Whether you forage for them yourself like I do, or you pick them up at the market, fresh wild mushrooms, rare seasonal treat that they are, should be treated with lots of care. Wild mushrooms keep best stored in a paper bag in the refrigerator.
To prepare wild mushrooms, simply brush them clean with a dry pastry brush.
You can use a moist paper towel for the most stubborn dirt, but otherwise avoid cleaning mushrooms with water as they will become slimy. Trim as necessary with a paring knife.
Don’t worry too much about removing every last speck, after all, wild mushrooms do come from the forest floor.
To preserve their natural shapes, tear large chanterelle, hedgehog, oyster, and maitake mushrooms into smaller pieces.
Slice lobster, porcini, and morel mushrooms into bite-size pieces with a knife.
The wild mushrooms are now ready to cook.