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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.
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.
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.
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.
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.
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 saute for risottos.
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.
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.
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.