Fresh Mushrooms
Source of Recipe
Grandpoohbah
Almost every supermarket produce section has an array of cultivated, woodland,
and dried mushrooms. But how do you handle them? Although mushrooms require
special handling, there`s no real mystery to it.
First, buy top quality and don`t wash them until you`re ready to cook them. Be sure
to purchase fresh mushrooms that are firm, without soft or soggy spots. They should
smell pleasantly earthy, not dank or fishy.
Refrigerate mushrooms, unwashed, in a well-ventilated container or loosely covered
with a dry towel and use them quickly.
Clean them only when you`re ready to use them; they`ll last longer this way. Most
mushrooms need only a light wipe, never a soak.
Gently wipe mushrooms with a damp cloth or soft brush to remove occasional peat
moss particles. Or, rinse with cold water and pat dry with paper towels.
If your mushrooms have stubborn dirt, wash them quickly under cool running water
and dry them individually.
For larger quantities, set a colander in the sink, shower the mushrooms with the
spray hose, and dry each individually.
In all cases, avoid soaking. Because of their spongelike texture, fresh mushrooms
absorb a lot of water which dilutes flavor and makes mushy mushrooms.
Selecting Mushrooms: Look for mushrooms with a fresh, smooth appearance, free
from major blemishes, with a dry (not dried) surface. A closed veil (the thin
membrane under the cap) indicates a delicate flavor; an open veil means a richer
flavor.
Storing Mushrooms: Keep mushrooms refrigerated. They're best when used within
several days after purchase. Do not rinse mushrooms until ready to use. To prolong
shelf life, store fresh mushrooms in a porous paper bag. Always remove plastic
overlay from packaged mushrooms. Avoid air tight containers- this causes moisture
condensation which speeds spoilage.
Cleaning Mushrooms: Gently wipe mushrooms with a damp cloth or soft brush to
remove occasional peat moss particles. Or, rinse with cold water and pat dry with
paper towels.
Freezing Mushrooms: Fresh mushrooms don't freeze well. But if it's really necessary
to freeze them, first saute in butter or oil or in a non-stick skillet without fat; cool
slightly, then freeze in an air tight container up to one month.
1 pound Crimini or White mushrooms = 5 cups sliced (lightly packaged)
1 pound sliced Crimini or White mushrooms = 2 cups sauteed
1 pound Crimini or White mushrooms = approximately 35 medium sized
mushrooms
4 ounces Shiitake mushrooms without stems = 1 1/2 cups sliced or chopped
6 ounces trimmed Portabella mushrooms = 2 1/4 cups coarsely chopped
Cleaning & Storing Mushrooms
Most varieties of mushrooms are cleaned and stored in the same fashion: Store on a
plate or tray, lightly covered with cloth, or in an open paper bag. Don't wrap them
too tightly or they'll spoil quickly.
Fresh mushrooms need only be quickly and carefully rinsed immediately prior to
cooking. They are extremely absorbent and take on a great deal of water if soaked,
thereby diluting their flavors.
Dried mushrooms need to be well-rinsed, then rehydrated by soaking them in liquid
such as water, broth or wine. Make sure to drain them well, avoiding the grit at the
bottom of the soaking liquid, and use the broth in a sauce or stock. Trim all stems
and save for stock.
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