Shiitake and oyster mushrooms are a highlight of the winter time Greenmarkets here in NYC. We've been grilling them for an English pub inspired breakfast, tossing them into fritatta, stews, and a healthy pasta sauce. Yesterday we even had a pile of mushrooms on top of some hummus for lunch.
Every time we cook with these perfect mushrooms, we stop for a sec and ask ourselves: to wash or not to wash? Should we just brush off the dirt and charge ahead? Or run them under water? What do you do?
Now, let's hear from an expert. In his new Bitten blog for the New York Time, Mark Bittman says: "Mushrooms are made up mostly of water, and they are porous — but they’re also grown in dirt, which can stick to them, and you really don’t want to eat dirt. To clean mushrooms, rinse them - don’t soak them - and don’t worry about a little water."
More Mushroom Posts:
• Recipe: Parsnip, Mushroom and Leek Gratin
• Recipe: Mushroom Soup
• Giant Matsutake Mushroom!
• Recipe: Roasted Lamb Chops and Mushrooms