1,495 easy and fully explained recipes, with +66K photos and 78 videos

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 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 (240×) I made it (247×) 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

Like these other recipes: Crunchy courgette and mushroom salad, Mushroom Pancakes au Gratin, Kérinou slices, Rillettes stuffed mushrooms, Mushrooms à la grecque, ... See them all 62

Other recipes you may also like

Express chilli con carne

This is a really express recipe, a "true" chilli is longer and more difficult to do.
February 21^th 2011395 K3.8 35 min.

Creamy risotto with vegetables

Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...
June 12^th 2011390 K5 2 hours 55 min.

Like a Boursin with garlic and herbs

It is quite easy to make your own garlic and herb cream cheese, rather like the well-know Boursin. It's fresh, much better, of course, and delicious, especially with a piece of toast.
June 12^th 2011198 K3.9 35 min.

Raw beetroot salad

This is a very simple salad. It contains raw beetroot (of course), but also walnuts, parmesan shavings and a vinaigrette made with balsamic vinegar.
November 2^nd 2015156 K4.1 35 min.

Beetroot and cream cheese verrines

Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.
May 29^th 2013112 K5 2 hours 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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

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.