An exciting crop of fresh, dried and canned mushrooms has sprung up in recent years. A great flavor trick is to combine white mushrooms with a more flavorful variety, such as portabella or crimini. Cooked together, the whites will pick up the stronger flavor of their counterpart. It saves money because whites are the least expensive, but you get the full taste of the more expensive variety. To prep fresh mushrooms, cut a thin slice from the bottom of the stem. Gently wipe with a cloth or soft brush or rinse quickly with cold water (do not soak in water); pat dry with paper towels.