Nutrient-dense and savory, mushrooms complement nearly all of your favorite meals. Follow these tips to be sure mushrooms taste as good as they should.

Selecting:

• Purchase mushrooms that are firm with a fresh, smooth appearance.
• Surfaces should be dry, but not dried out, and appear plump.
• A closed veil under the cap indicates a delicate flavor, while an open veil and exposed gills mean a richer flavor.

Storing:

• Store mushrooms in their original packaging or in a porous paper bag for prolonged shelf-life.
• Some mushrooms may keep for up to one week in the refrigerator.
• Fresh mushrooms should never be frozen, but frozen sautéed mushrooms will keep for up to one month.

Cleaning:

• Brush off any peat moss with your fingers or a damp paper towel, or rinse the mushrooms briefly under running water and pat dry with a paper towel.
• Do not soak mushrooms in water as they easily absorb moisture.
• If the stem is tough, trim it before using. For shiitakes, stems should be removed before use.
• For portabellas, gills may be removed upon preference, as they store a large amount of moisture. Many people prefer to keep the gills intact for more flavor.