Agriculture Reference
In-Depth Information
H O W T O C H O O S E: Mushrooms are predominantly water - between 80 and
90 percent - and the "skin" that covers their exterior is extremely thin. As a result, mush-
rooms dry out very quickly. Choose mushrooms that are smooth, glossy and wrinkle-free.
Also avoid any that have obvious bruising, as damaged flesh breaks down very quickly.
HOW T O STORE : Store mushrooms in a paper bag or some other moisture-ab-
sorbing container in the refrigerator. Any moisture that collects on the mushrooms will
quickly cause spoilage.
H O W T O P R E PA R E: For most mushrooms, you need to do little more than
wipe them clean and cut away the hardened base of the stem. Contrary to popular belief,
you can rinse mushrooms with water without causing any damage. (They are mostly made
up of water to begin with.) But to avoid spoilage, do this just before you cook them, then
wipe them dry so they'll brown during cooking. Like apples and potatoes, mushrooms are
very prone to enzymatic browning. Cut them up at the very last minute. If you must cut
them up in advance, toss them with a little lemon juice to delay browning.
O N E S I M P L E D I S H: When cooking mushrooms, here's a good trick to get
the best flavor: start the mushrooms in a hot pan and add the seasonings only after they've
cooked a bit. When the mushrooms hit the hot butter, they'll start to give off moisture. If
you add the seasonings at this point, their flavor will carry back to the mushrooms as the
liquid concentrates and is reabsorbed. Using a hot pan allows the mushrooms to brown a
bit before they start to become limp. Mushrooms prepared this way are terrific as a side
dish, served by themselves. A final gloss of butter and a couple of drops of sherry vinegar
will round out the flavor nicely. Vary the herbs - maybe some rosemary (just a hint) or
