Mushrooms are always in my refrigerator (and mushroom decor in every square inch of my home). I love how they add substance and savoriness to everything from my go-to wild rice soup to skillet pasta carbonara. Despite using all kinds of mushrooms in my kitchen, I will admit, I’m always asking myself how do you wash mushrooms?
To get to the bottom of this question, I decided I had to consult with the pros: the Taste of Home Test Kitchen. Here’s what they have to say about cleaning mushrooms.
How to Clean Most Mushrooms
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The secret to learning how to wash mushrooms is to not wash them at all, according to our experts in the Test Kitchen. Getting them soaking wet is considered a big mushroom mistake.
Also, learn how to store mushrooms; your secret to fresh, flavorful fungi.
“I typically wipe my shrooms off with a damp paper towel and call it a day,” says the Test Kitchen’s Josh Rink.
But what about the dirt? Well, it’s not dirt at all! “That ‘dirt’ you see on mushrooms purchased at the grocery store is actually growing medium—not soil,” explains Josh. “The growing medium is inoculated and ‘cooked’ to kill mold and bacteria so it is not unsafe.” You’ll see this same growing medium or peat in mushroom growing kits.
That means if you stir a little of that peat into your dish, it’s absolutely safe. It may cause your sauces to take on an earthier color, but overall won’t impact the flavor or texture of your dish. So you don’t need to “wash” your mushrooms for them to be clean.
Use this method to clean cultivated mushrooms like:
- Button mushrooms
- Crimini mushrooms
- Enoki
- Oyster mushrooms
- Portobellos
- Shiitake
If the mushrooms you purchased are really really dirty—more than what can be handled with a damp towel or mushroom brush—rinse them very quickly under cool water to wash them and then pat dry. P.S. If you love mushrooms but struggle to find ways to cook them, check out our guide on what to cook with mushrooms.
How to Wash Foraged Mushrooms
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The washing method above works for most, but not all mushrooms. If you’re at the farmers market and spot foraged mushrooms like chanterelles, you’ll want to wash them differently.
Shannon Norris in the Test Kitchen recommends dunking these mushrooms into a saltwater bath to give them a good wash. Agitate the mushrooms a bit in the bath to shake loose any specks of dirt or critters. Then move the mushrooms to a clean dishtowel to dry completely.
Use this method to wash the following types of mushrooms:
- Chanterelles
- Hen-of-the-woods (AKA maitake)Â
- Lion’s mane
- Morels
- Other foraged varieties
Why You Don’t Want to Get Mushrooms Wet
So why is everyone so hesitant to get mushrooms wet? It’s because of the texture of these fungi. Mushrooms absorb moisture incredibly well.
If the mushrooms are saturated with water before they go into your recipe, they won’t soak up as much of those delicious cooking liquids and sauces. Also, “getting mushrooms wet makes the browning process more difficult,” explains Josh.
The bottom line is to avoid water as much as possible with cultivated mushrooms (skip the wash) and to rinse your foraged finds quickly and carefully.
Start Cooking with These Mushroom Recipes
Mushroom Asparagus Quiche
At my house, we love all
types of mushrooms! We use plenty in this quiche and add asparagus for color in this hearty, creamy quiche. And its easy
crescent roll crust means you'll have dinner ready in a snap! —Sharon A. Fujita, Fontana, California. Be sure to try the
best quiche recipes.
Go to Recipe
Grilled Mushroom KabobsEarthy grilled mushrooms taste like flame-kissed goodness. The balsamic vinegar adds just enough tanginess to the savory side. Before you grill, make sure you learn
how to wash mushrooms the right way. —Melissa Hoddinott, Sherwood Park, Alberta
Also, learn how to store mushrooms; your secret to fresh, flavorful fungi.
Quick Cream of Mushroom SoupMy daughter-in-law, a gourmet cook, served this cream of
mushroom soup recipe as the first course for a holiday dinner. It's now one of our favorite mushroom recipes and we share it with all our loved ones. —Anne Kulick, Phillipsburg, New Jersey
Moroccan Stuffed MushroomsCoriander and cumin are zesty updates to the familiar
stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario
Here are some more
things you should do with mushrooms to put the "fun" in fungi.
