Buying
- When buying fresh mushrooms, choose those that are dense and tight underneath the head, which is the way to find young mushrooms that will keep longer, as the soil did not have the time to penetrate them.
- Even though mushrooms are often sold into tightly closed containers where it is difficult to check the content, it is important to look closely and make sure that they are fresh.
- Look for short stem mushrooms, as stems, that are not often needed, are heavier than heads.
- Nice white and round heads are the best parts of the mushrooms.
Storing
- Mushrooms will keep for 4 to 6 days, refrigerated.
- Cut 4 to 5 slits through the plastic, using the tip of a knife.
- When using just a few of the mushrooms, store remaining mushrooms in the opened box into a plastic bag.
- Refrigerate onto a wire rack, not into the vegetable compartment.
Preparation for Cooking
- Mushrooms can be washed, but very quickly; arrange mushrooms onto paper toweling and wipe mushrooms dry by rolling them.
- The best way to clean mushrooms is to use a tiny mushroom brush, or any soft brush.
- Clean mushrooms before removing stems.
- It is important to follow these steps, as mushrooms are porous and can absorb lots of water.
- If a recipe asks for fried mushrooms, do not wash them, just wipe them clean with a brush or a cloth.
- If a recipe asks for sliced or chopped mushrooms, clean mushrooms but wait until the last minute before cutting them up.
Cooking
- Always melt or heat any wanted fat before adding whole, sliced or halved mushrooms.
- Microwave uncovered on 'HIGH', for the required time.
- Serve immediately.
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