From meaty mains to savory stews, mushrooms bring nuanced flavors and textures to all sorts of dishes. These versatile fungi are a good source of protein, vitamins and minerals, and grocers and farmers markets offer a range of varieties including portobellos, cremini, shiitake and more.

Cleaning mushrooms can confuse even experienced cooks, so we created this guide to help you buy, clean and prepare mushrooms with confidence.

The key is to start with fresh, quality mushrooms. What to look for depends on which kind of mushrooms you're buying.

For white mushrooms like cremini, make sure they are firm, plump and clean. The cap should be attached to the stem.

Hearty portobello mushrooms can be baked into vegetarian mains, sautéed as a side dish and more. When you're shopping for portobellos, give them a sniff. They should smell like the earth and have fresh-looking gills.

Shiitake mushrooms should have smooth, firm caps. Look for ones that are tender to touch, and neither dry nor slimy.

All mushrooms absorb water like sponges, so you should only rinse them if they're going straight into a salad or soup. Otherwise, just rub them down with a damp paper towel or brush them with a pastry brush to get rid of any dirt or debris.

Mushroom gills are edible, so it's up to you whether you leave them attached or remove them. But know that when you cook mushrooms with their gills attached, they'll add a dark brown color to whatever you're cooking. If you prefer to avoid darkening your dish, it's easy to remove mushroom gills. Just cup the cap in the palm of your non-dominant hand and scrape the gills out with a teaspoon.