Nutrient-dense and savory, mushrooms complement nearly all of your favorite meals. Follow these tips to be sure mushrooms taste as good as they should.

Selecting:

Purchase mushrooms that are firm with a fresh, smooth appearance.

Surfaces should be dry, but not dried out, and appear plump.

A closed veil under the cap indicates a delicate flavor, while an open veil and exposed gills mean a richer flavor.

Storing:

Store mushrooms in their original packaging or in a porous paper bag for prolonged shelf-life.

Some mushrooms may keep for up to one week in the refrigerator.

Fresh mushrooms should never be frozen, but frozen sautéed mushrooms will keep for up to one month.

Cleaning:

Brush off any peat moss with your fingers or a damp paper towel, or rinse the mushrooms briefly under running water and pat dry with a paper towel.

Do not soak mushrooms in water as they easily absorb moisture.

If the stem is tough, trim it before using. For shiitakes, stems should be removed before use.

For portabellas, gills may be removed upon preference, as they store a large amount of moisture. Many people prefer to keep the gills intact for more flavor  

Courtesy of The Mushroom Council