These mushroom recipes are sure to add delicious flavor to any meal. From sides to soups to appetizers, there’s a mushroom recipe for every occasion.
So, how can you truly master mushroom cooking? How can you grow accustomed to the various processes and techniques used around the world to prepare and cook this delicious fungi?
You can start by reading this article. We’ve compiled some of the best ways to cook mushrooms here for your review. Each section links out to a longer article on the subject if you want to take a deeper dive.
So strap yourselves in and get ready to explore the wonderful world of mushrooms!
You’ll notice when you open up a fresh package of mushrooms that they’re not exactly clean. Sometimes, they’re downright dirty!
So, obviously, you should clean them.
But there’s a problem there. They’re super absorbent, much like a tiny sponge, so if you soak them in liquid, it’s going to be an issue.
Try using a dry brush that will help you loosen any dirt or excess debris, then use a damp cloth to wipe each mushroom down. The worst thing you could do is just put them in the sink and run water over them.
Take special care when cleaning your mushrooms and they will be all the better when it comes time to actually cook with them.
Speaking of which, let’s move on to some cooking techniques.
A lot of people have taken to cooking mushrooms in the Air Fryer. This is a useful course of action when you’re working with whole mushrooms.
You could then serve them up as a side dish alongside a steak or in a pasta dish.
The end result of air fryer mushroom cooking is softened, golden brown, juicy mushrooms that are packed with flavor.
Here’s how to do it.
Roasting mushrooms can be a great way to concentrate the earthy flavor of every piece for a truly unforgettable experience.
Roasted Mushrooms can accompany a steak, appear on a charcuterie board, or serve as a topping for pizza. All you need is an oven, some seasoning, and about 20 minutes.
Here are the steps to roasting mushrooms:
If you have 5 minutes handy then try sautéing mushrooms. You’ll get a buttery earthy flavor that can’t be topped.
For this method you’re going to have to slice the mushrooms. It’s important to make sure that they all lay flat in the skillet so that they brown evenly and won’t turn watery. Too many mushrooms crowding a skillet will end up steaming the mushrooms instead of sautéing them.
Here are the steps you need to take when sautéing mushrooms:
Up until now we’ve mostly focused on mushrooms as side dishes, but mushrooms can be an entrée if prepared right.
Take the portobello mushroom burgers as a prime example. If you’re a vegetarian or vegan these make a great burger substitute.
Portobello mushrooms have a meaty flavor, so grilling them up creates a burger-like experience. Is it going to taste EXACTLY like ground beef? No, of course not. But it’s still going to be a great meal that even the most carnivorous meat eater can believe in.
Here are the steps you’ll have to take:
There you have it! A number of ways to prepare one of the most versatile foods on the planet.
What’s your favorite mushroom recipe? Comment below and let us know!
If you’re looking for a decadent appetizer for your next event, look no further than these Crab Stuffed Mushrooms.
Earthy mushrooms pair perfectly with the creamy seasoned crab mixture in the middle and crunchy panko breadcrumb topping. Be sure to set aside some for yourself because they’ll disappear from the plate as soon as it hits the table.
Lump crab meat is the best option if you’re able to find it because it is much more flavorful than canned. You can usually get it at the seafood counter.
Canned lump crab meat can be used as well, but be sure to squeeze out the excess liquid before using. That will keep the stuffing from getting watered down or too thin.
The stuffing is made up of crab meat that is mixed with cream cheese, mayonnaise, shredded Parmesan cheese, chopped green onion, garlic powder, salt, and pepper.
To really stuff those mushrooms, use a paring knife to remove the stem and to carefully trim away the gills as well as part of the edge of the mushroom.
You can also use a small melon baller or a metal quarter teaspoon if you aren’t as confident in your knife skills or if someone who isn’t confident in their knife skills is helping you.
If you’re able to, avoid using pre-shredded Parmesan. It isn’t as fresh and doesn’t melt as well as shredding Parmesan straight from the block.
Grated Parmesan might be a better option to use if you don’t have a wedge of it. While it won’t melt the same way, it will still add flavor and mix into the stuffing better.
You’ll want to use larger mushrooms if possible so avoid using something like a small button mushroom. Whole white or cremini/baby bella mushrooms are both good options as they’re appetizer-sized but will still fit a good bit of crab stuffing.
