A Cook's Guide to Fresh Mushrooms

Fresh mushrooms add something special to everyday meals and company dinners alike. Though white mushrooms remain by far the most popular variety, many cooks are discovering the possibilities of specialty mushrooms such as portabellas and shiitake.

Selecting Mushrooms: Look for 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: Always keep mushrooms refrigerated. They're best when used within several days after purchase but will keep up to a week. Do not rinse mushrooms until ready to use. If purchased loose, store mushrooms in a paper bag. If purchased in packages, do not open until ready to use; store unused portion in a paper bag. Storing in air-tight containers or plastic bags will cause condensation and speed spoilage.

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 non-stick skillet without fat; cool slightly, then freeze in an air tight container up to one month.

Equivalents:
1 pound Crimini or White mushrooms = 5 cups sliced (lightly packaged)
1 pound sliced Crimini or White mushrooms = 2 cups sautéed
1 pound Crimini or White mushrooms = approximately 35 medium sized mushrooms
4 ounces Shiitake mushrooms without stems = 1 1/2 cups sliced or chopped
6 ounces trimmed Portabella mushrooms = 2 1/4 cups coarsely chopped

Varieties: There are over 2,500 mushroom varieties grown in the world today. Fresh mushrooms offer a veritable palette of distinct flavors and textures to draw upon.

Portabella (Portobello), Shiitake, Crimini and White mushrooms are the most commonly used cultivated varieties, but the more exotic mushrooms - Morels, Oyster, Beech, Enoki and Maitake mushrooms - are becoming increasingly popular.

Basic Preparation: There is no need to peel mushrooms. The only trimming they may need is the stem end, if it's dry, or the tough stem portion of Shiitakes or the root of the Portabella. All other mushroom stems may be prepared along with the caps.

Mushrooms can be sliced thick or thin, cut in quarters, coarsely or finely chopped using a sharp knife. For slicing or chopping large quantities, use a food processor with the slicing or wing blade attachment.

If a recipe calls for just caps, twist stems loose or separate them from the caps with the tip of a knife.

Sautéing: For each eight ounces of mushrooms, melt one tablespoon butter or heat one tablespoon of oil in a large skillet. Add mushrooms. Cook and stir until golden and the released juices have evaporated, about five minutes. Don't overcrowd the skillet or the mushrooms will steam rather than brown.

Microwaving: Mushrooms cook extremely well in the microwave. Simply clean and cook as follows: Put eight ounces thickly sliced mushrooms in a microwaveable bowl (no oil or butter needed); cover and cook on HIGH (100% power) for two to three minutes stirring once.

Roasting: Place mushrooms in a shallow baking pan, Toss with a little oil and roast in a 450 degree Fahrenheit oven, stirring occasionally until brown, about 20 minutes. Use about one tablespoon of oil for each eight ounces of mushrooms.

Grilling or Broiling: Lightly brush caps and stems with oil to keep them moist, and season with salt and pepper. Grill or broil 4 to 6 inches from heat source for 4 to 6 minutes on each side, brushing again once or twice.

Seasoning: Mushrooms are very similar to meats and other vegetables. Virtually any and all seasonings go well with mushrooms. If serving as a side dish, use seasonings compatible with the main dish.

Nutrition: Though mushrooms are often grouped with vegetables and fruits, they are actually fungi--for that reason, they are in a class of their own, nutritionally speaking. Mushrooms do share some of the benefits of fruits and vegetables. They are low in calories, have no cholesterol and are virtually free of fat and sodium. And that’s not all. Mushrooms stand alone when it comes to some of the essential minerals and B-complex vitamins not easily found in produce. In addition, some contain substances that might prove to be useful in the treatment and prevention of serious diseases.