Mushrooms, with their earthy flavours and diverse textures, add a delightful touch to numerous dishes. Whether you’re a seasoned chef or a home cook experimenting in the kitchen, mastering the art of cooking mushrooms can elevate your culinary creations to new heights. In this article, we’ll explore tips and tricks to help you unlock the full potential of cooking mushrooms for both gourmet and medicinal benefits.

Choose the Right Mushrooms

Not all mushrooms are created equal. Each variety has its own unique flavour and texture. Common choices include the commonly found cremini, button, and portobello mushrooms (all of which are the same Agaricus bisporus species), as well as shiitake, enoki, and oyster mushrooms. Experiment with different types to discover your favorites and how they complement specific dishes.

Your commonly found mushrooms can be used in all sorts of cooking methods, and there’s no shame in using them. Portobello burgers are amazing, when done right. Stuffed mushroom caps are delicious. Tossing some quarters creminis in a pan with garlic and butter is sometimes all you need for a quick weekday side dish.

If you are making a soup, I’d recommend sliced cremini or whole enoki mushrooms. If you want to add mushrooms to a stew, shiitake will do great in a long, low cooking method. Oysters are fantastic pickled and marinated.

Not all mushrooms are created equal. For those picky eaters who say they don’t like mushrooms, perhaps have them try the wild Lobster mushroom (Hypomyces lactifluorum). This mushroom tastes more seafood-like, and has a firm texture quite opposite to most mushrooms. You can also go entirely left field and cook with Huitlacoche.

Since cooking is all about experimenting with ingredients and methods, be sure to do just that. Experiment with cooking mushrooms by using different types of mushrooms in different methods to see what the end result will be. You will be pleasantly surprised!

Proper Cleaning Techniques

Mushrooms are like sponges, absorbing water easily. To clean them without compromising their texture, use a soft brush or a damp cloth to gently wipe away dirt. Generally speaking, you want to avoid soaking them in water, as it can make them mushy.

Many wild mushrooms can be quite dirty and require a quick dip under a running faucet. That ought to be fine as you are not soaking the mushrooms. However, soaking mushrooms is a technique that many foragers use so that any insects residing inside will choose to abandon ship. Depending on the mushroom, this may be a good strategy, but it will effect the taste and texture, so keep that in mind.

Mindful Mushroom Slicing

The way you slice mushrooms can impact their final texture. For a heartier bite, cut them into thicker slices. For a more delicate texture, opt for thinner slices. Consistent slicing ensures even cooking.

If you plan to slice your mushrooms, consider putting them on the window sill after slicing them. Mushrooms can be an amazing source of Vitamin D, which they convert from sunlight. Wild mushrooms will already have the Vitamin D from spending days outdoors, but you can benefit by putting cultivated mushrooms in the sun.

A cultivated mushroom may only have 7% of your recommended daily intake (RDI) of Vitamin D, but 20 minutes on the windowsill can increase that to 70% of your RDI. A big beneficial boost in a very short period of time. Check out this video on other mushroom health benefits.

Your Pan

As with almost everything you cook in a pan, achieving the right texture and flavour begins with a hot pan. Preheat your skillet or pan before adding mushrooms to promote quick and even cooking. This method helps in caramelizing the mushrooms, enhancing their natural sweetness.

Mushrooms release moisture during cooking, which can lead to a soggy dish if not managed properly. To prevent this, sauté mushrooms in batches, allowing excess moisture to evaporate and ensuring a more desirable texture.

Overcrowding the pan can lead to uneven cooking and steaming rather than sautéing. Allow enough space between the mushrooms to ensure proper browning and flavour development.

Also, achieving that perfect golden brown colour requires patience. Resist the urge to stir constantly, allowing the mushrooms to develop a rich flavour and caramelization. Stirring too often can impede this process.

Preheat your Mushrooms

This is your secret ninja tip! When people are cooking mushrooms, they often add more and more fat to the pan, as the mushroom soak it all up. To avoid this fat-trap, you need to preheat your mushrooms. It may sound odd, but it works!

The best way to preheat the mushrooms is to add them directly to a dry, hot pan. As the heat transfers to the mushrooms, they will begin to release the moisture. Once that water is coming out of the mushrooms, it means the cell-walls have broken down, and you can now add your fat to the pan. You can also use dry heat on the grill to preheat your mushrooms.

Alternatively, you can microwave the mushrooms. This will almost immediately cause the mushrooms to release their water, and then you can add them into your hot pan and continue onwards. Always be mindful that hot oil and water will lead to some spitting, so be watch out!

Experiment with Cooking Methods

Beyond sautéing, mushrooms can be roasted, grilled, or even stuffed. Each cooking method imparts a unique flavour and texture to the mushrooms. Roasting, for example, intensifies their earthy taste, while grilling adds a smoky dimension.

Time is a good variable to play with as well when cooking mushrooms. They can be prepared nice and slow, just sitting beside a roast beef for a few hours in the oven. Or they can be fired up quickly, like on a skewer on the grill. If you have a smoker and are already smoking something, pop in the mushrooms for a few minutes to absorb some of that smoke. Don’t do it too long though, or you’ll taste nothing but smoke.

Pairing Mushrooms with Other Ingredients

From a culinary perspective, think of mushrooms as a crossover between meat and vegetables. Now think of what kind of dish that would go well with either meat or vegetables. That’s right, basically every dish you can think of has either meat or vegetables or both, and that’s what makes mushrooms so versatile.

We’re so used to the main four flavours: salty, sweet, bitter and sour. However, just on their own, mushrooms add “the fifth flavour’ – umami. A deep flavour profile that elevates just about anything. Stir fry and sushi aren’t much without their fungus-formed soya sauce. That rich flavour of dry-aged meat, thank you fungi! How about the deep flavours of parmesan cheese or blue cheese? Another win for the world of fungi!

You may not want to necessarily make your own soya sauce, blue cheese or kombucha, but you can still use mushrooms in countless other ways. Mushrooms pair well with a variety of ingredients. Try combining them with pasta, risotto, eggs, or incorporating them into stir-fries and soups. Experimentation is key to discovering your favorite mushroom combinations.

If you want to cook them alone or just elevate the taste of your mushrooms, be sure to incorporate complementary flavours. Onions, garlic, thyme, rosemary, tarragon and balsamic vinegar are excellent choices. Experiment with herbs and spices to create unique and enticing combinations.

Cooking mushrooms can be a rewarding experience, offering a canvas for culinary creativity. By following these tips, you’ll be well on your way to mastering the art of cooking mushrooms. So, don your apron, sharpen your knives, and let the magic of mushrooms elevate your dishes to new gastronomic heights.

Need some inspiration? We have some delicious mushroom recipes on our YouTube channel.

If you want to learn to grow your own delicious gourmet mushrooms (and get access to more recipes), check out our cultivation course, designed for beginners growing at home. Or perhaps you’re into wild mushrooms. We have an identification course that works for you.