Mushrooms in season in Australia
Mushrooms is in season in Australia from all year, and at its peak from null. This is the cooler south; the tropical north has its own calendar.
At its best
Freshness matters more than the month. Button, cup and flat mushrooms are the same Agaricus mushroom picked at different stages of maturity.
At the shop
Choose mushrooms that are firm, white to cream and dry on the surface. Leave damp, slimy, withered or bruised ones.
Keeping it
Keep them unwashed in a brown paper bag in the fridge, ideally on the lowest shelf. Sealed plastic traps moisture and can turn them slimy within a day, while in paper most keep for 5 to 7 days. Wipe them with a damp paper towel or a soft brush. If they are gritty, rinse them quickly under cold water and do not soak them.
Three dinners
- Mushroom stroganoff Brown them well, then finish with sour cream and paprika.
- Garlic mushrooms on toast A fast dinner with a salad.
- Mushroom and spinach lasagne Cook the mushrooms dry first so the layers do not turn watery.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.