When the mushrooms are slimy, they have lost their flavor and nutritional volume, and there’s a bigger chance there are bacteria on the surface.
Even if mold only covers a small part, the spores could still have spread to other mushrooms, so they may be dangerous to eat.
Avoid leaving your mushrooms at room temperature since they’re stay fresh longer in the fridge.
The plastic wrap on the original packaging already has holes in it to let the mushrooms breathe so moisture and mold don’t develop inside. Avoid putting your mushrooms in any tightly-sealed containers since moisture builds up and leads to mold growth.
Alternatively, put your mushrooms in the smallest plastic container they fit in and cover the top with plastic wrap. Poke a few holes in the plastic wrap so the mushrooms can breathe. [6] X Research source
Keeping mushrooms away from raw meat and seafood is especially important if you don’t plan on cooking the mushrooms. Mushrooms also absorb odors so try to store them away from other foods with strong aromas.
For best quality, purchase the freshest mushrooms possible, and use them within 3 to 4 days. At the grocery store, look for mushrooms that appear plump, firm, and free of any signs of spoilage.
Be sure to refrigerate all leftovers within 2 hours to prevent mold and bacterial growth. Cooked leftovers should be reheated to a temperature of 165 °F (74 °C) to prevent foodborne illness.
Some gourmet varieties, such as morel and shitake mushrooms, can be stored for 1 to 2 weeks. However, for the best quality, you should still use them as soon as possible. [13] X Research source
Instead of sauteing the mushrooms, you can steam them. Soak the mushrooms in a mixture that’s 1 teaspoon (4. 9 ml) of lemon juice and 2 cups (470 ml) of water for 5–10 minutes. Then put them in a steamer basket for 3–4 minutes. Transfer the mushrooms to an ice bath and let them cool.
