Storing Fresh Mushrooms A Short Essential Guide

Place whole, unwashed mushrooms, in a brown paper bag, but do not stack them, and fold the top of the bag over. Then stick the bag in the main compartment of your fridge. This works because the bag absorbs excess moisture from the mushrooms so that they don’t get soggy or moldy. Keeping them cool and at a dry humidity is important. They will keep up to five days when stored properly. Space mushrooms out in the bag or use multiple bags so they do not sweat on each other. Do not store mushrooms in the crisper drawer – it’s too moist an environment. Avoid placing mushrooms near foods with strong odors or flavors because they’ll absorb them like a sponge. Take care not to stack other foods on top of them. Mushrooms are delicate, squished, bruised mushrooms don’t look very appetizing, and they won’t keep for very long. Some mushrooms hold up better in the fridge than others. To avoid waste, try to buy your mushrooms close to when you plan to use them. If you need to store mushrooms for more than a week, consider freezing or drying them. Continue reading to learn more.

Mushrooms freeze well, but it’s best to get them in the freezer as soon as you can. Don’t wait for your mushrooms to start deteriorating in the fridge before you decide to freeze some. All mushrooms need to be cooked before they’re frozen. Doing so will stop the enzyme action, thereby preserving their quality, so it’s important not to skip this step. A quick sauté in a little bit of butter will suffice for this step. Once cooked, store the mushrooms in the freezer in a sealed plastic bag or container. They will last or several months, even up to a year if properly prepared.

Drying mushrooms is an excellent way to extend the shelf life and usability of the fruiting bodies. They can be rehydrated as needed, and they take up very little space. Stored in a cool and dry pantry in an airtight container, (we like to use Mason Jars) they can last as long as 6-12 months – even longer in most cases. Use a low-temp oven or a food dehydrator to dehydrate your mushrooms if you are going to consume them at a later date. Once you learn how to reconstitute them, you might find that they’re every bit as good as fresh mushrooms. If nothing else, it’s great to have dried mushrooms on hand to toss into soups and broths. If you plan on selling dehydrated mushrooms, it is best to use a commercial-grade dehydrator and wear gloves so as to not contaminate the mushrooms for your potential customers. It is important to maintain a clean working space if you are to be selling dehydrated and processed mushrooms.

To reconstitute dehydrated mushrooms before use, place them into a bowl. Carefully cover mushrooms with warm water, wine, or stock and soak them for 15-20 minutes. Occasionally, shake the bowl to loosen any remaining debris. Drain and rinse. If saving the soaking liquid, line a strainer with a filter (either coffee, cheesecloth, or paper towels) and run the liquid through it to remove debris. Once they are rehydrated, the reconstituted mushrooms can be chopped or used as they are. Alternatively, you can rinse the mushrooms thoroughly and add them directly to recipes that will cook for 20 minutes or longer.

At Foraged, we’re on a mission to empower small-scale food purveyors to grow healthy, sustainable businesses while nourishing everyday people by providing easy access to unique foods.

By supporting Foraged vendors, you're helping to build a better, more sustainable food system for everyone.

Plus, we're committed to doing things the right way - our platform puts the power back in the knowledgeable hands of those who grow, harvest, and create foods most responsibly.

And we don't just stop there, we also want to make sure you know how to cook and preserve the specialty foods you source from Foraged, which is why we provide educational resources and delicious recipes for you to try.

If you’re interested in partnering with us to earn 5% passive commission with every referral, please visit this page to learn more.