How to Clean Mushrooms for Earthy Flavor Without a Speck of Dirt

Since mushrooms grow so low to the ground, they tend to be still a bit dirty when you buy your cartons at the grocery store. The key is to buy them fresh and know how to clean them without letting them get waterlogged. Follow these tips on purchasing the highest quality you can and how to clean mushrooms, store, and prep them, including directions on cleaning morel mushrooms when you're lucky enough to get some of these highly sought-after delicacies.

With the wide variety of mushrooms available, it's easy to add those nutrient-rich, heart-healthy fungi to our diets as vegetarian main dishes or stuffed for easy party food for guests.

How to Clean Whole Mushrooms

The only "tool" you'll need is a paper towel.

How to Clean Mushrooms (Except Morels)

Use a damp paper towel or a soft mushroom brush to wipe each mushroom, one at a time, to remove any dirt. We can imagine the follow-up question now: How to clean mushrooms when you don't have time to wipe each one individually? We grant you permission to lightly rinse the mushrooms with cool water and pat dry with paper towels. Don't soak the mushrooms. Because they absorb water like little sponges, mushrooms won't brown nicely when cooked if they are full of water.

Though portobellos are larger than most other varieties, this is how to clean portobello mushrooms, too. Keep reading to learn more about their gills.

How to Clean Morel Mushrooms

Cut a thin slice off the bottom of each morel mushroom stem and, if desired, cut the mushrooms in half from stem to tip. Rinse in cool water to remove any dirt and insects. If the mushrooms look clean, this may be enough; if not, a short soak in lightly salted water brings out any remaining insects and dirt. If soaking, change the water as needed until dirt and debris are removed. Rinse the morels well, pat dry, and use in place of other mushrooms in recipes. Add cleaned morel mushrooms to our skillet-cooked mushroom medley.

How to Clean Mushrooms That Are Pre-Sliced

Most of the time, pre-sliced mushrooms at the store will say they've been washed already, but if you see some dirt, you may want to clean them again. To clean sliced mushrooms, give them a shake in a colander to loosen any dirt, then give them a quick rinse just before you're ready to cook. Dry them off with paper towels or a clean kitchen towel.

How to Clean Mushrooms for Stuffing

Portobello Mushrooms

For portobello mushrooms, clean as directed above. Gently twist off or cut off the stem of each mushroom. If desired, you can reserve the stems to use in the stuffed mushroom filling. Holding a mushroom in one hand, use a spoon to gently scrape the gills from the underside of the portobello mushroom cap; discard the gills. Repeat with remaining mushrooms. Now they are ready to stuff.

White Mushrooms

For white mushrooms and cremini mushrooms, choose fairly large mushrooms for stuffing. Clean as directed above. Gently twist off or cut off the stem of each mushroom. You can reserve the stems to use in the stuffed mushroom filling if desired. Use a teaspoon to fill each mushroom with the desired filling.

How to Cut Mushrooms

• After cleaning mushrooms, trim thin slices from the ends of the stems.
• Using a sharp, non-serrated knife (Wusthof Gourmet Chef's Knife, $80, Sur La Table), cut the mushrooms into halves or quarters, or slice or chop as needed.

Selecting and Storing Mushrooms

• Mushrooms are fresh if they are firm, plump, and free from bruises with no visible moisture on the outside. Avoid slimy or spotted mushrooms.
• For white mushrooms, also called button mushrooms, the gills on the underside should be tightly closed.
• Store mushrooms (except morels) unwashed in the refrigerator for up to two days in a paper bag or in the original packaging. Because they need to breathe, mushrooms shouldn't be stored in a plastic bag.
• To store morel mushrooms, clean and wrap mushrooms loosely in damp paper towels or damp clean cotton cloth, and place the bundle in a bowl. Store in the refrigerator for up to three days, keeping towels damp so the mushrooms don't dry out.

Mushroom math: 8 ounces whole mushrooms equals 3 cups sliced or chopped.

Except for morels, wait to clean mushrooms until just before using. Enjoy your dirt-free mushrooms in your quiche for brunch, baked in lasagna instead of beef, or on top of pizza.

How to Freeze Mushrooms

While mushrooms aren’t exactly labeled as freezer-friendly, you can certainly freeze them if you take a couple of steps beforehand so you don’t lose flavor or texture. First off, as mushrooms are mostly water, it’s not a good idea to freeze them fresh. When doing so and then thawed, you’ll end up with soggy, mushy, bland mushrooms that’ll be impossible to cook with (unless you go to a last-resort route, like a blended cream of mushroom soup).

To freeze them properly, follow the instructions to clean them, pat them dry as much as you can to remove most of the moisture. Use your preferred cooking method (sautéed or even stuffing your mushrooms) and, once they have cooled off, line them up in a single layer over parchment paper. You may keep mushrooms in the freezer for up to 2 months (keep in mind frozen mushrooms may change colors anywhere from dark beige to brown. Unless there’s a faulty smell or obvious signs of spoilage, this is totally normal).

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