Here are tips from the Mushroom Council, a trade group representing commercial mushroom growers, for the tender care of mushrooms:

Shopping: Choose blemish-free, dry mushrooms. A closed veil (the membrane under the cap) indicates a younger mushroom with a more delicate flavor. An open veil indicates more intense flavor.

Storing: Always refrigerate mushrooms, but avoid storing them in plastic. If they’re in a tray, remove the cellophane wrap and cover them with paper towels or store them in a paper bag.

Cleaning: Gently wipe with a damp cloth or soft brush to remove peat, or rinse quickly with cold water in a colander and pat dry with paper towels. Never soak in water. Peeling is not necessary.

Freezing: Fresh mushrooms don’t freeze well. If freezing is necessary, first slice and saute them in a little butter or oil, then freeze in an airtight container for up to one month.

Equivalents: One pound of white mushrooms yields about five cups of sliced or chopped raw mushrooms, or about two cups sauteed.