i always buy these 8oz sliced mushroom packs and never find the time to make the chicken marsalla so they start to get kind of old. I would think for a marsalla where you saute the mushrooms and make a sauce that they could get a little brown without any very bad effect. Much different than a salad of course. Anyway to prolong the life of this product, maybe a spritz with lemon juice? I wonder if canned might be acceptable. Dont answer, I know, perish the thought. Today I want to embark on eggplant parmesian but have the mushrooms getting old so I thought I might cook a dish of chicken marsalla and put it in the fridge just to use up the mushrooms. I dont think you loose too much flavor after the freeze? I got eggplant at 33 cent each at a sale. Now I will go spend the other $25 for the sauce and cheeses to complete the dish. Maybe this is one of those "just figure it out Einstein" types of questions? I find that more often than not when I review my endeavors with the group I do in fact glean valuable knowledge on one or more aspect of the plan. Dont change.