Proper storage techniques can make all the difference in keeping your mushrooms in top condition, whether you have common varieties like white button or shiitake, or more exotic types.
Learning how to store mushrooms correctly not only preserves their texture but also extends their shelf life.
With some simple methods shared by culinary star Martha Stewart on her website, you can avoid the dreaded slime that can ruin your favourite recipes.
One effective method is to place whole, unwashed mushrooms in a brown paper bag and fold the top to seal it.
According to Traci Weintraub, chef and founder of Gracefully Fed, this allows the paper to absorb excess moisture, which helps keep your mushrooms safe.
If you don’t have a brown paper bag handy, wrapping the mushrooms in a paper towel and placing them in a bowl in the fridge is another great alternative, as it also helps to absorb moisture, ensuring they remain fresh.
It’s important to avoid plastic containers; if your mushrooms come in a sealed plastic package, remove them and opt for one of the aforementioned methods.
Plastic wrap without holes can trap moisture and accelerate spoilage, as noted by Richard LaMarita, the chef-instructor at the Institute of Culinary Education.
But keep in mind that even with these storage methods, whole mushrooms should ideally be consumed within a week of purchase, while sliced varieties should be used within three days.
It comes after a poll, of 1,000 adults who eat mushrooms, revealed a lack of knowledge among Brits as one in 10 believe them to be a vegetable.
This Morning chef Clodagh McKenna, who has teamed with European Mushrooms, to debunk some of these misconceptions and show how to cook the fungi properly, said: “Mushroom are very versatile and a great source of B vitamins.
“They are also great value for money and can be a fantastic addition to a variety of dishes. Mushrooms have a unique umami flavour that can enhance the taste of many recipes, making them a favourite among chefs.
“One of my favourite ways to prepare mushrooms is by simply sautéing them with garlic and herbs for a quick and delicious side dish.”
