I love mushrooms, but there is conflicting information on how to store the.

I buy mine in a brown paper bag, usually I keep them like that in the fridge, but they never seem to last a week.

I'm going to try room temp.

Anyone have practical advice?

I don't think they're likely to last more than a week regardless of how you store them. Plastic bag, paper bag, no bag... they either get wet and slimy or dry and wrinkly has been my experience. Eat 'em fresh!

In the paper bag, with the top folded over on the bottom shelf of the fridge - don't put them in the veg crisper, it's too moist an environment.

Mushrooms should keep for longer than a week, but it depends on how long they've been in cold storage at the supermarket.

Keep them cool, dark and dry.  A week is doing pretty well.  You don't want them getting limp or slimy.  I used to work in Italian kitchens in college and have seen the best and worst case scenarios.

Pro tip: all mushrooms are edible, some only once.

Quote from: Jill F on May 05, 2015, 02:29:27 AM
Keep them cool, dark and dry.  A week is doing pretty well.  You don't want them getting limp or slimy.  I used to work in Italian kitchens in college and have seen the best and worst case scenarios.

Pro tip: all mushrooms are edible, some only once.

I'll pay you for that!

But they grow at RT and are sold at RT so why not store them at RT?

Mushrooms continue to grow after picking and refrigeration slows the rate of metabolism.

I see everyone googled the same info

Plus the mushrooms that accidentally got left out of the fridge overnight never held up well.

Hmmm... Maybe a pizza snack before bed?

Dehydrate and put in vacuum sealed container.

That's true! The ones left out that is.

Quote from: Flan on May 05, 2015, 02:53:29 AM
Dehydrate and put in vacuum sealed container.

Then they'll last until the next Phish concert?

Bit hi-tech Flan!

Then again I get dehydrated from drinking a whisky, so maybe soak then in spirits?

Quote from: Cindy on May 05, 2015, 02:43:52 AM
I see everyone googled the same info

Nope, just what I learnt at TAFE.. Things you learn as a chef..

Quote from: Cindy on May 05, 2015, 02:57:25 AM
Bit hi-tech Flan!

Then again I get dehydrated from drinking a whisky, so maybe soak then in spirits?

I recommend a cream sauce with brandy or cognac with veal and an aged champagne.

Anyone here have some loose morels?

My morels are black and foreign to most!

Dry sherry, full cream and a little stock. Reduce and serve with the veal.

Just what kind of mushrooms are we talkin' about here anyway...?? 

Of course

They look like mushrooms that took magic mushrooms!!

If you really want to save them longer, slice them up and freeze them, its perfectly  acceptable for cooked meals and soups. I have been doing it for years now. That comming from picking my own mushrooms and sitting with 6months to a years supply at a time... The "elite" mushrooms  are better stored died out and in paper bags. Left overs can be ground into powder.
Porcini and saffron milk caps are my choice to pick.