CLEANING

Clean mushrooms only when you are ready to use them. Remove bits of the debris on the surface, rinse with cold running water or gently wipe the mushrooms with a damp cloth, paper towel, or soft pastry brush.  

PREPARATION

Mushrooms are versatile and may be eaten raw or cooked whole, sliced or chopped. Dried mushrooms are intensely concentrated in flavour and should be treated more like a seasoning than a vegetable. You’ll need to soak the dried mushrooms in hot water for 20 – 30 minutes, rinse, then chop, and use. Saving the soaking water and adding it to your sauces or soups will intensify the mushroom flavour.  You can also re-hydrate mushrooms in wine diluted water (about 10:1).     

Before using fresh Porcinis, remove the base of the stem and the vertical tubes under the cap.  Porcinis should always be thoroughly cooked, as they have a reputation for causing stomach upset when eaten raw. In addition, cooking brings out the flavour. Sauté or fry them for 5 – 7 minutes; or cook them in a small amount of liquid in a tightly sealed pan for 15 minutes. Once cooked, use them in any recipe that requires mushrooms. The flavour of Porcinis blends especially well with Italian seasonings. Porcinis are also delicious when grilled. Brush the mushrooms with butter or oil just before placing them on the grill.  Heat the mushrooms thoroughly, sprinkle them immediately with Parmesan cheese, and serve.

Preparation hint:  squeeze a small amount of lemon juice on the mushrooms to retain the colour.  

STORING 

Place purchased fresh mushrooms in a paper bag in the refrigerator. Airtight plastic bags tend to retain moisture and will accelerate spoilage. Properly stored mushrooms will last for approximate five days.

Dried mushrooms can be stored in a cool place in an airtight container for up to a year.