Mushrooms, White

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Identification: Mushrooms are the fruiting body of a fungus—that is, the part of the fungus that produces spores for reproduction.
  • Evaluation: Select firm, white caps, closed at the stem. Stems should be relatively short. No dark spots, bruises, or mold.
  • Preparation: Trim bottoms of stems. Just before cooking, wash quickly in cold water; drain well. If you desire to keep the mushrooms white, add a small amount of acid (lemon juice, vinegar, ascorbic acid) to the rinse water. To flute mushrooms, see Figure 10.12.
  • Percentage Yield: 90%