I'm partial to the large Portabello Mushrooms available in the Royal Project shops.

 

I was taught to peel mushrooms before cooking, we only had wild/field mushrooms in those days and they were often crapped upon by cows and sheep. 

I bought some yesterday and forgot to take them from the packet so this morning they would not peel.

I just gave the a good scrub before cooking and appear to have survived. 

 

So, mushrooms, to peel or not to peel?

The days of mushrooms with thick skins are long past.  Just wipe over with a damp cloth, and trim the end of stem if it's dried out.

Wash well and proceed... peeling's unnecessary.

Depends on how it is cooked because the skin can be quite leathery as can be seen in the picture below.

 

 

I don't mind sacrificing a little tenderness for flavour.  

 

I usually saute with bacon and butter. 

10 hours ago, SplitInfinitive said:

I don't mind sacrificing a little tenderness for flavour.  

 

I usually saute with bacon and butter. 

I agree; great combination; I like to add garlic, too. After sauteing... you can add a TBS or 2 of flour and stir-fry everything a few minutes, until the flour is no longer raw (making a roux). Then, whisk in 1-2 cups of beef or chicken broth (some people add cream +/or sherry, too). After it comes to a simmer, you've got a great, thick, gravy/sauce.

PS- Fresh mushrooms don't have leathery skins.