By now, wild mushrooms have pushed through the forest floor and been gathered by foragers. The first stop for these fall treasures is the market; the next -- pans sizzling with butter. Yet this basic preparation is just one of many ways to serve mushrooms. For more of our favorites, read on.
Hold the Water
Mushrooms absorb water like sponges, so don't clean by soaking them in water or holding them under the faucet: That makes mushrooms soggy and flavorless. The best way to wash them is to rub them gently with a clean, damp paper towel or cloth.
Mushrooms release a lot of moisture during cooking, so avoid crowding the pan when sautéing. Otherwise, they'll steam.
Refrigerate mushrooms in a paper bag or on a tray covered loosely with damp paper towels. They are best if used within three days.
Rice and Pasta Dishes
On the Side
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