Keep Mushrooms Fresh: Best Storage Practices

Mushrooms are a versatile ingredient, adding an earthy richness to soups, salads, and stir-fries. However, they can be pricey and their shelf life is short. The best way to store mushrooms is in a paper bag, hung in a cool, dry place. This will keep them fresh and slime-free for up to 10 days. If you're not planning to eat your mushrooms within this time, you can also freeze or dehydrate them.

Paper bags are best

Mushrooms are a great ingredient to have on hand, but they can be a little tricky to store. The key to keeping mushrooms fresh is to avoid moisture build-up, which can lead to slime, discolouration, and mould. The best way to do this is to store them in a paper bag.

Paper bags are ideal for mushroom storage because they are porous and allow air circulation, which helps to prevent moisture build-up. Mushrooms are like little sponges and will absorb any moisture in their environment. By storing them in a paper bag, you can help to wick away this moisture and keep your mushrooms dry and fresh for longer.

If you buy loose mushrooms, simply transfer them into a paper bag and fold over the top to keep the air circulating. If your mushrooms come in a sealed plastic container, be sure to take them out and put them in a paper bag instead. You can also add a paper towel to the bag to help absorb any additional moisture.

It's best to keep the paper bag of mushrooms in a cool, dry place, like a kitchen counter. If your kitchen is particularly warm or humid, you can store the paper bag of mushrooms in the fridge, which will add a couple of days to their shelf life. Just be sure to keep them in an open bag in the fridge, as sealed plastic containers can trap moisture and speed up spoilage.

By following these simple steps, you can keep your mushrooms fresh and slime-free for longer, making the most of their earthy richness in your favourite dishes.

Avoid plastic

Mushrooms are best stored in a paper bag, not plastic. Plastic containers or bags can trap moisture, causing the mushrooms to become discoloured, mouldy, and slimy. Mushrooms are porous and absorb water like sponges, so they are best kept in a breathable bag, such as a paper bag, which will absorb any excess moisture and keep the mushrooms fresh for longer.

If your mushrooms come in a sealed plastic container, take them out and transfer them to a paper bag. Paper bags with paper towels can also be kept in the fridge, which will add a couple of days to their shelf life. If your kitchen is cool, you can also keep them on the counter.

If you want to keep your mushrooms fresh for as long as possible, a small cloth bag is the best option. Net bags, like the ones onions are sold in, are also a good option. If you hang them from a hook, they will also absorb vitamin D from the sun.

If you want to store your mushrooms for longer, you can also mince and sauté them with onions, garlic, herbs, and a splash of brandy, then puree the mixture as a duxelle, which can be frozen and used as a base for pasta, sauce, or pate. Alternatively, you can slice them, toss them in oil, soy sauce, garlic, and herbs, and toast them as a bacon substitute, which will keep in the fridge for weeks.

Fridge vs counter

Mushrooms are best stored in a cool, dry place. If you plan to use your mushrooms within a day or two, you can keep them on the counter in a paper bag. Paper bags are preferred over plastic bags because they absorb the moisture released by the mushrooms as they age, keeping them slime-free for longer. If your kitchen is warm or very moist, or if you're unsure when you will use them, it is better to store them in the fridge. Mushrooms can be stored in the fridge for up to 14 days, although one source suggests that they should be used within a week.

If you want to store mushrooms for longer, you can freeze them. However, it is recommended to cook them first. For the best colour post-freezing, you can dip the mushrooms in a solution of 1 pint of water and 1 teaspoon of lemon juice before cooking. Once the cooked mushrooms have cooled, place them in a freezer-safe bag and store them in the freezer for up to 12 months. Frozen sautéed mushrooms will keep for up to one month.

Another long-term storage option is to dry the mushrooms. This method better preserves the quality of the fungi while indefinitely extending their shelf life. Dried mushrooms develop an intense umami flavour and can be reconstituted in a soup, stew, sauce, or stir-fry. To dry mushrooms, you can use a dehydrator or air-drying technique, which involves placing the mushrooms in a mesh container with good airflow for about a week. Once they are completely dry, store them in an airtight glass jar.

