Brush off loose soil and debris with a soft brush or cloth
before you even get home if you can — it's easier to do this
while everything is still separated by where you found it,
rather than facing one big mixed pile later.

A light rinse is fine for most mushrooms, but avoid long soaks
before cooking — many varieties absorb water easily and
become soggy. Save the proper soak for the salt and hot water
baths covered in section 6.2.

Slice mushrooms while checking the inside one more time —
this is your last chance to notice anything off before cooking.
Sort by type and size if you're preparing several kinds at once,
since cooking times often differ.

Most mushrooms release water as they cook — let this evaporate
fully before adding fat or seasoning, rather than crowding
a wet pan. A drier sauté gives better texture and flavour
than one that stays watery throughout.

Remember from section 6.1 and 6.2: some boletes, like the orange
birch bolete, need extended cooking time — at least 15 minutes —
to break down compounds that are mildly toxic raw.

A short blanch before frying or roasting, as covered in 6.2,
is a simple extra safety step. It also firms up texture slightly,
which some foragers prefer before further cooking.

Thinner-fleshed mushrooms, like funnel chanterelles, dry well —
slice thinly and dry at low heat or in open air with good
ventilation. Dried mushrooms rehydrate well in stock or stews
later and store for a long time if kept properly sealed and dry.

Most mushrooms freeze better after cooking rather than raw —
sauté first until water has evaporated, then cool and freeze
in portioned bags. This preserves texture much better than
freezing raw, which often turns mushrooms watery and limp
once thawed.