Avoid using mushrooms like a portobello unless you’re making it as an entree as each will use a significant amount of the stuffing. If you do want to make these as a main dish, be sure to check out our Stuffed Portobellos for tips on how to prepare the mushrooms before stuffing them.
If you want to make a big batch at one time, you’ll want to use an oven. But you don’t need to. A good alternative would be to use an air fryer to leave space in the oven for other things or to avoid heating up the house on hot days. You can check out these Air Fryer Stuffed Mushrooms for tips on how to cook this recipe that way.Print
Cream cheese and bacon pairs perfectly with the earthy meatiness of mushrooms. Finished with panko breadcrumbs, they’re the perfect little bite for any party.
The best way to clean mushrooms is to take a damp cloth and gently clean the tops and stems of the mushroom. After that, gently remove the stems with a pairing knife. You can also use a small spoon to dig out any remaining stem. If you would like to fit more stuffing in the mushroom, you can also use the paring knife to carefully trim away the gills and some of the edge of the mushroom.
You want to use white mushrooms (or crimini mushrooms if you prefer) for this recipe. Select larger mushrooms because they are easier to stuff. If you can’t find bigger ones, you can use small mushrooms, but keep in mind they’ll be a little harder to stuff.
First of all, avoid letting the mushrooms sit in water. They absorb water quickly so once they are wet they don’t dry out very quickly.
Second, don’t add salt to the mushrooms while sautéing the stems, otherwise the salt will pull out too much liquid. You can learn how to properly sauté mushrooms here.
These stuffed mushrooms can be kept in the fridge for 2-5 days. Just remember to keep them in an airtight closed container. You may notice some moisture in the container after a few days, but that’s ok. They’re still edible.
You can microwave them for 15-30 seconds to warm them up again or eat them cold. Either way, they’ll still be delicious.
There are only a few ingredients in these stuffed mushrooms – sautéed stems, crumbled bacon, cream cheese, Parmesan cheese, and salt. You simply mix all these ingredients together then stuff each mushroom. Finally, top them with panko breadcrumbs.
You’ll want to bake the mushrooms at a higher temperature, approximately 375 degrees Fahrenheit or higher. This will prevent the mushrooms from getting soggy and they’ll have a nicer texture after baking.
If you line the baking sheet with parchment paper before adding the mushrooms it will make cleanup easier.Print
If you’re looking for a delicious vegetarian meal, you can’t go wrong with these stuffed portobello mushrooms. They’re made with spinach, garlic, marinara sauce, and cream cheese stuffing then topped with melted mozzarella cheese and crunchy panko breadcrumbs. So tasty!
Use a pairing knife to cut the stems and trim the gills out so you have more room for the stuffing. You can also use a spoon to gently clean the inside of the mushroom out. Be sure to remove the gills and stems gently, since you don’t want to break your mushrooms.
You can discard those stems and gills now or save them for another use. While we aren’t using them in this recipe, they are edible so you can add them to other soups or sauces. Simply put them in a freezer-safe bag and freeze until ready to use them.
Some recipes don’t require you precook the mushrooms. Usually this is for the smaller mushrooms like white or crimini/baby bella mushrooms as they don’t contain as much liquid.
However, you do want to cook portobello mushrooms first because they are larger and have more water in them. When you pre-cook the portobello you cook out some of that excess water. Otherwise, you might end up with too much liquid, which leaves you with a soggy stuffed mushroom.
After cleaning out the stems and gills, you need to brush the mushrooms with olive oil and season them lightly with salt and black pepper on both sides. After that, put mushrooms on the baking tray stem side down. Doing this will help cook the liquid out and keep them sturdier.
Cook them for 10-15 minutes at 400 degrees Fahrenheit. After the mushroom caps are done cooking, put them on a baking rack on the baking sheet so they don’t sit in any liquid that continues to cook out.
First, you need to sauté the spinach in olive oil and a good amount of garlic to make it nice and garlicky. Next, add seasoning to the spinach. Once the spinach is sautéed, add marinara sauce and cream cheese to make it a nice creamy mixture. The cream cheese adds a nice tangy flavor to the stuffing.
