It’s not recommended to rinse or soak mushrooms. Their soft, porous structure soaks up water like a sponge, which can cause them to turn out mushy and flavorless once they’re cooked. [2] X Research source If you want to soak them shortly, just make sure to dry them thoroughly to avoid making them mushy. To clean odd or irregularly-shaped mushrooms, such as morels, place them in a colander and rinse them quickly under a stream of cool water. Then, use a soft-bristled brush to clear away any dirt and debris between the folds and pat the outer surface dry with a paper towel. [3] X Research source If the mushrooms look sufficiently clean already, it’s okay to forego the wipedown and skip straight to cutting.
Avoid knives with serrated edges. The proper cutting method for mushrooms is a blade stroke sawing them will more than likely mangle the meat. [5] X Research source Sharpen your knives regularly to make sure they’re up to the task of processing delicate ingredients.
If you’re right-handed, hold the mushroom with your left hand and do your cutting with your right. If you’re left-handed, reverse the orientation.
Mushroom stems tend to be tough and fibrous, meaning they’re far less appetizing than the tender caps. Removing the stems also creates a flat base to stand the rest of the mushroom on, making them easier to slice and dice.
For best results, cut the mushrooms 1 at a time, even if they’re a smaller variety like buttons or criminis. [9] X Research source
There should be about 1⁄4 inch (0. 64 cm) of clearance between your fingertips and the blade. A tucked hand position is the safest technique for preparing ingredients like mushrooms that require a lot of small, quick cuts.
As you begin cutting, your hand will slide slowly along the length of the mushroom, and the knife will move right along with it. Aim to make each of the slices the same thickness. Thinly-sliced mushrooms work well in dishes like pizza, pasta, and omelets, creating a melt-in-your-mouth effect. Thicker slices, on the other hand, work well for sautés and vegetable medleys. [12] X Research source
Use mushroom halves or quarters in more substantial side dishes like bourbon mushrooms or vegetable medleys. [14] X Research source
You also have the option of stopping after a single cut if you prefer bigger pieces. Keep in mind that mushrooms shrink quite a bit as they cook, so avoid chopping them too small if you don’t want them to disappear completely. [16] X Research source
You may have to dig out the bulkier pieces and tackle them individually, as the mushrooms’ irregular shape will mean that some will be bigger than others. Stuff diced mushrooms into homemade egg rolls or samosas, or sprinkle them over a fresh garden salad.
