How Long Mushrooms Stay Fresh in Your Refrigerator

Fresh mushrooms last three to ten days in the refrigerator, depending on the variety and how you store them

The shelf life of mushrooms depends on their type and condition when you bring them home. Button mushrooms and cremini mushrooms—the most common grocery store varieties—stay fresh for about seven to ten days when stored correctly. Delicate varieties like oyster or shiitake mushrooms last closer to three to five days. Portobello mushrooms, which are larger and more mature cremini, typically last five to seven days. The key is that mushrooms are mostly water, so they dry out or develop mold quickly if exposed to excess moisture or warm air.

The moment you bring mushrooms home, their clock starts ticking. They've already been handled at the store, possibly exposed to warm display lights, and packed in a container that may trap humidity. Your job is to slow that process down by controlling moisture and temperature in your refrigerator's storage area.

Key Takeaways

• Button and cremini mushrooms last seven to ten days; delicate varieties like oyster or shiitake last three to five days.
• Store mushrooms in a paper bag or breathable container in the coldest part of your refrigerator, never in plastic wrap or sealed containers.
• Remove mushrooms from their original plastic clamshell only if it's crushed or leaking; otherwise, the clamshell protects them better than you can.
• Wipe mushrooms with a dry cloth or paper towel just before cooking rather than washing them, since water speeds decay.
• Sliced mushrooms last only two to three days, so slice them just before you plan to cook.

Why paper bags work better than plastic for mushroom storage

Mushrooms need air circulation and low humidity to stay fresh. Plastic wrap and sealed plastic containers trap moisture against the mushroom surface, creating the exact conditions that encourage mold and bacterial growth. A paper bag allows air to move around the mushrooms while still protecting them from the dry air that would otherwise shrivel them.

If your mushrooms came in a plastic clamshell from the grocery store, you can leave them in it if the container is intact and not crushed. The clamshell was designed to protect mushrooms during transport and display, and it does that job well. Only transfer them to a paper bag if the clamshell is damaged, leaking liquid, or if you notice condensation building up inside. When you do transfer them, place the paper bag in the coldest part of your refrigerator—usually the back of a shelf or the vegetable drawer, depending on your model.

The right refrigerator temperature and placement

Mushrooms store best at temperatures between 32°F and 40°F, which is the range most refrigerators maintain. However, not all parts of your refrigerator are equally cold. The back of shelves and the bottom of the fridge are typically coldest, while the door is warmest because it's opened frequently. Place your mushroom storage bag or container toward the back of a middle or lower shelf, away from the door and away from items that emit ethylene gas, like apples or tomatoes.

If your refrigerator has a dedicated vegetable drawer with humidity controls, check whether it's set to high or low humidity. Mushrooms prefer low humidity, so if your drawer has a slider, move it toward the low-humidity setting. Some drawers don't have controls; in that case, the paper bag method still works because the bag itself manages moisture better than the drawer alone.

How to handle mushrooms before cooking

The common advice to never wash mushrooms is partly true and partly outdated. Mushrooms are porous and will absorb water if you soak them, but a quick rinse under running water or a gentle wipe with a damp cloth does minimal harm if you cook them immediately afterward. The real risk is washing them and then storing them wet—that's when mold takes hold. If you must clean them, do it just before cooking, and use a dry cloth or paper towel to wipe away soil rather than rinsing.

Sliced mushrooms have much shorter shelf life than whole mushrooms because cutting exposes the interior flesh to air and moisture loss. If a recipe calls for sliced mushrooms, slice them no more than a few hours before cooking. If you've already sliced them and won't use them for a day or two, store the slices in a paper towel-lined container in the coldest part of your fridge; they'll last two to three days at most.

Signs that mushrooms have gone bad

Mushrooms are past their prime when they develop a slimy coating, show visible mold (white, green, or black spots), smell sour or off, or feel mushy when gently squeezed. A few small dark spots or slight color darkening is normal as mushrooms age, but sliminess and mold mean they should be discarded. If only one or two mushrooms in a container show mold, remove them immediately and check the others; mold spores can spread, but catching it early prevents the whole batch from spoiling.

Mushrooms that are slightly dried out but still firm and smell normal are still safe to cook with, though they may have lost some flavor. You can rehydrate them by soaking in warm water for 15 to 20 minutes before cooking, which also concentrates their umami flavor—a bonus for soups and sauces.

Storing specialty mushrooms and prepared mushroom dishes

Specialty mushrooms like shiitake, oyster, and maitake are more delicate than button mushrooms and spoil faster. Store them the same way—in a paper bag in the coldest part of your fridge—but plan to use them within three to five days. Dried mushrooms, by contrast, last for months in an airtight container in a cool, dark cupboard, so they're a good backup option if you want mushroom flavor without the short shelf life.

Cooked mushroom dishes last three to four days in an airtight container in the refrigerator. Mushroom soups, sautéed mushrooms, and mushroom-based sauces should be stored in glass or plastic containers with tight-fitting lids. Cool them to room temperature before refrigerating to avoid condensation buildup. If you've made a large batch, divide it into smaller portions so you can thaw and reheat only what you need.

Frequently Asked Questions

Can I freeze mushrooms to make them last longer?

Yes. Slice or chop them, spread them on a baking sheet to freeze individually, then transfer to a freezer bag. They'll last three to four months frozen but will be softer when thawed, so use them in cooked dishes like soups, stews, or sauces rather than raw preparations. Freezing breaks down cell walls, so thawed mushrooms won't have the same texture as fresh ones.

Why do mushrooms get slimy so quickly?

Mushrooms are about 90 percent water. As they age, they lose moisture and enzymes break down cell walls, creating a wet, slimy surface. Excess humidity in storage speeds this process. Storing them in a paper bag in low humidity slows it down significantly.

Is it safe to eat mushrooms that smell a little off?

No. A sour or fermented smell means bacteria or mold is already growing, even if you can't see it. Discard them. A fresh, earthy smell is normal; anything else is a sign to throw them out.

Should I store mushrooms in the vegetable drawer or on a shelf?

Either works if the conditions are right. The vegetable drawer is colder and more isolated, which is ideal. If you use a shelf, place the paper bag toward the back where it's coldest, away from the door. Avoid storing mushrooms above or below items that release ethylene gas, like ripening fruit.

Can I store raw and cooked mushrooms together?

It's better not to. Store raw mushrooms in a paper bag and cooked mushrooms in a sealed container, keeping them on different shelves if possible. This prevents raw mushroom spores from contaminating cooked food and keeps moisture from the cooked dish from affecting the raw mushrooms.