Traditional recipes

Make the Most of Mushrooms

Make the Most of Mushrooms

Keep fresh mushrooms in pristine condition after purchase. Here's what to do to make them last.

Keep the Original Store Packaging

You can't see it, but the wrap on packaged mushrooms actually has tiny holes that prevent damaging condensation and gasses from building up. You can, and should, store commercially grown mushrooms (presliced or whole) in their original container and wrap in the refrigerator; they'll keep up to one week.

Eating healthy should still be delicious.

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Keep Moisture at Bay: Wrap Loose Mushrooms in Dry Packaging

Storing mushrooms in a damp towel will shorten the length of time they stay fresh. Instead, refrigerate loose mushrooms in a brown paper bag; it will absorb any moisture and allow them to breathe. A partially opened zip-top plastic bag will also work.

Avoid the Crisper

The refrigerator's vegetable bin is a moist place—not a friendly area for mushrooms. Instead, keep them in a spot where air can circulate, like an open shelf.

Keep Mushrooms Away from Pungent Foods

Mushrooms can take on the flavors of strong foods that are stored nearby. Keep them away from onions, garlic, and other foods with strong odors.

Rinse With Water

Clean mushrooms under cool, running water right before you're ready to use them; then pat dry. It's a myth that mushrooms easily absorb water, but if they're rinsed too far in advance, they will discolor and deteriorate from the moisture. Cultivated mushrooms grow in sterilized compost, so you can also clean them by simply brushing any bits of "dirt" with a clean, damp towel.


* Mushrooms should not be washed. They often get very watery when cooked. Wipe with a cloth or paper towel instead.

* If raw mushrooms are used in a salad, sprinkle with a little lemon juice to prevent discolouration.

* Because mushrooms have a meaty texture, use them as a meat replacer or filler in many recipes.

SPINACH AND EGG BAKED MUSHROOMS

125ml wholewheat bread crumbs

250ml cooked and drained, chopped spinach

60ml Parmesan cheese, divided

Preheat oven to 180°C. Remove the mushroom stems and wipe the mushrooms clean with damp paper towel.

Spray baking sheet with cooking spray, and place mushroom caps on the baking sheet.

In a mixing bowl, whisk together all remaining ingredients, reserving some of the Parmesan cheese.

Coat a non-stick frying pan with cooking spray and heat over medium heat.

Cook and scramble the egg mixture until it just starts to thicken.

Using a large spoon, scoop partially cooked hot egg mixture into the mushroom caps.

Sprinkle tops with remaining Parmesan cheese.

Bake for about 20 minutes.

CURRIED CHICKEN WITH RAISINS AND MUSHROOMS

2 chicken breast fillets, diced into 2cm cubes

500g sliced fresh white mushrooms

1 red pepper, cut into squares

Heat olive oil in large pan. Fry the chicken for about 5 minutes. Add the mushrooms and peppers and sauté for 3-4 minutes.

Add the curry powder and fry for a second.

Add chicken stock, raisins and rice and bring to the boil, reduce heat and cover.

Simmer until rice is done.

Fluff with fork, season to taste and stand for 3-5 minutes before serving.

SWEET POTATO PANCAKES WITH BALSAMIC MAPLE MUSHROOMS

Sweet Potato Pancakes

3 medium sweet potatoes, scrubbed

500g white button mushrooms, quartered

Microwave sweet potatoes until soft. When cool, peel and mash potatoes. Add milk, egg, and oil and mix well.

Sift together dry ingredients and add to potato mixture. Mix until blended.

Heat non-stick pan over a medium heat coat with cooking spray.

Use 60ml of batter for each pancake, ladling into the pan. Wait until pancake bubbles and looks slightly dry on top before flipping over.

While pancakes are cooking, heat oil in another pan over medium heat.

Add the mushrooms and toss to coat with oil. Let simmer, stirring occasionally, until the juices run. Add maple syrup and balsamic vinegar to pan. Simmer until the sauce reduces and thickens.

To serve, stack 2-3 pancakes, alternating with mushrooms.

MUSHROOM AND BEEF SLOPPY JOES

500g white button mushrooms, finely chopped

400g can of chopped tomatoes

Heat a pan with the oil over medium-high heat. Add the onion and garlic and sauté until the onion is soft. Add the mushrooms and mince and fry until browned. Break the lumps using a wooden spoon or fork.

