“Never wash mushrooms. They’ll be a soggy, gelatinous mush.”
So goes conventional wisdom about handling fungi in the kitchen.
Busting Mushroom Myths With Chef Chris Czarnecki
The 4th-generation restaurateur and chef on the myths and wonders of mycological cooking
Christopher Czarnecki, chef and owner of The Joel Palmer House Restaurant in Dayton, Ore. Christopher Czarnecki
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Eric Lucas
Author
Eric Lucas is a retired associate editor at Alaska Beyond Magazine and lives on a small farm on a remote island north of Seattle, where he grows organic hay, beans, apples, and squash.
