You would think that I should know this, but I don't.....

K

karennoca

Well-known member
having company for the weekend and trying to do some things ahead. I am going to sauté mushrooms tomorrow and I want to know if I can clean them and slice today, then put into a glass bowl with a tight lid.

 
Yes, but I'd just brush them instead of washing with water. You can wash with

water just before you use them.

 
I've already cleaned them and am letting them totally air dry on paper towels

think I will put into a paper bag and slice tomorrow. The hardest part is done. Thanks!

 
although I tend to roast instead of saute, I cook mushrooms up to several days ahead regularly

 
I learned from FC magazine to clean mushrooms and leave on the counter for several hours

before using. It's supposed to enhance the flavor and prevent the liquid that exudes during cooking. I often use the method for recipes that use a lot of mushrooms, such as stroganoff. They do brown up quickly and seem to me to have more flavor.

 
They always say to buy shrooms with closed caps, but I find that older ones have more flavor

 
I imagine that's because they dehydrate a bit and the flavors get concentrated? Just guessing.

 
Back in the Middle Ages, I had a cooking instructor tell the class: "Always wet the brush U use to

clean mushrooms, but never directly wet (or run water over) the mushrooms themselves." I've always followed that advice and had no problems.

 
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