Add the chilli powder and cook for a second. Add the tomatoes , sugar, vinegar and seasoning and simmer, uncovered, until mixture has thickened, about 15-20 minutes. Serve on the buns.

MUSHROOM AND ONION RISOTTO

1 onion, thinly sliced vertically

500g white button mushrooms, sliced

500ml vegetable or chicken stock

60ml grated Parmesan cheese

Heat some of the oil in a pan over medium heat. Add onions and cook until browned and starting to caramelise. Remove and set aside.

Wipe pan clean. Heat remaining olive oil in the pan and fry the mushrooms until nicely browned. Add the rice and fry for a minute. Stir in the wine and cook until the liquid has evaporated.

Mix the stock and water together. Increase the heat to medium-high and stir in 1 cup of the water-stock mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and add remaining water-stock mixture 1 cup at a time, allowing each cup to be absorbed before adding another.

Add the peas to the rice with the last cup of liquid. Cook until rice is tender and mixture has a creamy consistency.


Mushroom varieties and what to do with them

There are a variety of mushrooms — more than 10,000 that are known — with distinct flavors, textures, sizes, shapes and colors. With plenty of vitamins and minerals, medicinal mushrooms have become wildly popular to help with stress, focus, digestion and more.

For cooking, thin, delicate enoki mushrooms are wonderful toppers for Japanese noodle dishes. Dried porcini mushrooms can be boiled in water with aromatics to make a rich, flavorful vegetarian broth to use as a base for sauces, soups or vegetarian ramen. Bright red lobster mushrooms (which are technically a mold) have a slight seafood-like flavor that is perfect for bisque. Chanterelles cooked in butter or cream pair beautifully with pasta.

Spicy Miso Ramen

The most common mushrooms that you’ll find widely for cooking at home are button, cremini, shiitake, oyster and portobello. We’ll get more into the best ways to cook these later on.


35 Best Mushroom Recipes for All You Fungis and Gals Out There

Mushrooms are one of Ree Drummond's most favorite foods of all time. Yes, The Pioneer Woman fully endorses the humble mushroom, and it's safe to say she's serious about her patronage. Ree's even claimed to love mushrooms to the same degree that she hates bananas&mdashand she really, really hates bananas.

So it probably comes as no surprise to see this list of the absolute best mushroom recipes out there. We've got moments where our pal the mushroom is the star of the show (stuffed mushrooms, anyone?). We've got recipes in which he plays a quiet, supporting role alongside bigger, bolder ingredients like beef and chicken. We've got creamy, mushroom-based fall soup recipes and mushroom-based Southern comfort food recipes and cheesy mushroom pastas galore&mdashnot to mention a few mushroom Instant Pot recipes to make your weeknight meals a little more exciting.

But if there's one thing each and every one of the ideas in this collection has in common, it's straight-up deliciousness. Even if you haven't been a huge mushroom fan in the past, these dishes are bound to prove that mushrooms are just the fungi your dinner was missing (had to).


10 of the most common mushroom types

1. White button mushroom

Also known as: able mushroom, cultivated mushroom, button, table mushroom, and champignon mushroom.

Agaricus bisporus is an edible mushroom which has two color states while immature – white and brown – both of which have various names. When mature, it is known as portobello mushroom.

White button mushroom is the immature and white variety. It’s the most common and mildest-tasting from all the mushroom types.

90 percent of the mushrooms we eat are of this variety. Its flavor is mild, and that makes it more versatile. It can be eaten either raw or cooked and works well in soups, stews, salads, and on pizzas.

2. Crimini mushroom

Also known as: when immature and brown, Agaricus bisporus may be known as Cremino mushroom, Swiss brown mushroom, Roman brown mushroom, Italian brown mushroom, classic brown mushroom, or chestnut mushroom.

Criminis are young portobello mushrooms, also sold as baby portobellos, and they’re just more mature white button mushrooms. Crimini and white button mushrooms are interchangeable. They are similar in shape, but may be slightly bigger in size and darker in color: crimini have a light shade of brown.

3. Portobello mushroom

Also known as: field mushroom, or open cap mushroom.

Mushrooms of this variety are as wide as the palm of your hand. Portobello mushrooms are dense in texture and have a rich taste. In Italy, they’re used in sauces and pasta and make a great meat substitute. Also, if you want a bread bun-substitute, you can even use the mushroom's flat cap. They’re perfect for grilling and stuffing.

