"Don't be intimidated by fresh mushrooms. They are prized for their flavor and versatility. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels. Some prefer to clean them with a soft-bristled mushroom brush. If extremely dirty, they can be very briefly dunked into cold water and wiped dry."
"These are many varieties, but to make it easy, the following recipes showcase easy-to-find mushrooms: white button mushrooms, portobellos, cremini mushrooms (immature portobello mushrooms), and baby bellas (a label used to describe more mature cremini that are bigger than standard cremini but not as big as portobellos). If your source stocks shiitake mushrooms, they are delicious and have an appealing meaty taste. Mushroom Bourguignon has a flavorful, velvety sauce and is perfect over polenta, butter noodles or mashed potatoes."
Select firm, blemish-free mushrooms and store them unwashed. Clean mushrooms just before use by wiping with moist paper towels or using a soft-bristled brush. Avoid submerging mushrooms in water because they absorb moisture and become mushy; very dirty specimens may be briefly dunked and dried immediately. Common easy-to-find varieties include white button, cremini, baby bella, and portobello; shiitake provides a meaty flavor. Mushroom Bourguignon uses portobello caps with gills intact to enrich color and flavor, produces a velvety sauce, yields 6 to 8 servings, and pairs well with polenta, buttered noodles, or mashed potatoes.
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