Whether you’re foraging for a wild variety or just came back from the store, mushrooms need a little extra prep work before they can add their signature earthy flavor to your dish.
Since many mushroom varieties grow low to the ground, likely have some excess dirt remaining on their stems and caps by the time they reach your kitchen. Don’t forget to clean them—or else your meal could end up a more earthy than you bargained for.
How to Clean Mushrooms
- Gently remove dirt by rubbing with a mushroom brush or wipe mushrooms with a damp paper towel. If there’s an excess amount of dirt, quickly rinse the mushrooms in cold water and dry immediately with a paper towel—but do not let them soak. Do not peel mushrooms.
- Trim stems
How to Prepare Mushrooms for Stuffing
- Hold the mushroom cap in one hand and grab the stem with the other hand. Twist to snap off the stem; place caps on a greased baking sheet. Mince or finely chop stems.
- Spoon chopped stems onto a paper towel and squeeze to remove any liquid.
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