Mushrooms spoil fast, and when you store them in plastic, like what happens with bananas, you’re only speeding up the process. Their texture makes them vulnerable to moisture buildup, which turns them slimy and unusable in just a few days. A simple switch in how you store them can keep them firm and fresh for much longer.

Here, you’ll learn the best way to store mushrooms in the fridge. We’ll cover how to extend their shelf life and what signs to watch for so you know when it’s time to toss them. For short-term storage, the most effective method is to keep mushrooms unwashed in a paper bag on a refrigerator shelf. Let’s see it in more detail.

The best way to store mushrooms in the fridge

The key to keeping mushrooms fresh is managing moisture. Mushrooms contain around 85 to 90% water. They also absorb moisture from their environment, which accelerates spoilage when they’re stored the wrong way, especially in sealed plastic or airtight containers.

The paper bag method works because it lets mushrooms breathe while also pulling away excess moisture. Place your unwashed mushrooms in a brown paper bag, fold the top down, and store the bag on a shelf in the main compartment of your fridge. Don’t keep them in the crisper drawer as it has a high humidity level that can cause the mushrooms to turn slimy faster.

Another tip is to avoid pre-washing them before refrigerating. The extra water on their surface adds to the risk of spoilage. Instead, brush off any visible dirt with a dry cloth or soft brush and wash them just before use. Whole mushrooms stored this way typically last about 5 to 7 days.

If you’ve already sliced them, they won’t last as long, maybe 2 to 3 days max. In that case, store them in a paper towel-lined container with a loose-fitting lid to reduce moisture buildup.

Other tips to preserve mushrooms longer

If you won’t be using your mushrooms within a few days, you have other options. For example, freezing and dehydrating can extend their shelf life while preserving flavor and nutrition.

Freeze after cooking: Raw mushrooms don’t freeze well, but cooked ones do. Lightly sauté them in butter or steam them before freezing. Once cooled, store in a freezer-safe container for up to 12 months.
Use lemon water before freezing: To help maintain color, dip mushrooms in a solution of one teaspoon lemon juice to one pint of water before cooking.
Dehydrate for long-term use: Dry mushrooms using a dehydrator or by air-drying them in a mesh container with good airflow for about a week. Once dry, store them in an airtight glass jar in a cool, dark place.
Avoid strong odors: Mushrooms absorb smells easily. Store them away from foods like onions, garlic, or cheeses.
Check frequently for spoilage: Toss mushrooms that are slimy, sticky, wrinkled, or smelly. A few dark spots are fine, but use those soon.

Proper mushroom storage means less waste and better flavor when you’re ready to cook. Whether you’re working with button mushrooms, shiitake, or something more exotic, the right storage method—starting with a paper bag—can help you get the most out of every batch.