Buying and Handling

BUYING

Cultivated fresh mushrooms are in good supply year round. Look for firm, unblemished caps. The mushroom's surface should be free from moisture but not look dry. Avoid mushrooms with any sign of mold.

STORING

Always refrigerate mushrooms. Loose mushrooms keep well in paper bags in the refrigerator. Avoid airtight plastic bags because they will retain moisture and speed spoilage. Properly stored, fresh mushrooms will keep for five days or longer.

CLEANING

Don't clean mushrooms until you are ready to use them. To remove any bits of the peat moss in which they were grown, rinse quickly with cold running water or wipe the mushrooms with a damp cloth, paper towel or soft brush.

PREPARATION

Mushrooms may be cooked whole, sliced or chopped. The stems of shiitake mushrooms and the root end of portabella stems are often tough and should be discarded or used to add flavor to sauces and stocks, but all other mushroom stems can be trimmed and used along with the caps.

FREEZING

Uncooked fresh mushrooms don't freeze very well, but once they have been cooked, they can be frozen in small containers for a convenient, ready to use addition to soups, stews and sauces. Just clean, trim and slice the mushrooms; sauté them in oil or butter and cool to room temperature. Then, package in airtight 1/2-cup or 1-cup containers and freeze. They may be kept several months and are best if thawed in the refrigerator before use.