The invention relates to a method for preserving Agaricus bisporus mushrooms, other Agaricus spp. mushrooms, or other mushrooms that lose more than 15 wt% upon blanching, wherein optionally a relatively small amount (relative to the amount of fresh mushrooms) of additional ingredients is used, comprising the following consecutive steps: (a) Inserting clean fresh mushrooms in a plastic laminate bag (b) Subjecting the bag with mushrooms to vacuum at a pressure of about 300 mbar or less (c) Sealing the bag while keeping the vacuum (d) Releasing the vacuum, and (e) Treating the bag with mushrooms at a temperature of about 60 °C or more. In this way a commonly used blanching step - applied before packaging - is excluded, by virtue of which energy is saved and the taste and nutritional value is improved. Thus, the mushrooms are of excellent quality with good taste and flavor and well preserved.
