The ongoing fungi debate is still at odds as to whether you should wash mushrooms before cooking with them. Since they’re mostly made up of water, a little more can’t hurt, right?
Here’s our take on the debate, with various tips to help you find your preferred cleaning method.
The best way to clean mushrooms
Mushrooms are nutrient-packed fungi that need little interference when bringing out their flavour. A little heat, a lot of fat or oil, a pinch of seasoning, and you’re 90% there. The remaining 10% is all about removing any gritty bits, soil, or hiding critters that won’t add to the flavour or texture.
The question remains: to wash or not to wash?
Many experts and chefs are still divided. Some say the only way to clean mushrooms is to wash them. Others firmly point out that simply brushing off any grit or critters with a paper towel or brush remains the superior method to use.
Our advice? Choose what feels best. Both methods have their benefits and their downfalls. We’ve rounded them up for both, so you can come to your own conclusions.
1. Washing mushrooms
If you decide to wash your punnet of mushrooms, stick to these pointers to avoid a water-logged, slimy mushroom when cooking:
- Rinse, don’t soak: Mushrooms are like little sponges. They absorb any liquid they come into contact with. Prevent overly soaked mushrooms before cooking (they just become a slimy, unwanted texture).
- Too many citters: f you’ve foraged a whole bunch of frilly fungi and you’re worried they’re filled with tiny critters, you can opt to soak them whole with some added salt to draw any unwanted visitors out. But only for 10 or 20 minutes, not longer.
- Pat dry: Make sure to pat the rinsed/soaked mushrooms dry before cooking to avoid any slimy disasters.
2. Brushing mushrooms
A quicker and less wet method for cleaning mushrooms, is to use a paper towel or a special mushroom brush, to gently remove any debris or critters:
- Gentle does it: Keep the brushing action light, you don’t want to end up bruising them or accidently removing chunks.
- The roots: Commercially-sold mushrooms are usually trimmed for you, but if you’ve picked up a freshly foraged punnet, you might need to trim the roots yourself. Use a small pairing knife for this.
- Too much debris: If you’re worried that your mushrooms are too dirty for quick brush, consider washing them or using a pariign knife to trim off any pieces you deem suspect.
When it comes to mushrooms, a quick rinse won’t ruin your dish, but soaking them definitely will. The trick is to clean them gently and dry them well before cooking. Whether you prefer brushing or rinsing, the goal is the same: remove the dirt while keeping their earthy flavour and meaty texture intact. Handle them with care, and your mushrooms will always shine in the pan.
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