One common storage mistake can lead to mushrooms going off quickly (Image: Getty)
One common mistake people make when storing mushrooms can cause them to go off quite quickly. For many people, mushrooms are versatile kitchen staples, but their short shelf life can be rather difficult, especially when they begin to go off just a couple of days after purchase.
However, you can easily extend the life of mushrooms if you use the right storage techniques. Experts from Urban Farm-It, specialists in sustainable mushroom cultivation, have explained: “A common mistake many people make is leaving mushrooms in their original plastic packaging, which can cause them to spoil much faster than expected. The problem with plastic containers is that they trap moisture, which mushrooms are highly sensitive to, given their high water content.”
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Storing mushrooms in a paper bag can extend their shelf life (Image: Getty)
Mushrooms thrive when stored in a cool environment with proper airflow, so the experts suggest transferring them to a breathable material, such as a paper bag. This will allow excess moisture to escape while still protecting the mushrooms.
The experts added: “Lining a paper bag or container with a kitchen towel is also a great trick, absorbing any moisture that may cause the mushrooms to deteriorate. This simple change can increase the shelf life of whole mushrooms to as much as seven days.”
This method is particularly effective at maintaining the firmness and quality of mushrooms or preventing them from becoming slimy and browning too quickly.
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Only chop your mushrooms when you’re ready to use them (Image: Getty)
Another tip is to store mushrooms whole rather than chopping them in advance, the experts said: “Once mushrooms are cut, they release more moisture, which speeds up the spoiling process.”
Keeping them intact until you’re ready to use them, you can often double the shelf life of mushrooms.
The experts said: “If you notice your mushrooms starting to soften or discolour slightly, don’t discard them immediately.
“Mushrooms that are nearing the end of their shelf life can still be used in cooked dishes like risottos, stir-fries, or soups.
“The heat breaks down the texture, and they still deliver that deep umami flavour that mushrooms are known for. This approach is not only cost-effective but also a great way to reduce food waste.”