Info on fresh gourmet mushrooms including portabellas - portobellos, shiitakes and morels. Featuring exotic mushrooms such as oyster mushrooms, beech mushrooms, enokis and maitakes. Includes criminis and white mushrooms. 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 saute 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.

mushroom equivalents

1 pound Crimini or White mushrooms = 5 cups sliced (lightly packaged)
1 pound sliced Crimini or White mushrooms = 2 cups sauteed
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 Portobello mushrooms = 2 1/4 cups coarsely chopped