How to Clean Mushrooms (Wipe, Don't Soak)

Why storing wet matters more than a quick wash

You've probably heard that mushrooms are sponges and will absorb buckets of water if you rinse them. But here's what actually happens: mushrooms are naturally porous and contain about 90% water already. A brief rinse or quick wipe won't ruin them. The real problem is storing mushrooms wet in the fridge for hours or days—that traps moisture and speeds up rot and mold.

What matters is when you clean them (right before cooking, not hours ahead) and how you dry them (pat with paper towels). The water itself isn't the enemy; excess time with trapped moisture is.

Safety first: Never pick or eat wild mushrooms unless a trained expert is with you. Look-alikes are impossible for non-experts to tell apart, and some are dangerously toxic. The safe path is a grow kit or shop mushrooms from a trusted seller, always with adult supervision.

Two simple cleaning methods

Method 1: Wipe with a damp cloth

This is the gentlest option and works great for most store-bought mushrooms (button, cremini, portabella):

1. Hold each mushroom in one hand.
2. Use a damp cloth or soft paper towel to gently wipe away dirt.
3. Use a soft-bristled brush for stubborn soil (an old toothbrush works).
4. Set them on a clean plate and use them right away.

Method 2: Brief rinse and pat dry immediately

If wiping alone doesn't get them clean enough, a quick rinse right before cooking is fine:

1. Hold mushrooms under cool, running water for just a few seconds.
2. Rub gently with your fingers to loosen dirt.
3. Pat completely dry with a clean paper towel—this is the important part.
4. Cook them immediately.

The key is drying well and not storing them wet. If you rinse mushrooms and then leave them in the fridge for hours, moisture can trap bacteria and speed rot. Clean them right before you cook—that's the safe approach.

What not to do

Don't soak mushrooms in water for long periods. Don't wash them early in the day and store them wet in the fridge. Don't leave them sitting in water—even salty water—for half an hour (that's for hardy, muddy foraged mushrooms like morels, which are a special case).

For store-bought varieties, keep it simple: wipe or rinse, dry, cook.

Why cooking matters most

At Mushrooms School the rule is simple: always cook your mushrooms, and never eat them raw. Cooking softens their tough cell walls so your body can digest them, brings out their deep savoury flavour, and is the safest choice for a family kitchen.

Cook mushrooms over medium heat until the edges soften and they release their water. They'll shrink as they lose moisture, which is perfectly normal. This usually takes 5–10 minutes depending on the size and how many you're cooking.

The short version

Clean mushrooms by wiping with a damp cloth or rinsing briefly under running water, then pat dry with a towel. Clean them right before you cook, not hours ahead. Don't soak them, don't store them wet, and cook specialty varieties well before eating. A quick, dry clean right before cooking—that's all you need.