Look for mushrooms that are firm to touch with a fairly even colour. Stems are a good indication of freshness, so check for strong, healthy ones. Mushrooms are extremely fragile and prone to bruising, so you may find some marks and blemishes. Don’t panic - this won’t affect the taste or quality of the mushroom.
Because they’re made largely of water, mushrooms can degrade quickly if not stored properly. Keep them refrigerated in a breathable container or bag to prevent moisture build-up. Avoid the vege crisper drawer as it creates a moist environment. Meadow Mushrooms’ punnets are specially designed for mushroom storage, with a custom breathable film that gives the perfect balance between letting moisture out and not too much air in. If you’re buying your mushrooms loose, storing in the fridge in a brown paper bag or fabric mushroom bag will work just as well.
To prepare mushrooms for cooking, just wipe them clean with a dry cloth or brush off with a pastry brush any flecks of compost. A quick, light rinse is OK if needed, but dry them off quickly and definitely avoid soaking - mushrooms already have a high water content and are porous, so they’ll absorb additional water causing them to become waterlogged and flavourless.
No need to peel your mushrooms before eating, as the skin is packed with essential vitamins and minerals. And yes, you can leave the stalks on, just trim off the very end – less waste, more goodness!
There are so many delicious and simple ways to eat mushrooms, but they are even tastier after a little prep work.
For the perfect antipasto accompaniment, try tossing halved or quartered mushrooms in a vinaigrette of olive oil, vinegar, salt, pepper and herbs (think parsley, coriander, chives, chervil, thyme, oregano, marjoram or rosemary) and leave for 10 minutes before adding to the platter.
Mushrooms also love garlic, onion, lemon or lime zest, chillies and spices such as paprika, turmeric or curry powder. For some simple cooking methods, check out our easy ways with mushrooms below...
As a general rule-of-thumb, mushrooms are good for eight days from packing, so long as they’re bought fresh and stored well. But use your common sense - if they look, smell and feel fine, they probably are! Here are a few things to watch out for:
Lunch or light dinner - these tasty soups are so simple you’ll whip them up in no time!
If you can sauté and you’ve got some cream, you can make a quick, rich mushroom sauce that’s so good you’ll want to put it on everything!
Our Portabellos are delicious stuffed with your favourite flavours and baked to perfection.
The main event on toast or the support act on the side, sautéed mushrooms are so versatile yet so easy.
With their subtle, earthy flavour, White Button mushrooms are great to eat raw and make a versatile, easy addition to cooked meals. Their mild taste also makes them a safe choice for those who like a less ‘mushroomy’ flavour or are trying mushrooms for the first time!
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Our BBQ famous meaty portabellos are brown button mushrooms that have been left to mature
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Small Portabello mushrooms are Portabello mushrooms that are picked just before they are fully grown. Still packed with flavour but small enough for sharing
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The baby of the Portabello family, Swiss Browns are button mushrooms with a bolder, more robust taste. Their firm texture and rustic colour makes them fantastic for kebabs and perfect for risottos, stir fries, sauces and stews.
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Our white sliced mushrooms are so convenient to cook with, having them already sliced for you to pop onto your pizza, or throw into your stir fry
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