Choose firm, unblemished mushrooms with a tight underside (it is easiest to determine this when selecting mushrooms freely instead of in packaging).
Keep mushrooms in the refrigerator in either plastic or paper bags. If you prefer to use plastic bags, it might be a good idea to poke a few holes in it to allow some air to circulate.
You can rinse particularly dirty mushrooms, but usually a good wipe with a damp paper towel will do the trick, while rinsing runs the risk of water-logging the mushroom. bake, broil, fry, grill, puree, raw, saute, steam
almonds, anchovies, bacon, basil, bread crumbs, butter, caraway seeds, cayenne, cheese, hervil, chives, coriander, cream, creme fraiche, dill, eggplants, eggs, fish, garlic, grapes, ham, lemon, Madeira, marjoram, mint, mustard, nutmeg, nuts olive oil, onions, oranges, oregano, oyster sauce, pancetta, paprika, parsley, pasta, peas, pepper, pineapple, pistachios, potatoes, rosemary, sausaes, shallots, shellfish, sherry, sour cream, spinach, stock, tarragon, thyme, tomatoes, veinegar, walnuts, wine
1 (8 oz) can sliced mushrooms, drained = 1 lb fresh mushrooms; 3 oz dried mushrooms, rehydrated = 1 lb fresh mushrooms