20 Tips You Need When Cooking With Mushrooms

Whether you're looking for a delicious way to add some extra nutrition to your meals or just want to try something new, cooking with mushrooms is an excellent way to make your diet more varied. Not only are mushrooms incredibly versatile, but they can also add a unique texture and an umami boost to your dishes — soups, stews, meat substitutes, and even drinks. Looking for wild mushrooms in the woods can be an adventurous experience, but even if you forage at the supermarket, they can still inspire culinary creativity.

While cooking with mushrooms isn't all that complicated, they are surrounded by an air of mystery. They're not an animal or a plant, so the regular culinary rules don't always apply. That's probably why everyone believes a host of false mushroom facts and keeps making the same mistakes when cooking them. Regardless of whether you're a beginner or a pro in the kitchen, we've got the tips you need to make the most of cooking with mushrooms. From storage tips and the best types of mushrooms for different recipes to proper cleaning and cooking techniques, you'll be sure to find the answers to all your mushroom-related questions here. So, let's get started and explore the fantastic world of fungi.

To ensure your favorite fungi's freshness, it's important to store them properly. Some of the best ways to store mushrooms include wrapping them in paper towels and storing them in an unsealed plastic or paper bag. That way, any excess moisture will be absorbed, but the mushrooms won't dry out. Of course, you can always leave them in the original packaging and use them up within a couple of days after buying. 

Keeping them out of your produce drawer is another easy way to extend the life of mushrooms, as it's best to store them in a less humid place in the fridge. Finally, if you have any leftover mushrooms, be sure to dry them out in the oven or cook and freeze them in batches.

After you have successfully cleaned your mushrooms, some extra prep is often required before they are ready to be cooked. You might already be removing the stems and gills of shiitake and portobello mushrooms, but you should also score their caps, which will help release any excess moisture while soaking in the flavors. 

Cremini and button mushrooms are low-maintenance, but you still need to slice them correctly — thin for pizza, thick for soups and stews. Mushrooms reduce in size when cooked, so having bigger pieces in the pot provides more texture. A non-serrated knife is the best tool for clean cuts, but you could use an egg slicer instead. In turn, oyster mushrooms don't even need to be sliced — reserve the knife for removing their stems, and tear the rest apart with your hands.

Mushrooms are rich in heart-healthy beta-glucans, B vitamins, potassium, and antioxidants, making them a great addition to any balanced diet (via Healthline). Cooking them is a great way to get the most out of their nutritional value. This is especially true for white button mushrooms: eating them raw is possible but not recommended, as they contain a carcinogenic toxin called agaritine, which is destroyed during cooking (via NutritionFacts.org).

To maximize nutritional intake, avoid frying or boiling, which can destroy some beneficial nutrients. Instead, opt for microwaving — the most nutritious way to cook mushrooms. Alongside grilling, it's the method that increases the antioxidant content and helps preserve water-soluble B vitamins and potassium. Additionally, agaritine decreases by 65% when freshly-sliced mushrooms are heated in the microwave for a single minute, making it the preferred cooking method for health-conscious mushroom lovers.

If you want to make delicious meals with mushrooms, pre-cooking them is a must. When you do so, you give them a chance to release their water content, which is what makes them perfect for putting on pizza or tossing in a salad without making everything soggy. Interestingly, one way to achieve that is to shallow boil them to evaporate their own moisture and only then add oil and aromatics.

Don't worry about them losing flavor or texture due to extra heat exposure, as it's basically impossible to overcook mushrooms. That's because their cell walls are made of chitin, which is highly resistant to heat, unlike animal proteins or pectin found in fruits and vegetables. So you can let your mushrooms caramelize and develop a deeper flavor first and then safely add them to other dishes.

If there's one mistake you must avoid when cooking mushrooms, it's overcrowding the pan. When you place too many mushrooms in a pan at once, they release too much moisture and end up steaming rather than sautéing, which results in a soggy, unappetizing texture. 

To get the best sautéed mushrooms, follow Julia Child's advice and make sure you give them room to cook. This means using a large enough pan that will allow the mushrooms to spread out and the moisture to evaporate quickly. Additionally, it's important to make sure the mushrooms are dry before you put them in the pan, as any excess moisture will prevent them from crisping up. Finally, don't forget to season your mushrooms — a sprinkle of salt and pepper will help bring out their flavor.

If you want perfectly fried mushrooms with a beautiful caramelized look, resist the urge to stir. It might be tempting to hover with a spatula to make sure they cook evenly, but the more you stir, the less likely they are to develop that caramelized look. Meddle too much, and they will release moisture and never get to that golden brown stage. 

To make them crispy, you need to give them time to fry in their own juices. It's best to let them sit for the first few minutes before carefully flipping them over. You'll want the heat to be high, but make sure to adjust the temperature to avoid burning. If you're patient and vigilant, you'll end up with perfect fried mushrooms.

If you fail to get a perfect sear on your mushrooms, you might be making one major mistake: not flattening them. That's right — the biggest mistake people make when cooking mushrooms is not squishing the mushrooms in the pan. Doing so allows for even cooking, creating a perfect crisp with a deep golden brown color. 

It's essential to heat the pan well before adding the mushrooms, or else they won't sear. To achieve that effect with king oyster scallops, simply press down on each mushroom with the back of a spoon, or use a plate or a smaller pan if you're making oyster mushroom steak. After the mushrooms have been seared, feel free to lower the heat and add seasoning. It's a small but important step that will take your mushroom flavor and presentation to the next level.

Many mushrooms come with tough, woody, or fibrous stems, dark gills, or peelable skins that are typically discarded in cooking, as they seem difficult to use. But it's worth considering repurposing them before putting them in the compost. For one, stop wasting your mushroom stems — mince them up and use them in stocks, gravies, stuffing, or anywhere you'd want more umami, or dry them to make flavorful mushroom powder. The gills of portobello mushrooms are often removed for practical or aesthetical purposes, but they're safe to eat and can be reserved for mushroom stocks. 

Finally, think twice before throwing out old mushrooms — the fact that they dried out a bit and aren't as visually appealing anymore doesn't mean you can't use them in pasta or soup. Getting creative with mushroom odds and ends is a great way to make the most of them while lowering food waste.

If you're looking for a way to enhance the flavor of your savory dishes, look no further than dried mushrooms. Whole or powdered dried mushrooms are a potent source of umami, which can make your dishes taste more complex. Dry mushroom powder is incredibly versatile: it can deepen the flavor of soups, sauces, batters, and drinks. You can dry your own mushrooms (especially those leftover stems) and powder them or use store-bought. 

You can also make your own vegetable broth with mushrooms in just a few simple steps. First, you soak dried shiitake mushrooms, then strain and cook the liquid with alliums and herbs. The result is a deeply flavorful and highly versatile broth that you can even drink on its own or apply as usual.

That's right: Mushrooms aren't just for eating. In fact, they can be used to create some seriously delicious drinks. As unconventional as it may seem, mushrooms can elevate your cocktails in ways you never imagined. They add complexity and depth, as well as a unique texture and aroma. 

You can use everything from dried mushrooms to mushroom-infused syrups and bitters to elevate your drinks. For example, try infusing vodka with dried porcini mushrooms for a unique take on a martini. Or, use mushroom-infused bitters to add a smoky, earthy flavor to your favorite drink. In terms of flavor combinations, the rich mushroom umami pairs nicely with either earthy or herbal flavors and is highlighted by spicier and more fruity tastes. The possibilities are endless!