Frequently Asked Questions

Typically 5-7 days in the refrigerator, stored in a paper bag that is open so they can breathe. After that they will have lost moisture and start to dry out. They will still be edible even after this time period but we recommend cooking them down. 

Cooking and Storing Mushrooms

Always Cook Your Mushrooms!

Preparation Tips:

• Cleaning: All of our mushrooms have been cleaned but if you must. Wipe with a damp cloth or use a soft brush. Avoid rinsing under water to prevent sogginess.
• Trimming: Remove the tough ends of the stems only if needed.

Cooking Methods:

• Sautéing: Heat oil, duck fat or butter over medium-high heat, add sliced mushrooms, cook until golden brown (8-12 minutes).
• Roasting: Toss mushrooms with olive oil, salt, and pepper, spread on a baking sheet, roast at 400°F for 20-25 minutes.
• Grilling: Brush with oil, season, grill over medium heat until tender (4-5 minutes per side for large mushrooms). Charred edges are good and create more texture. 
• Stir-Frying: Cook over high heat, stirring frequently to get that nice golden-brown color. It's really hard to actually overcook a mushroom
• Mushrooms can take on any application of cooking!

Flavor Pairings:

• Herbs: Thyme, rosemary, parsley, tarragon.
• Spices: Garlic, pepper, paprika, cumin.
• Liquids: Soy sauce, balsamic vinegar, white wine, cream.

Storing Mushrooms

Fresh Mushrooms:

• Refrigeration: Store in the original packaging or a paper bag. Keep in the fridge’s vegetable drawer. Use within 7-10 days. 
• Avoid: Plastic bags or airtight containers, as they can trap moisture and cause spoilage within days.

Cooked Mushrooms:

• Refrigeration: Place in an airtight container. Store in the fridge for up to 3-4 days.
• Freezing: Sauté mushrooms before freezing to maintain texture. Store in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating. DO not freeze a raw mushroom!

Dried Mushrooms:

• Storage: Keep in an airtight container in a cool, dark place. They will last multiple years in the pantry. 
• Rehydration: Soak in warm water for 20-30 minutes before using. Go to our recipes tab for more info

Signs of Spoilage:

• Fresh Mushrooms: Slimy texture, dark spots, foul odor. (White fuzz on the cap or stem is normal. This is the mycelium regrowing and is fully edible.)
• Cooked Mushrooms: Off smell, slimy texture.

Check out our website for more recipes, grow kits, farm tours and merchandise.

Thank You for supporting LOCAL !