Mushrooms are always in my refrigerator (and decorating every square inch of my home). I love how they add substance and savoriness to everything from my go-to wild rice soup to skillet pasta carbonara. Despite using all kinds of mushrooms in my kitchen, I will admit, I’m always asking myself how do you wash mushrooms?
To get to the bottom of this question, I decided I had to consult with the pros: the Taste of Home Test Kitchen. Here’s what they have to say about cleaning mushrooms.
How to Clean Most Mushrooms
The secret to learning how to wash mushrooms is to not wash them at all, according to our experts in the Test Kitchen. Getting them soaking wet is considered a big mushroom mistake.
“I typically wipe my shrooms off with a damp paper towel and call it a day,” says the Test Kitchen’s Josh Rink.
But what about the dirt? Well, it’s not dirt at all! “That ‘dirt’ you see on mushrooms purchased at the grocery store is actually growing medium—not soil,” explains Josh. “The growing medium is inoculated and ‘cooked’ to kill mold and bacteria so it is not unsafe.” You’ll see this same growing medium or peat in mushroom growing kits.
That means if you stir a little of that peat into your dish, it’s absolutely safe. It may cause your sauces to take on an earthier color, but overall won’t impact the flavor or texture of your dish.
Use this method with cultivated mushrooms like:
- Button mushrooms
- Crimini mushrooms
- Enoki
- Oyster mushrooms
- Portobellos
- Shiitake
If the mushrooms you purchased are really really dirty—more than what can be handled with a damp towel or mushroom brush—rinse them very quickly under cool water and pat dry.
How to Wash Foraged Mushrooms
The above method works for most, but not all mushrooms. If you’re at the farmers market and spot foraged mushrooms like chanterelles, you’ll want to clean them differently.
Shannon Norris in the Test Kitchen recommends dunking these mushrooms into a saltwater bath. Agitate the mushrooms a bit in the bath to shake loose any specks of dirt or critters. Then move the mushrooms to a clean dishtowel to dry completely.
Use this method with the following types of mushrooms:
- Chanterelles
- Hen-of-the-woods (AKA maitake)
- Lion’s mane
- Morels
- Other foraged varieties
Why You Don’t Want to Get Mushrooms Wet
So why is everyone so hesitant to get mushrooms wet? It’s because of the texture of these fungi. Mushrooms absorb moisture incredibly well.
If the mushrooms are saturated with water before they go into your recipe, they won’t soak up as much of those delicious cooking liquids and sauces. Also, “getting mushrooms wet makes the browning process more difficult,” explains Josh.
The bottom line is to avoid water as much as possible with cultivated mushrooms and to rinse your foraged finds quickly and carefully.
Start Cooking with These Mushroom Recipes
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Quick Cream of Mushroom Soup
My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey
Slow-Cooker Marinated Mushrooms
Here's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic vinegar and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California
Portobello Bruschetta with Rosemary Aioli
By caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs, you will add dimensions of flavor not found in store-bought bruschetta. —Stephanie Metzger, Camp Hill, Pennsylvania
Grilled Mushroom Kabobs
Earthy grilled mushrooms taste like flame-kissed goodness. The balsamic vinegar adds just enough tanginess to the savory side. —Melissa Hoddinott, Sherwood Park, Alberta
Mushroom Marsala with Barley
This vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. It's terrific as a main dish, but it can also be served, with or without the barley, as a side. —Arlene Erlbach, Morton Grove, Illinois
Pancetta and Mushroom-Stuffed Chicken Breast
I was inspired by a stuffed chicken Marsala dish I had at a restaurant and wanted to come up with my own version using a different flavor profile. —Ashley Laymon, Lititz, Pennsylvania
Chili-Lime Mushroom Tacos
I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. —Greg Fontenot, The Woodlands, Texas
