# How to prepare mushrooms

## The essentials

Button mushrooms are sponges: you do not soak them, you wipe them. While cooking, they release water, so you cook them on high heat in a pan that is not too full, and you salt at the end.

## Choosing it

Firm, with a closed, dry cap, no dark spots.

## Preparing it

Cut the earthy end of the stem. Wipe the caps with damp paper towel, or rinse them very quickly under water and dry them right away.

## Cutting it for the dish

- In slices, for the pan or an omelette.
- In quarters, for a stew.
- Whole, for the oven or a skewer.

## How long it takes

Two minutes for a punnet.

## Storing it

In the fridge, in a paper bag or a container left ajar, four to five days. Never in a closed plastic bag, they go mouldy.

## Make it tonight

The mushroom risotto: a punnet of button mushrooms in slices.

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Source : disheazy, https://disheazy.com/bases/how-to-prepare-mushrooms