Most people learn how to store mushrooms the hard way, by finding a slimy grey packet at the back of the fridge three days after buying them. Mushrooms are not difficult to keep, but they are unforgiving of two common mistakes: sealed plastic, and washing before storage.
Why mushrooms spoil so quickly
A button mushroom is around 90 per cent water with no protective skin. It keeps respiring after it is picked, releasing moisture as it goes. Trap that moisture against the surface and bacteria multiply fast. Let it escape and the mushroom slowly firms up instead, staying good for days.
The right way to store mushrooms
- Use paper, never sealed plastic. A paper bag or a bowl covered loosely with kitchen paper. Paper breathes and absorbs the moisture the mushrooms give off.
- Refrigerate, but not in the coldest spot. The main body of the fridge is right. Avoid pressing them against the back wall where they can freeze and turn watery.
- Keep them whole and unwashed. Every cut surface and every drop of water shortens their life. Clean and slice only when you are ready to cook.
- Give them air. Do not pack them tightly into a sealed box. Mushrooms bruise where they press against each other.
- Keep them away from strong smells. That porous surface absorbs odours as readily as it absorbs water.
If they came in a sealed punnet
Take them out. Cling film and sealed plastic trays are packing convenience, not storage advice. Move the mushrooms to paper as soon as you get home and you will usually add several days to their life.
How to tell if a mushroom has turned
- Slimy to the touch is the clearest sign. Discard them.
- Dark wet patches mean bruising and moisture damage.
- Wrinkled and dry is fine. Slightly shrivelled mushrooms have simply lost water and cook perfectly well, often with more concentrated flavour.
- Open caps showing dark gills means maturity, not spoilage. Flavour is stronger and they are excellent in curries.
Can you freeze button mushrooms
Not raw. Freezing raw mushrooms ruptures the cell walls and they thaw into mush. Saute them in a little butter or oil first, cool them completely, then freeze. They keep for around three months and go straight from freezer to pan.
Our mushrooms leave the farm unwashed and are picked the same day they are dispatched, which is why they keep well when stored this way. Order fresh white button mushrooms at 250 rupees per kg, or read how to clean them properly before you cook.