Know Your Mushrooms 

Don’t wrap mushrooms in a paper bag.  This is recommended in several places but don’t do it.  And, don’t add a damp paper towel to the mushrooms. 

 Do store mushrooms is a partially closed zipper lock plastic bag.  The small opening allows maximum air circulation, minimum drying and an exit for the ethylene gas emitted by the mushrooms

 Do re-use the original store container if possible.  Just wrap up the remaining mushrooms

 Cleaning
          Brush with an old used toothbrush if you are going to serve them raw.

          Or

Rinse with cold water in a salad spinner, spin till dry and use a paper towel to blot up any excess moisture

 Don’t rinse cut mushrooms as they act like a sponge and soak up water like crazy.

 DRIED MUSHROOMS
          Look for packages with large thick tan or brown pieces – not black.  Avoid packages with lots of crumbs or dust.  Watch for pinholes in the package which is a signal for worms. 

Rehydrate by placing mushrooms in a microwave safe bowl, cover with water and seal with a plastic wrap.  Cut several steam vents in the wrap and microwave on high for 30 seconds.  Remove and let stand for 5 minutes.  Should be ready to use. 

Use a fork to remove the mushrooms without disturbing the sand and grit.  If the mushrooms do still feel gritty, rinse briefly under cool water. 

Strain the soaking liquid through a paper coffee filter to remove the grit and use the soaking liquid for cooking. 

FRESH MUSHROOMS

PORTOBELLO
Ranging from 4 to 6 inches in diameter, these are the giants.  Dense flesh, steaklike, robust flavor.  Choose fully intact caps with dry gills; avoid wet or damp or damaged gills.   Gently scrape the gills out before use.

 SHIITAKE
Tan to brown, chewy, nutty flavor.  Stems are tough and woody – discard.  Look for smaller caps with edges that curl under –a sign of freshness – but not desiccated or wrinkly.

 CREMINI
Basically miniature Portobello mushroorms harvested before maturity.  Browner and firmer than white buttons – more intense flavor

 WHITE BUTTON
The ones you see everywhere – mild flavor – rich and meaty when cooked – used raw for veggie trays

 OYSTER
Large fan shaped mushrooms, generally beige, grey or cream colored.  Delicate and best cooked briefly – springy texture and a light briny flavor.

 BLACK TRUMPET/HORN OF PLENTY
Related to Chanterells, these are hollow and drier.  Chewy texture and a smoky flavor -  avoid dried out, leathery mushrooms and those that are all black – a sign of age.  Cut in half and then gently rinse. Lots of grit in the hollow center.

 MOREL
Blond to black, morels are hollow and porous with a mild nutty flavor.  Shaped like a rocket ship.  Domestic are pretty clean but wild morels are dirty and should be cut and rinsed well.

 HEN OF THE WOODS/MAITAKE
Densely clustered with feathery caps – complex red-wine flavor with subtle touches of garlic

 CHANTERELLE
Pale yellow to deep orange – trumpet shaped and dense – an assertive nutty flavor, can be fruity flavored.  Wild mushrooms are the most intensely flavored.