On club forays mushrooms are cleaned by gentle brushing and then separated by species in individual Wax or Paper bags. Mixing species is discouraged due to the chance of contamination by poisonous species. Plastic bags are also discouraged as mushrooms are mostly water and can literally cook or spoil under extreme conditions.
Experienced club members may elect to foray for single desirable edible species during their season. Paper lunch bags absorb excess moisture and are a good size to partially close if delicate species are getting cramped. They also help keep out the debris that ends up in the basket. Start new bags as needed and save yourself some cleaning time.
Back in your kitchen, choose to cook or preserve your finds. Carefully inspect your mushrooms for specimens that might not be quite as fresh as they looked in the field and other small examples of Mother Nature. Mushrooms to be cooked for recipes or lightly sautéed prior to freezing can be trimmed (dark ends) and washed by rinsing or with a sprayer.
Mushrooms for drying are best brushed and trimmed before going into the dryer. Do these things as soon as possible, most wild mushrooms have a short shelf-life.