SOME DO'S:

DO KEEP mushrooms in the refrigerator.

DO ALLOW mushrooms to get air. Mushrooms will become darker as they mature and the flavor stronger. Too much air may make them dry out more but water or other liquid can be added when cooking.

DO WASH before cooking by rinsing quickly under a tap and place on dry towel.

DO USE a little lemon juice when cooking if you like a light color.

DO USE all of the mushroom. The skin and stems are basically the same plant cells but differ in texture. All have flavor.

DO USE mushrooms raw in salads and hors d'oeuvres.

AND SOME DONT'S:

DO NOT PEEL - trim out any spot that does not look appealing. Skin is the same as the inside.

DO NOT SOAK - mushrooms can easily become waterlogged and will lose minerals, vitamins and flavor.

DO NOT OVERCOOK - mushrooms should retain at least half of their original juice in cooking.

DO NOT THROW away stems. If not desired in the dish of the moment save them to be chopped up and used in another recipe later, they have lots of flavor.

DO NOT saute or fry in a black iron pan -- unless you like your mushrooms black. Aluminum will also discolor mushrooms slightly. Enamel ware or stainless steel are best to keep light color.