Then, you’ll stuff the mushrooms with the spinach, sauce, and cream cheese mixture. Top it all with shredded mozzarella cheese and a couple slices of cherry tomatoes. Finally, sprinkle with panko breadcrumbs for a little crunch on top.
Before putting the stuffed mushrooms in the oven, increase the temperature of your oven to 425 degrees Fahrenheit and line your baking tray with parchment paper.
Place the stuffed mushrooms on the tray and spray with cooking oil. Bake just until filling is hot, approximately 10 minutes. Once cheese is melted and panko breadcrumbs are golden, the mushrooms are ready to be served.
For this recipe we used a vegetarian stuffing but you can make the meal with heartier toppings. For instance, you can add crumbled bacon, sausage, ground pork, or chicken to the spinach and cheese mixture if you prefer. You can also add cooked rice or couscous.Print
This recipe has a creamy sauce made with heavy cream, onions, garlic, and mushrooms that will be a go-to for weeknights. It’s such a cozy meal that it’s perfect to serve in colder weather. Keep this one in your back pocket for when you need a quick meal!
You can use either boneless, skinless chicken breast or chicken thighs. If you decide to use chicken thighs, be sure to unroll each one to make them into a fillet to brown both sides.
For chicken breasts, you’ll want to cut each piece lengthwise to make smaller fillets. It’ll be like butterflying the chicken breast, but cutting through all the way. That’ll help each piece cook through more evenly without having to pound them thin.
It isn’t required, but the flour helps both with adding a brown and crispy exterior as well as helps thicken the sauce.
To make this dish gluten-free, you can use gluten-free flour or can skip coating the chicken in flour and use a cornstarch slurry to thicken the sauce instead. If you do the latter, you’ll mix together one tablespoon of cornstarch to one tablespoon of water in a small bowl then add to the simmering sauce. It should thicken after a few minutes.
Regular button or baby bella mushrooms are perfect for this dish. Getting pre-sliced mushrooms helps cut down on time spent preparing the meal as well which is important during weeknights!
You can serve it on its own with a side salad or with your favorite starch such as rice, pasta, egg noodles, or potatoes to create a full meal.
If you’d like a vegetarian meal that’s similar or to serve alongside this dish, be sure to try our Creamy Garlic Mushroom Pasta.
Be sure to use a skillet or cast iron pan that is at least 12 inches wide. This will ensure that you don’t crowd the mushrooms while they are browning. It’ll also be easier to fit in the four chicken fillets with enough room for the mushrooms to simmer around it as well.Print
The Instant Pot is a bit of a miracle when it comes to making risotto. Instead of standing over it the entire time ladling in hot broth, you simply add in the rice and broth and walk away.
For this mushroom risotto made in the Instant Pot, you do need to sauté the onions and mushrooms a bit before adding the rice and broth. But it really is very quick to do. After that, you just add the rice and broth, and yes really, you walk away.
Am I going to say “You walk away” again? lol. But seriously, what you do is sauté some onion and any other vegetables that need a bit of cooking, in a bit of oil or a mixture of oil and butter.
Next you add in Arborio rice (more on this in a minute). Then you sauté the rice for a moment. Then you add twice as much liquid as you added rice.
Note that normally when you cook rice in the Instant Pot you add the same amount of rice and liquid. That will give you a perfectly fluffy kind of rice. Here we want it to be creamier so we need to add extra liquid. That extra liquid is going to mix with the starches of the rice to create the creaminess that risotto is known for.
You then pressure cook the mixture for 6 minutes. In the time it takes the Instant Pot to come to temperature and then pressure cook, the rice is going to get nice and tender.
Do a quick release and then take off the Instant Pot lid. Give the rice a stir and a taste. It should be a tiny bit al dente. If there is too much liquid at this point (sometimes there is – I’m not sure why) then you can set the Instant Pot to sauté and stir it to cook out that liquid for a minute or two.
Finally, you add a bit of butter and cheese and you’re done! Easy, right?
I have used regular long grain rice for risotto, because that’s what I usually have in my pantry, and it works just fine. You can follow the recipe below with regular rice and it will work.
However, risotto is better with Arborio or the closely related Valencia rice. These rices are shorter grain and they have a lot of starch. Since it’s the starch that makes risotto creamy, having extra of it is a good thing!
