Preparation |
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20 min. |
1 | The problem with fresh mushrooms is the dirt that gets stuck to them, either at the base or on the cap. | ![]() |
2 | If you want to keep only the head, you can break (or cut) the foot. | ![]() |
3 | If you want to use the maximum of the mushroom, cut and throw away just the earthy part of the stem. | ![]() |
4 | Do this for all your mushrooms. | ![]() |
5 | WashingThe 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. | ![]() |
6 | The foot... | ![]() |
7 | ...then the hat. No doubt, it's long enough. | ![]() |
8 | 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. | ![]() |
9 | CuttingDepending 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. | ![]() |
10 | This will produce fairly large pieces. | ![]() |
11 | 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. | ![]() |
12 | Whatever cut/size you choose, do it for all your mushrooms. They are now ready to be used in your recipe. | ![]() |