"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 This scrumptious dish has a velvety sauce that is packed with flavor. It's so good, I don't think you will miss the meat used in a classic Beef Bourguignon. I like to serve it over polenta, but butter noodles or mashed potatoes are good too. Leave the portobello mushrooms gills intact; they enhance the stew's color and flavor. Yield: 6 to 8 servings"
Mushrooms are prized for their flavor and versatility. Select firm mushrooms without soft spots or mold and store them unwashed. Wash mushrooms only just before use and avoid submerging them because they absorb water and become mushy; wipe with moist paper towels or use a soft-bristled mushroom brush. Dunk very briefly only if extremely dirty and dry immediately. Common easy-to-find varieties include white button, portobello, cremini, and baby bellas, with shiitake offering a meaty taste. Mushroom Bourguignon uses portobello pieces to create a velvety, flavorful stew that serves 6–8 and pairs well with polenta, buttered noodles, or mashed potatoes.
Read at The Mercury News
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