Mushroom Marsala with BarleyThis vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. It's terrific as a main dish, but it can also be served, with or without the barley, as a side. —Arlene Erlbach, Morton Grove, Illinois
Mushroom TacosMushroom tacos are mighty tasty when made with well-seasoned portobello mushrooms, sweet red pepper and plenty of spices. Serve them with warmed tortillas and cheese, and everyone will be happy.
Portobello Risotto with MascarponePortobello mushrooms add a beefy flavor to this creamy classic. Each serving is topped with soft, buttery mascarpone cheese, which makes it extra special. —Carmella Ryan, Rockville Centre, New York
Mushroom and Brown Rice Hash with Poached EggsI made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef, and brown rice instead of potatoes. It's ideal for a light main dish. —Lily Julow, Lawrenceville, Georgia
Portobello Mushroom and Cream Cheese TaquitosThis
party appetizer was inspired by a dish I saw on an episode of
Top Chef. I simplified it a little and tweaked the flavors a bit. The taquitos can be made ahead and reheated in a 250° oven for 10 minutes. —Lily Julow, Lawrenceville, Georgia
Portobello and Chickpea Sheet-Pan SupperThis is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. —Elisabeth Larsen, Pleasant Grove, Utah
Swiss Mushroom LoafI'm always prepared for recipe requests when I serve this outstanding stuffed loaf. It's excellent not only as an appetizer but also as a side for pasta or chili. —Heidi Mellon, Waukesha, Wisconsin
Meaty Mushroom ChiliSince our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage. —Marjol Burr, Catawba, Ohio
Lemon Garlic MushroomsI baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Dutch Oven PizzaWe created this Dutch oven pizza to get more use out of our favorite piece of cookware. We couldn't believe how well it turned out! If you're not a mushroom fan, feel free to substitute different toppings. —Taste of Home Test Kitchen
Porcini Mac & CheeseThis recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the fall flavor of a pumpkin ale, and it turned out better than the original. —Laura Davis, Chincoteague, Virginia
Mushroom Wild RiceThis is one of my favorite mushroom recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. —Bob Malchow, Monon, Indiana
Dilled Mushroom TurnoversMy bite-sized mushroom pastries are hard to resist. For parties, I prep and freeze them ahead, then pop them into the oven when guests are on the way. —Isabella Michel-Clark, Sparks, Nevada
Mushroom PanzanellaMy fresh take on classic Italian bread salad pairs perfectly with grilled or roasted meats. —Jennifer Beckman, Falls Church, Virginia
Mushroom Pasta CarbonaraI absolutely love this creamy and cheesy mushroom carbonara. I serve it with a side salad and rolls to make a complete meal. —Cindi Bauer, Marshfield, Wisconsin
Portobello Ropa ViejaI created this version of a Mexican favorite for my family using meaty portobello mushrooms to mimic meat. Serve with rice to round out the meal. —Arlene Erlbach, Morton Grove, Illinois
Chicken, Mushroom and Wild Rice SoupI'm originally from Minnesota, where
wild rice grows in abundance and is very popular in recipes. This creamy chicken wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California
Pressure-Cooker Mushroom Pork RagoutSavory, quickly made pork is luscious served in a delightful tomato gravy over noodles. It’s a nice change from regular pork roast. I serve it with broccoli or green beans on the side. —Connie McDowell, Greenwood, Delaware.
Creamy Eggplant & Mushroom Monte CristoAs a child, I wouldn’t eat veggies. As a parent, I try to include them in creative ways. I'm proud to say this eggplant sandwich is a hit with my son. —Macey Allen, Green Forest, Arkansas
Mushroom PalmiersI found this recipe while working at a small-town museum in West Texas. It was the appetizer for a fundraiser a long, long time ago, and it’s still a huge hit at parties.
