Fresh mushroom producers use state-of-the-art growing methods and handling to ensure high quality. A few simple steps will help your supplies.

• For optimum shelf life, mushrooms should arrive between  34° - 38°.

• Immediately refrigerate both bulk and prepackaged mushrooms between 34° - 38° degrees.

• Optimum humidity 85% - 90%  also helps maintain quality and shelf life.

• Store in original containers.  Do not store in non-porous plastic bags, as plastic accelerates mushroom deterioration.

• Do not stack heavy items on top of mushroom containers.

• Do not wash before storage.  When ready to use, wipe gently with damp cloth or soft brush to remove dirt.  For volume preparation quickly rinse in cool water;; drain.  Shake gently to remove excess water.  Do not soak mushrooms because it speeds deterioration.

Foraging for wild mushrooms is an art, and a dangerous one if you're not educated. Some wild mushrooms are highly toxic and look very similar to edible mushrooms.  The American Association of Poison Control Centers in Washington, D.C. recommends that "people not forage for wild mushrooms unless the are, in  fact, experts, or the person identifying the mushrooms is someone with whom they trust their life."  The Mushroom Counsel also cautions against using the word "wild" on menus.  Since there have been some highly publicized cases of wild mushroom poisonings in recent years, the term "wild" may actually frighten some customers and prevent them from ordering a menu item.  Consider other terms that carry the same marketing power such as exotic" or "specialty" mushrooms.

Buying: Look for smooth, firm caps.  Some peat moss on surface is acceptable.  Fresh mushrooms with closed veils (underside attached) somewhat richer taste.

Storing:  Refrigerate immediately and use as soon as possible.  Store in paper bag to reduce moisture buildup.

Preparing:  Remove any clinging particles with a damp cloth.  Rinse quickly and pat dry.  Never soak.  Trim stems only if they are dry.