A to Z of Food Storage


Best Storage:


Keep dry (only wash as you use) and store in a paper bag folded over at the top. The paper bag will help absorb moisture to keep your mushrooms from going slimy. We suggest the main compartment of your fridge as the crisper is often too moist. If you have too many to use in time - freeze or dry them for future use.



Mushrooms must be cooked before frozen - either sauté or steam them. Sauté in a small amount of oil or butter until fully cooked then cool, lay out on baking paper on a tray to flash freeze for 1-2hrs, then transfer to an airtight container in your freezer. Steaming can darken mushrooms. To minimise this, soak them in a solution of 1tsp of lemon juice or 1.5tsp citric acid and 500ml water for 5 mins. Steam for 3-5 minutes depending on their size, then spread out onto a baking paper lined tray and flash freeze (1-2hrs) then transfer to an airtight container in your freezer.

Use it up!

Add frozen mushrooms directly to your recipes or defrost them in fridge before use.
Use them up in casseroles, pizza, and omelettes.