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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