Cooking with mushrooms enhances each dish with a distinct earthy flavor and a satisfying texture. However, their penchant for gathering dirt can deter kitchen enthusiasts. Brushing off the grit does not require professional skill if you note the tips from Mark Jones, proprietor of Sharondale Mushroom Farm.

Jones recommends a quick wipe-down using a damp paper towel as the best method for cleaning mushrooms. This technique quickly removes dirt residues without endangering the mushroom's texture or taste. Submerging mushrooms in water, Jones warns, could make them spongy due to moisture absorption. This extra moisture hampers the browning process during sauté or roasting preparations. Hard-to-reach crevices that contain dirt in varieties such as morels can be efficiently tackled with a small, natural-bristle pastry brush. The cleaning process should be performed only before the cooking commences to avoid accelerating spoilage due to unwanted moisture.

For mushrooms that have been sun-dried, rehydrating in hot water is a common practice, albeit caution should be applied. Jones suggests straining the water used for soaking through a cheesecloth to avoid introducing grit or sand into the recipe.

Storing mushrooms in a standard refrigerator is acceptable up to an entire week; however not in plastic bags - bacterial growth thrives in that environment, warns Jones. A paper bag offers a safer haven for your mushrooms. In case you have extra, you can freeze them. Lightly sauté or roast these mushrooms before freezing to prevent them from turning soggy when thawed. These can be directly added to simmering soups or stews or thawed rapidly in a hot skillet.

Cooking mushrooms is unique due to their high water content - around 90% of their weight. Thus, the goal of most cooking methods is to evaporate the excess moisture, thereby retaining their dense flavor. Jones suggests sauté and roasting as two common techniques for cooking mushrooms.

For sautéeing, use one tablespoon of olive oil on a stainless steel or cast-iron skillet, cook the mushrooms undisturbed until well browned on one side, then stir and continue cooking until golden brown. Roasting mushrooms involves tossing them in olive oil and salt, preheating the oven and baking sheet, then roasting until well browned. Both methods yield delicious, deep, earthy flavors that can be savored in a variety of dishes, from curry and pasta to tamales and quesadillas.