When I make mushroom risotto on the stove, like this, I use a combination of fresh button mushrooms and dried porcini mushrooms. The dried mushrooms require about 20-30 minutes of soaking though, which adds time to making the dish. If I’m making it in the Instant Pot, best guess is that I’m in more of a hurry and don’t have those 30 minutes. I therefore skip the dried mushrooms.
However, if you want an intensely mushroom-flavored risotto, you’re going to love this extra step. What you do is take 1 ounce of dried porcini mushrooms and put them into a small bowl. Add 1 cup of boiling water and stir. Then leave them to soak for 20-30 minutes.
Next, line a fine meshed sieve (like this one) with some paper towel and put it over a medium bowl. Pour the mushrooms through there. Do not discard the liquid and do not discard the mushrooms.
Rinse the mushrooms and then chop them up. Add them along with the mushroom liquid when you add the broth to the recipe. Except, reduce the amount of broth by the amount of mushroom liquid that you have. That will be pretty close to 1 cup so you’ll be adding 1 cup of broth and 1 cup of mushroom liquid.
If you want more information about using dried mushrooms in recipes like this one, head over here.
Now here you are, my delicious recipe for Instant Pot Mushroom Risotto. Enjoy!
If you want more meat-free mushroomy recipes for all your meatless Monday meals, be sure to check out our Mushroom Risotto too. I know you’ll love it.
First of all, we need to clean the mushrooms with a damp cloth or paper towel. We clean them this way rather than washing them under water as this prevents them from absorbing the water and becoming soggy.
Next, add olive oil and butter to the frying pan. Once the fat is hot, sauté the mushrooms until they are browned. Remember to add salt at the end of the cook time, otherwise it will pull out too much liquid. To see how to perfectly sauté mushrooms check out our recipe for Sautéed Mushrooms.
To make our creamy mushroom garlic pasta, we use spaghetti, since it nicely combines with the creamy sauce. However, you can use any other pasta that you wish including fettuccine, linguine, vermicelli, penne, farfalle, etc. You can also use your favorite gluten-free pasta.
First, cook sliced mushrooms until softened and nicely browned. Then season with salt and black pepper. Stir and cook for another few minutes until juices evaporate.
In the last 30 seconds of cooking, add minced garlic to make the dish garlicky. We don’t add the garlic until this point as we don’t want it to burn.
Sprinkle flour over top and cook for a few more minutes. Then slowly stir milk in a little at a time, adding a little more as the milk starts to thicken. To add more richness you could add a small drizzle of heavy cream.
Our creamy mushroom garlic pasta is a vegetarian meal. While mushrooms don’t have a lot of protein they have that meaty flavor so it’s a satisfying hearty dish. If you’d like to make it vegan you can use all oil in place of the butter, skip Parmesan, and use a non-dairy milk such as coconut milk.
If you would like to serve the pasta with more protein but want to keep it meat-free consider adding white cannellini beans or a protein pasta. This Barilla Protein Plus, which you can find in many grocery stores or on Amazon, is a good alternative to regular spaghetti.Print
If there is too much sauce for your liking, add an extra 1/2 cup cooked pasta, keeping in mind that the pasta will absorb the sauce after a few minutes.
It’s pretty much a guarantee that I order risotto every time I see it on a menu. There’s just something about that creamy, starchy dish that’s so satisfying, especially during our cold New York winters. We haven’t been going out to eat much these days, but luckily I’ve gotten pretty good at making risotto at home. With a little practice you can be, too!
At the heart of every risotto dish is onion, arborio rice or another short grain rice, and broth. Your imagination can take you a million different directions from there.
For this mushroom risotto, I used cremini and porcini mushrooms, fresh thyme, and Parmesan cheese. Rehydrating dried porcini mushrooms in hot water and then using that water in place of wine to deglaze your pan gives this risotto a ton of intense, mushroom flavor in every bite! Be sure to check out how to use dried mushrooms and also see some of our best tips for sautéeing mushrooms.
Despite tasting creamy, traditional risotto doesn’t actually contain any cream. That creamy texture comes from the starches of the rice slowly combining with the broth and thickening it.
