A little dirt doesn’t hurt, but it’s a good practice to clean your mushrooms.
All you need is a cloth or a soft brush. Moisten it only slightly – making your mushrooms too wet will alter the texture.
Wipe off the caps and stems of your mushrooms to remove any debris, then knock off dirt (if any) that is in the gills or crevices.
Let your mushrooms dry for 30 minutes before cooking.
There are many methods of mushrooms preparation – the most common of which is sauté. Sautéed mushrooms may be added to a variety of recipes or served on their own.
To make a simple sauté, start with an olive oil & butter combination (1Tbsp per 4 oz. of mushrooms). Crushed garlic and/or sliced onions may be added to the sauté for added flavor and should be cooked 4-5 minutes before mushrooms are added.
Do not stir mushrooms often, stirring will release moisture and cause them to steam instead of caramelizing. It is best to cook cap side down.
- Oyster Mushrooms: 4-5 minutes
- Shiitake Mushrooms: 7-8 minutes
- Cinnamon Caps: 7-8 minutes