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.
20 min.
Easy
900 g
1 IngredientLast modified on: May 10th 2023
For 900 g, you will need:
8 lb + 4.0 oz 
Times for this recipe
Preparation: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1
The problem with fresh mushrooms is the dirt that gets stuck to them, either at the base or on the cap.
Stage 2
If you want to keep only the head, you can break (or cut) the foot.
Stage 3
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.
Do this for all your mushrooms.
Stage 5
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
The foot...
Stage 7
...then the hat.
No doubt, it's long enough.
No doubt, it's long enough.
Stage 8 - 10 min.
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.
At the end, dry them by rubbing them gently in a dry cloth.
Stage 9
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
This will produce fairly large pieces.
Stage 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.
A mandolin is ideal for this.
Stage 12 - 5 min.
Whatever cut/size you choose, do it for all your mushrooms.
They are now ready to be used in your recipe.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 60 RDI=6 % | 0 | 420 RDI=20 % | 1,760 RDI: 20 % |
| Per 100 g | 3 RDI=1 % | 4 RDI=0 % | 0 | 30 RDI=1 % | 120 RDI: 1 % |
How much will it cost?
- For 900 g : 7.50 €
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)
Mushrooms
Like these other recipes: Mushroom bourguignon, Smoked haddock and leek fondue tartines, Stuffed artichokes au gratin, Rabbit civet, Mixed salad, ... See them all 61
Other recipes you may also like
Courgette tart with mint
Fried rounds of courgette in a puff pastry case with a feta and mint filling. You will find that this combination of feta with mint gives an agreeable fresh lift to this tart.June 11th 2011163 K4.1 1 hour 25 min.
Lemon Confectioner's Custard
This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon...May 9th 2018195 K4.4 25 min.
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...December 31th 20111.65 M 74.3 4 hours 40 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.July 27th 2013491 K5 50 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017411 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
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.
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.
The 2 comments already posted on this recipe
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.