To prepare:

I do not wash mushrooms.  They are porous and will soak up any water (or, heaven forbid, soap) that you use making them impossible to sauté - they will just steam.  Brush them off with a mushroom brush or crumpled paper towel.  Slice off a bit of the stem end or break it off the cap, if you prefer and follow recipe directions to slice, chop or not. 

If you do choose to wash do so very briefly under clear, cool water and pat dry with paper towels.

To Store: 

Mushrooms can be stored for up to a week in the refrigerator.  Do not store in plastic bags but, if the come prepackaged, the original container is fine.

Cooking Mushrooms:
     For recipes see Vegetables; First Courses

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