Risotto is actually amazing when you make it ahead. A lot of restaurant kitchens actually do this, since it can take a while to prepare from scratch. It will thicken as it sits, but you can stir in some more broth to loosen it back up to your desired consistency.Print
These marinated mushrooms are so delicious! Some methods have you pre-cook the mushrooms by sautéing or putting them in hot water, but I wanted to simplify things so these go right into your marinade mixture. I’m not a big fan of sweeter pickled or marinated foods, so I decided not to add sugar. If you are really into cornichons or bread and butter pickles, you may enjoy adding some sugar to the mix.
Measure a cup of mild cooking oil into a medium pot. Grapeseed or vegetable oil work well here. If you want to use olive oil, I would suggest using half mild olive oil and half of one of the other more neutral oils. Add three cloves of garlic, sliced, and some red pepper flakes to the oil and allow them to steep over low heat for about five minutes.
Next, add 8 ounces of mushrooms. I’ve used button mushrooms here. If your mushrooms are small, you can add them whole, otherwise halve or quarter them. Increase the heat to high and stir for a minute, then take off the heat. This starts to cook the mushrooms, and the residual heat will continue the cooking process so don’t worry that they aren’t cooked through yet. Resist the urge to cook them further, because you want them to stay a bit firm so they don’t end up slimy or mushy after days of marinating in the oil.
Add some salt and lemon juice and transfer to a large mason jar with lid. Next, you’ll want to put it into the fridge for the temperature to come down. Once, the mushrooms are down to at least room temperature, you can give them a taste and add more salt if needed. Then back in the fridge where they will keep for up to a week.
I think these marinated mushrooms taste best when they’ve been in the fridge for a few days. The oil may congeal a bit at fridge temperature, but an easy fix for that is to microwave the jar (without the metal lid!) for 30 seconds, stir, and then another 30 seconds. Just long enough so that the oil is no longer thick and opaque. The mushrooms may warm up a bit but don’t worry, it’s not long enough for them to cook further.
To use, you can scoop the mushrooms out of the jar with a slotted spoon so you’re not getting the excess oil. Or put a fine mesh sieve over a bowl and let the excess oil drain off the mushrooms for a few minutes. The oil has a great delicious flavor too though, so don’t let it go to waste!
There are lots of wonderful uses for these mushrooms. They’re great on charcuterie plates, served in a bowl alongside olives, and with cheese plates, especially with goat cheese. You can give the mushrooms a rough chop and spread them on toast, perhaps with a little grated Parmesan on top. Try them on top of salads or add them to pasta sauce in the last minutes of cooking. Even warm up the mushrooms with some of the oil marinade and toss that with cooked pasta. So tasty.Print
The excess oil has a delicious flavor. Store it in the refrigerator and use it within one week.
I’ve been making this creamy mushroom sauce practically my whole life. My mom made it, my grandmother made it, you get the idea. We make this sauce for Ukrainian Christmas and serve it over pierogies. This recipe is an adaptation of that. It’s full of flavor, and bonus, it’s vegetarian!
I use both dried porcini mushrooms and fresh button mushrooms for this sauce. If you’d prefer not to use any dried mushrooms, I suggest substituting beef stock for the water in the recipe that would be used to re-hydrate the dried mushrooms. (Of course, then it’s no longer vegetarian, so keep that in mind.)
First, you’ll soak the dried mushrooms in boiling water to re-hydrate them. You can learn more about using dried mushrooms here.
Sauté your onion and add in the fresh mushrooms, cooking until they are nice and soft, about 5 minutes. Next, add salt and garlic powder. Then, you pour in the liquid from the dried mushrooms (not the mushrooms quite yet). That water is now full of delicious, earthy mushroom flavor. Once it’s mostly evaporated, you’ll chop the re-hydrated porcini mushrooms and add them to the pan.
Pour the heavy whipping cream into the pan and bring it to a simmer. Now you have a creamy mushroom sauce that’s ready to take your meal to the next level.
As I mentioned before, my family loves this sauce over pierogies. But there are plenty of ways you can use this delicious sauce. Serve it with rice, egg noodles, or really any kind of pasta. Serve it over steak for a play on Steak Diane, or with chicken or pork chops. Use it as a mushroom gravy over your mashed potatoes.
There’s really no shortage of uses for this versatile sauce, so get creative and get cooking!Print
If you don’t want to use dried mushrooms, skip step #1. Then use room temperature beef stock in place of the mushroom water in step #5.
