October 20, 2025, 9:10 am | Read time: 4 minutes

Why You Shouldn’t Reheat Mushrooms in the Past

“The rumor that you shouldn’t reheat mushroom dishes persists,” says Gabriele Kaufmann from the Federal Center for Nutrition in response to a myHOMEBOOK inquiry. This recommendation comes from earlier times with inadequate cooling options.

“Mushrooms are part of the group of sensitive foods because they are a natural product and have a high protein content. This can lead to rapid spoilage, and germ contamination can also play a role,” Kaufmann further explains.

Storing in the Refrigerator Is Mandatory

Fortunately, we have refrigerators today where mushrooms and dishes containing them don’t spoil as quickly. Gabriele Kaufmann still has important tips for storage and preparation:

• Prepare mushrooms as fresh as possible, and never keep dishes warm for long. Instead, cool leftovers quickly and store them covered for no more than one day in the lower compartment of the refrigerator (the coolest spot).
• For reheating, heat the mushroom dish thoroughly at a minimum of 70 degrees Celsius for two minutes.
• If using a microwave, stir frequently to ensure the entire dish becomes consistently hot enough. This prevents potential germs from multiplying too much, ensuring the mushroom dish remains enjoyable.

Tip: Prefer Not to Store Mushrooms Raw

If you have fresh mushrooms in stock, store them unwashed and loosely wrapped in paper in the vegetable compartment of the refrigerator—for a maximum of two days. Water or plastic packaging promotes mold growth and makes them spoil faster.

Difference Between Wild Mushrooms and Cultivated Mushrooms

There is actually a small but important difference when reheating: Cultivated mushrooms like button mushrooms, oyster mushrooms, or shiitake from the supermarket are considered particularly safe. They come from controlled production, are clean, low in germs, and are usually cooled shortly after harvest. Therefore, they can be stored well and safely reheated the next day.

Wild mushrooms, on the other hand—such as chanterelles, porcini, or chestnut mushrooms—are more sensitive. They often contain more natural proteins and can spoil faster due to transport or longer storage. If using self-collected mushrooms, they should always be processed fresh, thoroughly cooked, and leftovers cooled quickly. Then, reheating the mushrooms is not a problem.

More on the topic

Food Storage Should You Really Avoid Wrapping Fruits and Vegetables in Newspaper?

After the Harvest Garden Produce You Should Use First

Properly Drying Wild Mushrooms

If you’ve collected a larger amount of wild mushrooms, you can preserve them excellently by drying. Only flawless, clean mushrooms should be used for this. It’s best not to wash them, but instead remove dirt and needles with a brush or cloth, as water makes drying difficult. Then slice the mushrooms thinly and dry them for several hours either on a baking sheet at 40–50 degrees with convection or in a dehydrator.

Important: Keep the oven door slightly open to allow moisture to escape. The mushrooms are ready when they break when bent, but don’t crumble. Stored in airtight jars or containers, they last for months and can later be soaked and used wonderfully for sauces, risotto, or soups.

Autumn Recipe: Creamy Mushroom Pan with Herbs and Potatoes

This simple dish brings the full taste of autumn to the table—perfect after a walk in the woods or a market visit. It’s especially aromatic with a mix of porcini, chanterelles, and button mushrooms, but it works wonderfully with just one type.

Ingredients (for 2–3 people):

• 500 g mixed mushrooms (fresh or dried, previously soaked wild mushrooms)
• 1 onion
• 2 garlic cloves
• 3–4 medium-sized potatoes
• 200 ml cream or plant-based alternative
• 2 tbsp butter or oil
• 1 tsp lemon juice
• Salt, pepper
• Fresh herbs: parsley, thyme, or chives

Preparation:

1. Peel potatoes, cut into small pieces, and cook in salted water for about 10 minutes.
2. Meanwhile, finely chop the onion and garlic, clean the mushrooms, and slice them. Heat butter in a large pan, sauté the onion and garlic until translucent, then add the mushrooms. Fry over high heat for about 5–7 minutes until the liquid evaporates.
3. Add the cooked potatoes, briefly fry, and then pour in the cream. Let everything simmer until creamy, season with salt, pepper, and a splash of lemon juice.
4. Finally, stir in the fresh herbs.
5. Tip: Serve with a piece of crusty baguette or fresh lamb’s lettuce. This autumn mushroom pan not only tastes delicious—it can also be wonderfully reheated the next day if properly cooled.