Storage & Cooking Tips
Refrigerate?
The crisper drawer is excellent if it's available!
In what?
A cardboard tray or loosely wrapped in a brown paper bag which allows them to breathe or is best.
Moisture?
Mushrooms like humidity but hate condensation, do not let them get damp.
Best Before:
How long they will keep depends on the variety, anywhere from 3 days to 2 weeks. White spots on the mushrooms are fine, that's the mycelium; any black, pink, blue, or green spots or if they are getting slimy means the mushrooms must be tossed.
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Pink oyster= 2 to 3 days
Chesnut= 3 to 7 days
Pioppino= 7 to 8 days
Oyster= 1 to 1 1/2 weeks
Shiitake= up to 2 weeks
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If mushrooms start to dry out too much, try adding them to soups, ramen, or stews.
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Wash?
Our mushrooms are grown on a clean organic substrate and do not really need to be washed before cooking, just brush off any grain that may be remaining, trim stems as desired and you are ready to go!
Cooking
So many ways! We do recommend cooking our mushies, they are not great raw.
Sauté in some butter and garlic if you're keen to keep it simple.
Or stew, add to ramen, stir-fries, crumbed like schnitzels or nuggets is delicious (kids love these), make burgers, deep fry (like deep fried chicken), or shred for awesome tacos.
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Treating your giant oyster mushrooms or clusters of oyster mushrooms just like a steak works really well, with their meaty delicious texture.
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Remember like any meal, proper seasoning goes a long way. Simple salt & pepper, a touch of garlic or even chilli make a great difference.