4. Shiitake mushroom

Also known as: Shitake, black forest, black winter, brown oak, Chinese black, black mushroom, oriental black, forest mushroom, golden oak, Donko.

Shiitake are mushrooms that grow mainly in Japan, China, and Korea, which is one of the reasons they are so predominant in Asian cuisine. In Japanese, shiitake means ‘oak fungus,’ but these days most shiitakes are cultivated. They have a light woodsy flavor and aroma, while their dried counterparts are more intense. They are savory and meaty and can be used to top meat dishes and to enhance soups and sauces. Shiitake can be found both fresh and dried.

5. Oyster mushroom

Also known as: Pleurotus, tree oyster, angel's wings, pleurotte en huître, abalone mushroom.

Oyster mushrooms are a species of Pleurotus and they can be found in the wild, growing on the sides of trees. Nowadays they’re some of the most commonly cultivated edible mushrooms in the world. The king trumpet mushroom is the largest species in the oyster mushroom genus.

They are simple to cook and offer a delicate and sweet flavor. They’re used especially in a stir-fry or sauté because they are consistently thin, and so will cook more evenly than other mushrooms.

6. Enoki mushroom

Also known as: Enokitake, enokidake, futu mushroom, winter mushrooms, winter fungus, golden needle mushroom, or lily mushroom.

Enoki mushrooms are available fresh or canned. Experts recommend consuming fresh enoki specimens with firm, white, shiny caps, rather than those with slimy or brownish stalks that are best avoided. They’re good raw and they're common in Asian cooking. Because they're crisp, they hold up well in soups and go well in salads, but you can also use them in other dishes.

7. Chanterelle mushroom

Also known as: Golden, yellow, chanterelle, egg mushroom, girolle, pfifferling

Chanterelles are among the most popular species of wild mushrooms. They are orange, yellow or white, meaty and trumpet-shaped. Because they're difficult to cultivate, chanterelles are usually foraged in the wild. They're common in many European cuisines, including French and Austrian, and are also native to the United States.

Some species have a fruity odor, others a more woody, earthy fragrance, and still others can even be considered spicy. They are delicate in flavor and texture, work well fried or sautéed in butter, oil or cream. You can use them as a starter topping, on bruschetta or you can combine them with eggs. They also go well in soufflés, cream sauces, soups, or pasta.

There also are black trumpet mushrooms, also known as black chanterelle, horn of plenty, or trumpet of the dead. Black trumpets have a rich, smoky flavor and notes of a black truffle mushroom when dried.

8. Porcini mushroom

Also known as: Porcino mushroom, Cèpe, bolete, king bolete, borowik, Polish mushroom, Steinpilz, stensopp, or penny bun.

A meaty mushroom similar to the portobello, the porcini are mushroom types often used in Italian cuisine. Its flavor has been described as nutty and slightly meaty, with a smooth, creamy texture, and a distinctive aroma reminiscent of sourdough. Fresh porcinis aren't as easy to find in the United States, but dried ones are easily reconstituted by soaking in hot water for at least 15 minutes before cooking with them. They’re good sautéed with butter, ground into pasta, in soups, risottos, and in many other dishes. They are also one of the few mushroom species pickled and sold commercially.

9. Shimeji Mushroom

Also known as: Several species are sold as shimeji mushrooms, including buna-shimeji, and bunapi-shimeji.

Shimeji should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste. Its bitterness disappears completely when cooked, and the mushrooms turn slightly nutty in flavor. This is one of those mushroom types that works well in stir-fried dishes, in soups, stews, and sauces.

10. Morel Mushroom

Also known as: morchella.

Out of all the mushroom types, these distinctive fungi have a honeycomb appearance on their cap. Morels are prized by gourmet cooks, particularly in French cuisine, because they are super savory and delicious. Due to difficulties in cultivation, commercial harvesting of wild morels has become a multimillion-dollar industry in the temperate Northern Hemisphere, in particular in North America, Turkey, China, the Himalayas, India, and Pakistan, where these highly prized fungi are found in abundance.

One of the best and simplest ways to enjoy morels is by gently sautéeing them in butter, then season them with salt and pepper. They are a little chewy and taste great. Serve them with meat and poultry, or add them to soups, or in pasta fillings.