This recipe as written makes a sauce that has a large ratio of mushrooms to sauce. If you would like more sauce, add up to another 3/4 cup of whipping cream. Follow the instructions as written except you’ll be adding the extra cream.
Cream of mushroom soup can be pretty polarizing – most people either love it or hate it. This recipe with two kinds of mushrooms and luscious heavy cream will make a mushroom soup lover out of almost anyone!
A lot of people’s only experience with mushroom soup is the kind that comes condensed in a can. That can work really well in things like Green Bean Casserole or Hotdish, but you probably don’t want to eat a bowl full of it. This cream of mushroom soup recipe made from scratch is a completely different story.
Cremini and porcini mushrooms give this soup a rich, earthy flavor. For this recipe, I use dried porcinis that I rehydrate in warm water. You can read more about how to use dried mushrooms here. Don’t throw that soaking liquid away – it can add tons of flavor to your soup. .
If you can’t find dried porcini mushrooms or don’t want to use them for any other reason (they can be pricey) you can leave them out. In that case, you’ll want to add more broth, but you do not need to add additional cremini mushrooms.
I also love using heavy cream in this soup recipe. It has such a rich, luxurious flavor and really helps round out the earthiness of the mushrooms. If you prefer, you can use half and half or evaporated milk instead of heavy cream. If you do this, be sure to heat the soup gently, since lower fat dairy has a tendency to curdle over high heat. Heavy cream can stand up to higher temperatures with less of a problem.
Finally, I love adding a splash of sherry at the end. This gives the soup a slight sweet note and plays up the almost floral flavor of the mushrooms. It’s optional, but well worth it.
One spoonful of this cream of mushroom soup and you’ll be hooked! I love it with plenty of crusty bread so you can sop up every last drop. It’s also nice with a side of roasted vegetables and goes especially well with roasted baby broccoli.Print
If you don’t want to use porcini mushrooms, increase the broth to 4 cups. Do not use any additional cremini mushrooms.
I really really loved mushrooms as a kid, and I still do. That’s probably why Cream of Mushroom Soup is one of those things that I loved while growing up and still count among my favorite foods.
I usually make mushroom soup on the stove. And honestly, it doesn’t take much less time to do it in the Instant Pot. The real bonus from using the Instant Pot though is that more of that time is hands-free. If there’s a pot of soup on the stove, I’ve got to be nearby to keep an eye on it. If it’s in the Instant Pot, I can walk away!
You start by sautéing some onions, mushrooms, and garlic in the Instant Pot. Then you add some seasonings and beef broth.
At that point, you set the Instant Pot to pressure cook and you walk away. Yay!
Then, after the pressure cooking is done, you add a slurry made by shaking together flour and water in a jar. That will thicken up the soup a little.
Finally, you finish it off with some lovely heavy cream and a little bit of sherry.
If you don’t want to use heavy cream, you can use full-fat milk or some canned evaporated milk. Just be sure to add these off the heat. Completely off the heat. The reason is that dairy with lower fat content can curdle when heated. You want to add these to a liquid that is no longer simmering, and then do not heat it up again.
I always just use regular button mushrooms. If you want a little more dark color, you can use the little cremini mushrooms or portobello mushrooms. The flavor won’t really be any different though.
You can go ahead and add other kinds of fresh mushrooms if you’d like. They’ll add subtle bits of flavor. But honestly, I don’t find it worth it here.
What I do find worth it is to use some dried porcini mushrooms in the mix here. They have tons of flavor and the soaking liquid you get from using them is insanely good in the soup.
What you do is take 1 ounce of dried porcini mushrooms and put them into a small bowl. Add 1 cup of boiling water and stir. Then leave them to soak for 20-30 minutes.
Next, line a fine meshed sieve with some paper towel and put it over a medium bowl. Pour the mushrooms through there. Do not discard the liquid and do not discard the mushrooms.
Rinse the mushrooms and then chop them up.
Add the rehydrated mushrooms to the recipe when you add the beef broth. Reserve the mushroom liquid and then use it in place of the water when you make your flour slurry. It’s going to be soooooo good!
If you want more information about using dried mushrooms in recipes like this one, head over here.
Now here you are, my delicious recipe for Instant Pot Mushroom Soup. Enjoy!
