Store fresh mushrooms in a paper bag on the lowest shelf of your fridge, where it’s coldest and humidity is highest. Keep them unwashed until you’re ready to cook, and they’ll stay in good condition for up to two weeks. The key is airflow and avoiding condensation — plastic traps moisture and speeds decay.
Why the fridge shelf and paper bag matter most
The lower shelves of your fridge sit at around 3–5°C, the sweet spot for storing mushrooms without damaging their texture or flavour. I’ve learned this through years of growing small-batch gourmet varieties at West Norwood and working with chefs who source from me — temperature consistency is everything. Unlike lettuce or herbs, mushrooms are fungi, and they’re sensitive to rapid temperature swings. Placing them on the lowest shelf keeps them away from the warmer door area and closer to the coldest part of the cabinet.
Paper bags are your best friend here. Unlike plastic, paper allows the mushrooms to breathe and prevents condensation from pooling on their surface. When moisture builds up, it triggers bacterial growth and quickens decay. I recommend the sort of brown paper bag you’d get at a market — the same ones we use when selling at West Norwood Feast. If you don’t have a paper bag, a clean cotton cloth or even a paper towel works. Never use cling film or sealed plastic containers straight from the shop; transfer the mushrooms out as soon as you get home.
Should you wash mushrooms before storing them?
Don’t wash them. This is one of the most important rules I teach in our cultivation workshops and when people visit the Community Mycology Lab at Remakery Brixton. Mushrooms are like sponges — they absorb water quickly, and excess moisture sitting on their surface accelerates decay. Instead, gently brush off any soil with a damp cloth or soft brush just before you cook, or even wipe them with a barely damp paper towel. The soil clinging to a fresh mushroom is usually minimal, especially if they’ve been grown indoors or in managed conditions, as ours are.
If your mushrooms arrive very muddy (which can happen with foraged varieties or field-grown stock), brush them dry in a ventilated space and let them sit for an hour before bagging and refrigerating. This allows surface moisture to evaporate naturally. The few seconds of preparation when you’re ready to cook is worth the payoff of a longer shelf life and better flavour.
How long will mushrooms stay fresh in the fridge?
Most fresh gourmet mushrooms will stay in good condition for 7 to 14 days when stored correctly in a paper bag on the lowest fridge shelf. The exact timeframe depends on the variety and how fresh they were when you bought them. Denser varieties like lion’s mane or king oyster hold their texture longer than delicate types. After two weeks, even well-stored mushrooms begin to lose flavour and develop a slightly rubbery texture. I always recommend using them sooner rather than later — they’re best within the first week.
You can tell when mushrooms are past their best by touch and sight. They’ll feel damp or slimy, develop dark patches or a visible film of mould, or smell musty or off. Trust your senses. If you know you won’t use them in time, consider drying them instead — I make dried mushroom products here at the studio that last for months, and it’s a simple process you can do at home in a low oven or dehydrator.
Storing different types of mushrooms
Different gourmet varieties have slightly different storage behaviours, and it’s worth knowing the difference. Button mushrooms and closed-cap varieties are generally sturdier and tolerate longer storage. Oyster mushrooms, which I grow frequently here in West Norwood, are more delicate and best used within a week. Shiitake, with their firmer caps, can handle two weeks easily. Specialty varieties like enoki or king trumpet have their own quirks too. The golden rule remains the same across all types: paper bag, lowest shelf, unwashed, and good air circulation.
If you’re buying from a farmers’ market like West Norwood Feast or receiving a grow kit from us, ask the grower about the specific variety you’ve got. We’re always happy to advise. When you attend one of our foraging walks or workshops through the South London Mushroom Club, you’ll handle real specimens and learn to recognise the subtle differences that affect how they store and cook.
What about the crisper drawer?
The crisper drawer can work, but it’s not ideal for mushrooms. Crisper drawers are designed to maintain high humidity for leafy vegetables, and that extra moisture will actually speed up mushroom decay. If your fridge has an especially cold lower shelf outside the crisper, use that instead. However, if your fridge is poorly designed and the only cold spot is the crisper, you can use it — just make sure your mushrooms are in an open paper bag so air still circulates around them. Never seal them in a plastic container in the crisper.
Freezing mushrooms for longer storage
If you want to store mushrooms for months rather than weeks, freezing is viable, though it changes their texture. Freezing works best for mushrooms you plan to cook into stews, sauces, or dried products rather than eat raw or lightly sautéed. Slice or halve them, lay them on a baking tray to freeze individually, then transfer to a freezer bag once solid. This stops them clumping together. Frozen mushrooms will last 3 to 6 months, though flavour gradually fades. I use this method sometimes when I have a glut of homegrown stock that I want to process into our mushroom jerky or seasoned powders later.
Thaw frozen mushrooms in the fridge overnight before cooking, not at room temperature. They’ll release a lot of liquid as they thaw, so drain them well before adding to the pan. For most culinary purposes, I recommend eating mushrooms fresh or drying them slowly in a low oven at home — drying preserves flavour far better than freezing, and it’s surprisingly simple.