How To Clean Mushrooms Martha Stewart

mushroom open faced crostini

This post for wild mushroom crostini 3 ways has been updated with new photos.

I got this recipe for a wild mushroom crostini 3 ways from Janet, who got it from Slim and this is my version. One of my favorite blogs is The Gardener's Cottage. It is one I go to for fashion, home decor, gardening, and food…Janet is vegan and I am not. Not even close…I must say it crosses my mind now and again because she says she's over 50 and does not look a day over 40. Check out Janet's vegan recipe for wild mushroom crostini here.

Wild Mushrooms & Fresh Thyme

mushrooms in packages, thyme plant on marble countertop

How to properly wash mushrooms

mushrooms in bowl of soapy water

For years I did not wash my mushrooms properly. I had this idea that they were not supposed to be washed or rinsed in water and I used a "mushroom brush." Many, many years later I read an article in Martha Stewart about how to clean your mushrooms. Apparently it's a myth that mushrooms can't be washed in water. In fact, mushrooms are mostly water so a little more is not going to hurt them. But only wash them right before you are going to use them. Unwashed mushrooms keep longer.

I use Thives Fruit & Veggie Soak or even just a half a capful of Thieves Household Cleaner in a bowl with cool water. I prepare a bowl with the Thieves and then let the water run to fill the bowl. Toss in the mushrooms and swirl them around in the bowl a few times, loosening any of the dirt that is clinging to the mushroom. Then I drain them and give them a quick light rinse and place on paper towels to dry for a few minutes. Washing them with Thieves is safe and toxic free. It feels great using plant-based products. If you want to know more about Thieves, read this post .

Wild Mushroom Crostini

mushroom open faced crostini

"don't crowd the mushrooms or they'll never brown."

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: lunch
Method: easy

3 tablespoons butter or olive oil or a combination of both
3 packages assorted wild mushrooms, sliced
1 1/2 teaspoons fresh thyme
Salt and freshly ground black pepper
A handful of Arugula
Rustic Wheat Bread

Thyme Vinaigrette

1 to 2 teaspoons red wine vinegar
1 teaspoon fresh thyme leaves
4 tablespoons mayonnaise
1 teaspoon agave syrup

Sauté the mushrooms in the butter and olive oil, making sure not to crowd the mushroom, preparing batches if necessary.
Place slices of bread under the broiler until lightly golden brown and brush with mayonnaise
Top each slice of toasted bread with a handful of arugula and then top with mushrooms.
Whisk together the vinaigrette and drizzle over the mushrooms. Season with salt & pepper.

Keywords: mushrooms, wild mushrooms, lunch, crostini, sandwich, bistro lunch