Some mushrooms are seasonal (think: chanterelles morels porcini). Others we’ve gotten pretty good at growing and are available year-round. Still it’s usually fall when I get a mushroom craving and check the calendar. There’s something about their earthy flavor that does it for me. Here’s how to clean three of the most common cultivated varieties.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Sara's Weeknight Meals | 2015-02-05 19:22:37 |  98,382 Views |
HOW TO WASH MUSHROOMS
Mushrooms grow in soil (or worse) so it's a good idea to clean them.
Many people have said that washing your mushrooms under water is a bad idea because they will absorb the liquid and become difficult to cook. Some even go so far as to recommend using a special brush to remove dirt from the surface to prevent them from getting wet. These steps are largely unnecessary. While it is true that a mushroom will absorb a small amount of moisture when washed (about 1-2% of its weight) it is not really enough to have a significant impact on the cooking process. If I have a dirty looking batch of 'shrooms I will rinse them under cold running water and gently spin them dry in a salad spinner.
When buying mushrooms of any kind it is best to buy portobellos from the loose mushroom bin rather than the pre-packaged bins. You will be able to judge them better this way. When picking a mushroom first check that the cap and stem are firm. Shriveled soft or slimy mushrooms should be avoided (with the exception of a few varieties such as nameko which are always slimy).
