- If sliced raw mushrooms are prepared in advance of serving, dip slices in lemon juice to preserve whiteness.
- Short cooking times yield more delicately textured mushrooms. Longer cooking times actually render mushrooms denser and chewier since mushrooms lose water as they cook.
- In general, most mushroom varieties are interchangeable; delicately flavored white mushrooms can be combined with specialty varieties to reduce ingredient costs.
- Refrigerate mushrooms immediately and don't wipe them clean until ready to use. Store in paper bags or remove the plastic wrap and cover the package loosely with a paper towel.
- Avoid airtight containers and plastic wraps as these cause moisture and condensation which speed spoilage.
- Always clean mushrooms prior to use.
- The occasional particles on a mushroom's surface are bits of peat moss used in growing; they are generally not dirt or compost and are not harmful.
- To clean, gently wipe with a damp cloth, paper towel or soft brush. If rinsing with cold water in a colander, don't let mushrooms sit in water. Pat them dry.
- Mushrooms can be prepared many ways to suit your tastes and recipe requirements. Shiitake stems should be discarded if tough; in all other cases stems are edible. If only the bottom of the stem is dried or discolored, simply cut off that portion.
- If preparing large quantities of mushrooms, a food processor equipped with a slicing or shredding disc will be of great assistance.
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| Highline Signature Recipe |
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