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Often in the market stalls you will see green grocers selling boxes of fresh mushrooms at amazingly low prices because the mushrooms need to be used as quickly as possible—in other words, they should be used that day or the next. Go ahead and stock up! You can make them last with these tips:
Don't get mushrooms wet—like strawberries, they absorb water. If your fresh mushrooms are a little dirty, brush them off lightly with a damp cloth just before cooking or serving them.
When preparing mushrooms, you don't need to cut the stems off unless your mushrooms' stems are dry or you're using shiitakes, portobellos, or other mushrooms that have really tough stems. Most mushrooms have stems with a good texture and flavor, so go ahead and use the whole mushroom in your meals.
If you do want to remove the stems (maybe you're making stuffed mushroom caps or another recipe that calls for the caps only), they will usually pop right out when you give them a little twist.