If there’s bits of big turd on them then flick that off otherwise chop as required. If you want flash to eat them then price the punnet at £50 and he’ll declare them the food of gods.
Wipe them with a bit of kitchen roll if necessary, don’t put water near them. And leave them in the sun for an hour before prep to up the vitamin D content.
The soil/compost that commercially grown mushrooms are grown in is apparently treated to be sterile. You could mix it in water and drink it and be fine.
No need to wash. Just brush off.
Wild mushrooms different story. Ok to wash but don’t soak. It’s a myth that you should never wash mushrooms and that they just absorb Water. Some, like girolles, need washed to get crap out of all the gills. They don’t abide water as easily as people say. If you doubt this just weigh some, wash them and weigh them again and you will see very little increase.
Button mushrooms are a bit pointless* compared to proper wild ones, which just need slicing and whizzing round a hot pan with some garlic, olive oil and a bit of parsley.
*I’m a heathen tho and will eat them raw with bits of shite still on them
It’ll still leave gritty bits if you don’t get it all off. Sterile or not, soil isn’t nice to eat. Brush the big bits off, rinse under a tap if you want but keep the mushroom the right way up while you do (and you won’t need litre of water to do it a little trickle is enough).
I bet you guys don’t even take the shoots out of the middle of garlic before you eat it or cook with it 🙄
I’d add: spend the first hour wishing you hadn’t eaten them, then the rest of the evening having the time of your life. And phoning friends up in the middle of the night to tell them how much you miss them – even if you saw the yesterday.
Brush off any detritus, slice as appropriate, cook in pan with butter until hot through, but still firm, eat with seasoning as desired. In an omelette, on toast…
Yum.
Much more of a food than liver or kidneys, they’re just awful…
I peel bigger mushrooms (field/portabello) and lightly wash/scrub smaller mushrooms (bit of wet kitchen paper) and pat them dry after. Having had an unpleasant experience at a cafe involving a full English breakfast with some added mushroom shit (I thought it was a bit of the black pudding…) I’d rather not risk that again.
As a mushroom grower of some 40 years supplying supermarkets with 3.5 tonnes of organic mushrooms per week, I can tell you that there isn’t any reason to peel them, or wash them, just wipe them if they have any loose particles on them.
There is nothing on them to harm you and peeling them is just throwing good food away, in fact we in our family have never even wiped them.
Gotta love this place to usually always find an expert in the field of most topics.
OT but watched a fascinating doc on iplayer last week on insomnia, which included an experiment for insomniacs to take magic mushrooms. Can’t imagine the two being compatible but it seemed to work.
Never wash, never peel. Brush any substrate off before cooking.
Lately have been missing bacon so tried a ‘what’s in the cupboard’ take on the crispy king oyster mushroom.
First slice mushrooms lengthways 3-4mm thick. I used two cutting boards to achieve this. Two wooden BBQ skewers would do a similar job. Use flat of hand to compress mushroom body when slicing. *CAREFUL NOW*
I just tossed the buggers in a bit of olive oil, salt, pepper, smoked paprika and sugar.
Whack in oven on baking tray at 180 deg for about an hour turning once halfway thru. They need to be cooked until dehydrated to ‘leathery’ state. Remove from oven, toss in a little maple syrup.
Weirdly good. No joke, this is a former meat-eaters vegan dream come true. I used to est Morningstar bacon when veggie years ago but this is just another level of tasty and textured. Notes:
Need to swap smoked paprika for liquid smoke or actual smoker as is a little spicy. Not ‘bad’ spicy, but I’m now on a mission to get as close to perfect smoked/sweet bacony taste as possible. They’re quite unbelievably bacony as is, tbh.
Note – always prepare 2 or 3x what you think as they shrink to about a third of original size during cooking.
First the mushroonm industry has never put out ‘wash before use’ that is a supermarket stipulation for their labels.
Second if you went to a non organic mushroom farm you probably in nearly all cases could not find a single chemical used on the mushrooms, I for years didn’t use any directly onto the mushrooms before being certified organic.