Mouthwatering Methods for Cooking Every Mushroom Variety

Mushrooms: One Ingredient, Endless Possibilities

Here’s a Mushroom Council secret: There’s no “one best way” to prepare a mushroom. Each variety offers unique textures and flavors, making them incredibly versatile in the kitchen. From pan-fried oyster mushrooms to grilled portabellas, these recommended preparations will help you unlock the best that mushrooms have to offer.

Common Mushroom Preparations

white button Mushrooms

Recommendation: Sautéed

With a mild flavor and firm texture, white buttons are ideal for slicing and sautéing with garlic, butter or olive oil.

• Tip: For the best browning, don’t crowd the pan. 
• Other preparations: Add to pastas, pizzas and omelets.

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Crimini Mushrooms

Recommendation: Roasted

Roasting deepens crimini’s umami flavor and creates a tender, lightly caramelized texture.

• Tip: Toss with olive oil, salt and herbs; roast at 400°F until golden.
• Other preparations: Use in everything from salads to gravies. 

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Portabella Mushrooms

Recommendation: Grilled

With their large caps and meaty texture, portabellas are the original go-to veggie burger. 

• Tip: Marinate with olive oil, balsamic vinegar and garlic before grilling.
• Other preparations: Stuff with cheese and herbs or thread thick slices onto skewers for kebabs. 

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Shiitake Mushrooms

Recommendation: Stir-fried

Shiitakes have an intense umami flavor that shines in stir-fries.  

• Tip: Remove tough stems before cooking. Note dried shiitakes often have a more intense flavor than fresh.  
• Other preparations: Add to broths and soups or grill for a smoky finish.

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Oyster Mushrooms

Recommendation: Pan-fried

Versatile oyster mushrooms have a delicate texture and sweet flavor that comes out when they hit a hot pan.  

• Tip: Pan-fry in olive oil with garlic and thyme.
• Other preparations: Cut into strips and cook until crisp to create “vegan bacon” or crunchy mushroom chips.

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Beech Mushrooms

Recommendation: Added to soups  

Delicate beech mushrooms have a buttery, nutty flavor and crunchy texture. They’re especially delicious in ramen or miso soup.

• Tip: Cook for around 10 minutes or until mushroom juices evaporate. 
• Other preparations: Pickle for charcuterie boards or sauté for risottos.  

 

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Maitake Mushrooms

Recommendation: Roasted

Roasting maitakes enhances their rich flavor and creates crispy edges.

• Tip: Toss maitakes with oil and herbs on a baking sheet, then roast at 400°F (200°C) for 15-20 minutes.
• Other preparations: Use as a pizza topping, in pasta sauce or grill on skewers.

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King Trumpet

Recommendation: Seared or Grilled

With a unique, meaty texture, searing king trumpets makes for excellent vegan “scallops.” 

• Tip: Slice the stems crosswise into thick scallop-like rounds, season and sear until golden brown. 
• Other preparations: Fork-shred whole cooked king trumpets and serve as a meaty option for barbeque sandwiches or tacos.

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Lion’s Mane 

Recommendation: Seared

With a seafood-like flavor and texture, lion’s mane can be seared in butter as an alternative to or accompaniment to seafood dishes. 

• Tip: Dry sauté in a hot skillet until water releases and edges brown, then add butter and seasonings.
• Other preparations: Pull into bite-size pieces to cook for vegan lobster rolls or a mock Crab Louie salad.