Storage and Use

Always keep your mushrooms refrigerated at or below 40 degrees. To slow the loss of moisture, consider covering your case or keep the mushrooms in a paper bag. Be careful with zip lock bags as they may trap too much moisture. It is wise to cook your mushrooms within one week. Use delicate species like golds and chestnuts as soon as possible.

The best place to start when learning to cook mushrooms is the brown sauté method. Mushrooms taste great when cooked with fat, pan seared and finished with a deglazing liquid.

For 1 pound of mushrooms:
  1. Heat a large flat skillet on medium/high heat.
  2. When pan is very hot, Add 3 tablespoons of butter and/or oil and heat for 1 minute
  3. Add one shallot or two garlic cloves chopped and Cook for 1 minute
  4. Add your mushrooms (chop or pull or apart to your liking) and spread out into one layer. Cook for about 5 minutes, stir less than twice to insure the mushrooms brown
  5. Mushrooms should have a golden brown color. add seasonings, just salt and pepper is fine
  6. Deglaze the pan by adding about 1/4 cup of acidic liquid. Pickle or olive brine, white wine, sherry, broth etc.
  7. Allow the mushroom to absorb the liquid for about 1 minute and remove from heat or continue building your sauce.