Have you ever tried something called....

Don't ask me
I am sure there are some foodies here who can answer better than me.

 

Well............you don't peel them, you just wipe them with a damp cloth.

 

I just do what mum did. I just can't recall how she did it .
I agree that wiping them seems a quicker option

 

If you want to fill a space in your drawer and throw a bit of money away, you can buy a mushroom brush, to clean and smarten mushrooms up before eating!

I think the trend now is to give mushrooms a very quick wash under the tap. The ney sayers promote the idea that the mushroom absorbs water during washing, which dilutes flavour.
The pro washers agree that mushrooms absorb water or any medium they are cooked in. They believe that the little water absorbed during a quick rinse, reduces the amount of any fat absorbed in cooking and doesn't impact on flavour. Seen as a healthier option.

Or you could just keep peeling them, which is quite a therapeutic task in itself!

 

.................then buy one of these



http://www.gatcosharpeners.com/product/carbide/edgemate_carbide.mgi

The best knife sharpener that I've ever owned bar none!

 

Yep I am from the Shirley Conrad camp " Life is too short to stuff a mushroom" or indeed peel it!
Chefs such as Julia Child's and some of the older recipes in French cuisine recommend peeling mushrooms, so think it may have been a generational thing.
It was also a trick to mask wrinkly outer surface of older mushrooms, when selling or serving!

 

I might cut a particularly slimey bit off. That's when my sharpener comes in.

I have my great uncles steel (he was a butcher) which still works beautifully, but my gadget is so much less hassle. Two "pulls" through the blades and you can slice a soft tomato again.

 

Or for checking the sharpness of your knives!!

 

Ah yes, the well known rule of thumb method. Fear not, all my knives will go clean through my thumb nail without the slightest hint of trouble!

 

That is one test too far!!!! I'll keep mutilating my thumb if it's all the same with you!

 

So maybe peeling them still is ok. I usually just launch them into a dry ceramic frying pan (nothing added). Very good flavour , but if you burn them, they don't taste as nice.
Maybe one day I will just have them in their jackets (no peeling).

I am sure you won't get told off for talking thumbs. Maybe I need that cooking lesson you offered me? If its still going?

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