How to Store Mushrooms in the Fridge So They Stay Fresh

Proper storage helps mushrooms stay firm and flavorful instead of turning damp, slimy, or dried out. The main goal is to limit trapped moisture while allowing some airflow. Before you begin, check that the mushrooms are fresh and that your refrigerator is at 40°F (4°C) or below.

What You’ll Need

A clean paper bag, or the original package if it has ventilation
A refrigerator shelf or crisper drawer that is not overly damp
A clean, dry paper towel, optional, for absorbing excess moisture

Step-by-Step

Check the mushrooms. Choose mushrooms that feel firm and look reasonably dry. A little soil or slight surface discoloration is not automatically a problem, but discard any with extensive mold, a foul odor, or a soft, wet, slimy texture. Do not store spoiled mushrooms in with fresh ones.
Leave them whole. Keep mushrooms intact until you are ready to prepare them. Cut surfaces lose moisture more quickly and can become discolored or slimy sooner. If they are already sliced, transfer them to a clean, dry container with a little airflow and plan to use them promptly.
Do not wash them yet. Avoid rinsing or soaking mushrooms before refrigeration. Extra water can collect in the package and encourage a wet, slippery texture. Brush off visible soil with a soft brush or wipe it away with a barely damp paper towel; dry the surface before packing.
Choose breathable packaging. Put loose whole mushrooms in a plain paper bag and fold the top loosely, not tightly. The paper absorbs some surface moisture while allowing airflow. If the mushrooms came in a clean, ventilated tray or package, it is usually fine to keep them there. If the package is sealed in plastic, open or transfer it so condensation does not stay trapped.
Add a dry towel only if needed. If the mushrooms or package feel slightly damp, place a clean, dry paper towel in the bag or container to catch moisture. Replace it if it becomes wet. Do not wrap mushrooms tightly in several layers, since that can restrict airflow and press moisture against them.
Put them in the refrigerator. Store mushrooms in the main refrigerator compartment or a crisper drawer where they will stay cold. Keep the fridge at 40°F (4°C) or below. Avoid placing them next to wet produce or in a spot where a spill or condensation can soak the bag.
Keep them away from crushing and strong odors. Set the bag where heavier groceries will not squash the mushrooms. Mushrooms can pick up nearby odors, so keep them away from pungent foods unless those foods are securely covered.
Check before using. Look and smell them before cooking, and use the freshest mushrooms first. For best quality, try to use them within a few days; exact keeping time varies with freshness at purchase, variety, packaging, and refrigerator conditions. Refrigeration slows quality loss but does not make mushrooms safe indefinitely.
Clean them just before cooking. Brush or wipe away remaining soil, or rinse briefly under cool running water if needed. Drain and pat them dry, then cook promptly. Avoid leaving cleaned mushrooms wet in the refrigerator.

Common Mistakes

Storing them wet: Washing before storage leaves moisture where it can collect and make mushrooms slimy. Clean them when you are ready to cook.
Sealing them in an airtight plastic bag: Trapped moisture and limited airflow can speed deterioration. Use a paper bag or a package that allows ventilation.
Leaving them uncovered for too long: Airflow matters, but an open shelf can dry mushrooms out. Use a loosely closed paper bag rather than leaving them exposed.
Assuming the crisper is always best: Some drawers are very humid or crowded with wet produce. Choose whichever refrigerator spot keeps the mushrooms cool and dry, and check the package for condensation.
Keeping them past signs of spoilage: A date or storage method cannot override visible or smell-related warning signs. Discard mushrooms that are slimy, moldy, unusually soft, or unpleasant-smelling.
Confusing slight darkening with spoilage: Minor browning or dry marks do not by themselves prove mushrooms have spoiled. Consider the full picture, especially texture, odor, and visible mold.

Tips

Buy mushrooms that look and feel fresh, and avoid packages with pooled liquid or heavy condensation.
Keep the original label if it includes a use-by date or handling directions, but still inspect the mushrooms before use.
Store different varieties using the same basic rule: cool, dry, and breathable. Delicate varieties may lose quality faster, so check them frequently.
If you have more than you can use soon, cook the extra mushrooms rather than letting them deteriorate. Refrigerate cooked mushrooms promptly in a covered container and use them within 3 to 4 days.
Do not rely on smell alone: some spoilage is easier to see or feel. Check for mold, wetness, and a breakdown in texture as well.

Troubleshooting

The bag is damp: Take out the mushrooms and inspect them. If they remain firm and have no mold or unpleasant odor, transfer them to a clean, dry paper bag and replace any wet towel. If they are slimy or smell bad, discard them.

They have become dry or wrinkled: This is usually a quality issue from too much exposure to air. If they still look and smell normal and have no mold or sliminess, use them soon in a cooked dish. Improve storage next time by using a loosely closed paper bag.

They are slimy, moldy, or foul-smelling: Discard them. Do not taste them to decide whether they are safe, and do not try to salvage moldy or spoiled pieces by rinsing or cooking.

You already washed or sliced them: Pat them dry, place them in a clean container with a dry paper towel, and refrigerate. Use them as soon as practical, checking for spoilage before preparation.

The refrigerator feels warm: Check its temperature with an appliance thermometer and adjust it to 40°F (4°C) or below. If mushrooms have been held above 40°F for an extended period or you cannot tell how long they were warm, use caution and discard questionable ones.

Frequently Asked Questions

Should mushrooms be stored in a paper bag or plastic?

A paper bag is a dependable choice for loose mushrooms because it absorbs some moisture and allows airflow. A clean, ventilated original package also works. Avoid tightly sealed plastic that traps condensation.

Should I wash mushrooms before putting them in the fridge?

No. Store them dry and clean them just before cooking. Wipe away soil or rinse briefly when needed, then drain and pat dry.

How long do mushrooms last in the refrigerator?

For best quality, use them within a few days, but there is no exact time that applies to every package. Freshness at purchase, variety, moisture, and refrigerator temperature all affect how long they keep. Discard them if they become slimy, moldy, or foul-smelling.

Can I freeze fresh mushrooms instead?

Freezing raw mushrooms can make their texture softer after thawing. For better quality, cook them first, cool them promptly, and freeze in a suitable airtight container. Frozen mushrooms are generally best used in cooked dishes.

Can I eat mushrooms with a few brown spots?

Small areas of discoloration alone do not necessarily mean mushrooms are spoiled. Discard them if the spots are accompanied by mold, sliminess, a foul odor, or extensive softening.

Is it safe to leave mushrooms at room temperature?

Keep fresh mushrooms refrigerated rather than leaving them out for extended periods. If they have been warm for a long time and show signs of spoilage, discard them rather than trying to make them acceptable by cooking.

Further reading: USDA FoodSafety.gov. Details can change, so check the official page for anything that matters to you. Spotted a mistake? Tell us. How we write an answer.