The universe of mushrooms is more vast and intricate than my shoebox of a fridge can handle. I can stare endlessly at the precious waves on egg-yolk-yellow chanterelles, the honeycomb-capped morels, and the blooming petals of maitake, imagining what creamy risotto or hearty soup I will cook with them in the short window while they’re still fresh.
If you love mushrooms as much as I do, it’s a horrible feeling to discover a slimy mushroom in the back of your fridge. Worse yet, they often emit the foul smell of rotten fish. How can you ensure that your delicate, earthy mushrooms get the care they need and deserve?
As with any kingdom, different types of mushrooms require distinct forms of care and storage. But according to a few mushroom experts, some general storage tips can help prolong their shelf life and ensure that you’ll have the best mushrooms for cooking.
What is a mushroom?
Although they’re often lumped in with the world of vegetables, mushrooms are fungi and belong to the fungi kingdom, a category that includes mold and yeasts. Do not confuse them with plants and animals; mushrooms obtain nutrients and grow in totally different ways. Their mycelium (the so-called roots of a mushroom) grows around a food source and soaks up nutrients from secreted enzymes.
The mushroom structure includes a cap (the dome-like top), the gills underneath the cap, the stem, and the collection of root structures called mycelium. If the mushroom is considered edible, all parts of the mushroom can be eaten, though the vast majority of edible wild mushrooms should not be consumed raw. (Always consult a mushroom forager or expert before consuming any unfamiliar mushrooms.)
Mushrooms can be found all over the globe, with nearly 80% of global production across China. Within the United States, the largest mushroom-growing community is in Kennett Square, just outside Philadelphia.
Choosing your mushrooms
Mushrooms are so plentifully used in cooking these days that most local grocery stores, Asian supermarkets, and farmers markets now carry a few varieties. At the very least, you’ll find button mushrooms, shiitake, and portobello resting in refrigerated baskets or tightly packed in plastic to survive long transportation distances.
Smallhold, a specialty mushroom company that sells products to Whole Foods and farmers markets, opts to store their mushrooms in cardboard boxes. Beyond being a more sustainable option than plastics and styrofoam, Smallhold co-founder Andrew Carter says their custom boxes actually work similarly to a paper bag and give the mushrooms room to breathe.
If you stumble upon a basket of uncovered mushrooms, look for those with the least amount of moisture. Though composed of 90% water, mushrooms don’t take well to water—that’s how bacteria can quickly spread—and that faint mist in the produce section doesn’t do them any favors. When you pluck mushrooms from the basket, make sure to do so carefully since any harsh tugs can rupture their beautiful anatomy.
And what of those other organisms that appear on the mushrooms? Carter says that “white spots” or “fuzzies” on mushrooms aren’t a deal breaker for him. They’re actually just mycelium, and don’t affect the mushroom’s taste. “If it's white and towards the stem, you should try to cut it off and see if it looks good underneath. Most other colors, I would not recommend consuming,” he adds.
