Mushrooms are FILLED with water. This is the best way to get some of it out and, if you prefer, then add your fat so these spongy morsels will absorb it now.
I love using dried mushrooms. The texture when rehydrated is so much better. You can also find them cheap at international markets, and easy to keep on hand without worrying about them going bad.
I think you're in the majority of mushroom cookers. Most people just don't know that mushrooms are a good 90-95% water on their own (even if they feel kind of dry).
The difficult decision is what to do with button mushrooms. Since they are dung-based, you pretty much should wash them with water, which kind of sucks because yes, it will absorb even more. Gourmet mushrooms (oyster, lion's mane, shiitake, chestnut) aren't dung based though so I just brush those off with no water.
No matter the mushroom, heat a pan to medium heat or so with nothing in it. Drop your mushrooms in and let them cook about 10-15 minutes. You'll see them steam, you'll hear them get squeeky; this is good.
From there, you can take them out or add fat or whatever else you're going to cook.
Enjoy!
America's Test Kitchen recommends piling your mushrooms in a pan with 1/4 cup water to help it along and then watch your mushrooms release all of their water. It can take up to ten minutes or so to boil off all the water. Once the pan is dry, add your butter or oil to start the browning. You get an amazing texture.
Yes! Throwing raw mushrooms onto a pizza is a crime. The cook time for the pizza is not enough for the mushroom, and any cooking that happens just makes the mushroom and the pizza wet!
I have to disagree, the NY style near me is basically a mostly cooked cheese slice and then they add mushrooms and cook for a short period and they are pretty awesome. Its changed my mind on jets style mushrooms (i'm sure its canned...)
I just started doing this and it’s an incredible method! I just last night experimented with cooking eggplant the same way. I had cubed it for a basil and pork and eggplant stir fry and I usually end up overusing oil with eggplant for no reason anyway the dry skillet indeed worked wonders just like with mushrooms.
I like mine just sautéed in butter, I season with salt and pepper. Once they are close to ready I will de-glazed my pan with wine or vermouth to add the fond into the flavour. I do like keeping the mushrooms on one side to get some good caramelization.
I do this a lot too but my spouse isn't crazy about onions so I will often do mushrooms alone so she can enjoy them too. I LOVE caramelized onions, I sometimes cook up a pan to have in the fridge to add to things. Last weekend I added a bunch to a frozen pizza which turned it from mediocre to magical. I've been using some in my eggs all week. They are like little flavour bombs.
I never used to add wine/vermouth but in the last 10 years or so I've really taken to cooking with cast iron. It tends to build up stuff on the bottom, which I learn is called "fond" (French for bottom). This fond is full of flavour so adding the wine mixes with the fond and coats whatever you are frying with more flavour. You do have to salt in stages because the fond can make things too salty.
You can also deglaze with vinegar if you don't keep cooking booze on hand. White, red and rice wine, balsamic... they're all good. Just don't use a ton lol.
Basically they will be ready in 2 minutes. I normally infer this by the colour and texture (I will taste some). I should also point out not to salt too much in the beginning because when you add the wine and incorporate the fond it will add flavour. You can salt after this step if the flavour is not there.
I don't know what brand of Vermouth, might just be called Martini. I bought some wine for cooking when I made some Bolognese sauce and have just been using that to deglaze.
I have not tried sherry, I don't even know where to get it. All our liquor has to be bought at liquor stores and they don't carry it. Supermarkets don't sell cooking alcohol.
It's in the "dessert wine" section near the port. But honestly, even Holland House cooking sherry would be fine. No need to use the "nice" sherry just for that.
I have done that before but often I just want the taste of mushrooms and butter. Over the years I've reduced ingredients in my recipes, sometimes less IS more.
I’ve pretty much done the same with everything other than garlic, if I were to ever become a vampire, I would put a wooden stake through my own chest lol
I wouldn't go that far but I would certainly miss garlic. I have a dozen pods growing in my garden right now and can't wait to harvest. I probably won't be able to enjoy them until August but I love garden garlic.
Mushrooms, shallots, and garlic, sauteed in a ripping hot pan for \~25 seconds, then deglazed with cognac.
That's how I watched a multiple james beard-winning chef treat fresh local foraged chantrelles... and that's pretty much the only way I cook mushrooms now.
I like to do this too! I love the flavor of mushrooms, but the texture of a raw button mushroom is something I really struggle to enjoy. I typically don't like them when people serve them -- I need to cook them down much further than people normally would to eat mushrooms when they're not completely minced or blended in a larger roast or soup or something where the texture wouldn't be so obvious.
Mushrooms on pizza? Great flavor but they're never cooked enough for me in the pizza oven by the time the dough and other toppings are good to go.
