-Did you know that mushrooms have little flavor until cooked? They are best served sauteed, in fact, it's best to saute them before adding to almost any dish before the dish itself is cooked. Otherwise, you miss out on their flavor.
-Mushrooms retain a great deal of moisture; they are like sponges. After rinsing them you can gently squeeze them to eliminate the excess water.
-Some experts suggest only "washing" them by wiping off with a damp paper towel but this cook says EWW! I find the best way is to buy whole mushrooms and rinse them. Dry them (and gently squeeze) then slice or quarter for recipes. Pre-sliced mushrooms are fine but they can be difficult to thoroughly clean.
-The gourmet large Portabello mushrooms do not have much difference in flavor than that of the traditional button mushrooms. Portabellos are more for presentation (and are more expensive).
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