How to choose:
Choose plump mushrooms with a pleasant, earthy aroma. Avoid any that are limp or shriveled.
How to prep:
If very dirty, quickly rinse mushrooms under cool running water, then gently blot dry with a kitchen towel. Otherwise, you can wipe off dirt with a soft brush or a dry or damp towel. Trim or remove tough, woody stems (if using portobellos, scrape out the gills), and then cut as directed in your recipe.
How to store:
Mushrooms need to have cool air circulating around them, so don’t store them in plastic bags, which will trap moisture. Instead, refrigerate them on a shelf (instead of the produce bin) in a loosely closed paper bag or in a single layer on a tray, covered with a damp paper towel; they’ll keep for up to 5 days.
Brining brings out the best in turkey, making it juicy and adding savory flavor; be sure to allow enough time (at least 4 hours) to brine the breast. The mushroom…
The sherry really comes through in the rich, creamy sauce, giving this classic dish a refined feel. If your beans are particularly long, feel free to cut them.