Common Mushroom Mistakes Everyone Needs To Stop Making

Excessive washing of mushrooms can result in a spongy and water-logged texture, making them more likely to steam than sauté. Fortunately, there are other ways to clean them.

To clean your mushrooms, gently wipe them using a wet paper towel or washcloth, being careful not to transfer too much water to each. You can also use a mushroom cleaning brush.

Once brought home, mushrooms can be kept on a countertop for a day, but ideally, they should be stored in the refrigerator in a paper bag lined with paper towels.

To preserve their quality and nutrient density, store them as close to freezing as possible without actually freezing. Avoid the crisper drawer to keep moisture from ruining them.

Grocery store mushrooms wrapped in plastic and smashed into containers are expensive. They also keep you from seeing the mushrooms underneath the top layer.

Instead, head to your local farmers market or a grocery store where you’re allowed to select and place the mushrooms you want directly into a paper bag.

When cooking mushrooms, adding salt too soon will lead to them browning slower, releasing more water (therefore steaming rather than sauteeing), and becoming rubbery.

The trick to perfecting any dish containing mushrooms is to add salt after they have undergone the majority of their cooking and reached the soft, succulent consistency you desire.

If you add your mushrooms to a pan with a few tablespoons of hot oil or fat in it, the fungi will absorb the fat and end up steaming instead of browning.

According to Fantastic Fungi, you should begin cooking your mushrooms in a hot, dry pan until they’re done. Add a touch of oil or fat after the sizzle and then finish them off.