Description

Storage: Try not to store them for long, or you’ll lose the delicate flavour. Place them in a paper bag  and put them in the fridge, but not in the salad drawer

Preparation and cooking: Don’t wash them is the first rule – they already have a lot of moisture and washing them means they absorb even more, which can make them soggy – yuk!. Take a damp piece of kitchen paper and wipe each mushroom clean, or use a special mushroom brush, which brushes away any dirt. Don’t peel them, either, because the peel contains lots of flavour and nutrients. . If the mushrooms are small, leave them whole, if not, cut through the stalk, then into halves or quarters.