What is the best technique for cooking mushrooms?

Mushrooms are a versatile ingredient that can be used in many dishes, from savory to sweet. With so many varieties and preparations, it can be tricky to know the best techniques for cooking mushrooms to really make them shine. Should you grill them, roast them, sauté them? The cooking method you choose depends on the texture and flavor you want to achieve. By understanding the different techniques, you can cook mushrooms perfectly every time to bring out their very best qualities.

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What are the most common mushrooms to cook?

While there are thousands of edible mushroom varieties, the most common types you’ll find include:

Button mushrooms – This white/brown mushroom has a mild flavor and firm texture. It works well in almost any mushroom recipe.

Cremini mushrooms – Creminis are a more mature version of button mushrooms with a deeper, earthier flavor. They are firmer in texture.
Portobello mushrooms – These are fully mature cremini mushrooms with an even meatier texture and earthy, rustic flavor.
Oyster mushrooms – Oyster mushrooms have delicate caps and stems with a subtle flavor. They cook quicker than other mushroom types.

Shiitake mushrooms – Shiitakes have a woodsy, almost smoky flavor. They have a chewy, meaty texture even when cooked.
Enoki mushrooms – Enoki mushrooms have tiny caps and long, thin stems. They have a crisp texture and mild taste.

The cooking technique will vary based on which mushroom variety you choose, so keep the flavor profile and texture in mind.

Should mushrooms be washed before cooking?

Mushrooms absorb water easily, so avoid washing them until right before you are ready to cook. Clean mushrooms just before use by gently brushing or wiping away any dirt with a damp paper towel or soft brush. Don’t run them under water or they’ll get too soggy.

If the mushrooms are very dirty, you can quickly rinse them under running water and then pat them completely dry with a paper towel. Make sure no water lingers on the mushroom caps or stems before cooking.

Sautéing

One of the most common and versatile ways to cook mushrooms is to sauté them in a skillet on the stovetop. This technique brings out the rich, earthy flavors of the mushrooms and gives them a nice browned exterior while keeping the insides tender.

Sautéing is perfect for mushrooms like buttons, cremini, oyster and shiitake. Follow these tips for sautéing mushrooms:

Cut mushrooms into even slices or pieces so they cook evenly. Leave small mushrooms like buttons or enoki whole.
Heat 1-2 tablespoons olive oil or butter in a skillet over medium-high heat.

When the oil is hot, add the mushroom pieces in a single layer, spreading them out across the pan. Resist the urge to overcrowd the pan.
Let the mushrooms cook undisturbed for 2-3 minutes until the undersides are browned.
Toss or stir the mushrooms and continue cooking another 3-5 minutes until browned all over.

Season with salt, pepper and any other desired herbs or seasonings.

The high heat helps drive moisture out of the mushrooms and develop tasty browned bits on the exterior. Be careful not to overcook them or the mushrooms will get rubbery.

Tips for sautéed mushrooms

Use a combination of butter and oil to get the right balance of richness and higher smoke point.

Add aromatics like minced garlic, shallots or onion in the last 1-2 minutes to bloom their flavor without burning.
Splash with a little wine, lemon juice or vinegar at the end for extra flavor.
Garnish sautéed mushrooms with chopped parsley or chives before serving.

Sautéed mushrooms make a quick and easy side dish but also work nicely in pasta, omelets, sandwiches and beyond.

Roasting

Roasting concentrates the umami flavor of mushrooms and gives them a crisp exterior. Meaty mushrooms like portobello, cremini and shiitake work best for roasting but you can also roast whole smaller mushrooms.

To roast mushrooms:

Preheat oven to 400°F.
Toss mushrooms in olive oil, salt and pepper.
Arrange in a single layer on a parchment-lined baking sheet.

Roast 15-20 minutes, flipping halfway through, until deep golden brown.

You can add other seasonings like fresh thyme, rosemary or garlic before roasting. The high dry heat of the oven removes moisture from the mushrooms, intensifying their flavor. Roasting gives the mushrooms a nice caramelized exterior that adds texture.

Tips for roasted mushrooms

Cut portobello caps into thick slices or chunks to shorten cooking time.

Toss shiitakes or small mushrooms in oil first to prevent drying out.
Roast at higher heat like 450°F for firmer, meatier mushrooms.
Toss roasted mushrooms with vinaigrettes or creamy sauces.

These umami-rich roasted mushrooms pair excellently with steaks, roasts and other hearty main dishes.

Grilling

The hot, dry heat of the grill gives mushrooms those coveted grill marks and charred edges. Portobello mushrooms are a top choice for grilling but meaty shiitake or cremini mushrooms also hold up well. Follow these tips for grilling mushrooms:

Brush or toss mushrooms with olive oil and season with salt, pepper and other spices.

Grill mushrooms gill-side down first over direct medium-high heat.
Flip and continue cooking 5-8 minutes total, until marked and tender.
Brush with glazes, herb butters or oil to keep moist.

The grill complements the earthy flavor of the mushrooms. You can finish grilled mushrooms with a squeeze of lemon or drizzle of balsamic glaze.

Tips for grilling mushrooms

Soak wooden or bamboo skewers before skewering mushrooms.
Cook portobello caps at least 5 minutes per side.

Mist the mushrooms with water to prevent drying out.
Add grilled mushrooms to kabobs, sandwiches, pizzas and salads.

