"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."
"Mushroom Bourguignon has a flavorful, velvety sauce and is perfect over polenta, butter noodles or mashed potatoes. (Photo by Cathy Thomas) 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."
Fresh mushrooms should be firm and free of soft spots or mold. Store mushrooms unwashed and wash them only just before using. Never submerge mushrooms in water because they absorb liquid and become mushy; instead wipe with moist paper towels or use a soft-bristled mushroom brush. Extremely dirty mushrooms can be briefly dunked in cold water and dried immediately. Common easy-to-find varieties include white button, cremini, baby bella, portobello, and shiitake. Mushroom Bourguignon offers a velvety, flavorful sauce that works well over polenta, buttered noodles, or mashed potatoes. Leave portobello gills intact to enhance the stew's color and flavor.
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