Fresh mushrooms, members of the fungus family, have meaty textures and rich, earthy flavors. Cultivated white and brown mushrooms are available year-round. Most mushrooms once grown wild, from the small porcini to the large portobello, are now cultivated and sold in well-stocked grocery stores.
To clean fresh mushrooms:
Store mushrooms unwashed. Remove grit by wiping with a damp paper towel or mushroom brush. For a more thorough cleaning, swish very briefly in water, then pat dry with paper towels.For specific mushroom varieties, see button, chanterelle, Chinese black, cremini, cultivated, oyster, porcini, portobello, shiitake, straw, and tree ear mushrooms, and truffles.