PSA: You're Probably Washing Your Mushrooms Wrong

Mushrooms are an undoubtedly versatile ingredient. You can sauté them on their own, turn them into a garlic butter masterpiece, throw them into a divine omelet, and virtually use them in any dish that you feel needs a plant-based boost. Store-bought mushrooms range widely in variety, with some of the most popular types being white button, shiitake, and portobello.

If you’re like us, you may have skipped a thorough washing a time or two in favor of a simple rinse. But that's actually the No. 1 mistake people make when washing mushrooms—because mushrooms grow in dirt, it's important to wash them as thoroughly as possible before cooking with them.

How to Wash Mushrooms the Right Way, According to an Expert

It’s fairly obvious if there’s a significant amount of dirt on mushrooms. It’s normal for store-bought mushrooms to have some visible brown marks, but if there is more concerning discoloration (green, blue, black, or moldy fuzzy patches), throw them out.

Before coming into contact with the mushrooms, wash your hands thoroughly.

“Keep unwashed mushrooms from contacting surfaces with ready-to-eat items like lettuce,” said Vanessa Coffman, Alliance Director at Stop Foodborne Illness. Any other produce that will not be cooked—such as peppers or cucumbers—fall into that category as well. It’s safe to say just avoid the mushrooms being in contact with any and all foods before cleansing.

The FDA recommends rinsing all produce (this includes fungi) properly under running water in order to reduce bacteria.

“Depending on how visibly dirty and delicate they are, you can either scrub them gently under cool running water or gently rub them with a paper towel,” Coffman added. Dry them off—as thoroughly as possible—with a paper towel or clean cloth towel after washing. Cooking the mushrooms will then kill off any further harmful bacteria that lies on the surface.

Related: 10 Hearty Mushroom Dinners to Make This Week

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