Cooking with mushrooms is an easy way to flavor your favorite dishes. These edible mushrooms are packed with powerful antioxidants and come in a variety of textures and flavors. and size.

Whether you like white, cremini, portobello, or shiitake mushrooms, they all contain varying amounts of protein and fiber. They also contain B vitamins and a powerful antioxidant called selenium, which supports the immune system and prevents damage to cells and tissues.

Here are some simple tips to help you choose, clean, and store the mighty mushroom.

How to choose fresh mushrooms

mushrooms can look pretty odd at times, but the choices don’t have to be intimidating. Whether you’re cooking with the popular tender white mushrooms, large, steak-shaped portobellos, or meaty shiitake mushrooms, you should choose those with a firm, smooth texture. Moisture and fungi don’t get along, so choose ones that are dry but not dry or harsh.

When buying mushrooms, look for mushrooms that do not have gray-brown spots on the cap that could indicate rot. What to look out for depends on the type of mushrooms you are buying. Mushrooms are fresh when they are firm, bulging, free of bruises, and have no visible moisture on the outside. Avoid slimy or blotchy mushrooms. At the bottom of the mushroom, also examine the moist area near the gills under the cap. The gills should be firm as they will open as the mushrooms age. The underside of the stem may be slightly discolored, but it shouldn’t be too dry, soft, or start to crumble.

For white or cremini mushrooms, ensure they are firm, smooth, and clean. The cap should be attached to the stem. Portobello mushrooms have a rich, bold flavor that’s great for grilling. Sniff them, they should smell earthy and have fresh looking gills. Shiitake mushrooms have an earthy, almost smoky flavor that makes them a great addition to any savory dish. They should have a firm, smooth cap and be tender, not dry, but not slimy either.

The presence of dirt is not an indication of freshness or quality. Cleaner mushrooms are the easiest to work with as they require less cleaning, but a little dirt on the cap or clumps near the stem isn’t a problem.

Cooking with mushrooms is an easy way to add extra flavor to your favorite meals. These edible fungi are loaded with powerful antioxidants and come in varieties that range in texture, and taste. and size.

Whether it’s a white button, cremini, portobello, or shiitake mushrooms that take your fancy, they all contain varying degrees of protein and fiber. They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues.

Here are some simple tips to help you select, clean, and store the mighty mushroom.

How to choose fresh mushrooms

Mushrooms can sometimes look pretty odd, but selecting them does not need to be intimidating. Whether you are cooking with the popular and delicate white mushroom, large, steak-like portobellos, or meaty shiitakes, you will want to select those with a texture that is firm and smooth. Moisture and mushrooms don’t mix, so select those that are dry, but not dried out and rough.

When shopping for mushrooms, look for ones that don’t have any greyish-brown spots on their caps that can mark decay. What to look for depends on which kind of mushrooms you’re buying. Mushrooms are fresh if they are firm, plump, and free from bruises with no visible moisture on the outside. Avoid slimy or spotted mushrooms. On the underside of the mushroom, examine the moist area near the gills under the cap as well. The gills should be tight as these will spread open as mushrooms age. The bottom of the stem can be a little discolored, but should not be overly dry, mushy, or starting to shred apart.

For white or cremini mushrooms, make sure they are firm, plump, and clean. The cap should be attached to the stem. Portobello mushrooms have a rich, robust taste, ideal for the BBQ. Give them a sniff as they should smell like the earth and have fresh-looking gills. Shiitake mushrooms have an earthy, almost smoky flavor, making them a great addition to any flavorsome dish. They should have smooth, firm caps and be tender, not dry but not slimy either.

As for the presence of dirt, it is no indication of freshness or quality. Cleaner mushrooms are better to work with as they require less cleaning, but a little dirt on the cap or clustered near the stem is not a problem.

Variety of fresh mushrooms: white brown beech, button, shiitake, grey oyster, and portobello.

How to clean mushrooms

Before cooking mushrooms or adding them to your favorite dish, it’s important to give them a quick clean. Mushrooms grow low to the ground and tend to still be a bit dirty when sold in stores. The key to great-tasting mushrooms is to buy them fresh and clean them without letting them get waterlogged as mushrooms absorb water like sponges.

Use a damp paper towel or a soft mushroom brush to wipe each mushroom to remove any dirt. You can lightly rinse the mushrooms with cool water and pat them dry with paper towels but do not soak the mushrooms as they won’t brown nicely when cooked if they’re full of water.

How to store mushrooms

Mushrooms can start to deteriorate quite quickly and, if bought pre-packaged, they’re often best kept in their original packaging in the fridge. Mushrooms need to breathe so don’t store them in a plastic bag. If you buy loose mushrooms then they should be stored in a paper bag or in a lidless container wrapped with plastic that is punched with a few air holes and stored in the fridge.

Fresh mushrooms should last at least three to five days under optimal conditions. By following these basic principles, caring for your mushrooms will ensure that they stay fresh and full of goodness for you to enhance your mealtime cooking.