To clean, remove any clinging particles with a damp cloth or a soft brush. Or, place mushrooms in a colander or strainer and rinse quickly; immediately pat dry with paper towels. Never soak because mushrooms are porous and will absorb water.
Trim the stem ends only if they are dry.
It is not necessary to peel a mushroom; all of it is edible except the tough stem portion of the shiitake or the root of the portabella, if it’s attached.
If caps alone are desired, stems are easily removed by twisting them loose or using the tip of a knife to separate stem from cap. But don’t throw away those stems! Chop and use in stuffing’s, sauces and sautés.
For slicing and chopping mushrooms, use a sharp knife, or for slicing or chopping large quantities use a food processor with the slicing or wing blade attachment.
If sliced raw mushrooms are to be cut up in advance, dip them in lemon juice to preserve the color.
Cooking
Choose your texture: Short cooking time yields a more delicately textured mushroom; longer cooking actually renders them denser and chewier (this is because the longer they cook, the more water they lose).
Microwaving: Mushrooms cook extremely well in the microwave. After cleaning, put 8 ounces of thickly sliced mushrooms in a microwaveable bowl. Cover and cook on HIGH for two to three minutes, stirring once.
Sautéing: Don’t over-crowd the skillet or the mushrooms will steam rather than brown. For each 8 ounces of mushrooms, melt one tablespoon butter or heat one tablespoon oil in a large skillet. Add mushrooms and cook, stirring occasionally, until golden and the mushroom liquid has evaporated, about 6 minutes. Or to save calories, sauté in a non-stick skillet or in a pan lightly coated with cooking spray.
Roasting: Put mushrooms in a shallow baking pan; toss with a little oil; roast in a 450°F until brown, about 20 minutes, stirring occasionally. Use about one tablespoon oil for each eight ounces of mushrooms.
Freezing: Fresh mushrooms don’t freeze well. But if you find yourself with a surplus and it’s really necessary to freeze them, first sauté them in butter or oil. Cool slightly then freeze in airtight containers up to one month
