Cooking with Mushrooms: Techniques and Tips

Rule one: cook all wild mushrooms. Clean with a brush, not water (they absorb it like sponges). High heat, dont overcrowd the pan.

Dry-saute first to release moisture, then add fat. Dried mushrooms: soak in hot water 20 min, use the soaking liquid as broth. Pairings: thyme, garlic, butter, cream, sherry, parmesan.

Porcini and chanterelles are best simply prepared. Store fresh mushrooms in paper bags, not plastic. Most mushrooms lose flavor when frozen raw - saute first..