Mushrooms

How to Choose the Best

Choose firm mushrooms that feel moist but not wet. The caps should be smooth and the gills on the underside of the mushroom cap should be closed. Avoid mushrooms that have black or brown spots or have signs of mold.

Shelf Life and Storage

Store mushrooms in a paper sack to ensure they stay fresh and dry. Left this way, the mushrooms will last for about a week. It is also better not to wash mushrooms before sautéing, frying or searing them, since the excess water will prevent them from browning and developing a more intense flavor during cooking. For especially dirty specimens, use a damp paper towel or pastry brush to remove any dirt.

Freezing

Roast or sauté mushrooms and freeze for up to two months. It is not recommended to freeze raw mushrooms.

Preparation Suggestions

Mushrooms are delicious sautéed with garlic to accompany meats and poultry. Try them in soup, stews and sauces. Battered or breaded and deep fried, mushrooms make a crispy appetizer. Snap off the stems from white or brown mushrooms and fill the resulting void with cheese and crab for a decadent treat. Sliced thinly and served raw, mushrooms contribute an earthy flavor to salads.