• Varies depending on the type of Mushroom, so lets concentrate the common White Mushroom. I have had the best success with cool (40 degrees F, dark and damp. I like a brown paper bag in the bottom drawer of the refrigerator, a dampemed paper towel can be added if more moisture is needed. Do not clean them until you are ready to use them, as they are easily bruised. To clean; using a fine mesh collander, toss mushrooms lighty in flour until coated, then use just enough cood water to rinse flour and final layer of dirt off of the mushroom, a hand held sprayer works well. Pat gently with dry towel to remove excess water. Prepare as quiclky as possible. Make sure utensils used for slicing or chopping are clean and sharp. Choosing mushrooms is an art in itself. Look for firm caps and stems that are not split from drying, or loose from being mishandled. Shops where ou can see the entire mushroom are the safest, but wuth increasing reliance or prepackaging, are getting harder to find.
  • You can store mushrooms in your refrigerator crisper where they love the cool air. Keep partially covered to prevent them from drying out, but never store packaged fresh mushrooms without venting. Paper bags are a good storage alternative. Use fresh mushrooms within three days. Store dried mushrooms in an airtight container. Dried mushrooms should be soaked in hot water or part of the recipe cooking liquid for about an hour before using. The liquid may be used for added flavor.

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