Frozen puff pastry helps make it easy and impressive. The palmiers also freeze well. —Judy Lock, Panhandle, Texas
Mushroom Corn ChowderChock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. —Elaine Krupsky, Las Vegas, Nevada
Slow-Cooker Marinated MushroomsHere's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic vinegar and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California
Grilled Cheese and Mushroom SandwichGive your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. —Josh Rink,
Taste of Home Food Stylist
Broccoli-Mushroom Bubble BakeI got bored with the same old breakfast casseroles served at our monthly moms' meeting, so I decided to create something new. Judging by the reactions of the other moms, this one's a keeper. —Shannon Koene, Blacksburg, Virginia
Hash Brown Nests with Portobellos and EggsHash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee
Mushroom Swiss BurgersThis mushroom Swiss burger recipe is perfect to make on the stovetop or the grill. Heaping with mushrooms and the wonderful flavor of Swiss cheese, these burgers are a family favorite. —James Bowles, Ironton, Ohio
The Best Sausage PizzasWhat makes this recipe unique is the slow overnight fermentation of the dough. The flour has time to hydrate and relax, which makes the dough so much easier to roll out! —Josh Rink,
Taste of Home Food Stylist
Mushroom & Leek StrudelThis elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole wheat phyllo. —Lisa Diehl, Edina, Minnesota
Tuscan Portobello StewHere’s a healthy one-skillet meal that’s quick and easy to prepare yet elegant enough for company. I often take this stew to my school’s potlucks, where it is devoured by teachers and students alike. —Jane Siemon, Viroqua, Wisconsin
Chicken Loaf with Mushroom GravyElevate dinner with this savory chicken loaf topped with rich mushroom gravy. The recipe lends itself to delicious variations and pairs well with almost any side dish.
Favorite Marinated MushroomsThis is a nice way to serve mushrooms as an appetizer, and it also makes a great side dish for any type of meat. Sometimes I add these marinated mushrooms to salads for extra flavor, too. —Brenda Snyder, Hesston, Pennsylvania
Chicken Marsala en CrouteI love puff pastry and chicken Marsala, so I decided to combine the two. The result is a very special meal perfect for Sunday dinner or any special occasion. Be sure to keep the puff pastry chilled so it is easier to work with. —Lorraine Russo, Mahwah, New Jersey
Mushroom and Sweet Potato PotpieThe last time I was in the U.S., I had an amazing mushroom and beer potpie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! —Iben Ravn, Copenhagen, Denmark
Steakhouse Mushroom CasseroleIntense umami flavors give this creamy mushroom casserole recipe its appeal. But patience is key to avoid the soggy, rubbery texture you’ll get from short-cutting the sweating.Â
Portobello Mushrooms FlorentineA fun and surprisingly hearty breakfast dish packed with flavor and richness.
—Sara Morris, Laguna Beach, California
Chicken Merlot with MushroomsSlow cooked and savory, this dish is perfect for any night of the week, and is sure to become a staple in your home.–Shelli McWilliam of Salem, Oregon
Parmesan Mushroom TartletsMy easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they’re best warm from the oven with a sprinkling of green onion.—Betsy King, Duluth, Minnesota
Country Chuck Roast with Mushroom GravyThis tender, savory roast practically melts in your mouth. It looks a bit complex, but the hands-free oven time makes it my go-to company recipe on a cold day. —Mary Kay LaBrie, Clermont, Florida
Lemony Mushroom-Orzo Soup for TwoHere's a versatile soup that works as an appetizer or as a side for a sandwich lunch. It's loaded with mushrooms and orzo pasta—and lemon livens up its mild flavor.—Edrie O'Brien, Denver, Colorado
All-Veggie LasagnaPeople often tell me you can't call something "lasagna" if it doesn't have meat. Then they try my zucchini and mushroom lasagna and ask for the recipe. —Kim Bender, Aurora, Colorado
Gnocchi with Mushrooms and OnionTender potato gnocchi are so delicious with sauteed mushrooms and onions. This is one of my family's go-to side dishes. —Kris Berezansky, Clymer, Pennsylvania
Grilled Steak and Portobello StacksYou don't need a special panini maker for these bistro-style sandwiches. They make take some time to prepare, but it's well worth it! —Judy Murphy, Coeur d' Alene, Idaho
Shiitake and Manchego ScrambleThis savory breakfast dish takes everyday scrambled eggs up a few notches. The rich flavor is so satisfying in the morning, and it's even better served with buttery toasted Italian bread. —Thomas Faglon, Somerset, New Jersey
Easy Salisbury SteakThis easy Salisbury steak recipe can be made in 25 minutes or made ahead and reheated with the gravy in the microwave. I often double the recipe and freeze a batch for busy nights. —Carol Callahan, Rome, Georgia
Spinach-Artichoke Stuffed MushroomsI used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It’s an impressive party appetizer yet goes together so easily. —Amy Gaisford, Salt Lake City, Utah
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