We select our mushrooms by examining their density, moisture level, and color. Tightly closed caps are an indication of freshness. When a mushroom matures, the cap unfurls and flattens, thus revealing the mushroom’s gills. Avoid cracked and discolored mushrooms, particularly ones that have soft spots or are soggy.

When preparing your mushrooms, wash and rinse gently. Since mushrooms are porous and will absorb water, avoid soaking or immersing them in water. Always remember to wash your mushrooms only when you are ready to use them, and only use the amount you intend on preparing. Keep mushrooms refrigerated at all times. As a rule, keep your mushrooms loosely packed and in a dry environment. Mushrooms should receive some ventilation and air circulation to prevent them from drying out. When refrigerating mushrooms, store them in the refrigerator’s crisper, a paper bag, or wrapped in paper towels. Mushrooms each have a different optimum storage time, ranging from a few days to two weeks. Mushrooms should be eaten within three days for best results.