Bread Crumb and Parmesan Stuffed Mushrooms

Finely chopped green bell pepper and onion add color and flavor to these basic Parmesan and breadcrumb stuffed mushrooms. Sautee mushroom caps and reserve. Cook chopped stems with onion, garlic, and peppers. Add breadcrumbs to make a doughy mixture and fill the caps. Top with Parmesan and bake for 20 minutes or until brown.

Add 2 tablespoon of goat cheese to the mixture for extra tang. Make a vegan version by adding 1 teaspoon of nutritional yeast to the filling, and using grated cashews instead of Parmesan to top the caps.

Prep and bake in 30 minutes.


Mushroom recipes &ndash gravy or curries

Kadai mushroom gravy &ndash Delicious, hot and spicy restaurant style mushroom curry made with fresh ground spices in onion tomato gravy. This is best served with plain rice, roti or plain paratha.

Mushroom masala gravy &ndash Indian style gravy recipe to pair with rice, jeera rice, plain paratha or roti. This dish has a nutty aroma and taste that comes from the simple roasted masalas. I have shared 2 recipes in this post.

Potato mushroom gravy made with simple & basic ingredients. Potatoes and mushrooms are one of the best combinations especially in a gravy. Cooked potatoes in the dish thickens the curry and makes it taste delicious.

Mushroom kurma recipe &ndash Kurma or korma is a dish usually made of nuts, curd or seeds. This south Indian kurma curry pairs very well with roti, biryani or pulao. You can also make this in combination with potato and green peas.


These stuffed zucchini boats are perfect when you want a comfort meal that&rsquos very easy to make and will keep you full for a long time. The prepping time only takes 15 minutes and the results are super delicious! Make this if you want to impress your friends and family, regardless of their eating habits.


Dried Mushrooms Are Worth Every Penny&mdashHere&rsquos How to Use Them

When it comes to wild mushroom varieties, it can be difficult to find fresh and even more difficult to bring yourself to pay for them. However, dried mushrooms are cheaper, available year-round, and deliver more flavor. What&rsquos not to love?

I dare say most of us do not have regular access to perfectly fresh exotic mushrooms like morels and porcinis. And even if we do see great specimens for sale, the price tag might cause you to faint. But there is a way to add these beauties to your regular cooking.

Dried mushrooms might seem, at first glance, to be the ugly “second best” of the mushroom world, but nothing could be further from the truth. As a matter of fact, the flavor is much deeper and stronger than fresh… and they are always available. I tend to buy bags of single types of dried mushrooms, but there are some very good “wild mushroom blends” available as well. (Also commonly called 𠇏orest blends.”)

When purchasing, always look for large slices, with no holes, and very little 𠇍ust” in the bottom of the bag. The dust indicates age and handling problems, and the holes indicate, sorry to say, insect activity.

To rehydrate your dried mushrooms, I place the amount I need (generally one ounce or less) in a glass measuring cup, add some very hot water or stock, and let the mushrooms sit for 15-20 minutes. Whatever you do, do not throw out the wildly flavorful soaking liquid. Just strain it through a very fine sieve, or a coffee filter. Or, if you have a very steady hand, and great eyesight, you can simply pour the soaking liquid into another cup until you get to the “muddy” bottom. Many people feel that that’s the best way, because they think the coffee filter removes some flavor, but that’s your call. The soaked mushrooms are now ready to be chopped and used.

Now, good, dried wild mushrooms are not exactly cheap. BUT they are always available, they last a long time in your pantry, and usually cost significantly less than their fresh counterparts (if you can even find the fresh!). And while they do not provide exactly the same bulk or texture as fresh mushrooms, I find the flavor they contribute far more appealing in most cases. Plus, considering the deeper, stronger flavor, you can always add some plain old white button mushrooms or creminis to bulk up your dish. I almost always use dried mushrooms in concert with some far less expensive fresh ones.

For any stew, or sauce, or soup where a deep, woodsy mushroom flavor is the goal, dried mushrooms will always work in your favor. Rich, earthy notes will be enhanced exponentially by the addition of both a small amount of the rehydrated fungi along with the liquid you used to bring them back to life.


