How to Wash Mushrooms, According to a Farmer

From cremini and portabello to oyster and lion’s mane, mushrooms bring earthy flavor and a meaty chew to dishes like this one-pot creamy pasta and pot pie. Whether they’re grown naturally on the forest floor or in a controlled environment like a farm, fresh mushrooms sold in grocery stores and farmer’s markets are often speckled with bits of dirt. To prevent gritty sautéed mushrooms or dirty cream of mushroom soup, we reached out to Mark Jones, owner of the Sharondale Mushroom Farm, for tips on how to clean mushrooms.

How to wash mushrooms

“Wiping mushrooms is the best way to clean them,” says Jones. A damp paper towel makes it quick and easy to wipe off any bits of dirt. Avoid submerging mushrooms in water, as their spongy texture is prone to absorbing moisture and waterlogged mushrooms are less likely to brown when sautéed or roasted. If there’s dirt stuck in crevices (a common hazard with morels), use a small pastry brush with natural bristles to brush the dirt off. “Wait until just prior to cooking to wash mushrooms,” adds Jones. This is especially important if using the damp paper towel method as any excess surface moisture can cause the mushrooms to spoil quicker. When cooking with dried mushrooms, it’s common to rehydrate them in hot water. If using the soaking water in the dish, be sure to strain it through cheesecloth to remove any sand or grid.

How to store mushrooms

“Store mushrooms in a paper bag in the refrigerator. Do not store in plastic bags — this will promote bacterial growth,” says Jones. Mushrooms can be stored in the refrigerator for up to one week. You can also freeze mushrooms, but it’s best to sauté or roast them first to prevent a soggy texture when thawed. Add frozen mushrooms directly to soups or stews, or thaw in a hot skillet over medium heat.

How to cook mushrooms

Mushrooms are primarily water — roughly 90% by weight — so most cooking methods aim to evaporate excess moisture and concentrate their flavor. Sautéeing and roasting are two common techniques. To sauté, heat one tablespoon of olive oil in a large stainless steel or cast-iron skillet over medium-high heat. Add eight ounces sliced or bite-size mushroom pieces and season with one teaspoon of salt. Cook, undisturbed, until well browned, on one side, four to five minutes. Stir and continue cooking until the mushrooms are golden brown on both sides and any liquid released by the mushrooms has evaporated, four to five minutes. 

To roast mushrooms, toss one pound sliced or bite-size mushroom pieces with 1/4 cup olive oil and two teaspoons of salt. Preheat the oven to 475°F and heat a rimmed baking sheet for ten minutes. Add mushrooms to the preheated baking sheet and spread into an even layer. Roast, stirring occasionally, until mushrooms are well browned on both sides, twelve to eighteen minutes. Sautéed and roasted mushrooms can be stirred into curries and pastas or stuffed into tamales or quesadillas for a deep earthy flavor.