A mushroom guide

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Many varieties can be found throughout the year, but are particularly abundant in the winter months. The white button mushrooms are the most familiar, but there are many other types. No matter the variety, we love the earthy, deep flavor they add to dishes of all kinds.

  • HOW TO CHOOSE MUSHROOMS

    All varieties should be firm and dry to the touch, with a pleasant earthy odor and caps that are slightly open. Check the gills for signs of moisture, which can affect the taste, and avoid mushrooms that have slimy spots or wrinkles.

  • HOW TO STORE MUSHROOMS

    Store mushrooms loosely in a paper bag, preferably in layers between damp paper towels, and refrigerate. If you purchase your mushrooms prepackaged, remove them from the packaging and store the same way.

  • HOW TO PREPARE MUSHROOMS

    Clean mushrooms by gently brushing off dirt with a damp paper towel or a soft brush. For varieties like chanterelles, which can collect dirt in their many ridges, dunk them in water mixed with a little vinegar and pat dry immediately. Salt mushrooms near the end of cooking rather than at the beginning, since salting too early can toughen them.