Mushrooms will stay fresh for a week if you ditch the packaging for 1 kitchen item

Mushrooms are a staple in many kitchens, but their high water content often means they spoil faster than other vegetables. Within just a couple of days, they can turn from firm and earthy to slimy and unusable. Now, mushroom expert Elliot Webb has revealed a simple storage trick that can keep them fresh for up to seven days, helping households save money and cut down on food waste.

Webb explained that the key lies in avoiding one of the most common storage mistakes: keeping mushrooms in their original supermarket packaging. "Plastic packaging traps moisture and accelerates spoilage," he said. "Instead, transferring them to a paper bag lined with kitchen towel provides better airflow and absorbs excess moisture, significantly extending their shelf life."

The difference is noticeable. Whole mushrooms stored this way in the fridge can last for as long as a week, compared with sliced mushrooms, which generally keep for only one to two days.

Webb also recommends avoiding washing mushrooms before storage, as any additional moisture will cause them to deteriorate faster.

For mushrooms that are past their peak but still edible, Webb suggests cooking them rather than throwing them away.

"If your mushrooms are starting to soften, don't discard them. They're still ideal for cooked dishes like risottos, stir-fries or soups. Cooking not only enhances their flavour but also helps reduce unnecessary food waste," he said.

Beyond storage, Webb also encourages mushroom lovers to consider home-growing kits, which he says are one of the best ways to guarantee freshness.

"Unlike store-bought mushrooms, which are often several days old by the time they reach your fridge, homegrown mushrooms go straight from harvest to plate. The flavour and quality are unmatched," he added.

Growing kits also bring environmental benefits by reducing packaging waste and cutting the carbon footprint linked to supermarket supply chains.

They offer the opportunity to try varieties not typically found in shops, such as Oyster mushrooms or Lion's Mane, opening up new culinary possibilities.

"Think of mushrooms as a living organism even after harvest," Webb added. "With the right storage or by growing your own, you can enjoy them at their freshest while cutting waste and exploring a wider world of fungi."