Generally speaking, fresh portobello mushrooms need to be blanched, because fresh portobello mushrooms have a special earthy flavor, and blanching can remove this earthy flavor and make the mushrooms taste more refreshing. Of course, if you prefer this earthy flavor, you can choose not to blanch.

Most mushrooms use humus as their growth substrate, so when you eat them, it's best to blanch them for a higher safety factor.

Purchased fresh portobello mushrooms can usually be treated with brine. Salt water can remove the slime as well as impurities from the top of the maitake mushrooms, and it can also repel all the bugs inside the gills. All you need to do to clean your maitake mushrooms with salt water is to soak them for ten minutes and then pour them out.

Baking soda water can also be a good cleaner. Baking soda water can clean the impurities on top of the portobello mushroom and then effectively remove pesticide residues.

The rice water can also play a good cleaning effect. There are some granular substances in the rice water, and the impurities of the mushrooms rub together, it can play a good cleaning effect. In addition, rice water can also play a bleaching effect, if the home of the rice water is less, you can also use a small amount of water to clean the mouth mushroom, so the effect is also good.