The earthy smell in mushrooms comes from a compound called geosmin that occurs naturally in the environment mushrooms grow in and works its way into their flesh. It smells almost exactly like soil itself, since geosmin is also produced by certain soil bacteria; the mushroom simply absorbs it straight from its surroundings.
The type of mushroom affects how strong the smell is; truffles and some wild varieties tend to carry a heavier earthy smell than cultivated button mushrooms. The smell is usually stronger right after harvest and can fade slightly the longer they're stored.
Does washing reduce the smell?
Briefly dipping mushrooms in water and pulling them straight back out, rather than wiping them with a damp cloth, removes surface dirt and some of the geosmin along with it. Soaking them for a long time isn't recommended, since their spongy texture absorbs too much water and they lose their texture by releasing it while cooking.
Washing mushrooms right before using them is the most balanced approach for controlling both smell and moisture; mushrooms washed and stored ahead of time spoil faster and don't fully lose the smell anyway.
How does cooking affect the smell?
Frying mushrooms over high heat in a single layer reduces the earthy smell noticeably more than cooking a crowded pan over low heat; the high heat helps some of the geosmin evaporate off. Adding strong aromatics like butter, garlic, or fresh thyme also helps mask whatever smell remains.
Drying mushrooms thoroughly with paper towel before frying removes excess surface moisture, which helps them brown better and keeps less of the smell spreading through the pan.
Does dry cleaning without water work?
Cleaning mushrooms with a soft brush or a dry cloth, without letting them touch water at all, is quite effective at removing dirt and completely avoids the wetness problem that water causes; but this method can leave some geosmin behind on the surface, so the smell may stay slightly more noticeable than with a quick water dip.
The best cleaning method depends on the type of mushroom; for smooth-surfaced types, dry brushing is usually enough, while for wrinkled types, a brief rinse works better to fully remove dirt caught in the folds.
Dedicated mushroom brushes are sold for anyone who prefers dry cleaning; their soft bristles clean the mushroom's delicate surface without scratching it and can be used quickly right before cooking.
Dried mushrooms can carry a more concentrated earthy smell than fresh ones, since drying removes water while concentrating the aromatic compounds; that's why the soaking water used to rehydrate dried mushrooms can smell quite strong.
Rather than pouring that soaking liquid out, straining it and adding it to a soup or sauce base turns the smell into an advantage and avoids waste; the only thing that needs straining out is the sand and grit that settles at the bottom.
Wrapping mushrooms in paper towel before placing them in a storage container both absorbs excess moisture and somewhat reduces the smell spreading to other food in the container; this simple step protects both freshness and odor balance.
Comments (3)
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