Mushrooms are pretty easy to take care of and will keep well under the right conditions. Make sure you always select the freshest mushrooms you can, that way they’ll last longer. Our farm shop usually only stocks mushrooms picked within 48 hours, and often they are picked the same day you buy them. Fresh mushrooms are firm, almost crisp, and feel dry. Prepacked mushrooms will often last a bit longer than those out of bulk packs because they haven’t been handled or exposed to the air as much.

Storage

  • Don’t wash your mushrooms before you store them. They’ll go all slimy.
  • Keep your mushrooms in a paper bag or air tight container. This reduces air flow and moisture so they’ll last longer.
  • Pop them in the salad drawer in your fridge. It may have several settings, check for the one with the mushroom symbol.
  • Try not to put anything on top of them, mushrooms bruise easily. It doesn’t make them taste any different, they just look odd.
  • You can also freeze mushrooms. Arrange them in a single layer on a tray and pop them in the freezer.

Preparation

  • Give your mushrooms a wipe with a paper towel.
  • Or a quick rinse and then a wipe.
  • There’s no need to peel your mushrooms. Just like other vegetables, a lot of the goodness lies in the outer layer.
  • Don’t discard the stalks – these are just as nutritious as the mushroom caps. You can always freeze the stalks for use in soups if you don’t want them in your dish.
  • Depending on your dish, you can then serve them whole, quarter, slice or dice them.

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