Mushroom and Brown Rice Hash with Poached Eggs
I made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef and brown rice instead of potatoes. It's ideal for a light main dish. —Lily Julow, Lawrenceville, Georgia
Portobello Mushroom and Cream Cheese Taquitos
This party appetizer was inspired by a dish I saw on an episode of Top Chef. I simplified it a little and tweaked the flavors a bit. The taquitos can be made ahead and reheated in a 250° oven for 10 minutes. —Lily Julow, Lawrenceville, Georgia
Swiss Mushroom Loaf
I'm always prepared for recipe requests when I serve this outstanding stuffed loaf. It's excellent not only as an appetizer but also as a side for pasta or chili. —Heidi Mellon, Waukesha, Wisconsin
Lemon Garlic Mushrooms
I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Portobello Fajitas
I serve portobello fajitas family-style so guests can build their own. Just pass the tortillas and garnishes like salsa, cheese, guacamole and sour cream. —Carolyn Butterfield, Lake Stevens, Washington
Porcini Mac & Cheese
This recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the fall flavor of a pumpkin ale, and it turned out better than the original. —Laura Davis, Chincoteague, Virginia
Mushroom Wild Rice
This is one of my favorite recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. —Bob Malchow, Monon, Indiana
Butternut & Portobello Lasagna
Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan
Mushroom Bacon Bites
This is the perfect appetizer for most any occasion. The tasty bites are easy to assemble and brush with prepared barbecue sauce. When we have a big cookout, they're always a hit...but they make a nice little "extra" for a family dinner, too. —Gina Roesner, Ashland, Missouri
Vegetable-Stuffed Grilled Portobellos
Mushrooms, tomatoes, zucchini, onions? The garden-fresh gang’s all here! A luscious cheese spread, garlic and balsamic vinegar beautifully complement the grilled flavor in this totally delish dish. —Taste of Home Test Kitchen
Cheese & Mushroom Skillet Pizza
This Italian skillet toss is an awesome way to use up extra spaghetti sauce at the end of the week. It fits right in on Friday pizza night. —Clare Butler, Little Elm, Texas
Baked Chicken and Mushrooms
I made up this dish years ago, and it still remains the family's favorite healthy baked chicken recipes. It's a fast weeknight meal, but the fresh mushrooms and sherry make it special enough for a weekend dinner party. —Lise Prestine of South Bend, Indiana
Mushroom Beef Stew
Top this hearty stew with crumbled blue cheese just before serving to add a burst of flavor. Serve some now and store the rest in the freezer for another meal. —Nancy Latulippe, Simcoe, Ontario
Mushroom Asparagus Quiche
Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its easy crescent roll crust means you'll have dinner ready in a snap! —Sharon A. Fujita, Fontana, California
Turkey Portobello Bolognese
This sauce tastes better the longer it simmers, which allows the flavors to fully develop. In fact, it tastes best the second day after a night in the refrigerator. Mangia! —Darrell Kau, Eugene, Oregon
Chicken, Mushroom and Wild Rice Soup
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California
Creamy Eggplant & Mushroom Monte Cristo
As a child, I wouldn’t eat veggies. As a parent, I try to include them in creative ways. I'm proud to say this eggplant sandwich is a hit with my son. —Macey Allen, Green Forest, Arkansas
Moroccan Stuffed Mushrooms
Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario
Caramelized Mushroom and Onion Frittata
When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I enjoy them in a hearty breakfast frittata. — Melissa D'Antonio, Poughkeepsie, New York
Bacon and Fontina Stuffed Mushrooms
What's better than lots of bacon and cheese in a mushroom cap? Yum! They'll be a hit with your guests, too. —Tammy Rex, New Tripoli, Pennsylvania
Mushroom Palmiers
I found this recipe while working at a small-town museum in West Texas. It was the appetizer for a fundraiser a long, long time ago, and it’s still a huge hit at parties. Frozen puff pastry helps make it easy and impressive. The palmiers also freeze well. —Judy Lock, Panhandle, Texas
