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: It is best if mushrooms are kept 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.
|
1 pound Baby
Portobello
or White mushrooms |
= 5 cups sliced
(lightly packaged) |
|
1 pound sliced
Baby Portobello or White mushrooms |
= 2 cups sautéed |
|
1 pound Baby
Portobello
or White mushrooms |
= approximately
35 medium sized mushrooms |
|
4 ounces Shiitake
mushrooms without stems |
= 1 1/2 cups
sliced or chopped |
|
6 ounces trimmed
Portobello mushrooms |
= 2 1/4 cups
coarsely chopped |