Mushroom-Fontina Tart

Where I live in the mountains of eastern Oregon, edible mushrooms grow in the woods right outside my back door. But when I want mushrooms I can count on, I head for the supermarket. I buy what I’ve come to think of as everyday mushrooms—white button, cremini, and shiitake—and use those supermarket varieties to make a mushroom sauté that has great flavors and texture. On its own, my sauté is a terrific side dish for pork chops, steak, or chicken. What’s also great is that the same mushroom sauté can be a springboard for lots of other easy recipes, like a mushroom and Fontina tart, a potato and mushroom gratin, and a pasta dish with mushrooms, peas, and prosciutto.

I cook everyday mushrooms exactly the way I do exotic ones: I sauté them over steady heat long enough to cook out their moisture and then let them brown to intensify their flavors. This two-step approach creates the most flavorful sauté.

Cook out the moisture. The reason so many mushrooms sautés are bland is that the mushrooms haven’t had sufficient time to release much of the water they contain. A wide skillet and medium heat encourage rapid evaporation, and salting early draws out their moisture. I also add garlic when there’s still liquid in the pan because the mushrooms absorb all of that delicious flavor.

Brown to intensify flavors. Another reason a mushroom sauté can be bland is that the mushrooms haven’t been browned enough. So, once the liquid has evaporated and the mushrooms have shrunk down in the pan, I crank up the heat. Since browning is what creates deep flavor, it’s important to let the mushrooms sit and brown. You’ll be tempted to stir them often—resist. I take the pan off the heat when the mushrooms are still glossy but before they start to shrivel, tossing in fresh herbs and seasoning to taste, depending on the final recipe. Their rich and savory flavor is anything but everyday.

Yes, you can wash mushrooms

I recommend washing fresh mushrooms, rather than wiping them clean. Washing is actually quicker and less tedious than wiping, and the grit the mushrooms leave behind is impressive. Plus, any moisture will be released in cooking. Simply fill a large bowl with water. Plunge the mushrooms in for a moment, swirl them around, and then lift them out, drain them in a strainer, and pat them dry if you like. Trimming mushrooms is simple. For cremini and white button mushrooms, simply trim the very ends of the stems leave the rest on. For shiitake mushrooms, remove and discard the whole stem, which is tough and dry.

Two steps to maximum mushroom flavor

1. Cook out the moisture. Concentrate the flavor by allowing enough time for the mushrooms to release all of their water. 2. Brown for deep flavor. Crank up the heat to brown them, and resist the inclination to stir too much.

More ideas for a mushroom sauté

• Tuck into a quiche, omelet, or frittata.

• Stir into cooked white, brown, or wild rice.

• Toss into kasha or a barley pilaf.

• Spoon over baked or grilled polenta and top with grated Parmigiano Reggiano.


Non-Vegetarian

Salisbury Steak With Mushroom Brown Gravy

An upgraded version of the TV-dinner classic, our Salisbury steak is made with beef, pork, bread, and white onion (think meatloaf, but steak-shaped). The mushrooms come into play in the gravy—we make the cornstarch-thickened pan sauce with browned creminis.

Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon)

This dish is named after the Italian word for "woodsman," and after one bite of the earthy mushrooms, woodsy herbs, and smoky bacon you'll understand why. As with a lot of mushroom dishes, you want to use a mix of types—at the very least a small amount of dried wild porcinis will greatly improve the flavor of the sauce.

Chicken Marsala With Mushrooms and Shallots

To make chicken Marsala, you pair chicken cutlets with a sauce made with mushrooms, shallots, stock, gelatin, and, of course, the dish's namesake Marsala wine. We like to lightly dredge the chicken in flour before cooking, which helps the chicken quickly brown before it has a chance to overcook and gives it a silkier texture.

Skirt Steak With Mushroom-Cream Pan Sauce

Gelatin is not the only way to thicken a pan sauce—here we use cream instead. Besides the cream the sauce is made with cremini mushrooms, shallots, garlic, thyme, chicken stock, and white wine. The rich, earthy sauce is a perfect partner for medium-rare skirt steak.

Grilled King Oyster Mushrooms With Bacon and Teriyaki Glaze

Yakitori is really all about the chicken, but it's customary for restaurants to keep a few other skewers on the menu, too. Whole grilled mushrooms are a traditional choice, but to make a more interesting dish we prefer to layer slices of king oyster mushrooms and bacon. Don't forget the homemade teriyaki sauce to finish.