Shopping at my local farmer’s market every Sunday is a highlight of my week, as I always discover new ingredients to experiment with in my kitchen. Recently, however, I ended up with more trumpet mushrooms than planned due to my excitement. When it comes to storing mushrooms, Chef Michael Handal, from the Institute of Culinary Education in New York City, has some expert tips to keep them fresh for days on end.
Firstly, it’s best not to wash mushrooms before cooking to avoid disrupting their texture. Instead, simply brush off any dirt with a dry pastry brush or a damp paper towel if necessary. Cleaning mushrooms before cooking is not required, as a quick dusting before use should suffice.
For storing fresh mushrooms, keep them in their original container in the refrigerator’s main compartment for proper air circulation. Alternatively, transfer loose mushrooms to a brown paper bag and seal it to maintain airflow and moisture control. Avoid slicing mushrooms before storage, as they will oxidize and brown faster.
Fresh mushrooms should be used within seven days of purchase, while dried mushrooms can last up to six months in a tightly-sealed container. If you need to freeze mushrooms, cook them first to preserve their taste and texture. When prepping mushrooms for cooking, trim away any dry stem ends or fringed areas on the caps with a sharp knife, varying the cuts based on the mushroom type.
Whether you’re making a simple sauté for pasta or a flavorful beef bourguignon, mushrooms add depth and flavor to a variety of dishes. Enjoy experimenting with different mushroom recipes to elevate your culinary creations.
