Mushrooms

Trim the very bottom of the stems. Keep mushrooms whole, quartered, or sliced depending on the recipe, but remember that smaller pieces release moisture faster. 3. Essential Cooking Techniques

Get a heavy stainless-steel sauté pan very, very hot—it almost can't be too hot. Add a generous film of oil (mushrooms soak it up) ruhlman.com 5 Common Mushroom Cooking Mistakes, and How to Avoid Them

While many recommend brushing off dirt with a damp paper towel or pastry brush to avoid "waterlogging," testing shows that a quick rinse only increases mushroom weight by about 2%. MUSHROOMS

To avoid "rubbery" or "soggy" mushrooms, use methods that drive off moisture before browning begins. How To Cook Mushrooms - Michael Ruhlman

Rinse quickly under cold running water just before cooking, then spin them dry in a salad spinner or pat them thoroughly with a towel. Trim the very bottom of the stems

Remove mushrooms from plastic wrapping immediately. Store them unwashed in an open paper bag in the refrigerator; the paper absorbs excess moisture and prevents them from becoming slimy.

Look for caps that are firm and whole with an even texture. Avoid mushrooms that are withered, damp, or slimy, as these signs indicate they are past their prime. How To Cook Mushrooms - Michael Ruhlman Rinse

Most fresh mushrooms last about one week in the fridge when stored properly. 2. Cleaning and Preparation