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In Season: Mushrooms

Everyday Food, October 2009

The Basics
Almost all mushrooms available at supermarkets are cultivated, not wild. The most common varieties of this fungus are mild-tasting white button, flavorful cremini (also called baby bellos), earthy portobello, savory shiitake, and delicate oyster.

What to Look For
Mushrooms should be firm, unbroken, and free of blemishes, damp spots, and mold.

To Store
Refrigerate mushrooms on a paper-towel-lined plate or in a bowl covered with a moist paper towel for up to 2 days.

To Cook
Wipe mushrooms clean with a damp paper towel or, if necessary, rinse quickly with water. Trim the ends (discard the tough stems of shiitakes). Mushrooms are excellent roasted, sauteed, or grilled.

Roasted Mushroom and Potato Salad 
Mushroom Pasta with Ricotta 
Chicken, Mushroom, and Cabbage Salad with Soy-Lemon Dressing 
Mushroom Saute

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