‘Double the shelf life’ of mushrooms using ‘simple’ storage hack to avoid slime (Image: Getty)
According to experts, with the , when it comes to mushrooms you can “extend their freshness” by days, avoiding food waste.
Experts from , specialists in sustainable mushroom cultivation, have shared the common mistakes which cause the vegetable to spoil quickly.
They also shared top storage tips on how to keep them “fresh for seven days”.
They explained: “A common mistake many people make is leaving 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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They continued: “Mushrooms thrive best when stored in a cool environment with proper airflow.
“To prevent them from becoming slimy or brown too quickly, transfer them to a breathable material like a paper bag.
“This allows the excess moisture to escape while still protecting the mushrooms.
“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.”
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This simple change can increase the shelf life of whole mushrooms, keeping them as fresh as day one for seven days.
Moisture is the “main culprit” in causing mushrooms to turn slimy, so this method can be “particularly effective” at maintaining their firmness and quality.
The pros continued: “One key tip to make mushrooms last longer is to store them whole rather than slicing them in advance.
“Once mushrooms are cut, they release more moisture, which speeds up the spoiling process. By keeping them intact until you’re ready to use them, you can often double their shelf life.
“It’s a simple adjustment, but it makes a big difference in how long your mushrooms remain fresh and usable.”
If you notice mushrooms start to soften and discolour slightly, don’t get rid of them straight away.
Mushrooms which are nearing the end of their shelf life can still be used in cooked dishes like risottos, stir-fries, or soups.
The experts said: “The heat browns down the texture, and they still deliver that deep umami flavour that mushrooms are known for.
“The approach is not only cost-effective but also a great way to reduce food waste.”