How Long Mushrooms Stay Fresh in Your Refrigerator

Mushrooms last three to ten days in the refrigerator, depending on how you store them and what type you have

Raw mushrooms keep longest when stored in a paper bag on a shelf in your refrigerator—not in the crisper drawer, where moisture builds up and speeds decay. Most varieties (button, cremini, portobello) stay firm and usable for seven to ten days this way. Delicate mushrooms like oyster or shiitake last closer to three to five days. The paper bag matters because it absorbs excess moisture while still letting the mushrooms breathe; plastic containers trap humidity and cause them to turn slimy within days.

Once mushrooms are cooked, they last three to four days in an airtight container in the refrigerator. Sautéed or roasted mushrooms keep their texture better than raw ones because the cooking process removes surface moisture. If you've already sliced raw mushrooms, use them within a day—cutting exposes the flesh to air and speeds oxidation, which turns the cut surfaces dark and soft.

Key Takeaways

• Store raw mushrooms in a paper bag on a refrigerator shelf, not in plastic or the crisper drawer, to keep them firm for seven to ten days.
• Delicate varieties like oyster and shiitake mushrooms last only three to five days even with proper storage.
• Sliced raw mushrooms should be used within one day because cutting exposes them to air and speeds breakdown.
• Cooked mushrooms last three to four days in an airtight container and hold their texture better than raw ones.
• Mushrooms that feel slimy, smell sour, or show dark spots should be discarded—these are signs of mold or bacterial growth.

Why paper bags work better than plastic for raw mushrooms

Mushrooms are mostly water, and they release moisture as they age. Plastic containers and sealed bags trap that moisture against the mushroom surface, creating a humid microclimate where mold and bacteria thrive. A paper bag absorbs the moisture while allowing air to circulate, which slows the decay process. The trade-off is that mushrooms in paper bags will eventually dry out slightly—the outer surface may shrivel—but they stay edible and usable for cooking much longer than mushrooms stored in plastic.

If you don't have a paper bag, wrap mushrooms loosely in paper towels and place them in an open container on a shelf. Never store them in the crisper drawer, even in a paper bag. The crisper is designed to maintain high humidity for vegetables like lettuce and spinach, but that same environment accelerates mushroom decay. A regular refrigerator shelf, where air circulates more freely, is the right spot.

How to tell when mushrooms have gone bad

Mushrooms are unsafe to eat once they develop a slimy coating, a sour or ammonia-like smell, or visible mold (usually dark spots or a fuzzy white or green film). Sliminess means bacteria have begun breaking down the cell walls; the mushroom is no longer safe to cook with. A sour smell indicates fermentation has started. If only the very edge of a mushroom is slightly soft or darkened, you can trim that part away and use the rest, but if the sliminess or smell is widespread, discard the whole batch.

Darkening of the cut surface on a sliced mushroom is normal oxidation and does not mean the mushroom is bad—it will still cook fine. However, if the dark area feels mushy or smells off, that mushroom should go. When in doubt, smell the mushroom. A fresh mushroom has a mild, earthy scent. Any sour, fermented, or ammonia-like smell is a sign to throw it out.

Storing different mushroom varieties

Button and cremini mushrooms are the most common and most forgiving. Both last seven to ten days in a paper bag because they have thicker cell walls and lower water content than delicate varieties. Portobello mushrooms, which are mature cremini, also last seven to ten days. These three types are your best choice if you want mushrooms to last through the week.

Oyster, shiitake, and enoki mushrooms are more delicate and break down faster—plan to use them within three to five days. Oyster mushrooms are especially prone to drying out on the edges, so check them every couple of days. If you buy these varieties, use them sooner rather than later. Morel and chanterelle mushrooms, if you can find them fresh, last only two to three days and should be used almost immediately.

Preparing mushrooms for longer storage

Do not wash mushrooms before storing them. Water on the surface speeds decay and creates the slimy texture you want to avoid. Instead, wipe them gently with a dry paper towel or soft cloth to remove dirt. If you must rinse them, do it just before cooking, and pat them dry thoroughly with paper towels before putting them in the pan.

If you know you won't use mushrooms within a few days, cook them first. Sauté or roast them until they release their moisture and begin to brown, then cool them completely and store them in an airtight container. Cooked mushrooms last three to four days and are ready to add to pasta, grain bowls, or omelets without any prep. This is a practical way to extend the life of mushrooms you bought on impulse or in bulk.

Freezing mushrooms for longer storage

Freezing mushrooms works best if you cook them first. Raw mushrooms become mushy and waterlogged when thawed because ice crystals rupture the cell walls. Sauté or roast mushrooms until they are lightly browned, cool them completely, spread them on a baking sheet to freeze individually, then transfer them to a freezer bag or airtight container. Frozen cooked mushrooms last two to three months and work well in soups, stews, and sauces.

If you freeze raw mushrooms, use them only in cooked dishes where texture does not matter—soups, sauces, or ground mushroom preparations. Thaw them in the refrigerator overnight, drain off the liquid that collects, and cook them immediately. Do not refreeze mushrooms once they have thawed.

Managing mushroom odor in your refrigerator

Mushrooms themselves have a mild, earthy smell that should not linger in your refrigerator. If your fridge smells strongly of mushrooms or has a sour smell coming from them, it means they are beginning to decay and should be discarded. A paper bag helps contain the smell better than plastic, but even a paper bag cannot prevent odor if the mushrooms are already breaking down.

To keep your refrigerator fresh, check mushrooms every two to three days and remove any that feel soft or look discolored. If you notice a sour smell, find the source immediately—it is usually one or two mushrooms that have begun to ferment, and removing them will stop the smell from spreading to other foods. Store mushrooms away from strong-smelling foods like onions or garlic, which can transfer their odor to the mushrooms.

Frequently Asked Questions

Can I store mushrooms in the crisper drawer?

No. The crisper drawer maintains high humidity to keep leafy greens fresh, but that same moisture causes mushrooms to become slimy and moldy quickly. Store them on a regular refrigerator shelf in a paper bag instead, where air circulates more freely.

Should I wash mushrooms before storing them?

No. Water on the surface speeds decay and makes mushrooms slimy. Wipe them gently with a dry paper towel to remove dirt, and wash them only just before cooking. If you do rinse them, pat them completely dry with paper towels before storing.

What is the best way to freeze mushrooms?

Cook them first by sautéing or roasting until lightly browned, then cool completely. Spread them on a baking sheet to freeze individually, then transfer to a freezer bag. Frozen cooked mushrooms last two to three months and work well in soups and sauces. Raw frozen mushrooms become mushy when thawed.

Can I eat mushrooms if they are slightly dark on the cut surface?

Yes. Darkening on a cut surface is normal oxidation and does not mean the mushroom is bad. However, if the dark area feels mushy, smells sour, or has a slimy coating, discard that mushroom. Trust your nose—a fresh mushroom smells earthy and mild.

How do I know if mushrooms have gone bad?

Discard mushrooms that feel slimy, smell sour or like ammonia, or show visible mold (dark spots or fuzzy growth). Sliminess means bacteria have begun breaking down the mushroom. If only a small edge is soft, you can trim it away, but widespread sliminess or smell means the whole batch should go.