CHEF'S CORNER - A MUSHROOM GUIDE

For the edition, we went to the experts for advice on how to clean and store mushrooms: Chef Asata Reid and Jonathan Tescher of Sparta Imperial Mushrooms. The consensus? Mushrooms shouldn’t be washed unless filthy. Both Asata and Jonathan agree that if the mushrooms are dirty, it is best to wipe them each down with a clean kitchen towel or a vegetable or tooth brush (just be sure to label the toothbrush!) to remove debris.

If your ‘shrooms really need a wash and wiping them down just won’t do it, put them in a colander and give them a light shower with the spray nozzle on your kitchen sink. Be sure to dry them thoroughly by placing them on a few kitchen towels and shaking them a bit.

Asata also gave us a few cooking tips for mushrooms: “Mushroom are very absorbent. They will absorb water, which will inhibit their ability to caramelize properly and they will absorb oil, which will make a dish oily and high in fat. So I always recommend start cooking with dry mushrooms, sautéed in a small amount of oil, and give them time to "give up" their water and let that liquid evaporate. It can be a little time consuming to wait for mushrooms to properly caramelize but it's totally worth it for that extra depth of flavor and enhanced texture. Last tip, don't salt your 'shrooms until after the liquid they produce has evaporated. Salted mushrooms don't caramelize as well and unsalted mushroom.”

So what about the stems? Jonathan wants us to know that the stems are edible and good for your. He says they add a nice texture. But how do we use them? Jonathan recommends, “Separate them from the tops, mince them and cook them before the tips because they take more time to cook.”

Although a raw mushroom on a salad gives it a lot of zest, Jonathan explains that cooked is best. “Shiitake are 18% protein, and are also good for your immune system.  Interestingly, the human body can only access the protein and nutrients in cooked mushrooms.”

Jonathan also gave us some insight on how to store our mushrooms. He recommends storing your mushrooms in lunch size paper bags in the refrigerator.

The moral of the story? Keep those mushrooms dry, stored in a paper bag and don’t waste and ounce!