How Long Fresh Mushrooms Last in the Refrigerator

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

Most common mushrooms—button, cremini, and portobello—will stay fresh for about four to seven days when stored correctly. Delicate varieties like oyster and shiitake tend toward the shorter end, around three to five days. The difference comes down to water content and cell structure: button mushrooms are denser and hold up longer, while oyster mushrooms have thinner flesh that breaks down faster. The moment you bring mushrooms home, storage method matters more than the calendar.

Mushrooms deteriorate through two main pathways: moisture loss (which makes them shrivel and darken) and bacterial growth (which turns them slimy). Your refrigerator's humidity and air circulation affect both. A mushroom stored loose on a shelf will dry out faster than one in a paper bag. One sealed in plastic will sweat and grow mold. The goal is to let them breathe while keeping them from drying out completely.

Key Takeaways

• Button, cremini, and portobello mushrooms last four to seven days; oyster and shiitake last three to five days when stored in a paper bag in the refrigerator.
• Store mushrooms in a paper bag on a shelf, not in the crisper drawer, because paper absorbs excess moisture while allowing air circulation.
• Do not wash mushrooms before storage—moisture speeds decay; rinse them just before cooking instead.
• Whole mushrooms last longer than sliced ones; if you slice them, use within one to two days.
• Slimy texture, dark spots, or a strong ammonia smell mean the mushrooms have begun to break down and should be discarded.

Why paper bags work better than plastic or the crisper

Paper bags are the best storage vessel for fresh mushrooms because they strike the balance between moisture control and air flow. Plastic bags trap condensation, which creates a humid microclimate where mold and bacterial slime develop quickly. The crisper drawer, designed to hold moisture for leafy greens, does the same thing—it keeps humidity high, which is exactly what you don't want for mushrooms.

A standard brown paper bag or a paper towel-lined container lets mushrooms release moisture gradually while staying protected from the dry air of the refrigerator shelf. If you buy mushrooms in a plastic clamshell, transfer them to a paper bag as soon as you get home. Poke a few small holes in the bag if it feels sealed; mushrooms need to breathe. Store the bag on a regular shelf, not in the crisper, where air circulates more freely.

Never wash mushrooms before storage

Washing mushrooms before you store them is the single fastest way to shorten their life. Mushrooms are mostly water and have a porous surface that absorbs moisture like a sponge. Once they absorb water, they begin to break down internally and develop a slimy texture within a day or two. The bacteria and mold that cause decay thrive in that extra moisture.

Instead, wipe mushrooms with a dry cloth or soft brush just before cooking to remove soil. If they need a rinse, do it under running water for no more than a second or two, then pat them dry immediately with paper towels. This removes surface dirt without letting them soak up water. For mushrooms you've already washed by accident, use them within one to two days rather than storing them for later.

How to tell when mushrooms have gone bad

A slimy or sticky surface is the clearest sign that mushrooms are no longer safe to eat. This slime is bacterial growth, and it means decay has progressed beyond the point where cooking will make them safe. Discard them. Dark brown or black spots that feel soft to the touch also indicate mold or bacterial colonization—these spots will spread quickly once they appear.

A strong ammonia or sulfur smell is another red flag. Fresh mushrooms have an earthy, mild smell. If they smell pungent or chemical, bacteria have begun breaking down the tissue. Mushrooms that feel very light and papery have lost most of their water content and will be tough and flavorless when cooked, though they are not unsafe—it is a texture and flavor problem, not a safety one. When in doubt, discard them; mushrooms are inexpensive enough that the cost of replacing a questionable batch is far lower than the risk.

Sliced mushrooms spoil faster than whole ones

Cutting mushrooms exposes the interior tissue to air and bacteria. A whole mushroom has a protective skin; once you slice it, you have multiplied the surface area exposed to decay. Sliced mushrooms will last only one to two days in the refrigerator, even in a paper bag. If you need to prep mushrooms ahead, slice them as close to cooking time as possible.

If you have already sliced mushrooms and want to extend their life slightly, store them in a paper towel-lined container with a paper towel on top to absorb excess moisture. This is not a long-term solution—use them within a day. For meal prep, it is better to store mushrooms whole and slice them the morning you plan to cook, or even just before cooking.

Different mushroom varieties have different timelines

Button mushrooms are the most common and the most forgiving. Their dense flesh and lower water content mean they can last a full week if stored well, though four to seven days is typical. Cremini and portobello mushrooms, which are the same species at different stages of maturity, follow the same timeline as buttons.

Oyster mushrooms are more delicate and tend to deteriorate faster, usually within three to five days. Shiitake mushrooms fall in the middle—four to six days—but their thicker caps mean they hold up better than oysters despite similar water content. Specialty varieties like lion's mane or morel mushrooms are even more perishable and should be used within two to three days. If you are buying a variety you have not stored before, use the shorter timeline as your guide and check them daily.

Freezing mushrooms extends storage to two to three months

If you have mushrooms you will not use within a week, freezing is a practical option. Mushrooms do not freeze well raw—they become mushy when thawed—but they freeze well after cooking. Sauté sliced mushrooms in a dry pan or with a small amount of oil until they release their moisture and begin to brown, then cool them completely and freeze them in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer bag or container.

Frozen cooked mushrooms will last two to three months and work well in soups, stews, pasta sauces, and grain bowls. They will not have the same texture as fresh mushrooms in a salad or sautéed as a side dish, so plan to use them in dishes where a softer texture is acceptable. Label the container with the date so you know how long they have been frozen.

Frequently Asked Questions

Can I store mushrooms in the freezer without cooking them first?

You can, but they will be very soft and watery when thawed, making them unsuitable for most dishes. Raw frozen mushrooms work only in soups or sauces where texture does not matter. Cooking them before freezing gives you much better results and is worth the extra step if you want to use them later.

What if my mushrooms smell like ammonia but look okay?

Discard them. Ammonia smell means bacteria have begun breaking down the tissue, even if you cannot see visible signs yet. The smell is the most reliable indicator that decay is underway. Cooking will not make them safe to eat.

Do I need to remove the stem before storing mushrooms?

No. Store mushrooms whole, stems attached. Removing the stem creates an open wound that speeds decay. If you need to trim the stem, do it just before cooking. The entire mushroom, including the stem, is edible on most varieties.

Why do my mushrooms get slimy even in a paper bag?

They may have been stored in plastic before you bought them, which means decay already started. Or your paper bag is in the crisper drawer, which is too humid. Move them to a shelf and check them daily. If slime appears within a day or two of bringing them home, they were likely already aging when you purchased them.

Can I store mushrooms in a glass container instead of a paper bag?

Glass works if you leave the container open or loosely covered. A sealed glass container traps moisture the same way plastic does. If you use glass, prop the lid slightly ajar or use a cloth cover instead of a tight seal to allow air circulation.