A light brushing with a paper towel will often be enough to clean the dirt off oyster mushrooms before using them. You can also use a clean dry or slightly damp cloth to wipe off dirt instead of a paper towel.
You can also cut off any particularly dirty parts, such as the bottom of the main stem if it is still attached.
You can save the main stem and use it to make something like stock for a soup, but it does not have a desirable flavor for eating itself. Cut off any parts of the mushrooms that are slimy, mushy, or have black spots as well.
If you have a salad spinner, you can use it to spin the mushrooms dry after you rinse them. If you picked wild mushrooms, inspect them for dirt and insects carefully and always rinse them before using. Pay special attention to the gills where dirt and insects may be hidden.
Even rinsing mushrooms will cause them to absorb a little bit of water, but not enough to make any kind of a difference in cooking. Make sure they are completely dry before using them for cooking.
Oyster mushrooms are extremely perishable, so it’s important to choose the freshest ones, especially if you don’t plan to use them all immediately.
If you have to buy pre-packaged oyster mushrooms, then look closely at the packages and don’t choose a package that has a lot of moisture, such as droplets of water, inside of it.
If any mushrooms feel powdery or look shriveled, then they are too dry.
There are many different ways to use oyster mushrooms in recipes, including stir frying, roasting, sauteing, or putting them in soups and stews.
Oyster mushrooms generally last up to about 3 days if you select ones that are in their prime and store them properly. However, check them before cooking with them and don’t use any that are wet, slimy, or have developed dark spots.
