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Storing Mushrooms:

Ditch the plastic wrap on pre-packaged mushrooms and store them in paper bags. Stored properly, in the salad crisper in your fridge, mushrooms should remain fresh for up to 5 days.

Preparing Mushrooms:

Although mushrooms are hand picked, growers always wear gloves. Even so, mushrooms often reach the market covered in a small amount of dirt. You can rinse mushrooms under cold running water (just before using them) and lightly brush off any dirt. Don't soak your mushrooms, though, as they will absorb moisture like a sponge and quickly become soggy.

Cooking Mushrooms:

Mushrooms are frequently eaten raw in salads, but if you want to cook mushrooms, do it quickly! For slow-cooking dishes or casseroles, add the mushrooms near the end (preferably the last 20 minutes of cooking). Cultivated mushrooms are guaranteed safe to eat; exotic varities like oyster and shiitake mushrooms are also cultivated carefully so you don't have to worry about their safety.

All mushrooms are hand picked.

Cultivated mushrooms grow on composted wheat straw.

All cultivated mushrooms are completely safe to eat.

When buying mushrooms at the market, look for the firmest ones. Be careful placing them in your basket, as they bruise easily.

Don't store mushrooms in plastic. Instead, keep them in the fridge (no longer than 5 days) in a paper bag.

Before cooking, you can rinse mushrooms, but never soak them.

Posted by Erika Pitera in: All About Food

• Tagged:
• cooking tips
• mushrooms
• produce
• vegetables

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