What is the best way to store mushrooms for more than a few (3-4) days?
I prepared a totally raw vegan menu for a retreat group over the weekend, in the middle of the Catskill Mountains, and had to bring all the produce with me from NYC. Everything turned out great (please check out the pics here: http://www.facebook.com... ) but if I do a longer retreat in the future, I am nervous the mushrooms won't last. I had portabellas, white buttons, and king oyster mushrooms. Any tips?