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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.

23 K 2× 3.3/5 (3 reviews)

20 min.

Easy

2.50 €

300 g

1 Ingredient

Last modified on: May 10^th 2023

For this recipe: I want to make it (366×) I made it (375×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

For 300 g, you will need:

1 500 g mushrooms
Total weight: 500 grams

Change these quantities to make:

100 g 150 g 300 g 600 g 900 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 20 min.

When should you start or finish this recipe?

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.

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.

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.

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.

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	20 RDI=6 %	20 RDI=2 %	0	140 RDI=7 %	590 RDI: 7 %
Per 100 g	3 RDI=1 %	4 RDI=0 %	0	30 RDI=1 %	120 RDI: 1 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For 300 g : 2.50 €

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

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The 2 comments already posted 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 10^th 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 10^th 2023 at 10:55 n° 1

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