How to prepare fresh mushrooms


How to prepare fresh mushrooms
Preparing fresh mushrooms for a recipe is not very complicated, but there are a few pitfalls to avoid, which will be pointed out here.
9,647 2 3 3.3
Grade this recipe:

Last modified on: May 10th 2023

Keywords for this recipe:
For 300 g, you will need:

Change these quantities to make: 100 g 150 g 300 g 600 g 900 g
How long does it take?
Time required for this recipe:
PreparationStart to finish
20 min.20 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1
How to prepare fresh mushrooms
The problem with fresh mushrooms is the dirt that gets stuck to them, either at the base or on the cap.

Stage 2
How to prepare fresh mushrooms
If you want to keep only the head, you can break (or cut) the foot.

Stage 3
How to prepare fresh mushrooms
If you want to use the maximum of the mushroom, cut and throw away just the earthy part of the stem.

Stage 4 - 5 min.
How to prepare fresh mushrooms
Do this for all your mushrooms.

Stage 5
How to prepare fresh mushrooms

Washing

The next thing to do, as for vegetables, is to soak them to wash them, but this would be a mistake, the (fragile) taste of the mushrooms would diminish or even disappear, especially for wood mushrooms.

Instead, brush them, one by one, under a stream of warm water.

Stage 6
How to prepare fresh mushrooms
The foot...

Stage 7
How to prepare fresh mushrooms
...then the hat.

No doubt, it's long enough.

Stage 8 - 10 min.
How to prepare fresh mushrooms
Do this for all your mushrooms, and place them in a colander as you go to drain them.

At the end, dry them by rubbing them gently in a dry cloth.

Stage 9
How to prepare fresh mushrooms

Cutting


Depending on your recipe you may need mushrooms in pieces, and in this case cut them in 2 or 4 (or more) in the height starting with the foot.

Stage 10
How to prepare fresh mushrooms
This will produce fairly large pieces.

Stage 11
How to prepare fresh mushrooms
If you need sliced mushrooms, in this case slice them thinly, lengthwise, starting with the side of the cap.

A mandolin is ideal for this.

Stage 12 - 5 min.
How to prepare fresh mushrooms
Whatever cut/size you choose, do it for all your mushrooms.

They are now ready to be used in your recipe.
Remarks
This method applies to all mushrooms, cultivated or woodland, but it should always be remembered that woodland mushrooms cannot wait (or wait very little), even in the refrigerator.
Keeping
To be used during the day.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
140 Kcal or 586 Kj15 gr20 gr0 gr
5 %4 %1 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
28 Kcal or 117 Kj3 gr4 gr0 gr
1 %1 %<1 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).
How much will it cost?
  • For 300 g : 2.71 $

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Scrambled eggs with butter-fried bread and fresh spinach
Scrambled eggs with butter-fried bread and fresh spinach
Fresh spinach, butter-fried bread and scrambled eggs: simply delicious.
285K3.8 2 hours March 18th 2013
How to cook rice in rice-cooker
How to cook rice in rice-cooker
Cooking rice in a specially adapted "rice-cooker" is practical and quick: you don't have to watch it during cooking, it's fast (15 minutes) and the rice-cooker switches automatically to "keep warm".
905K 24.9 20 min. February 21th 2011
Fresh spinach with cream
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.
341K3.8 1 hour 43 min. September 29th 2012
Tapenade
Tapenade
Tapenade is a classic of Mediterranean cuisine, basically a purée of black olives and olive oil. This version is little more sophisticated, with a less marked olive flavour.
183K 14.1 13 min. November 21th 2010
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-05-26)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 2 comments or questions on this recipe
  • If it's mushrooms coming from the shop, I agree with you.
    But if they come from the woods, I'm afraid you can't, without a bit of water, remove all the soil, mud, sand or dust of the mushrooms, so they gonna be unpleasantly "crunchy" (sorry, I miss the word in English) when cooked.
    Posted by jh may 10th 2023 at 11:56 (n° 2)
  • Mushrooms are highly absorbent, it was mentioned in your article that you should never soak them - (which is correct). Indeed, you should never put them in ANY water before cooking them - if you need to clean them, either brush them with a dry brush, or rub them gently with a damp (only damp) cloth, before cooking.
    Posted by Dave may 10th 2023 at 10:55 (n° 1)
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page