Shop, Store, Clean and Cook Mushrooms

The intense flavor of mushrooms is welcomed in many dishes, whether it’s soup, stew, stuffing, or raw.
Mushrooms have a high water content, which makes them quite perishable. They can become soggy
quickly when there is too much moisture. Once soggy, the strong flavor becomes weaker. To keep
mushrooms fresh, you have to take a few steps:

Shop

Look for mushrooms that are firm, plump and moist (not wet). You don’t want it to be dried and
shriveled. Also, avoid mushrooms with bruised or discolored patches. The mushroom you want should
also be whole and intact, with gills on the underside tightly closed. A potent earthy scent, not sour or
fishy smell, is also an indication for freshness.

Store

Store the mushroom unwashed in its original package, paper bag, or slightly opened zip-lock bag. All
these packaging materials provide air circulation and allow the mushroom to breathe. The mushroom
should have a balanced moisture content and release ethylene gas.

Clean

Before cleaning, keep the mushroom whole to minimize the surface area contacting with water. If the
mushroom looks quite clean, give it a wipe with a damp paper towel or soft mushroom brush. If there is
visible dirt, run the mushroom under the faucet with cold water and clean it gently. After washing, pat the
mushroom dry with a paper towel. If you decide to serve mushrooms raw, you can clean them with a dry
toothbrush or soft mushroom brush. The brush will get ride of the dirt.

Cook

Use the mushroom immediately after cleaning and/or cutting. This is because a mushroom is like a
sponge, it can absorb moisture fast, especially when it’s cut. The moisture will reduce the mushroom
flavor as well as turn it slimy.