When buying mushrooms, look for firm buttons with no bruises. All mushrooms are handpicked, but bruise easily. Handle them carefully.
Flavor develops as the mushrooms grow, so the largest of any variety have the most flavor.
Don’t store mushrooms in cling wrap or plastic. Place them in paper bags and store in vegetable crisper of the refrigerator.
Five days should be the maximum storage time in the refrigerator.
Rinse mushrooms just before using them, but do not peel them or remove the stalks. The nutrition of mushrooms is just under the skin and will be lost by peeling. Just slice, quarter, or chop with the skins intact.
Cook mushrooms quickly. If using them in a slow dish such as a casserole, add the mushrooms for the last 20 minutes.
Fat - free and very low in calories. Rich in minerals. Some are rich in plant chemicals, which may boost immune function.