How to Clean Mushrooms the Right Way (Without Ruining Them)

Because nobody wants soggy fungi

Cleaning mushrooms isn’t the most glamorous part of cooking, but it’s a small kitchen skill that can totally upgrade your meals. Mushrooms might come packed in a tidy little carton, but these forest-floor gems are usually still clinging to a bit of dirt. And if you’re tempted to just dunk them in water? Don't. Mushrooms are basically nature’s sponges—and soggy mushrooms = sad, flavorless mushrooms.

Here’s how to clean, store, and prep mushrooms like a pro—whether you’re cooking a cozy vegetarian dinner or flexing your hosting skills with some killer stuffed shrooms.

First Things First: Don’t Soak!

Mushrooms absorb water like they’re prepping for a drought, and excess moisture keeps them from browning nicely in the pan. Instead:

Whole mushrooms (like button or cremini): Wipe them gently with a damp paper towel, a clean kitchen towel, or a soft mushroom brush.
In a rush? You can rinse mushrooms quickly under cool water—just make it fast, and dry them right away with paper towels.
Pre-sliced mushrooms usually say “pre-washed,” but if you spot dirt, shake them in a colander and rinse right before cooking. Again, dry thoroughly.

The Fancy Ones: Cleaning Morels

Scored some morels? Lucky you! These prized mushrooms are gorgeous but kind of high-maintenance.

Slice off the bottoms of the stems and cut them in half lengthwise.
Rinse gently in cool water. If they’re extra gritty or hiding bugs (totally normal), soak them briefly in lightly salted water, changing it as needed.
Rinse again, pat dry, and get ready to impress.

Prepping for Stuffed Mushrooms

Perfect party food starts with clean, prepped mushrooms.

Portobellos: Clean as above, then remove the stems and use a spoon to gently scrape out the gills (yes, you can skip this step, but it helps avoid excess moisture).
White or cremini mushrooms: Remove stems (save them for filling!), and they’re ready to stuff with cheese, breadcrumbs, or whatever magic you’ve got planned.

Quick Cutting Tips

Once clean, trim the ends of the stems. Use a sharp (not serrated) knife to slice, quarter, or chop based on your recipe. Sharp cuts = cleaner presentation and even cooking.

Choosing & Storing

Fresh mushrooms are plump, firm, and dry to the touch. Slimy or spotted? Hard pass.

Store unwashed mushrooms in the fridge in their original carton or a paper bag (they need to breathe—no plastic!).
Morels need a bit more TLC: wrap in damp paper towels and store in a bowl in the fridge for up to three days.

Can You Freeze Mushrooms?

Sure, but only after cooking. Raw frozen mushrooms thaw into a watery mess. Instead:

Clean and cook them first (sauté or roast works great).
Cool completely, then spread in a single layer on parchment paper to freeze.
Transfer to a freezer bag or container—good for up to 2 months.

Note: color changes after freezing are totally normal—don’t panic unless they smell funky.

Mushrooms are one of the easiest ingredients to ruin or elevate. Treat them right—clean carefully, avoid the soak, and know when to rinse—and they’ll bring that earthy, umami magic to your next dish.