Chef Bill Briwa from the Culinary Institute of America and Bart Minor, President of the Mushroom Council, answer your questions about how to clean and prepare fresh mushrooms.
Cleaning mushrooms is quick and easy:
• Brush off any peat moss with your fingers or a damp paper towel, or rinse the closed veil mushrooms briefly under running water and pat dry with a paper towel. For open veil mushrooms simply wipe with a damp paper towel.
• Do not soak mushrooms in water as they easily absorb moisture.
• If the stem is tough, trim it before using. In most cases shiitake stems should be removed before use. Don’t throw the stems away; they can be used in soups, stocks, or as an ingredient in other dishes.
