Mushroom

Brush off loose soil or wipe mushrooms with a damp cloth; if they are very dirty, rinse them briefly and dry them straight away. Don’t leave them soaking, as they can take on water and brown less well.

Slice them evenly, then cook in a hot, wide pan with a little oil or butter, leaving room for the moisture to escape. Let them sit undisturbed until browned on one side before stirring; a crowded pan makes them release water and soften.

Sliced mushrooms usually take about 5–8 minutes over a medium-high heat, stirred occasionally, until their liquid has evaporated and the edges are golden. Whole small mushrooms take longer, so turn them as they cook.

Keep them unwashed in the fridge in a paper bag, or in their original breathable packaging, and use them while they are firm and dry. If they become slimy or develop an unpleasant smell, discard them.

Yes. For a better texture, slice and sauté them until their moisture has cooked off, cool them, then freeze in a sealed container. Frozen mushrooms are best used straight in soups, sauces or stews rather than thawed for salads.

Garlic, thyme, parsley, black pepper and butter all suit their savoury flavour. Use them in mushroom soup, risotto, pasta sauces, omelettes or a savoury pie; cook off their liquid before adding them to pastry fillings.

Common shop-bought mushrooms can be eaten raw when fresh and clean, thinly sliced into salads. Cooking gives them a deeper flavour and softer texture; never eat a wild mushroom unless an expert has identified it as safe.

Portobellos are larger and meatier, with 3.28 g of protein per 100 g compared with 1.8 g in mushrooms. Their broad caps are handy for grilling or stuffing, while smaller mushrooms are easier to slice into sauces.