15.nov.06
The Grand Rapids Press, MLive.com
Vicky Ferguson
http://www.mlive.com/news/grpress/index.ssf?/base/features-1/1163605561264510.xml&coll=6
Q: The recent news items about E. coli contaminating our fresh vegetables made me wonder about the wholesomeness of fresh mushrooms. No matter how I rinse them, there are always dirtlike particles all over the mushrooms that must be rubbed off. What's the easiest way to clean them?
H.M. Grand Rapids
A: The particles you see are likely bits of pasteurized (heat-treated) peat moss, a common growing medium at mushroom farms. According to the Mushroom Council, the best way to clean mushrooms is to gently wipe them with a damp cloth or soft brush (yes, one by one). The next best way to clean them is to rinse mushrooms in cold water just before using, and pat them dry with paper towels.
The first rule of food safety in the kitchen is to wash your hands before preparing food. The very safest way to prepare fresh mushrooms is to cook them (as part of a roast, in a soup, sautéed to use as a side dish or in a sauce or gravy), as that will kill most bacteria.
To prolong the life of fresh mushrooms, the Mushroom Council recommends you keep them refrigerated. They do best in a porous paper bag. The council recommends removing the plastic wrap, and avoid storing them in air-tight containers as this causes moisture condensation and speeds spoilage.