How Long Mushrooms Last in the Refrigerator and How to Store Them Right

Mushrooms stay fresh for three to ten days in the refrigerator, depending on the type and how you store them

The shelf life of mushrooms varies by variety. Button mushrooms and cremini mushrooms typically last five to ten days when stored correctly. Portobello mushrooms, which are larger and more mature, last three to five days. Delicate varieties like oyster or shiitake mushrooms fall somewhere in between, usually lasting five to seven days. The key is that mushrooms are mostly water—they dry out and develop dark spots or slime as they age, which signals they're past their prime.

Storage method makes the biggest difference in how long your mushrooms stay good. A paper bag in the refrigerator crisper drawer outperforms plastic every time, because paper lets moisture escape while plastic traps it against the mushroom surface. If you buy mushrooms in a plastic clamshell, transfer them to a paper bag as soon as you get home. Whole, unsliced mushrooms last longer than cut ones because the exposed flesh oxidizes and breaks down faster.

Key Takeaways

• Button and cremini mushrooms last five to ten days; portobellos last three to five days; oyster and shiitake varieties last five to seven days.
• Store mushrooms in a paper bag in the crisper drawer, not in plastic, because paper allows moisture to escape while plastic traps humidity against the surface.
• Keep mushrooms whole and unsliced until you use them, since cut mushrooms oxidize and deteriorate within one to two days.
• Discard mushrooms that feel slimy, smell like ammonia, or show visible mold, as these signs indicate bacterial growth.

Why paper bags work better than plastic for mushroom storage

Mushrooms release moisture as they age, and that moisture needs somewhere to go. Plastic clamshells and bags trap humidity directly against the mushroom surface, creating a damp microclimate where bacteria and mold thrive. A paper bag absorbs that moisture and lets air circulate, slowing the breakdown process significantly.

If you don't have a paper bag, a paper towel works in a pinch. Wrap the mushrooms loosely in a paper towel and place them in a container with the lid left slightly ajar, or store them in the crisper drawer uncovered. The goal is airflow without the mushrooms drying out completely. Never wrap mushrooms tightly in plastic wrap or seal them in an airtight container—this accelerates spoilage.

How to tell when mushrooms have gone bad

Sliminess is the clearest sign that mushrooms are no longer safe to eat. A slimy coating means bacteria have colonized the surface and are breaking down the cell walls. Discard them immediately. Ammonia smell is another red flag—it indicates bacterial fermentation inside the mushroom tissue. If you open the bag and detect a sharp, chemical odor, throw them out.

Dark spots or bruising on the surface is normal aging and doesn't necessarily mean the mushroom is unsafe, but it does mean the texture will be soft and the flavor will be muted. You can trim away small dark areas and use the rest if the mushroom still feels firm. Visible mold—white, green, or black fuzz—means discard the entire batch, because mold spreads through the tissue faster than you can see.

A mushroom that feels soft or spongy when you squeeze it gently is past its peak, even if it looks fine. The softness means cellular breakdown has begun and the mushroom will fall apart during cooking. Firm mushrooms with a dry surface are what you want.

Storing different mushroom types for maximum freshness

Button and cremini mushrooms are the most common grocery store varieties and are also the most forgiving. They tolerate a paper bag in the crisper for the full five to ten days. Don't wash them until you're ready to cook—moisture on the surface shortens their life by a day or two.

Portobello mushrooms are larger and have more exposed gill surface, which means they lose moisture faster and spoil sooner. Store them gill-side down on a paper towel in a shallow container, uncovered or loosely covered. This position minimizes the gill area exposed to air and slows moisture loss. Plan to use them within three to five days.

Oyster and shiitake mushrooms have thinner flesh and are more delicate. A paper bag works well, but check them every two to three days for signs of slime or dark spots. These varieties are worth using sooner rather than later—they're at their best within the first week.

Should you wash mushrooms before storing them

No. Wash mushrooms only when you're ready to cook them. Water on the surface accelerates bacterial growth and mold development, cutting your storage time by one to two days. Mushrooms are grown in soil or compost, so they do collect dirt, but a quick wipe with a damp paper towel right before cooking removes surface debris without saturating the flesh.

If you buy mushrooms that are visibly muddy, you can brush them gently with a dry paper towel or soft brush before storing them. This removes loose soil without adding moisture. Save the actual washing for the moment you're about to slice and cook.

Freezing mushrooms for longer storage

If you have mushrooms approaching the end of their life and won't use them in the next day or two, freezing extends their usable window to two to three months. Freezing changes the texture—mushrooms become softer and more watery when thawed—so frozen mushrooms work best in soups, stews, sauces, and sautés rather than in dishes where you want a firm bite.

To freeze mushrooms, slice them, spread them on a baking sheet in a single layer, and freeze for two to three hours until solid. Then transfer them to a freezer bag or airtight container. This method prevents them from clumping together. You can also sauté sliced mushrooms in a dry pan until they release their moisture, cool them completely, and freeze them in portions—this saves time when you're cooking and improves the final texture slightly.

Organizing your crisper drawer to keep mushrooms fresher longer

The crisper drawer is cooler and more humid than the main refrigerator shelf, which is ideal for mushrooms—but only if you're using a paper bag to manage that humidity. Store your mushroom bag in the back corner of the crisper, where the temperature is most stable. Keep them away from ethylene-producing fruits like apples, pears, and avocados, which speed ripening and decay in nearby vegetables and fungi.

Don't stack heavy items on top of the mushroom bag. Pressure bruises the mushrooms and damages the cell walls, creating soft spots where bacteria colonize faster. If you're storing other produce in the crisper, give the mushroom bag its own space. Check the bag every two to three days—this habit catches spoilage early and lets you use the mushrooms at their peak.

Frequently Asked Questions

Can I store mushrooms in the main refrigerator shelf instead of the crisper?

Yes, but they won't last as long. The main shelf is colder and drier than the crisper, which can cause mushrooms to dry out faster. If you do store them on the main shelf, keep them in a paper bag and check them daily. The crisper is still the better choice because its humidity level is closer to what mushrooms need.

What if my mushrooms start to get slimy but still smell okay?

Discard them. Sliminess indicates bacterial growth, and bacteria can be present without producing a noticeable smell yet. The smell comes later, after the bacteria have been active for a while. Slime is the warning sign to act on immediately.

Do I need to remove mushrooms from the clamshell they came in?

Yes, transfer them to a paper bag as soon as you get home. The plastic clamshell traps moisture and shortens shelf life. If you leave them in the clamshell, they'll start to show dark spots and soft spots within three to four days instead of five to ten.

Can I store cooked mushrooms the same way as raw ones?

No. Cooked mushrooms should go in an airtight container in the refrigerator and will last three to four days. They don't need a paper bag because they've already lost most of their moisture during cooking. Store them on the main shelf, not the crisper.

Why do my mushrooms smell like ammonia even though they look fine?

Ammonia smell means bacteria are fermenting the mushroom tissue from the inside out. The smell develops before visible slime appears on the surface. This is a sign to discard them, even if they look normal. Trust your nose—ammonia odor indicates the mushroom is unsafe to eat.