They can literally transform a couple of regular ingredients into brilliance. For instance, if you have dried mushrooms and rice, you can make a delicious mushroom risotto. And there’s nothing like a pasta sauce made from dried mushrooms. They’re super versatile and are wonderful in all kinds of sauces, soups, and stews.
Not only are the mushrooms themselves flavorful, but you need to soak the mushrooms before using them and the soaking liquid is truly an unbelievable thing. It has all this earthy umami flavor. It is so good that I have never once thrown it away. I’d drink it straight up before doing that!
While dried mushrooms are very versatile, there are a few steps to getting them ready to use. The steps for soaking and draining dried mushrooms are below. First, I’m answering a few questions that I have been asked about this wonderful ingredient before.
My favorite kind of dried mushroom is porcini. It has so much real mushroomy flavor and the liquid you get from soaking them is delicious too.
Morels are my second choice.
The only other kind that my store typically has is chanterelles and I haven’t had much success with those.
I have also had great success with dried shiitake mushrooms. I find these at a local Asian market. They can come in large quantities but this doesn’t bother me since it’s great to have a big bag of dried mushrooms in the house.
Dried mushrooms should be stored in a dark cool place (like a pantry). They will last with full flavor for 6-12 months. After that, they will still be edible for another year, but their flavor diminishes the longer they’re on the shelf.
Once you have rehydrated dried mushrooms, try to use them immediately. That’s when they’re at their best. But after you soak them, you can store them in an airtight container in the fridge for 1-2 days.
The water used to rehydrate mushrooms can also be stored in an airtight container in the fridge for 4-6 days.
I have seen lots of people online offering conversion amounts for substituting dried mushrooms in for fresh. However, I find dried and fresh mushrooms to have different flavor and texture from each other. That means that if you substitute them, it will not taste or feel the same.
Dried mushrooms tend to have an earthier and stronger flavor than fresh mushrooms. They’re also more wet. They are similar to sautéed fresh mushrooms but with more flavor and a bit more moist. Some might call them slimy.
For the above reason, I tend to use fresh mushrooms and then add in some rehydrated dried mushrooms for an extra boost of flavor. Using both kinds, like I do in my Creamy Mushroom Sauce recipe gives the best of both kinds of mushrooms.
Having said that, if you find yourself wanting to make a recipe that calls for fresh mushrooms but all you have is dried, you can do this substitution:
3 ounces of dried mushrooms = 1 pound fresh mushrooms*
*This conversion assumes that you will be rehydrating the mushrooms. It also assumes that the recipe will have you sauté the fresh mushrooms. Thus, 3 ounces of dried mushrooms that have been rehydrated is equivalent to 1 pound of fresh mushrooms that have been sautéed.
You cannot substitute dried mushrooms in a recipe that calls for fresh mushrooms and then doesn’t cook the mushrooms. Rehydrated dried mushrooms are akin to sautéed mushrooms, not fresh mushrooms.
Yes. You will soak the mushrooms as explained below. After that, the mushrooms need to be cooked. You can sauté them or simmer them in a liquid.
Now that we’ve had some of our dried mushroom questions answered, we can move onto the important part of rehydrating the mushrooms.
What you do is to put the dried mushrooms into a bowl. Then top the mushrooms with just boiled water. The amount is 1 cup of boiled water to 1 ounce of dried mushrooms.
Let mushrooms sit in the water for 30 minutes.
The mushrooms float a little bit so they won’t seem completely submerged. That is alright. Just stir them every now and then.
Next you need to strain the mushrooms. The general recommendation is to strain them through a coffee filter, paper towel, or cheese cloth. The reason is that there is often a fine mushroom dust on the dried mushrooms and it can be gritty. You want to remove that.
To strain the mushrooms, line a fine mesh sieve with the filter, towel, or cheesecloth. Put a bowl under the sieve so you catch all the tasty juices. Then pour the mushrooms and the liquid through the lined sieve.
Now, that is the usual instruction. I often find that the mushroom liquid doesn’t have that much grit and that this step is a bit fussy. Sometimes it even takes forever for the liquid to drain through. The coffee filter is the worst in that way for me, while the paper towel absorbs some of the liquid, and the cheesecloth isn’t something I always have on hand. I therefore just use the sieve without lining it. If you try that and there is grit, you can always run it through the paper afterwards.
