Mushrooms

Buy mushrooms with tightly closed caps and dry, firm surfaces. Skip anything slimy or with dark, wet gills. Store them in a paper bag in the main part of the fridge (not the crisper, it's too humid) and they'll hold 7–10 days; plastic traps moisture and turns them slimy in 2 days. Clean with a damp paper towel or a quick rinse right before cooking, never a soak. They're sponges, and waterlogged mushrooms will not brown.

Mushrooms are 90% water and every mushroom mistake comes down to not respecting that. Crowd the pan or stir constantly and they steam in their own liquid, turning grey and rubbery instead of golden and meaty. High heat, space, and patience get you browned edges and real umami, whether you sauté, roast at 400°F, or air fry. Cremini over white button 10 times out of 10 for me: same price, twice the flavor.