Mushrooms are delicious, nutritious, versatile, and can add a powerful flavor to almost any dish. However, mushrooms are not durable food ingredients. In just a few days, the fungus can start to shrivel up, which means it will start to rot. The obvious signs that a fungus is past its peak are a change in color, a slimy coating, and an unpleasant odor. To extend shelf life, buy good, fresh mushrooms from the store and refrigerate them in a container exposed to air.
Step
Method 1 of 3: Knowing the Signs of Fungus Rot
Step 1. Check for any creases, dryness, or shrinkage
The appearance of wrinkled and dry parts is the first sign that the fungus is about to rot. If it's just starting to dry out and isn't discolored, slimy, and smelly, cook the mushrooms right away.
If it has shrunk, the mushrooms will soon rot. Shortly after shrinking, the mushrooms are no longer edible
Step 2. Observe the bruises and brown spots
Do not eat stained mushrooms. When it comes to food safety, a change in color is a bad sign. Bruising and brown or black spots are one of the first signs that the fungus is about to rot.
For mushrooms and other produce that has bruised but no other signs of rotting, just cut off the bruised part and process the remaining good parts. If the mushrooms are full of black spots, throw them straight in the trash
Step 3. Remove slimy mushrooms
A slimy coating is a clear sign that the mushrooms are inedible. Worse still, if you see mold growth, it means that the fungus should not be consumed at all. Throw it away than risk food poisoning.
At this point, the mushrooms have lost their taste and nutritional value. So, there is no benefit to eating it
Security Procedure:
Rotten mushrooms can make you sick. So, you should not take the risk. Better to be careful and throw away food if you think it's rotten.
Step 4. Discard mold that smells sour or fishy
Smells are another sign that mushrooms are past their consumption period. Fresh mushrooms should have a faint sweet, earthy smell, but not a foul smell. If you smell a fishy or pungent smell when you sniff it, it's time to throw it away.
Discard spoiled food to prevent the growth and spread of bacteria and fungi to other foods in the refrigerator
Method 2 of 3: Monitoring Shelf Life
Step 1. Keep whole mushrooms fresh for a maximum of 7-10 days
As a rule of thumb, common varieties such as white mushrooms, cremini, and portabella can be stored in the refrigerator for up to one week. However, the safe eating time depends on how long the mushrooms have been stored in the store. Mushrooms that have been in the store for a few days may begin to rot within 1-2 days of being brought home.
To get the best quality, buy the freshest mushrooms and process them within 3-4 days. At the store, look for mushrooms that appear bloated, firm, and have no signs of damage
Step 2. Store sliced mushrooms for a maximum of 5-7 days
Although easy, fresh mushrooms that have been cut into pieces will rot twice as fast as whole mushrooms. If you want them to last longer, choose whole mushrooms instead of chopped ones.
Tip:
When buying groceries, choose whole mushrooms with the hood still attached to the stem. Mushrooms that are broken or bruised have a shorter shelf life than those that are still smooth.
Step 3. Remove the remaining cooked mushrooms after 3-4 days
Most cooked foods, including mushrooms, meat, seafood, and vegetables, can be stored in the refrigerator for up to 4 days. After that, throw it away or freeze it. Frozen ripe mushrooms can be stored for a maximum of 8-12 months.
- Place all leftovers in the refrigerator no later than two hours after cooking to prevent the growth of fungi and bacteria. Cooked food should be reheated to 75°C to prevent food poisoning.
- Remember, this 3-4 days is only about food safety, not quality. Cooked broccoli and asparagus, for example, will become mushy and wilted in 1-2 days. Mushrooms in a stir-fry can last up to 3-4 days, but other vegetables will turn sour if they are stored that long.
Step 4. Cook most of the gourmet mushrooms on the day they were purchased
Some gourmet mushrooms, such as chanterelle and oyster mushrooms, can only be stored for 12-24 hours. Since chanterelles are more expensive than button mushrooms or baby bella, use the gourmet mushroom variety as soon as possible in its best condition.
Some gourmet mushroom varieties, such as morel and shitake mushrooms, can be stored for 1-2 weeks. However, to get the best quality, process it immediately
Method 3 of 3: Safely Storing Mushrooms
Step 1. Make sure the refrigerator temperature is below 4 °C
Mold and other perishable foodstuffs should be stored below 4 °C. Just keep the mushrooms on the refrigerator shelf. You don't need to store them in the vegetable drawer.
- Always put mushrooms in the refrigerator and do not store them at room temperature.
- If the items in your refrigerator don't last as long as they should, buy a refrigerator thermometer. Check the temperature and adjust the refrigerator settings.
Step 2. Leave the mushrooms in their original container
If you're only using some of the mushrooms, just make a small hole at the end of the container. Take what is needed, then cover the hole with plastic wrap.
The original container and plastic packaging will allow the mold to breathe and help reduce moisture retention
Step 3. Store unpackaged mushrooms in a slightly opened plastic bag
If you buy unpackaged mushrooms, store them in a partially opened bag to maximize air circulation. Moisture will build up inside the sealed container and this will make the mold sweat and spoil faster.
Important to note:
A well-known trick for storing mushrooms is to put them in a paper bag or cover them with a damp tissue. However, this is not the best way. Mushrooms stored in paper bags will quickly shrivel and swell, while wet wipes will speed up spoilage.
Step 4. Separate mushrooms from raw meat, eggs, and seafood
From the store to the refrigerator, always keep produce away from raw foods. During preparation, use one set of cutting boards and knives specifically for raw meat and another set for produce and ready-to-eat ingredients.
- Keeping mushrooms away from raw meat and seafood is especially important if you plan to eat mushrooms without cooking them.
- Mold also absorbs odors. Therefore, keep it away from strong-smelling foods.
Tips
- Remember, processing fresh produce as soon as possible is the best course of action. We recommend that if the mushrooms in 3-4 days.
- Fresh mushrooms cannot be frozen, but you can steam or sauté them first. After that, allow the mushrooms to cool to room temperature, then store in the freezer for 8-12 months.
- Mushrooms are very versatile. So, looking for a recipe for cooking mushrooms will be very easy. For example, you can make an omelet with it, saute mushrooms with herbs and olive oil, or add them to pasta sauce. You can even sprinkle a few slices of fresh mushrooms on a frozen pizza and bake it as directed.
