One of the most persistent kitchen myths is that if you wash mushrooms, they will absorb liquid and get soggy. Food scientists tell us that isn't true, but many people still clean mushrooms only through dry methods like brushing or using a clean kitchen cloth. The Guardian recently put the question of how to clean mushrooms to a panel of chefs, who provided advice on the methods they use in professional kitchens.

Brown mushroom and spinach soup with potato croutons from Good Food (Aus) by Adam Liaw

Harold McGee dispelled the idea that mushrooms are like sponges and will easily get waterlogged. In The Curious Cook, McGee soaked 252 grams of mushrooms in water for a full five minutes. When drained, the total weight was 258 grams, which meant 1/16 of a teaspoon of water per mushroom. A quick wash will result in even less water. That is one reason that Chef Will Murray tells his staff to wash mushrooms at least three times in cold water.

Other chefs continue to promote dry cleaning methods. Ben Rand and Conor Spacey think a pastry brush does the best job of removing dirt clinging to mushrooms, while Claire Thomson - who wrote an entire book about mushrooms - prefers to rub them with a dry kitchen towel. So much for consensus. I like to rinse mushrooms in a colander under cold running water, using my fingers or a pastry brush to gently remove dirt and debris. What is your method for cleaning mushrooms?