I think it depends. If you're going to use them right away, put them in a colander and give them a quick rinse. Sturdier mushrooms, such as white or Italian browns, can be wiped clean and then stored in an airtight plastic bag along with a damp paper towel for three to four days. More fragile mushrooms-chanterelles, for example- should be gently brushed clean and then stored the same way. Just treat your mushrooms gently and the reward will be spectacular.

25 minutes before: Slice fresh mushrooms. Begin cooking mushrooms. Measure Port, vinegar, Wor-cestershire. Slice bread.

Add the fresh shiitakes, the brown mushrooms and the sausage; raise the heat to high and cook, stirring frequently, until the moisture from the mushrooms has evaporated, about 5 minutes.