Kyriakides Mushrooms

Storing

Mushrooms are best stored in brown paper bags, in the crisper section of the fridge. Take care when removing paper bags from the fridge as they can absorb moisture from mushrooms, which can cause tearing. You’ll usually find brown paper bags on hand when buying mushrooms; if not, use paper lunch bags. If your mushrooms are packaged in plastic, transfer to a paper bag when storing. To discourage moisture accumulation, which causes mushrooms to ‘sweat’ and deteriorate quicker, make sure you never wash them before storing. Always store mushrooms in material that allows them to ‘breathe’, but not dry out. A cloth bag, clean tea towel or a ceramic bowl lined with paper towel are alternate ways to store your mushrooms. 

Preparing

 No waste and no fuss makes mushrooms one of the easiest ingredients to prepare. Caps and stems can be used in recipes, and the less you handle them, the better. 

Step 1: Cleaning

If you’re eating mushrooms raw, wipe them over with a clean, damp paper towel. Alternatively, rinse them quickly under cold running water and pat dry with paper towel. Never leave mushrooms to stand in water or they will soak it up and bloat.
There’s no need to peel mushrooms – why miss out on all the goodness in the skin? But remember to handle mushrooms gently, since bruising detracts from the mushroom’s appearance. 
Mushrooms are so easy to use that you don’t even have to wash them if you’re cooking them. Simply use a soft pastry brush to brush any dirt away. If you’re preparing mushrooms ahead for cooking later, sprinkle them with a little lemon juice to prevent any discoloration.

Step 2: Preparing

Mushrooms can be thickly or thinly sliced, cut into quarters, or coarsely or finely chopped using a sharp knife.If the recipe calls for caps only (for example, when making stuffed mushrooms), twist the stem loose or separate it using the tip of a knife.

This requirement is rare, since the stem is a great source of flavour and nutrients, and provides the unique mushroom shape. To make the most of it, sometimes you can chop the stem and add it to the dish you’re making, or freeze it for future use in soups, casserole, pies or homemade stock. 

Step 3: Cook… or eat!
From stir-fried and salads to pasta and barbecue meals, there’s something to tickle everyone’s taste buds!

Tip: For even cooking, choose mushrooms that are roughly the same size.