Mushrooms

Clean and slice

1. 1

   Brush off dirt, or rinse quickly and dry — a brief rinse adds very little water.

2. 2

   Trim the dry end of the stem (remove shiitake stems entirely; they are tough).

3. 3

   Slice through cap and stem, or quarter small mushrooms.

Tips

• Cook in a hot pan with space between pieces so they brown instead of stewing.

Knife cuts that suit it

• Rondelle3–6 mm thick discs

Use it in

• Cream of mushroom soup
• Beef stroganoff
• Buckwheat kasha with mushrooms