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Selecting Mushrooms: Look for
firm mushrooms with a fresh, smooth appearance, free from major blemishes, with
a dry (not dried) surface. A closed veil (the thin membrane under the cap)
indicates a delicate flavor; an open veil means a richer flavor.
Storing Mushrooms:
How mushrooms are
stored is an important part of maximizing freshness and flavor. Remember
these key points:
-
Mushrooms keep
for up to a week in the refrigerator.
-
Keep mushrooms in
original packaging until ready to use.
-
Once opened,
store mushrooms in a brown paper bag.
-
Fresh Mushrooms
should never be frozen, but frozen sautéed mushrooms will keep for
up to a month.
Unopened packages
store well in the refrigerator but, once the film wrap has been removed,
store in the same way as you store loose mushrooms. Your mushrooms will
breath better and stay firmer longer with this attention. Handle them with
care, though, because fresh mushrooms bruise easily.
Cleaning Mushrooms: Gently wipe
mushrooms with a damp cloth or soft brush to remove occasional peat moss
particles. Or, rinse with cold water and pat dry with paper towels.
Freezing Mushrooms: Fresh
mushrooms don't freeze well. But if it's really necessary to freeze them,
first sauté in butter or oil or in a nonstick
skillet without fat; cool slightly, then freeze in an air tight container
up to one month. |
