In public markets, you can find numerous varieties of wild and cultivated mushrooms, among them portabello, maitake, oyster mushrooms, shiitake, horn of plenty, chanterelle, girolle, cep…

The head and stem should be firm and unblemished, with the cap firmly attached to the stem.
They should be dry and velvety to the touch, not sticky.

Mushrooms are delicate, but will keep several days in a cool place.

To keep longer, cover with olive oil. Mushrooms cannot be frozen.

When dried they retain all their flavor. Place them on a baking sheet at room temperature or in a very low oven. Once dry, they can be pulverized and used to flavor many different dishes or rehydrated in cooking liquid.

Mushrooms must not be washed! Simply scrape them with the point of a knife or brush them. The caps can also be wiped with a damp cloth.

Never soak them in water since they absorb liquid like a sponge.

Cut off the earthy or fibrous end of the stem and any spoiled or damaged parts.

Mushrooms can be cooked in a skillet, with or without fat, but always over low heat to begin with in order to “sweat” them. Once their water has evaporated they can be sautéed, braised or pan-fried.

• They love to be sautéed in butter or oil, or a mixture of both.
• They pair well with finely chopped garlic and parsley.
• Delicious with cream or sour cream.

Depending on the recipe, it is preferable to sauté mushrooms in fat and then add them to a sauce at the very end, instead of “boiling” them in the sauce. Their flavor and texture will be much enhanced.

• Mushrooms and cream - for white meats, poultry and fish.
• Mushrooms and white wine, or even better white vermouth, added to a sauté of mushrooms to add a little acidity.
• Mushrooms with fresh or aromatic herbs - basil, parsley, chervil, tarragon, garlic, onions, shallots or thyme, for salads and stuffings.
• Mushrooms with poultry - hunter style chicken ("chasseur"), chicken stewed in wine, and escalopes of turkey in cream sauce are classics.

Click on the Mushroom presentation and varieties for more specific tips and recipes

Greece
Salad of mushrooms marinated in oil, white wine, lemon and coriander.

Switzerland
Croustade of sautéed mushrooms in reduced cream served on toast.