Skip to Content

The Best Way To Clean & Store Fresh Mushrooms + How To Freeze & Dry

White button mushrooms.
Mushrooms – you either love them or hate them.

Mushrooms are one of those foods that you rarely find a tepid response too.

“Mushrooms? Oh, I love them; I wouldn’t order a pizza without them.”

“Mushrooms? Gross! Why would anyone want to eat those slimy things?”

I fall very firmly into the “love them” category. In fact, I love them so much that from early spring through late fall, I’m out wandering through the woods foraging for wild mushrooms of all kinds. Even the inedible ones fascinate me.

On our way to a camping trip last year, my sons were busy discussing what they were going to do first when we got to the campground. My oldest stopped mid-sentence and said, “Mooooom, I know why you chose this place. It’s not about camping; you’re looking for mushrooms!”

Guilty as charged, and I found them too.

A basket of hen-of-the-woods mushrooms is pictured at someone's feet in the woods.
These beautiful hen-of-the-woods or maitake were absolutely delicious.

Whether you’re a forager or just searching through the local offerings at your supermarket, we all run into the same problem.

You bring perfectly beautiful mushrooms home only to open the fridge and find funky, slimy blobs just a few short days later.

It definitely puts a kink in your dinner plans when your star ingredient has bit the dust.

Why do mushrooms go bad so quickly?

The problem lies in their water content. Mushrooms are around 80-90% water. That’s a whole lot of water.

Once you factor in the time it takes to ship them from the farm to the store, that doesn’t leave you with much of a shelf life left. Then when you put them in the fridge, they’re introduced to a cold, damp environment. The poor little guys don’t stand a chance.

Foraged vs. Store-bought

This short shelf life is one reason I love foraging for mushrooms in the wild or purchasing them at local farmer’s markets. There’s no shipping time, so they usually last several days longer than what you would find at the supermarket. And the variety you can find in the wild far surpasses those found in the store.

If you love cooking with mushrooms, I highly recommend you seek out a local mycology club and start learning about all of the wonderful edible mushrooms that grow near you and how to identify them safely.

If the idea of identifying wild mushrooms seems daunting, you can grow them at home with super-easy kits. Here’s our pick of the 10 Best Mushroom Growing Kits.

A note about foraging for mushrooms

I will tell you what I tell everyone who asks me how to identify edible mushrooms safely – always use a knowledgeable human as your first identification source, a good guidebook as your second identification source, and never the internet.

But How Do I Store Mushrooms?

Ideally, the best way to use mushrooms is to cook them the same day you acquire them, but that rarely happens. Luckily there are a few ways to make those lovely fungi last longer no matter where they came from.

Paper Bag

A paper bag with mushrooms.
Keep mushrooms fresher longer by storing them in a paper bag in the fridge.

The easiest way to buy yourself a few extra days is to store mushrooms in a paper bag.

Remove them from the packaging as soon as you get them home and gently place them in a paper bag. Don’t clean them, leave them as is. Put the bag in the fridge on the middle shelf and leave the top open. The paper bag will help to absorb excess moisture.

Stored in this way, mushrooms will keep for a week to ten days.

A hand is pointing to a brown spore print on a mushroom.
Don’t be alarmed if you find spore prints after a few days of hanging out together in the paper bag. They’re still edible. You can wipe the spores off before cooking them.

Never store them in the crisper drawer. It’s too humid, and they will spoil faster.

Freezing Mushrooms

Flash freezing is an excellent storage option. The only drawback is they must be cooked first. By cooking the mushrooms, you’re destroying the enzymes that lead to spoilage. This is my favorite method to have mushrooms ready at hand for things like pizza and eggs and stroganoff. Flash freezing is perfect for white buttons or small portabellas.

Simply clean (more on how later) and slice the mushrooms, then sauté them. When sautéing, give them plenty of room, so they don’t touch. Doing so will ensure tender, rather than rubbery, mushrooms. Once cooked, place them directly on a baking sheet and pop it into the freezer.

No need to let them cool, place sautéed mushrooms in the freezer immediately.

The mushrooms will freeze solid in about 15-20 minutes and can then be transferred to a freezer bag.

Frozen cooked mushrooms on a baking sheet.
Perfect for pizza and spaghetti and frittatas.

When you’re ready to use them, don’t thaw them. Just toss them directly into whatever you’re cooking. It couldn’t be easier. Frozen, they will last about three months.

Drying Mushrooms in the Oven

Locally-grown oysters from our farmer’s market. This was roughly the size of a soccer ball before I dried them.

If I’m not going to use mushrooms right away, drying them is my favorite method for storing them. I don’t own a fancy dehydrator; I use my oven.