After you have strained the mushrooms, rinse them under cold water. This removes any grit that is clinging to the mushrooms. Then I usually roughly chop them. This is because the rehydrated mushrooms can be a bit slimy and I find it best to have small pieces so you don’t end up with a large slimy bit in your mouth ever.
Once the mushrooms have been soaked, strained, rinsed, and chopped, you can cook them. I typically sauté them in butter or olive oil. Or I add them to already sautéed mushrooms, and then sauté them for a bit longer.
As to the liquid, what I usually do is add it to the sautéed mushrooms. Keep the heat on under the skillet and let the mushroom liquid mostly evaporate leaving behind an intense mushroom broth.
I hope you now feel more confident about using dried mushrooms. They are such a great thing to have on hand in your pantry.
Something magical happens when you roast mushrooms. Their flavor gets really concentrated and earthy and they’re just so good. I love making them as a side dish to go along with steak but they’re also great over a dish of creamy polenta, on top of a pizza, or even as part of a charcuterie board.
Mushrooms already have lots of flavor on their own, but to really take things to the next level I drown them in butter, olive oil, garlic, and fresh herbs. I used thyme on these mushrooms, but rosemary is also a really nice addition.
This roasted mushrooms recipe won’t get as deeply browned as Sautéed Mushrooms, but they’re still full of flavor and I love how hands off they are. Just stick them in the oven for 20 minutes and they’re done.
There’s no need to stand over the stove and worry about the mushrooms burning or sticking to the bottom of your pan and they come out perfect every time.
Straight out of the package, mushrooms can be pretty dirty. They’re also really absorbent and act like little sponges, so you want to avoid submerging them in liquid.
So, how do you clean them? I find the best way to clean them is to use a dry brush to gently brush away any loose dirt or debris, then wipe each mushroom down with a damp cloth.
I used large mushrooms and kept them whole, which takes about 20 minutes.
If you want to save time, you can quarter or thickly slice the mushrooms instead. Start checking them after about 15 minutes to see if they’re done.
When making roasted mushrooms, be sure to use a baking sheet that has a rim. The mushrooms will release liquid as they cook, and this will help keep it contained so it doesn’t make a mess in your oven!Print
Best of all, it only takes 5 ingredients and 15 minutes to bring together the best sautéed mushrooms.
It depends on how many people you are looking to serve. About 16 ounces of pre-sliced mushrooms will fit in a 12-inch skillet and lay almost flat in the skillet, allowing them to brown nicely.
If you get whole mushrooms and are only feeding two people, you can slice them thinner to take up the same amount of space in the skillet.
If you’re making more than 16 ounces of mushrooms, you may not want to slice them as thin to avoid taking up as much room in the pan. You can even leave them whole or just halve them. Just know they will take longer to cook this way.
The first step to avoid your mushrooms turning watery is in how you wash them. Use a damp paper towel to brush off the dirt rather than submerging them in water. Mushrooms are spongy so they’ll soak up the water they sit in.
Next, you also want to be able to fit the correct amount of mushrooms in a pan for them to lay as flat as possible in the skillet. This helps them brown rather than end up watery.
Crowding a pan with too many mushrooms can actually steam the mushrooms rather than sauté them. This is due to the amount of water that the mushrooms release while they’re cooking.
Add salt to the mushrooms right at the end of cooking. If you add salt to the mushrooms too early in the cooking process, it will draw more moisture out of the mushrooms, which also makes it harder to brown them.
In order to brown the mushrooms, you want to use really high heat. The super hot fat helps heat and brown the mushrooms more quickly.
Our secret to perfectly sautéed mushrooms is using a combination of fats. Because you’re cooking over high heat you need to use a cooking oil with a high smoke point. The hot oil will help cook the mushrooms quickly and create the golden brown edges.
Once the mushrooms are browned on both sides, you’ll add butter to the skillet to add that buttery flavor sautéed mushrooms should have. Because butter has a lower smoke point you don’t want to cook them in just butter. The oil helps keep the butter from burning too quickly.Print
Christine is the founder of TheCookful and also of her blog COOKtheSTORY. Her passion is explaining the WHY behind cooking – Why should you cook things a certain way; Will they turn out if you do it differently; What are the pros and cons of the method? Learn more about Christine, her cookbooks, and her podcast.
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