What to Look For: Look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms.
How to Store: Refrigerate loose mushrooms (unrinsed) in a paper bag, and containers of mushrooms in their original package. Use within a few days of purchase.
You'll never miss the meat in this vegetarian mushroom gravy enhanced with shallots, Marsala wine, and thyme. Here we use a combination of portobello, shiitake and cremini mushrooms for a rich, full flavor, but you can substitute one pound of any variety you like.