Mushrooms add depth, umami, and texture to countless dishes, but they can be a little tricky to handle. Should you rinse them or just wipe them clean? What’s the best way to prevent them from turning slimy? And how to prepare and cook mushrooms without losing their flavor? Whether you’re a mushroom lover or just starting to experiment with them, we’ve got you covered. Now let’s get funky with fungi.
Grit Be Gone: Cleaning Mushrooms
There’s a long-standing myth that you should never wash mushrooms because they absorb water like a sponge, but the truth is, a quick rinse won’t hurt if you do it right.
For most mushrooms, like button, cremini, and shiitake, the best method is to wipe off dirt with a damp paper towel or use a soft brush to gently clean them. If they’re especially dirty, a brief rinse under cold water is fine, but be sure to dry them immediately with a clean towel to prevent sogginess.
More delicate varieties, like morels, often require a quick soak to remove grit, but they should be drained and dried quickly to avoid absorbing excess moisture.
Keep ‘Em Fresh: Storing Mushrooms
Before you reach for that plastic Ziploc bag, you may want to grab a regular old brown paper bag instead. Mushrooms need air circulation to prevent moisture buildup, which is why storing them in a paper bag in the refrigerator’s main compartment (not the crisper) helps extend their shelf life.
Most fresh mushrooms last about a week when stored properly. If they start feeling slimy, developing dark spots, or giving off an unpleasant odor, it’s time to toss them!
For long-term storage, mushrooms can be frozen—just clean and slice them before spreading them out on a baking sheet to freeze individually before transferring them to a container.
You can even dry the mushrooms to preserve their flavor for months. Simply use a dehydrator or a low-temperature oven, then store the dried mushrooms in an airtight container until you’re ready to rehydrate and use them.
Slice, Sauté, Savor: Preparing Mushrooms
When it comes to slicing, dicing, or chopping, try to keep all the pieces uniform—thin slices work well for quick sautés, while larger chunks hold up better for roasting or grilling.
Shiitakes have tough stems that should be removed, while others can be left intact or trimmed slightly. Peeling is usually unnecessary, but for big portobellos, scraping out those dark gills with a spoon can prevent them from turning dishes murky.
One of the biggest mistakes people make is overcrowding the pan, which causes mushrooms to steam instead of brown—give them space to develop that golden, flavorful crust.
Mushrooms have a deep, earthy flavor that pair well with ingredients that enhance their natural umami. Garlic, thyme, rosemary, and soy sauce are classic seasonings that bring out their richness, while a splash of balsamic vinegar or a sprinkle of Parmesan can add depth. For a bold contrast, pairing mushrooms with creamy sauces, butter, or even a touch of spice—like red pepper flakes—can elevate their taste in any dish.