Mushroom Facts and Guidelines
A Simple Guide for Buying, Storing, and Preparing Mushrooms
Oct 6, 2008
Although you can buy mushrooms prepackaged—even pre-sliced—buy mushrooms fresh from the bulk bin whenever possible. Since you'll be able to examine each one individually, you will know exactly what you are getting. Look for mushrooms that are firm and evenly-colored. The caps should be dry to the touch (but not dried out). Avoid mushrooms that are wrinkled, slimy, spongy, or darkly-spotted, as these are signs of age or spoilage. The gills on the undersides of the cap should not be exposed; in other words, the cap should be closed rather than open.
Storing Mushrooms
Mushrooms are full of moisture. They also need to have some air. The trick with storing them is to keep them moist without hastening spoilage, while at the same time giving them adequate air circulation without letting them dehydrate.
The most common advice is to keep mushrooms refrigerated in a paper bag, which allows cool air to circulate. The problem with this method, however, is that the mushrooms tend to become dried out and spongy after a couple of days. On the other hand, putting them in a tightly closed plastic bag, or other air-tight container, causes moisture to condense, which in turn accelerates decay. So, to keep mushrooms fresh for the longest possible time, the staff at Cook’s Illustrated magazine (September/October 2008) recommends placing them in an open plastic bag; a zip-top bag—partially unzipped—works very well
If you do buy prepackaged fresh mushrooms, store them in the same package, as these containers are specially designed to allow mushrooms to “breathe.” To store an opened package, rewrap the entire container in plastic wrap.
Fresh mushrooms, unfortunately, don’t last terribly long—a week at most, and usually only a few days. If possible, use your mushrooms within two or three days of purchase.
Preparing Mushrooms
There’s no need to peel mushrooms. Simply use a damp paper towel to gently wipe them clean.
If your mushrooms are very gritty, or you feel you absolutely must, rinse them immediately before preparing them. Use cold running water, and then gently pat them dry. Be aware that rinsing can cause mushrooms to discolor, so if you're going to serve them raw Cook's Illustrated suggests carefully cleaning them with a soft toothbrush.
Never soak fresh mushrooms because they will absorb the water and become mushy.
Freezing Mushrooms
Fresh mushrooms do not freeze well. However, if you have more mushrooms than you’re able to use right away, you can freeze cooked mushrooms. If the mushrooms are very small (such as tiny button mushrooms), you can go ahead and cook them whole; otherwise, slice them first. Leave the stems on unless they are very tough or woody. Then simply sauté the mushrooms for a few minutes in a little butter or olive oil. Cool and wrap them well; they should last a month or so in your freezer.
What About Dried Mushrooms?
Mushroom varieties often found dried include porcinis, morels, and shiitake. Examine the mushrooms in the package to ensure they are reasonably close to whole. Avoid packages of broken, crumbly mushroom bits. An opened package should smell of earthy mushroom. If the package lacks aroma, the mushrooms will lack flavor.
Reconstitute dried mushrooms before using them. Measure them into a small bowl, and pour boiling water to cover. Soak for 20-30 minutes, or until they are soft. Remove the mushrooms, rinsing them to remove any grit. Save the liquid for stocks or sauces. Strain it through a clean coffee filter to remove grittiness.
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