How to Cook Mushrooms Perfectly (2024)

FAQs

What's the best way to cook mushrooms? ›

For the Best Mushrooms, Give Them a Good Sear

The best way to do this is to sear the mushrooms first in a dry pan. The high heat browns the mushrooms while instantly driving off excess moisture.

Butter is great because it adds lots of flavor and produces a nice golden brown exterior, while adding oil allows the mushrooms to cook a little more quickly at slightly higher heat.

Heat the Pan: Place the skillet over medium-high heat. Sauté and Evaporate: Add the mushrooms and let them brown briefly. They will release moisture; allow it to evaporate completely. Achieve Golden Perfection: Continue to cook and stir the mushrooms until they turn golden brown, adjusting the heat as needed.

This is the big one: Do not salt the mushrooms too early in the cooking process. Salting too early often draws out too much of the inherent moisture or liquid, which can be a bit overwhelming if you're a mushroom newbie making a large batch.

Roasting in a moderate, 375°F (190°C) oven gives the mushrooms plenty of time to concentrate in flavor. Draining off the mushrooms' exuded liquid partway through the roast assists in browning and speeds up cooking time.

Don't cut them too thin, as they will shrink while cooking. Heat oil and butter in a medium to large pan over medium-high heat. Add mushrooms leaving space between. Cook mushroom for 3-5 minutes before turning.

Olive oil: I cook my mushrooms in the skillet with olive oil (I like how it adds a golden brown crust and flavor). Butter, garlic, lemon, and thyme: After cooking my mushrooms, I stir in butter, garlic, fresh lemon zest, fresh thyme leaves, and a bit of lemon juice.

The researchers concluded that the best way to cook mushrooms while still preserving their nutritional properties is to grill or microwave them, as the fried and boiled mushrooms showed significantly less antioxidant activity.

Sautéing on High or Low Heat

"Medium-high heat is the way to go with mushrooms. You want their liquids to slowly evaporate while they caramelize," says Norton. High heat can burn mushrooms, while low heat will make them cook in their own liquid, she says. You also want to be mindful of the pan.

Why do you need to soak mushrooms before cooking? ›

This will ensure that any little critters living in the mushroom find their way out. Add salt to the water you plan to wash the mushrooms with, making sure the salt dissolves in the water. Add the mushrooms to the water, and allow them to soak for 20 minutes.

The bottom line: Although salting the mushrooms at the beginning of cooking does not always cause them to release much liquid, it does make them cook more slowly and gives them a less desirable texture.

They will brown and crisp around the edges if you spread them out in one layer and they are only just touching one another. Use a wide heavy pan or cast iron. Season mushrooms with salt towards the end of cooking.

Adding salt to mushrooms while they're still raw changes both the texture and process – they'll take longer to cook, and will come out tougher and more rubbery. Season with salt (and everything else) once the mushrooms are golden brown and crisp.

When the oil or melted butter is hot, add the mushrooms. You should hear a sizzle. (If the fat isn't hot enough, the mushrooms will start to water out and steam instead of sautéing.) Cook the mushrooms 4 to 5 minutes or until they're tender and lightly browned.

The researchers concluded that the best way to cook mushrooms while still preserving their nutritional properties is to grill or microwave them, as the fried and boiled mushrooms showed significantly less antioxidant activity.

According to Made With Mushrooms, boiling mushrooms helps to retain the natural flavors of the fungi without burning them off during a harsher cooking process. This method will also help to soften their flesh and you can add salt to the water to infuse it with more flavor.

Olive oil: I cook my mushrooms in the skillet with olive oil (I like how it adds a golden brown crust and flavor). Butter, garlic, lemon, and thyme: After cooking my mushrooms, I stir in butter, garlic, fresh lemon zest, fresh thyme leaves, and a bit of lemon juice.