We recommend spot-checking the mushrooms and using a dry paper towel or clean brush to remove any dirt or other physical particles.

Water may seem like the easy way to clean all mushrooms but should be used sparingly. Mushrooms naturally absorb water, making it near impossible to get any browning during cooking.

All RI Mushroom Co. mushrooms are grown in temperature and humidity-controlled environments on a clean sawdust substrate. They usually are ready to cook out of the package. However, some mushrooms, such as Maitake and Lion’s Mane, have some substrate purposely included to help prolong the life of the mushroom. When preparing these kinds of mushrooms, be sure to remove the substrate by hand tearing or cutting with a knife.

All fungi naturally contain a polysaccharide called chitin which helps them grow their unique fibrous structures. This polysaccharide when un-cooked is indigestible, making mushrooms basically all-fiber and locking your body out of essential nutrients, vitamins and protein.

We recommend always cooking mushrooms, at least lightly, to break down this polysaccharide so your body has access to the entire mushroom’s nutritional value.

It is completely safe to eat cleaned raw mushrooms if desired, but they are not as nutritious as cooked mushrooms.

Fresh mushrooms are best stored in a brown paper bag or cardboard, as the mushrooms continue to breathe after harvesting. They are still living things! They will last in the fridge for up to 5 days. Please note RI Mushroom Co. packaging is specially made to allow the mushrooms to continue to breathe and minimize moisture accumulation.

If the mushrooms begin to wither, you can simply roast or sauté the mushrooms and freeze them for later use. Thaw frozen cooked mushrooms and reheat in a hot skillet, hot oven or soup.

Do not attempt to freeze uncooked mushrooms, they will become mushy.