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Mouthwatering Methods for Cooking Every Mushroom Variety

A collection of nine different types of edible mushrooms, including Crimini, Shiitake, White Button, Lion's Mane, Maitake, King Trumpet, Oyster, Portabella, and Beech, are displayed and labeled against an blue background.

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.

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