I hope this doesn't sound like a stupid question BUT?

Question

I have never cooked with fresh mushrooms. Always used the canned. Now I'm venturing out and have collected several recipes using them but none tell me how to prepare them for cooking. Do I need to do anything special to them before adding them to my recipe? Like a special cleaning method?

Answer 1

Not stupid in the slightest! :-)

It depends on what you will be doing with them. If you expect to be sautéing them, or frying them, avoid washing with water. Already mainly made up of water, they can absorb a little more doing this, but more importantly water gets into the nooks and crannies of the gills, not easily dried, and a splatter fest in your pan can start up when they hit the fat. Easier and better, when slightly soiled, just to give them a bit of a brush with some kitchen paper or a fine vegetable brush. (It'll save on stove cleaning afterwards, too! )

Very often they need next to no cleaning at all, but if they do, and you're not going to be cooking directly in fat, a quick rinse under the tap wll be just fine.

Answer 2

THIS ARE SOME TIPS JUST FOR YOU:

How to Clean Mushrooms
Mushrooms are extremely porous and soak up water like a sponge. Because they are mostly water, never soak fresh mushrooms.

Since commercially-available mushrooms are grown in a sterile medium, invest in a soft mushroom brush and simply brush away any clinging growing medium rather than washing with water. If you must, wipe them with a damp paper towel.

Be aware that salt releases the water in mushrooms, so judge the salt usage accordingly for your particular recipe.

There is no need to peel mushrooms. In fact, peeling mushrooms nullifies most of their flavor. Simply trim off any damaged spots and tough or dirty stems.

ALSO IF YOU WAN"T YOU CAN READ THIS:

Mushroom Cooking Tips
• In most cooked recipes, different varieties of mushrooms may be used interchangeably.

• To reconstitute dried mushrooms, cover with warm liquid (water, broth, wine, etc.) and let sit at least 30 minutes. Drain, rinse, and blot on paper towels.

• The liquid used to reconstitute dried mushrooms makes a flavorful addition to soups, stews, and stocks. Strain the liquid through a double thickness of cheesecloth or a clean, unprinted paper towel before using.

• For easy marinated mushrooms, cover cleaned button mushrooms with your favorite vinaigrette, cover and refrigerate for 2 days.
• An egg-slicer makes quick work of slicing mushrooms into uniform pieces.

• Cut edges of mushrooms will turn dark when exposed to air.
When they will be served raw, cut just before serving or wipe the cut edges with lemon juice.

• Mushroom powder can easily be made by grinding dried mushrooms in a spice or coffee grinder, food processor, or heavy-duty blender. Use to flavor soups, stews, stocks, dips, and sauces.

• Avoid aluminum pans when cooking light-colored mushrooms. The aluminum will discolor the mushrooms.

• Since mushrooms contain so much water, no additional liquid is needed when cooking them in a microwave. Do not cover.

• Don't throw away mushroom stems. Trim and freeze them to use in soups and stocks.

Answer 3

fresh mushrooms usually have a little bit of dirt on them--just take a dampened kitchen towel and wipe the top of each mushroom off--i would not recommend running them under water because mushrooms are like sponges--they soak up the water and then take longer to cook.
(ps) mushrooms make a really really good simple side dish--clean the mushrooms and thinly slice them. In a small saucepan melt some butter with some olive oil, add 1 tsp to 1 tblsp (your preference) of minced garlic, then add the mushroom. saute all this together untill the mushrooms have lost all their liquid and are small and light brown. serve with anything! its delicious!!

Answer 4

BAKED STUFFED MUSHROOMS

1 stick butter
1 small onion, minced
3 tablespoons Parmesan cheese
1/3 cup sweet Vermouth
1/2 teaspoons Worcestershire sauce
1 cup plain bread crumbs
1 lb. mushrooms (remove stems and finely chop)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon garlic powder
1/4 teaspoon oregano

Melt butter in skillet. Cook onion until translucent. Add chopped stems. Sitr in bread crumbs, seasonings, and cheese. Brown lightly. Add sweet Vermouth last. Toss lightly to combine well. Stuff mushroom caps with mixture. Bake at 350°F for 15 minutes.

HOPE THIS HELPS! :-)

Answer 5

I've always learned not to wash or soak them. Just wipe them with a damp paper towel. Fresh mushrooms have a ton of water content, so you don't want to add any more than you have to.

Answer 6

Wash them in running water, rubbing stubborn spots. Cut off the stems, and slice the mushrooms. Sometimes if they're big I cut them in half and then slice them. Fry them in a little butter until they give off moisture and then dry out, add seasoned bread crumbs and fry a little more just to toast the bread crumbs...nice side dish to dinner.

note, mushrooms are grown in (sterilized) manure. I like to rinse them. They do not absorb too much water.

Answer 7

The folks at The Food Network have the right idea. A damp cloth and wipe down the caps. I use paper toweling slightly dampened. Then cut or whatever. Enjoy!

It isn't a stupid question at all.

Answer 8

Just clean them with a damped cloth…. Do not put them under water, mushrooms are like sponges and will blow up with water

Answer 9

Clean them off under cold water Dry them off with a clean towel .. cut off the stem.. chop them if thats what u so desire :)

Answer 10

I just wash mine under water.