storing, purchasing and how to buy

Mushrooms are a cook’s greatest asset because they’re so quick and easy to prepare, and versatile. Suitable for all types of cuisines, at all times of the day, you can enjoy them sautéed on toast for breakfast, rolled in a wrap for lunch or barbecued with sausages for dinner. Mushrooms are delicious cold or hot and are so good for you, too. Keep a bag in the fridge all the time and a sensational meal will only be minutes away.

Purchasing

White Agaricus mushrooms (buttons, cups and flat) are so popular, they’re now available all year round from anywhere fruit and vegetables are sold.

You’ll also find some specialty varieties, especially Swiss browns, shiitake and oyster mushrooms, in most supermarkets and greengrocers. The more exotic fresh, dried and canned mushrooms are available from specialist gourmet and Asian food stores.

When buying white Agaricus mushrooms, select those with a firm texture, white-to-cream colouring and a dry surface. Tightly closed caps are a sign of young mushrooms – but don’t discount mushrooms with open caps. The flavour of the mushroom develops as the cap opens, so you could be pleasantly surprised by their richer flavour. Be sure to avoid mushrooms with discoloured caps, wrinkles or signs of dampness, as these are past their prime.

Remember, if you can’t find the variety you’re looking for, you can replace it with another readily available variety.

Tip: For even cooking, choose mushrooms that are roughly the same size.

Storing

Mushrooms are best stored in brown paper bags, in the crisper section of the fridge. Take care when removing paper bags from the fridge as they can absorb moisture from mushrooms, which can cause tearing. You’ll usually find brown paper bags on hand when buying mushrooms; if not, use paper lunch bags. If your mushrooms are packaged in plastic, transfer to a paper bag when storing.

To discourage moisture accumulation, which causes mushrooms to ‘sweat’ and deteriorate quicker, make sure you never wash them before storing.

Always store mushrooms in material that allows them to ‘breathe’, but not dry out. A cloth bag, clean tea towel or a ceramic bowl lined with paper towel are alternate ways to store your mushrooms.

Preparing

No waste and no fuss makes mushrooms one of the easiest ingredients to prepare. Caps and stems can be used in recipes, and the less you handle them, the better.

Step 1: Cleaning

If you’re eating mushrooms raw, wipe them over with a clean, damp paper towel. Alternatively, rinse them quickly under cold running water and pat dry with paper towel. Never leave mushrooms to stand in water or they will soak it up and bloat.

There’s no need to peel mushrooms – why miss out on all the goodness in the skin? But remember to handle mushrooms gently, since bruising detracts from the mushroom’s appearance.

Mushrooms are so easy to use that you don’t even have to wash them if you’re cooking them. Simply use a soft pastry brush to brush any dirt away. If you’re preparing mushrooms ahead for cooking later, sprinkle them with a little lemon juice to prevent any discoloration.

Step 2: Preparing

Mushrooms can be thickly or thinly sliced, cut into quarters, or coarsely or finely chopped using a sharp knife.If the recipe calls for caps only (for example, when making stuffed mushrooms), twist the stem loose or separate it using the tip of a knife.

This requirement is rare, since the stem is a great source of flavour and nutrients, and provides the unique mushroom shape. To make the most of it, sometimes you can chop the stem and add it to the dish you’re making, or freeze it for future use in soups, casserole, pies or homemade stock.

Step 3: Cook… or eat!

From stir-fried and salads to pasta and barbecue meals, there’s something to tickle everyone’s taste buds!