How to Clean Oyster Mushrooms: 3 Easy Methods to Try

Oyster mushrooms (Pleurotus ostreatus), also known as oyster fungus and hiratake, are edible mushrooms. They came into commercial popularity during the First World War when Germans cultivated them as a food crop, and they are now a staple in Asian cuisine. Their name comes from the shape and color of the mushroom caps, which look like oysters. The tops of the caps vary in color from white-gray to light brown to dark brown, while the flesh and gills range from white to cream and are firm in texture.

Oyster mushrooms are carnivorous, consuming bacteria and nematodes (tiny worms from which the mushrooms derive nitrogen) in addition to rotting wood.

Washing mushrooms doesn’t always have to involve water: They are porous, so they function as sponges, soaking up water, which makes it difficult to get them crispy in the cooking process. With that in mind, here are a few tips for getting your oyster mushrooms clean enough to cook:

1. 1. Use a paper towel. Wipe off the dirt with a damp paper towel or damp cloth if you find a lot of heavy residue on your mushrooms. Don’t go too heavy with the water or the pressure, as you don’t want to damage your mushrooms.
2. 2. Try a quick rinse. You shouldn’t have to give your mushrooms a deep cleaning. Instead, place them in a colander and rinse them briefly under running water if necessary.
3. 3. Use a mushroom brush. Use this specialty tool to brush off any excess dirt lightly. If you don’t have a mushroom brush, a pastry brush works just as well.

Like other mushrooms, oyster mushrooms are relatively sensitive and won’t maintain their texture and flavor for long. Here’s how to keep them fresh:

• Refrigerate: If you plan to use your fresh oyster mushrooms within a week of buying them, put the whole, unwashed mushrooms in a paper bag and place it in the main compartment of your fridge. The bag will absorb excess moisture, allowing your mushrooms to keep their firm, meaty texture.
• Freeze: To freeze your oyster mushrooms, use a sharp knife to separate them from the central stem and then sauté them in butter or olive oil until they release their moisture. Let the cooked mushrooms come to room temperature before sealing them tightly in a plastic bag and placing them in the freezer. They’ll heat up quickly, so you can add them to stews, stir-fries, or other oyster mushroom recipes you’re cooking right from the freezer.
• Dry: To dry your mushrooms, separate them from the central stem and put them in a food dehydrator or an oven at the lowest temperature until they lose all of their moisture. Dried mushrooms will keep at room temperature in a tightly sealed container.

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