Mushroom Tips and Tricks

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mushrooms

Check out some helpful tips for working with mushrooms when making our delicious recipes:

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  • Choose well-shaped, firm and plump mushrooms free from bruises and noticeable moisture. Avoid slimy and brown-spotted mushrooms.
  • With white button mushrooms specifically, the gills on the underside should be tightly closed.
  • Store mushrooms unwashed in the refrigerator for up to one week (some experts say no more than two to three days), and keep in their original container/package or in a paper bag. Avoid placing in a plastic container or bag, since mushrooms need to breathe.
  • What’s the best way to clean mushrooms? Use a damp paper towel to wipe each mushroom, one at a time, to remove dirt and grit. You can also use a soft mushroom brush. If desired, lightly rinse mushrooms with cool water and pat dry with paper towels. Since mushrooms absorb water like a sponge, never soak them as they’ll become mushy and won’t brown well.
  • Mushroom math: 8 ounces whole mushrooms makes about 3 cups chopped or sliced.
  • Mushrooms are typically sold in various sized containers or in bulk bins.

1 Comment

  1. Lora Layton

    December 6, 2014 at 11:47 am

    I grated 4 oz. of white button mushrooms, along with a baked potato grated, 1/4 C. of chopped green onion–sauteed these ingredients in 2 T vegetable oil. Then scrambled 4 eggs & added to the above mixture in skillet, added salt & pepper to taste. When eggs are set, add 4 strips of bacon (crumbled & 1/2 C. grated cheddar cheese–toss with other ingredients until cheese starts to melt. My husband really liked this mushroom-egg scramble.

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