If you buy loose mushrooms, it is recommended to store them in a paper bag. However, one source suggests that the best way to store mushrooms is to put them in a net bag and hang them from a hook or nail. If they are in the sun, they will absorb vitamin D.

Freezing mushrooms

Freezing is a great way to extend the shelf life of mushrooms and reduce food waste. However, freezing changes the structure, colour, and texture of mushrooms, making them darker and softer. They also have a high water content, making them more prone to freezer burn.

To freeze mushrooms, start by choosing fresh mushrooms that look and smell good. Avoid mushrooms that are dry, shrivelled, darkened, mouldy, or have bad spots. Next, wash the mushrooms to remove any dirt and debris. You can also simply brush or wipe them down. Trim the woody parts and stems, and cut them into equal-sized pieces. Smaller mushrooms can be left whole, but larger ones should be sliced or quartered.

There are two main ways to prepare mushrooms for freezing: cooking or steaming. Cooking mushrooms before freezing helps to draw out internal moisture, ensuring a nicer texture and more intact mushroom post-freeze. To cook mushrooms, sauté them in a frying pan with butter or oil over high heat for about five minutes, or until most of the liquid has evaporated. To steam mushrooms, soak them in a solution of lemon juice or citric acid and water for five minutes to minimise discolouration. Then, place them in a steamer basket over a pot of boiling water for three to five minutes. Transfer the steamed mushrooms to an ice water bath for a couple of minutes, then strain and pat them dry.

After preparing the mushrooms, spread them out on a baking sheet and place them in the freezer to flash-freeze. Once they are frozen, transfer the mushrooms to a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn, seal, and label. Frozen mushrooms should be used within a year and should always be used in cooked dishes, as they will not have a pleasant texture when raw.

Drying mushrooms

Cleaning the Mushrooms

Start by cleaning the mushrooms with a brush or a dry paper towel. Avoid using water as it can promote the growth of mould or other fungi during the drying process. If there are stubborn spots of dirt, use a damp cloth or paper towel to scrub them off, but be sure to wipe the same spot with a dry cloth afterward to absorb any remaining moisture.

Cutting the Mushrooms

Thicker mushrooms will take longer to dry, so consider cutting them into slices. Aim for slices that are approximately 1/8 inch (0.3 cm) thick. Slicing the mushrooms will reduce the drying time while still retaining enough flavour to enhance your dishes.

Preparing the Baking Sheet

Place the mushrooms on a baking sheet, ensuring they lay flat and side by side. Do not overlap the mushrooms, as this can cause them to fuse together during drying. Avoid oiling the sheets, as the mushrooms will absorb the oil, altering their flavour and extending the drying time.

Oven Drying

Preheat your oven to 150°F (65°C). Place the baking sheet with the mushrooms in the oven for one hour. Then, remove them, flip them over, and blot any moisture that has formed on their surfaces. Use a paper towel or dry cloth for this step. Return the mushrooms to the oven for another hour or until they are completely dry. Check for any remaining moisture, and if present, dab it away and return the mushrooms to the oven. Repeat this process until the mushrooms are fully dehydrated. A properly dried mushroom should snap apart.

Air Drying

If you prefer not to use an oven, you can air dry your mushrooms. Place the cleaned mushrooms in a container that allows for good airflow, such as a mesh colander or a baking rack set on a baking sheet. Ensure the mushrooms are not overcrowded. Place them in a well-ventilated area, preferably with access to sunlight. Allow them to air dry for 7-10 days or until they no longer give when squeezed. The drying time will depend on humidity levels and the size of your mushrooms.

Storage

Once your mushrooms are fully dried, allow them to cool completely before storing them in airtight canisters. Keep the canisters in a dark, cool location, and your dried mushrooms will be ready to use in soups, pasta dishes, risottos, and more!

Frequently asked questions