I prefer this method for most of my foraged mushrooms or ones that I purchase at a farmer’s market. I like the end result when rehydrating them compared to freezing for varieties such as oyster, chanterelles, and hen-of-the-woods.

Clean your mushrooms well before drying them; this is especially important for foraged varieties. Slice them into pieces that are relatively uniform in size and thickness, no more than a 1/4” thick, to ensure they dry at the same rate.

Sliced oyster mushrooms on a baking sheet.
These oysters were bought at the farmer’s market and didn’t need any cleaning at all. They were pristine.

Place them on a baking sheet and put them into a 170-degree F oven for an hour. After an hour, flip them over. Start checking them every half hour once they’ve been flipped. Remove any pieces that are completely dried. They should be crisp, not bendy.

Let them cool completely before storing them in a clean mason jar or other airtight containers. Dried mushrooms can be stored for roughly three months.

 A pint jar filled with dried oyster mushrooms.
That’s a pint jar. See? 80-90% water.

To rehydrate, add them directly to soups and stews. Or place them in a heat-proof bowl and pour boiling water over them to cover them. Place a clean kitchen towel over the bowl and let them sit for 30 minutes.

How to Clean Mushrooms the Right Way

When it comes to mushrooms purchased from the store, there’s very little you need to do to clean them. It’s not recommended that you wash them, but rather that you brush any of the growing medium off with a soft brush. I find these little silicone-bristled sponges work perfectly for cleaning mushrooms. They do a good job without destroying the cap.

Gently brush off any growing medium.

Foraged mushrooms are different altogether.

They definitely need to be washed, mainly to evacuate any, ahem, residents before cooking them. I once brought home a beautiful head of hen-of-the-woods that I’d foraged, and when I cleaned it, I was surprised to find a wee little newt hiding in its fronds.

Fill your sink with cold water. If you’re washing a large mushroom, such as chicken-of-the-woods or hen-of-the-woods, you’ll want to cut it into manageable sized pieces first.

Submerge it in the water and let it sit for a few minutes. Swish the mushroom around and use a soft brush to remove any dirt.

It’s essential to dry the mushrooms thoroughly before cooking them; otherwise, you’re basically steaming them. And no one likes chewy, rubbery mushrooms.

I have found that a salad spinner works wonders for getting excess water out of delicate fronds.

Maitake mushroom fronds have been spun in a salad spinner to dry them.
Use a salad spinner to spin excess water out of more delicate mushrooms.

After the salad spinner, I gently pat them dry with a clean kitchen towel. Then you’re ready to cook or paper bag or freeze or dry them.

Mushrooms are indeed one of the most interesting things growing on this planet. Now that you know several ways to make them last a little longer, I hope you’ll try cooking with them more often.

Now if you’ll excuse me, there’s a pizza with chanterelles on it in my oven calling my name.

Get the famous Rural Sprout newsletter delivered to your inbox.

Including Sunday ramblings from our editor, Tracey, as well as “What’s Up Wednesday” our roundup of what’s in season and new article updates and alerts.

We respect your email privacy

Tracey Besemer

Hey there, my name is Tracey. I’m the editor-in-chief here at Rural Sprout.

Many of our readers already know me from our popular Sunday newsletters. (You are signed up for our newsletters, right?) Each Sunday, I send a friendly missive from my neck of the woods in Pennsylvania. It’s a bit like sitting on the front porch with a friend, discussing our gardens over a cup of tea.

Originally from upstate NY, I’m now an honorary Pennsylvanian, having lived here for the past 18 years.

I grew up spending weekends on my dad’s off-the-grid homestead, where I spent much of my childhood roaming the woods and getting my hands dirty.

I learned how to do things most little kids haven’t done in over a century.

Whether it was pressing apples in the fall for homemade cider, trudging through the early spring snows of upstate NY to tap trees for maple syrup, or canning everything that grew in the garden in the summer - there were always new adventures with each season.

As an adult, I continue to draw on the skills I learned as a kid. I love my Wi-Fi and knowing pizza is only a phone call away. And I’m okay with never revisiting the adventure that is using an outhouse in the middle of January.

These days, I tend to be almost a homesteader.

I take an eclectic approach to homesteading, utilizing modern convenience where I want and choosing the rustic ways of my childhood as they suit me.

I’m a firm believer in self-sufficiency, no matter where you live, and the power and pride that comes from doing something for yourself.

I’ve always had a garden, even when the only space available was the roof of my apartment building. I’ve been knitting since age seven, and I spin and dye my own wool as well. If you can ferment it, it’s probably in my pantry or on my kitchen counter. And I can’t go more than a few days without a trip into the woods looking for mushrooms, edible plants, or the sound of the wind in the trees.

You can follow my personal (crazy) homesteading adventures on Almost a Homesteader and Instagram as @aahomesteader.

Peace, love, and dirt under your nails,