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

1. 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. 

2. 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.  

3. 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.  

4. 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. 

5. 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. 

6. 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.   

7. 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. 

8. 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.   

9. 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.