We Tested 6 Methods for Storing Mushrooms and Found a Clear Winner
Fresh mushrooms are a staple in my kitchen. I use earthy, umami-rich mushrooms in stir-fries, sauces, and much more. Because they are so dense and meaty, they’re a go-to for Meatless Monday dinners. And on a cool fall evening, a simple-but-luxurious bowl of mushroom soup is a great way to warm up.
But fresh mushrooms can be pricey, and their shelf life is short. Having to toss a whole package of slimy mushrooms is not only a waste of food, but also a waste of money. So in an effort to discover the best way to prolong their shelf life, I tested six different ways of storing them. The winning method not only kept the mushrooms slime-free for 10 days, but it also improved their flavor. Here are the methods we tested and how it all went.
How We Tested the Methods
To find the methods, I scoured the internet for various mushroom-storage strategies. My research was based on whole mushrooms and I skipped washing the mushrooms before storing them because there’s general consensus that moisture is the number-one enemy when it comes to keeping mushrooms fresh. There was also a widely held opinion that mushrooms shouldn’t be stored in the crisper, again because of moisture. Although you can adjust the humidity in most crispers, many people default to the high-humidity setting, which is an optimal environment for storing leafy green vegetables but not so great for mushrooms.
After I finished my research, I narrowed my list to six popular methods. I bought six packages of whole white button mushrooms, the most common variety at the grocery store. I stashed one on the middle shelf, then emptied the rest of the mushrooms into a large bowl before separating them into batches of 10 to test the remaining methods.
Judging criteria and ratings: According to various sources, mushrooms last in the fridge between seven and 14 days. I ended up testing them for 10 days because all methods performed evenly for the first five days. I checked the status daily and at the end of 10 days, I judged the mushrooms on scent, texture, and color and assigned a rating out of 10.
Mushroom Storing Method: Plastic Bag with Paper Towels
- Spoilage: 100% of the mushrooms
- Rating: 1/10
About this method: I came across this advice on FoodNetwork.com, and it sounded reasonable enough. I wrapped the mushrooms in paper towels and placed them in an open plastic bag. Theoretically, the paper towels absorb the moisture and the open plastic bag allows for ventilation.
Results: After 10 days, all the mushrooms in the plastic bag had a thin layer of slime. There was a strong odor, and four out of the 10 mushrooms were discolored.
My takeaway: The paper towel and the plastic bag were both damp, which leads me to believe that this storage method was trapping moisture rather than preventing it. I noticed this batch started to get slimy the quickest — by around day six things were headed downhill.
Mushroom Storing Method: Bowl with Plastic Wrap
- Spoilage: 50% of the mushrooms
- Rating: 3/10
About this method: I placed the mushrooms in a large glass bowl that was roomy enough to prevent crowding. I covered the bowl with plastic wrap and poked five holes in it. I largely left it alone during the 10 days because I didn’t want to unwrap the plastic during the test period.
The results: The bottom of the bowl was slightly damp. Half the mushrooms had a thin layer of slime, but they weren’t as bad as the ones in the plastic bag. Two of the mushrooms turned significantly darker than the rest.
My takeaway: Half of the mushrooms were probably OK to eat, but I tossed the whole batch just to be on the safe side. Like the method with the plastic bag, this test suggests that plastic film is probably not the friendliest to mushrooms.
Mushroom Storing Method: Original Container
- Spoilage: 50% of the mushrooms
- Rating: 3/10
About this method: The package of mushrooms went straight from my grocery tote bag to the middle shelf in the fridge. I left the mushrooms alone for 10 days, only checking the container visually every couple days.
The results: On day 10, the mushrooms looked exactly like they did when I brought them home from the store. They were still white with no visible discoloration. Some water droplets formed inside the container, which is probably why four of the mushrooms had a thin layer of slime and one of the mushrooms had mold on it. There was also a slight odor.
My takeaway: I was disappointed because this is (or was) my go-to storage method. I’ve previously had no issues with the mushrooms going bad, as long as I use them up before five days. I think this method is still fine for shorter storage — and it’s certainly the easiest method.
Mushroom Storing Method: Bowl with Paper Towels
- Spoilage: 40% of the mushrooms
- Rating: 6/10
About this method: I lined a large glass bowl with paper towels, spread out the mushrooms, and covered them with another layer of paper towels. Unlike with the bowl that was covered by the plastic wrap, with this one I was able to check the freshness of the mushrooms daily. For the first five days, they stayed dry and fresh.
The results: At the end of 10 days, two of the mushrooms had a little slimy film and half of the mushrooms developed dark spots. The paper towels stayed dry.
My takeaway: It’s a significant improvement from the plastic versions, but nobody wants slimy mushrooms — even if the slime is minor. I might be overly cautious, but I wouldn’t eat the remaining mushrooms even though they looked OK.
Mushroom Storing Method: Paper Bag
- Spoilage: 40% of the mushrooms
- Rating: 6/10
About this method: This was the method preferred by food writer Harold McGee in his seminal culinary science book, On Food and Cooking. I simply transferred the mushrooms from their original container to a brown paper bag and set it in the fridge.
The results: All the mushrooms were dry and slightly wrinkly. Four of the mushrooms had dark spots. There was no discernible odor.
My takeaway: The brown paper bag kept the moisture at bay, although the dark spots were a bit concerning. I ended up discarding the mushrooms with the dark spots and cooking up the rest of the mushrooms. According to Cook’s Illustrated, older mushrooms are totally OK to eat. In fact, their guide to mushroom notes that “tired-looking mushrooms boasted deeper, earthier, more mushroomy flavor than the unblemished samples.” And I did find their assessment to be true — these wrinkly mushrooms had a deep flavor that reminded me somewhat of the concentrated flavor of dried mushrooms.
Mushroom Storing Method: Paper Bag with Paper Towels
- Spoilage: 30% of the mushrooms
- Rating: 7/10
About this method: I lined a brown paper bag with a folded piece of paper towel and placed the mushrooms inside the bag.
The results: At the end of the 10-day period, there were no slimy mushrooms. Three of the mushrooms turned slightly darker, while the rest sort of looked like they had a tan. Three of the mushrooms were also slightly wrinkly.
My takeaway: The combination of paper towel and paper bag worked well to rein in the moisture, which meant the mushrooms didn’t get slimy. The mushrooms in the paper towel-lined paper bag fared slightly better than those in an unlined paper bag.
The Biggest Takeaways
Plastic traps moisture and mushrooms end up sitting in a damp container or bag, which causes discoloration, mold, and slime. While it’s best to eat button mushrooms within five days of purchasing, you can extend mushrooms’ shelf life when you store them in a brown paper bag — with or without paper towels. Bonus: You might even end up with a more flavorful mushroom dish.