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Ingredient

Fresh Mushrooms

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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.

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