Store mushrooms in their original packaging if bought that way or, if loose, pop them into a paper bag and refrigerate in the vegetable crisper. Some people like to place that paper bag inside a sealed plastic one. The theory is that this prevents the mushrooms drying out and the inner paper bag prevents them turning slimy.
Mushrooms also freeze well. Arrange them in a single layer on a tray and pop them in the freezer.
Whatever storing method you opt for, you should never wash or clean mushrooms ahead of time, nor should you peel them. Simply use a pastry brush or damp paper towel to wipe away any grit.
Recipe suggestions
If you've got a good cheese counter where you shop you may want to put your 'shrooms into Laurie Black's luxury toasted sandwich, partnered with Italian washed-rind taleggio. Substitute with brie if you can't find taleggio. It's hard to think of a more welcome lunch or supper dish at this time of year.
Fried mushrooms on good-quality toasted bread make a really tasty, quickly prepped meal that's right at any time of the day. White and brown buttons and portobellos are appealing additions to a winter menu when the availability of other produce diminishes and we're craving extra comfort through enriched flavour. See our mushroom collection for more recipes.
Geoff Scott adds shiitakes to his mixed mushrooms and advises cooking half the mushrooms at a time, using a large frying pan. That way you won't get a watery stew. And a final word from Geoff: Make sure your serving plates are nice and hot!
Read more on mushrooms
You may want to read Mikki Williden's wellbeing piece about the considerable nutrients found in different varieties of mushroom — something that's long been recognised in Asian cultures.
