Mushrooms

Choose mushrooms that are firm and have tightly closed caps. When the gills are showing (see mushroom on the left) the mushroom is old and should be used right away.

Host Mary Ellen Pinkham shares tips for choosing, storing and cooking with mushrooms.

The whiter and smoother the button mushroom, the better.
For best results, store mushrooms in a single layer on a tray. Place a damp paper towel over them to allow the mushrooms to breathe. Never store mushrooms in a plastic bag, which prevents air circulation and shortens the shelf life of mushrooms.
Fill a kitchen mister with lemon juice and spray a light coating on mushrooms before storing them to prolong their shelf life.
Clean mushrooms by rinsing them briefly under cold running water then blotting them dry with a paper towel. Do not immerse them in water because they are extremely absorbent.
Save discarded mushroom stems and freeze them to use later in stocks and soups.
To rehydrate mushrooms, cover them with warm water for about 30 minutes or until they plump up. Blot with a paper towel before using.
Marinate clean button mushrooms in a vinaigrette dressing for two days, then use as garnishes or in salads.

Also in this Episode

TIPical Mary Ellen : Episode TIP-519
•	Stuffed Vegetables
•	Hardwood Floors
•	Mushrooms
•	Tip of the Day

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