How to cook mushrooms!
- Jun 2
- 2 min read
by Don King
Farmers’ market season is here, and there’s always one question we are repeatedly asked:
These mushrooms look amazing, but
how do you cook them?!
Don’t worry, the answer is easier than you may think!
As someone who has foraged and eaten dozens of different mushroom species, I’ve often asked myself that same question. Surely, they can’t all be interchangeable, right? With such a variety of shapes, sizes, colors, and textures, you might think you’d have to approach them all differently. While this is true for some mushrooms, the truth is that most can be treated exactly the same.
The vast majority of mushrooms you’re likely to find at farmers’ markets and grocery stores can be treated like common button mushrooms. You can simply substitute them ounce for ounce in almost any recipe. Depending on the species, you may need to slightly increase the cooking time to achieve the same level of tenderness, but it’s usually only a matter of an additional 3-4 minutes. Another option is to cut them into thinner slices, which will offset the need for extra cooking time.
The most common varieties that may need a few minutes of extra cooking are Chestnut and Pioppino mushrooms. Both species have stems that are a little denser than button mushrooms, so they take a little longer to become tender. That said, some people prefer the slightly snappier texture, so it’s a matter of personal preference. Oyster (all varieties), Shiitake, Black King Trumpet, and most other gourmet mushrooms can be treated exactly like button mushrooms.
The only exception is probably Lion’s Mane, but that depends on the recipe. Lion’s Mane is a little different because of its tiny “teeth” (these teeth are how they disperse their spores, unlike most other gourmet mushrooms that disperse their spores through gills). Because these teeth are so small, they cook far faster than the flesh of the mushroom. This isn’t an issue if the recipe calls for cooking them over low to medium heat, but the teeth can burn quickly with higher temperatures.
So, the next time you see a cluster of vibrant Chestnut or Blue Oyster mushrooms, or a basket of dense and meaty Shiitake or Black King Trumpets, don’t fret. Just use them in your favorite soup, pasta, quiche, omelet, kabob, or rice recipe, and you won’t be disappointed. Another option is to cook them very simply as a side dish, as a pizza topping, or as an accompaniment to grilled meats and other main dishes. Here’s my go-to recipe that will allow their unique flavors to shine:
*All gourmet mushrooms should be cooked thoroughly
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