Portobello Pasta Bake
I always plan to use this recipe right after Thanksgiving Day. Leftover turkey never tasted so good. — Preci D'Silva, Dubai
Ham Steaks with Gruyere, Bacon & Mushrooms
This meat lover’s breakfast has a big wow factor. The Gruyere, bacon and fresh mushrooms in the topping are an amazing combination. —Lisa Speer, Palm Beach, Florida
Broccoli-Mushroom Bubble Bake
I got bored with the same old breakfast casseroles I'd see at our monthly moms' meetings, so I decided to create something new. Judging by the reactions of the other moms, I think I have a winner. —Shannon Koene, Blacksburg, Virginia
Ricotta-Stuffed Portobello Mushrooms
These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California
Savory Roasted Carrots with Mushrooms
You’ll need only 10 minutes to get these savory veggies ready for the oven. Then just stir them a few times during roasting, and you’re done. It’s a busy cook’s dream!—Pam Corder, Monroe, Louisiana
Hearty Portobello Linguine
If you love Mediterranean cuisine, you’ll love this entree! It turns any night into a special occasion. I like to serve it with fresh bread and a crisp white wine. —Tre Balchowsky, Sausalito, California
Chicken Loaf with Mushroom Gravy
Try a twist on traditional meat loaf with this chicken loaf that begins in the food processor. Here, ketchup is replaced with an easy mushroom sauce for a more upscale topping. —Keri Schofield Lawson, Brea, California
Pickled Mushrooms for a Crowd
Serve tangy pickled mushrooms alongside a steak, as an appetizer with toothpicks, in a salad or as part of an antipasto platter. However you present them, you can’t go wrong! —John Levezow, Eagan, Minnesota
Portobello Mushrooms Florentine
A fun and surprisingly hearty breakfast dish packed with flavor and richness. —Sara Morris, Laguna Beach, California
Artichoke Mushroom Lasagna
Artichokes and baby portobellos add delightful flavor and depth to this impressive dish. —Bonnie Jost, Manitowoc, Wisconsin
Sausage & Mushroom Stuffed Squash
Familiar ingredients make this dish comforting for me. The cheddar cheese is the same kind my family has used for years to make grilled cheese sandwiches. And the croutons remind me of Thanksgiving dinners. —Eliane Oneyear, River Forest, Illinois
Fried Mushrooms Marinara
Deep-fried breaded mushrooms served on a bed of spaghetti sauce are a sure crowd pleaser for any party. Get ready to hand out the recipe! —Barbara McCalley, Allison Park, Pennsylvania
Goat Cheese Mushrooms
Stuffed mushrooms are superstars in the hot appetizer category. I use baby portobello mushrooms and load them with creamy goat cheese and sweet red peppers. —Mike Bass, Alvin, Texas
Zucchini Mushroom Bake
Just a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. —Jacquelyn Smith, Carmel, Maine
Parmesan Mushroom Tartlets
My easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they’re best warm from the oven with a sprinkling of green onion.—Betsy King, Duluth, Minnesota
Mushroom-Gruyere Scalloped Potatoes
When I started cooking, the only mushrooms I used were the button variety. Now I love experimenting with different types. This recipe is so filling, it can be served as a meatless entree. —Nadine Mesch, Mount Healthy, Ohio
Portobello Beef Burgundy
Rely on the convenience of your slow cooker for a meal that boasts all the hearty, stick-to-your-ribs goodness your family craves. These tender cubes of beef—loaded with a fantastic mushroom flavor and draped in a rich, burgundy sauce—are sure to have your guests asking for seconds of this potluck pleaser! —Melissa Galinat, Lakeland, Florida
Pickled Mushrooms with Garlic
I'm always asked to bring these tempting tidbits to holiday gatherings. Easy to make ahead and transport, they're something to celebrate on a festive relish tray. —Joyce Anderson, Chico, California
Grilled Steak and Portobello Stacks
You don't need a special panini maker for these bistro-style sandwiches. They make take some time to prepare, but it's well worth it! —Judy Murphy, Coeur d' Alene, IdahoThe post How to Wash Mushrooms appeared first on Taste of Home.
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