The most important information about the shelf life of mushrooms

The most important information about the shelf life of mushrooms

Process forest mushrooms on the same day

Depending on the species, mushrooms consist of up to 75 percent protein and also contain a lot of water. The mushroom protein breaks down very quickly and forms toxic breakdown products that can quickly lead to food poisoning. For this reason, you should not store collected wild mushrooms, but also goods bought in the supermarket, but process them immediately. This is especially true for the frequent inks that sometimes melt on the way home.

also read

  • The propagation of mushrooms
  • The most important information about pruning fruit trees - instructions
  • Types of violets - an overview of the main representatives

Transporting mushrooms correctly

You should always use a woven wicker basket or a chip basket to transport the collected or purchased mushrooms. Here the mushrooms lie next to each other in a light and airy manner, so that no pressure points can form. Crushed mushrooms get mushy and spoil faster. Plastic bags and bags with handles are not suitable for transporting mushrooms.

Leave defective mushrooms in the forest

Take only young, crunchy specimens with you from the forest and supermarket. Mushrooms with numerous brown spots, damaged, heavily pitted, dried, and older and very young fruiting bodies should be left standing. The fresher they are, the better the shelf life is. In the case of wild mushrooms, you should also watch out for an infestation with golden mold, which often covers the underside of the hat, but also the hat and stem: This is poisonous, which is why infected mushrooms should not be taken with you.

Store mushrooms in a cool and airy place

The shelf life of fresh mushrooms varies: while chanterelles don't even last from morning to evening, freshly picked chanterelles can be kept in the vegetable drawer of the refrigerator for two to three days. However, it is important to store the mushrooms in a cool and dark place. Species endangered by maggot damage, such as boletus mushrooms, should also be kept cool and dry for a few days, provided they have been cleaned beforehand and checked for maggot damage.


In supermarkets, mushrooms are often offered in plastic trays. If possible, choose loose goods, as packaged mushrooms and mushrooms spoil very quickly. To make them last longer, you can also freeze raw and prepared mushrooms or otherwise preserve them.