5 rules for buying, storing and preparing mushrooms

Don't buy packaged mushrooms

Buy mushrooms by weight if possible. You can collect as many as you need, check each mushroom, and it usually comes out cheaper.

Choose strong mushrooms that are free from blemishes or damage. A good mushroom is evenly colored, slightly damp and smells pleasantly of earthy freshness.

Do not store mushrooms in a plastic bag

In a humid environment, mushrooms will quickly become soft and moldy. Store mushrooms in a paper bag in the main compartment of the refrigerator. The paper will circulate air and absorb excess moisture.

Keep mushrooms away from odorous foods

Mushrooms absorb odors from other foods. So in the refrigerator, place them as far away from cheese, onions or garlic, herbs, and leftover food.

Peel mushrooms properly

Choose a method for cleaning the mushrooms depending on how you plan to cook them. For example, if you add them raw to salad, you shouldn't wash them. Mushrooms absorb water like a sponge, you don't want to get jelly instead of salad, do you? Therefore, wipe them off with a paper towel. If the dirt does not rub off, slightly dampen a paper towel.

If you plan to boil or fry mushrooms, you can wash them in water. Inspect each mushroom and remove the dirt with your fingers, then pat the mushrooms dry on a paper towel.

Take a larger pan and do not spare the oil

And again we recall the ability of mushrooms to absorb water. To prevent your roast from turning into mushroom porridge, use a large skillet. The mushrooms should lie on it in one layer and rather freely so that the water that is released from them evaporates easily.

And do not spare butter, be it vegetable or butter. Mushrooms absorb it quickly and can burn. Cook over medium to high heat so the water evaporates quickly.

If you do everything right, you will end up with mouth-watering fried mushrooms in the right brown color. Bon Appetit!