, throw them out.
Traditional button mushrooms usually last 7 to 10 days if they are unwashed and whole. Sliced mushrooms have a shorter life, 3 to 4 days, and more fragile mushrooms like chanterelles really only have a day or so before they aren’t good for fresh cooking.
Should you wash mushrooms?
No, washing them is a major mushroom mistake! Mushrooms stay fresher longer when dry. For that reason, ‘shroom hunters do not wash the fungi before they go to market, but instead just brush them off. Moisture will immediately begin to speed up the decomposition of the ‘shroom.
Just before you prepare mushrooms, dust them off with a mushroom brush or dry paintbrush. If your buttons or creminis are extra dirty, wash mushrooms like Josh Rink in the Test Kitchen does: “I typically wipe off my ‘shrooms with a damp paper towel and call it a day,” he says.
You can also rinse them quickly under cool water and pat them dry.
Our Best Mushroom Recipes
Moroccan Stuffed MushroomsCoriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario
Here are some more things you should do with mushrooms to put the "fun" in fungi.
Mushroom Marsala with BarleyThis vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. It's terrific as a main dish, but it can also be served, with or without the barley, as a side. —Arlene Erlbach, Morton Grove, Illinois
Portobello Mushroom and Cream Cheese TaquitosThis party appetizer was inspired by a dish I saw on an episode of Top Chef. I simplified it a little and tweaked the flavors a bit. The taquitos can be made ahead and reheated in a 250° oven for 10 minutes. —Lily Julow, Lawrenceville, Georgia
Swiss Mushroom LoafI'm always prepared for recipe requests when I serve this outstanding stuffed loaf. It's excellent not only as an appetizer but also as a side for pasta or chili. —Heidi Mellon, Waukesha, Wisconsin
Meaty Mushroom ChiliSince our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage. —Marjol Burr, Catawba, Ohio
Lemon Garlic MushroomsI baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Dutch Oven PizzaWe created this Dutch oven pizza to get more use out of our favorite piece of cookware. We couldn't believe how well it turned out! If you're not a mushroom fan, feel free to substitute different toppings. —Taste of Home Test Kitchen
Mushroom Wild RiceThis is one of my favorite mushroom recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. —Bob Malchow, Monon, Indiana
Mushroom PanzanellaMy fresh take on classic Italian bread salad pairs perfectly with grilled or roasted meats. —Jennifer Beckman, Falls Church, Virginia
Mushroom Pasta CarbonaraI absolutely love this creamy and cheesy mushroom carbonara. I serve it with a side salad and rolls to make a complete meal. —Cindi Bauer, Marshfield, Wisconsin
Pressure-Cooker Mushroom Pork RagoutSavory, quickly made pork is luscious served in a delightful tomato gravy over noodles. It’s a nice change from regular pork roast. I serve it with broccoli or green beans on the side. —Connie McDowell, Greenwood, Delaware.
Mushroom PalmiersI found this recipe while working at a small-town museum in West Texas. It was the appetizer for a fundraiser a long, long time ago, and it’s still a huge hit at parties. Frozen puff pastry helps make it easy and impressive. The palmiers also freeze well. —Judy Lock, Panhandle, Texas
Slow-Cooker Marinated MushroomsHere's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic vinegar and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California
Grilled Cheese and Mushroom SandwichGive your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. —Josh Rink, Taste of Home Food Stylist
Broccoli-Mushroom Bubble BakeI got bored with the same old breakfast casseroles I'd see at our monthly moms' meetings, so I decided to create something new. Judging by the reactions of the other moms, I think I have a winner. —Shannon Koene, Blacksburg, Virginia
The Best Sausage PizzasWhat makes this recipe unique is the slow overnight fermentation of the dough. The flour has time to hydrate and relax, which makes the dough so much easier to roll out! —Josh Rink, Taste of Home Food Stylist
Tuscan Portobello StewHere’s a healthy one-skillet meal that’s quick and easy to prepare yet elegant enough for company. I often take this stew to my school’s potlucks, where it is devoured by teachers and students alike. —Jane Siemon, Viroqua, Wisconsin
Mushroom and Sweet Potato PotpieThe last time I was in the U.S., I had an amazing mushroom and beer potpie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! —Iben Ravn, Copenhagen, Denmark
Steakhouse Mushroom CasseroleThis meatless mushroom casserole is one of my all-time favorites. Loaded with mushrooms and draped in a rich sauce, it's a home-style side dish that will have everyone scooping up seconds.—Rosemary Janz, Concord, North Carolina
Parmesan Mushroom TartletsMy easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they’re best warm from the oven with a sprinkling of green onion.—Betsy King, Duluth, Minnesota
Country Chuck Roast with Mushroom GravyThis tender, savory roast practically melts in your mouth. It looks a bit complex, but the hands-free oven time makes it my go-to company recipe on a cold day. —Mary Kay LaBrie, Clermont, Florida
All-Veggie LasagnaPeople often tell me you can't call something "lasagna" if it doesn't have meat. Then they try my zucchini and mushroom lasagna and ask for the recipe. —Kim Bender, Aurora, Colorado
Gnocchi with Mushrooms and OnionTender potato gnocchi are so delicious with sauteed mushrooms and onions. This is one of my family's go-to side dishes. —Kris Berezansky, Clymer, Pennsylvania
Grilled Steak and Portobello StacksYou don't need a special panini maker for these bistro-style sandwiches. They make take some time to prepare, but it's well worth it! —Judy Murphy, Coeur d' Alene, Idaho
Originally Published: August 30, 2023
