Learn why mushrooms can get rubbery in the fridge. Discover how improper storage causes them to lose moisture and what to do to keep them firm.
1 Answer
Refrigerated mushrooms become rubbery due to moisture loss and enzymatic activity that breaks down their cell structure. This causes them to dehydrate and toughen.
Detailed Explanation:
Mushrooms are primarily composed of water. When stored in the refrigerator, especially without proper protection, they lose moisture to the dry environment. This dehydration process causes the cell walls to collapse and the mushroom tissue to become more compact and dense, resulting in a rubbery texture. Additionally, enzymes within the mushroom continue to be active even at refrigerated temperatures. These enzymes break down the complex carbohydrates and proteins that contribute to the mushroom's structure, further contributing to the textural change. The combination of moisture loss and enzymatic breakdown leads to the undesirable rubbery consistency. Proper storage is crucial to minimize these effects.
Pro Tip:
Store mushrooms in a paper bag in the refrigerator. The paper bag allows them to breathe, preventing moisture buildup that can lead to spoilage, while still offering some protection against excessive drying. Avoid storing them in plastic bags, which trap moisture and accelerate decay.