Clean Mushrooms

Mushrooms are an extremely versatile ingredient in many different culinary dishes. Their earthy, savory flavor makes them a welcome addition to sauces, soups and side dishes, while their robust texture allows them to be paired easily with meats and heartier recipes. Because mushrooms grow from the soil and are not typically peeled before use, they require careful cleaning to remove dirt, mold and bacteria from their outer surface. There are several ways to clean mushrooms prior to cooking which can be done quickly and usually involve only a minimal amount of rinsing or light scrubbing.

Steps

Rinsing Mushrooms

1. Prepare the mushrooms for the dish they’re to be used in. Get your mushrooms recipe ready by halving them, quartering them or removing the stems. Set the stems aside if they are to be used in the dish. Save all major chopping or slicing for after the mushrooms have been cleaned.
   • Cutting mushrooms into slightly smaller segments increase their surface area, meaning more of the mushroom will get cleaned while rinsing.
2. Place the mushrooms in a colander. Take a kitchen colander or strainer and put the mushrooms inside. Spread the mushrooms out to increase the amount of water they’re exposed to. A quick rinse under the faucet will be sufficient for cleaning most small, smooth types of mushrooms, like the white, button and leaf varieties.
3. Run cool water over the mushrooms. Turn on the faucet and wash the mushrooms under cool or room-temperature water at a medium pressure. Rinse the mushrooms thoroughly. Shake the colander or turn the mushrooms by hand periodically to make sure that all mushrooms have been rinsed.
   • This method will be sufficient for quickly cleaning most varieties of mushrooms, save for those that have been dehydrated.
   • While rinsing mushrooms is sometimes frowned upon in culinary circles because it is thought to water down natural subtle flavors, recent culinary research has shown that rinsing mushrooms does little to increase their internal water content.
4. Cut away any remaining dirt or mold. Shake any excess water from the colander and lay the mushrooms out on a flat surface lined with paper towels. Use a sharp knife to slice off any part of the mushrooms that are still caked with dirt or have mold growing on them.
   • Because of their high natural water content and the places that they grow, a little bit of mold is normal on most mushrooms. However, if the mushrooms are especially moldy, slimy or have a dry, withered appearance, they are likely past their prime and shouldn’t be used.
5. Pat the mushrooms dry with a paper towel. Once the mushrooms have been rinsed clean, press them gently with a folded paper towel to soak up lingering moisture. Separate the mushrooms into a single flat layer rather than a pile to help them dry faster. They're now ready to be chopped and cooked!
   • Take care not to mash or otherwise damage the mushrooms while drying.

Wiping or Scrubbing Mushrooms by Hand

1. Dampen a paper towel with warm water. Run some warm water over a paper towel. Wring out excess water and fold or crumple paper towel to create an edge you can grip while wiping the mushrooms.
   • Using warm water will help loosen caked-on sediment.
2. Wipe dirt away from the cap and stem. Use the damp paper towel to wipe along the outside of the cap and stem, including the underside. Pay particular attention to areas where dirt or discoloration appears thickest. Wet a fresh paper towel once the first becomes dirty. Wiping mushrooms down by hand can be useful if the type of mushroom you're cleaning has a broader surface area that would make working with a colander difficult.
   • This method works best on larger, smooth types such as porcini and portobellos that won’t require you to clean dozens of individual mushrooms by hand.
   • Many experienced chefs prefer wiping mushrooms to rinsing them, as they feel it better preserves the mushroom’s flavor.
3. Set the mushrooms aside to dry. Place the clean mushrooms on a cutting board or sheet of paper towels to dry. Cut away any stubborn dirt or mold on the mushroom.
4. Use a brush to scrub textured mushrooms. If the mushrooms you’re cleaning have a ruffled or uneven texture, use a specially-designed mushroom brush or ordinary toothbrush to infiltrate deep crevices and scrub away dirt. Wet the bristles of the brush and use small, delicate motions to clean the cap and stem of the mushroom.
   • Mushrooms brushes have soft bristles and are designed specifically to scour dirt and grime from vegetables without damaging them.
   • Should you decide to scrub mushrooms with a toothbrush, make sure it has never been used before, and has bristles soft enough to work on the bodies of delicate mushrooms.

Soaking Mushrooms

1. Immerse dried mushrooms in liquid. Take the dried mushrooms out of their container and place them in a bowl of lukewarm water, wine, broth or oil. The mushrooms will float, so make sure to submerge them initially to ensure that the entire mushroom gets wet. Soaking will work for any small to medium-sized mushrooms, but rougher types may need to also be wiped or scrubbed before soaking, as their porous surfaces tend to hold more sediment.
   • Dried varieties of mushrooms such as shiitake, porcini and morel will need to be soaked before being incorporated into dishes.
   • These mushrooms typically boast bold, savory flavors and are wonderful for adding earthy tones to food.
2. Let the mushrooms soak for several minutes. Leave the mushrooms to soak in the liquid for around 20-30 minutes. As they rehydrate, they will become soft and plump. Keep a close watch on the mushrooms as they soak—don’t allow them to remain in the liquid for too long.
   • Mushrooms that soak for too long can absorb more water than is desirable, rendering them soggy and deadening their flavor.
3. Remove and touch up mushrooms. Scoop the rehydrated mushrooms out of the liquid and lay them between layers of paper towels to dry. Do not try to press excess water out of the soaked mushrooms, as they will still be gradually absorbing moisture. Cut off any part of the mushroom that is still dirty or molded.
   • Mushrooms should be rehydrated immediately before cooking with them. You should never soak dried mushrooms only to store them for future use.
4. Strain and save the soaking liquid. The liquid that you soaked the mushrooms in will be infused with flavor. If you desire, you can save this liquid and use it to season or prepare other components of the dish. To do this, you must first strain out any sediment that has washed off of the mushrooms. Place a paper towel, coffee filter or cheesecloth over the opening of a container and pour the liquid from the soaking bowl into the new container. The dirt will be trapped by the filter and can then be disposed of.
   • Repurposing the soaking liquid will work best if you’ve used wine, oil or broth.
   • Mushroom liquid can be frozen and stored to be used later in other dishes.

Video

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Tips

• Store fresh mushrooms in a paper bag or wrapped in a paper towel. This will help keep them ventilated and prevent them from becoming mushy or dried out.
• Use mushroom-infused liquids to bring rich, earthy umami notes to dishes where whole mushrooms might be out of place, or for picky eaters who don't like them.
• Mushrooms should be washed immediately prior to use, and not before.
• It is safe to eat the stems of the mushrooms commonly sold at supermarkets, such as button mushrooms and flat mushrooms

Warnings

• If mushrooms are severely discolored, they may be bruised or partially rotten.
• If you wish to pick your own mushrooms, consult authoritative resources to help you distinguish edible species from those that may be poisonous or harmful.
• Mushrooms should always be washed thoroughly before eating, whether they are being served cooked or raw.

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Sources and Citations

• Videos provided by Allrecipes

See also

• Clean Crimini Mushrooms
• Cook with Mushrooms
• Cook Portobello Mushrooms
• Prepare Shitake Mushrooms
• Make Stuffed Mushrooms with Stuffing Mix
• Pick Chanterelle Mushrooms
• Identify a Death Cap Mushroom
• Saute Mushrooms
• Make Garlic Mushrooms
• Dry Mushrooms

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