Mushrooms

Store unwashed in paper bag or breathable container in fridge. Avoid plastic bags which trap moisture. Cooked mushrooms freeze better than raw; sauté before freezing for best texture.

Values for raw white button mushrooms. Rich in B vitamins (riboflavin, niacin, pantothenic acid), selenium, copper, and potassium. Exposed mushrooms also provide vitamin D.

Clean with damp cloth or soft brush rather than rinsing to prevent water absorption

Cook over high heat without crowding the pan to achieve browning instead of steaming

Add mushrooms to hot, dry pan first, then add fat once they release their moisture

Trim only the very end of stems; most mushroom stems are edible and flavorful

Season mushrooms after they've browned; salt added too early draws out moisture

Garlic, thyme, rosemary, and parsley

Butter, cream, white wine, soy sauce

Beef, chicken, pasta, risotto

Onions, shallots, leeks

Parmesan, gruyère, goat cheese

Washing mushrooms under running water, making them soggy and diluting flavor

Overcrowding the pan, causing mushrooms to steam rather than brown

Adding salt too early, which draws out moisture before browning can occur

Using low heat, resulting in rubbery texture instead of caramelization

Discarding edible stems (except tough shiitake stems)