* Mushrooms, especially wild mushrooms, are like little sponges. They’ll suck up any moisture. If you wash them, they’ll get waterlogged. Instead, clean them with a damp paper towel or brush them off with a pastry brush. And don't forget to clean in all those little crevices under the cap— it's a pain but it’s much better than having crunchy mushrooms!
* Don't throw away mushroom stems. Trim and freeze them to use in soups and stocks.
* An egg-slicer makes quick work of slicing mushrooms into uniform pieces.
* Sauteing is a quick, versatile way to cook any kind of mushroom, including basic button, cremini, stemmed shiitake, portobello, and morel mushrooms -- or better yet, a mix of your favorites.
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