The char from grilling gives the mushrooms a tasty smoky flavor. This technique works best for larger, firmer mushrooms that can hold up on the grill.

Baking

Baking is ideal for cooking mushrooms thoroughly through to the middle. The dry heat of the oven concentrates flavor. You can bake mushrooms on their own or mix them with complementary ingredients.

Some tasty options include:

Stuffed mushrooms – Fill mushroom caps with breadcrumbs, cheese, sausage and herbs before baking.

Mushroom gratin – Layer sliced mushrooms with cream and cheese and bake until bubbly.
Mushroom casserole – Mix mushrooms into egg or rice casseroles to bake.

Follow these tips for the best baked mushrooms:

Brush or toss mushrooms with oil or cooking spray before baking.
Spread into a single layer on a baking sheet or pan.
Bake at 375°-400°F for 15-25 minutes until tender.

Coat in breadcrumbs or cheese for a crispy crust.

The dry heat of the oven concentrates the mushroom flavor and develops a richer taste. Baking locks in moisture so the mushrooms don’t dry out.

Tips for baked mushrooms

Mix mushrooms with heavy cream or cheese sauce for extra richness.

Add mushrooms to casseroles, frittatas, quiches and tarts to bake.
Brush portobello caps with oil and bake gill-side down.
Stuff whole mushroom caps with flavorful fillings before baking.

From appetizers to main courses, baking expands the ways you can use mushrooms in comforting dishes.

Frying

Frying locks in the mushroom’s moisture and gives the outsides a super crispy, golden crust. You can pan-fry or deep-fry mushrooms for a tasty texture contrast. Frying works best for larger, sturdier mushrooms that won’t fall apart.

Follow these tips for frying mushrooms:

Heat 1⁄4 inch oil in a skillet over medium-high heat.
Pat mushroom slices dry before frying.
Fry in batches. Don’t overcrowd the pan.

Fry 2-4 minutes until golden brown.
Drain on a paper towel-lined plate.

You can toss the mushrooms in flour, panko or cornmeal before frying for an extra crunchy coating. Deep frying in a pot with more oil locks in even more moisture.

Tips for frying mushrooms

Try frying portobello, shiitake or oyster mushrooms.
Fry enoki or small mushrooms for 1-2 minutes only.
Season fried mushrooms with salt and spices right after draining.

Drizzle fried mushrooms with honey, ranch dressing or creamy sauces.

Fried mushrooms are the perfect appetizer or snack on their own. They also make great pub-style food when served alongside burgers or fish.

Pickling

Pickling mushrooms in a vinegar brine adds tangy flavor and helps preserve their texture. Pickled mushrooms work well as a relish, side dish or salad topping.

To pickle mushrooms:

Clean mushrooms and cut into slices or quarters.
Heat a vinegar brine with salt, sugar, spices and aromatics.

Pour brine over mushrooms and refrigerate 1-2 weeks.

The acetic acid in the vinegar firms up the mushroom’s texture and penetrates all the way through. This technique works best for small, firm mushrooms like buttons, cremini and enoki.

Tips for pickling mushrooms

Add garlic, peppercorns, mustard seeds or chili peppers to the brine.

Stir pickled mushrooms into potato salad, coleslaw or egg dishes.
Rinse pickled mushrooms before serving to remove excess brine.
Combine pickled mushrooms with roasted or grilled mushrooms.

Pickling isn’t just for cucumbers! Preserved mushrooms last for 1-2 months refrigerated.

Drying

Dehydrating mushrooms is an easy way to give them an concentrated, intense flavor. The drying process removes moisture, resulting in a chewy texture and earthy taste.

You can sun-dry mushrooms or use a food dehydrator. To dry mushrooms:

Clean fresh mushrooms and slice thinly if needed.
Arrange in a single layer on dehydrator trays or baking sheets.
Dry 4-12 hours, flipping halfway, until completely dried.

Aim for cracker-like dryness when done. Dried mushrooms should be very firm and brittle with no moisture left.

Tips for drying mushrooms

Rehydrate dried mushrooms in soups, sauces and braises.
Grind dried mushrooms into an intensely flavored powder.

Store dried mushrooms in airtight containers for up to 1 year.
Dry portobello, cremini, shiitake and oyster mushrooms.

Dried mushrooms are a handy pantry staple to use in all sorts of dishes, especially soups and stews that will rehydrate them. Their concentrated flavor can give a big boost to sauces too.

Conclusion

With so many technique options, there are endless ways to cook mushrooms to perfection. Sautéing and roasting are easy go-to methods for weeknight meals. Grilling portobellos adds smoky depth in the summer. Baked mushroom dishes like gratins provide comfort food all year. And frying or pickling mushrooms provide appetizer and snack inspiration.

The key is to choose the right cooking method for the mushroom variety, shape and size you are working with. Sturdy shiitakes will crisp up beautifully on the grill while fragile enoki mushrooms will shine sautéed or fried. Portobellos roast up nicely thanks to their thick caps.

Understanding each technique brings out the very best in mushrooms. With the right preparation, you can enjoy their meaty, umami-rich flavor in so many dishes. A simple sauté showcases the earthiness of mushrooms while pickling balances it with acid. Roasting concentrates their flavor beautifully.

So experiment with the many ways to cook mushrooms. You will discover how each preparation transforms this humble yet versatile ingredient into something special.