The autumn season is approaching, the peak working period for the Nespoli mushroom shop. Here, the most frequently asked question is always the same.
Washing mushrooms: yes or no?
Here’s what you need to know to avoid mistakes
When it comes to mushrooms in the kitchen, one of the most heated debates is precisely about washing.
Some say they should never be washed, some put them under running water without a second thought, and others rely on family traditions.
But what is the truth? Is washing mushrooms really a mistake?
Spoiler: NO.
But each species has its own specific requirement.
Mushrooms do not lose their flavor after being washed in water, they simply close their pores and stop releasing aroma, but the flavor will return strong and present when you cut them and later during cooking.
Why is it important to wash mushrooms?
Mushrooms, especially fresh ones, grow in direct contact with the soil: they absorb moisture, collect dirt, sand, leaves, insects. Even if they look clean to the naked eye, they may contain invisible residues or undesirable substances, especially if picked in natural environments and with smog (which is present everywhere).
Furthermore, mushrooms that are superficially cleaned with paper or brushes do not always achieve sufficient cleanliness for safe home cooking.
Let's debunk a myth: water absolutely does not ruin mushrooms, but each species has its own needs.
One of the most common arguments against washing is that "mushrooms absorb water like sponges and lose flavor." In reality, a quick and mindful wash does not compromise quality, especially when it comes to fleshy mushrooms like porcini, chanterelles, champignons, or pleurotus.
However, be careful: depending on the species, it may or may not be advisable to leave mushrooms to soak in water, because at that point, yes, they absorb excess moisture, become soft, and lose some of their aroma.
Which mushrooms to wash and which not?
Type of mushroom | Wash? | Notes |
|---|---|---|
| Fresh porcini | Yes |
Gently, without soaking unless they contain parasites (in that case, I recommend it, and refer to the related article)
|
Caesar's mushrooms (Amanita Caesarea)
| Yes |
Water-resistant, but especially if you want to eat them raw, they should be dried well
|
| Chanterelles (Cantharellus) | Yes |
Often sandy, require thorough washing, and if needed (when there are many residues in the gills) can also be soaked
|
Morels (Morchella)
| Yes |
Always, even several times, due to the debris that may be inside as they are hollow.
|
| Horn of plenty (Craterellus cornucopioides) | Yes |
Always, and thoroughly, given their funnel shape they tend to trap debris. They can also be soaked for short periods
|
| Dried mushrooms | Yes | Soak + rinse |
How to properly wash mushrooms
Here are the recommended steps:
Remove the earthy part of the stem with a sharp knife or a vegetable peeler.
Should you brush them gently? If you wish, you can brush the cap and pores with a small brush or a dry paintbrush to remove surface dirt, but I strongly advise against it. To properly clean the hymenium (the reproductive apparatus of mushrooms) of porcini, I recommend using a small knife and gently passing it over to remove the outermost layer.
Wash and rinse the mushrooms, then, if you prefer, quickly under cold water (to ensure you remove even the most stubborn residue, for example in the presence of sand or mud).
Dry immediately with paper towels or a clean cloth if you are going to eat them raw or cook them in a non-stick pan, or you can let them dry on the dish rack in the kitchen if you are going to cook them sautéed.
Cut the mushrooms as you like, into slices or cubes, using a knife and finally cook them.
💡 Extra tip: dried mushrooms, before use, should always be soaked in warm water and then rinsed thoroughly to remove any remaining impurities.
Why do we always recommend washing them?
In our kitchen, when we are in contact with natural raw ingredients, we know well that every product has its own story. And every mushroom has its own, whether it comes from a forest, from a farm (in the case of pleurotus, champignons, or any other species that can be cultivated), or from a drying facility, the cleaning step is essential: first of all for hygienic reasons, but also to truly enhance the aromas, flavors, and textures during cooking.
Conclusion
Washing mushrooms is not a gastronomic crime: on the contrary, it is a gesture of care and respect towards the ingredient. The secret is to do it properly, without overdoing it and without ruining them. A well-washed and well-treated mushroom will be able to give all its flavor to the dish, without unpleasant surprises.