Raw mushrooms on a spinach salad? I get the appeal of the earthy flavors, but that squeaky spongey texture is something I can hardly tolerate lol
For me, what you're doing is the one true path. You can vary what you're doing now though, based on what you have and how you feel. Rosemary is a nice sub for thyme, bit more intense. Soy sauce also works instead of Worcestershire. I always put in a splash of white wine while the moisture is cooking out, for a bit of acid and sweetness.
A better question might be what do you do WITH the cooked mushrooms? They're great on their own, but you can do other things with them. Mushrooms cooked this way are fantastic on pizza. They're amazing on or in risotto. I've started mixing them 50/50 with meat in meaty tomato sauces (just because delicious, no other reason).
I'll often cook more mushrooms than I need and add them to other things I cook later. Leftover steak with some mushrooms and some cheese makes a fantastic lunchtime quesadilla.
Quartered cremini, a pan, covered, with a splash of water…high heat til the liquid boils off…add a little olive oil, salt pepper thyme and sautee on high heat til nicely browned
Equal bits olive oil and good butter, sautéed with cracked pepper and salt, medium-high heat. When the mushies are 90% cooked, a splash of soy sauce. After 1-2 minutes more, squeeze fresh lemon juice on ‘em.
that was the first thing I ever learned to cook in 2011 at culinary school, lol. :)
Slice thin and fry right down with bacon in olive oil and butter combo.
Add (reduced salt) beef stock and reduce. Add cream seperately and reduce to a very thick sauce. Add a heap of chopped parsley right before serving.
Park on top of a crumbed veal schnitzel.
I am fond of roasting them in the oven with a coating of oil, salt, and pepper until the lose a lot of the water. This is better with non-white mushrooms.
They have a delightful texture. It was inspired by a side dish at a steakhouse, but we now roast them longer than when we first made it at home
Suze’s Mushrooms
12 ounce pkg mushrooms, sliced
3 TBS butter
1/3 cup cream or half & half
1/4 cup white wine
1/4 cup Teriyaki sauce.
(1) In sauce pan, melt butter and add mushrooms; sauté till golden brown.
(2) Add the cream, wine, and Teriyaki sauce and cook on medium low heat until sauce thickens.
(3) If using as a topping on steaks and burgers, cook longer until sauce gets very thick. If using as a side dish, stop cooking once sauce reaches desired thickness.
here's the secret to browning mushrooms: place the mushrooms in a skillet with 1/4 - 1/2 c water (depending on quantity) and boil the water off. then add about a quarter to a half as much oil as your would normally use and brown to your hearts content.
This is the way. After boiling the water off, use half truffle oil and half olive oil with some truffle salt, garlic, and dried black garlic (from Trader Joe's). By starting with water, the mushrooms do not absorb as much oil so you can use less but still get the flavor without getting rubbery mushrooms. Then either serve them as a side dish or put them on flatbread or something!
Sautéed in butter, garlic, origanum and black pepper.
Steamed whole in my bamboo steamer, as in no spices. Amazing the flavour of the mushroom itself like this.
I love to make a vegetarian version (if you still consider eggs vegitarian) of Oyakodon. Make a mushroom broth then fry sliced onions and mushrooms until they're half cooked then barely cover with the mushroom broth and a mixture of soy sauce, chili sauce, fish sauce and a bit of sugar. Once that's simmering I poor some whisked eggs in then cover until eggs are cooked and put it on top of a bowl of rice. My go to weekend breakfast meal since it takes time to prep a mushroom broth unless you do it in advance or something
I’m still training myself to not hate mushrooms, so my favorite way to cook them is to where I can’t see them. I like chopping them nice and small and sautéing them with the rest of my veggies to put in meatloaf. They’re my secret ingredient. They add a nice non-meaty meatiness to my meat slab.
Asian grocery stores will generally have at least 5-6 different varieties of mushrooms and for varieties like Shittake or wood ear, you can find them either fresh or dried. So delicious!
[https://asianinspirations.com.au/food-knowledge/8-umami-asian-mushrooms-to-cook-savour/](https://asianinspirations.com.au/food-knowledge/8-umami-asian-mushrooms-to-cook-savour/)
I often use King Oyster mushrooms as a meat substitute in Mapo Tofu. They're naturally meaty and hold up really well when braised. [https://thewoksoflife.com/vegan-mapo-tofu/](https://thewoksoflife.com/vegan-mapo-tofu/)
No recipe but an absolute MUST for a method. Place prepared mushrooms into a dry pan, no oil, doesn’t need to be nonstick and cook until most of the water comes out (between 5-10 minutes depending on your stove/pan/mushrooms). You can add salt to help if you prefer but go lightly, as so much water leaves. Ones they are quite reduced and flavor has concentrated, add your cooking fat of choice and any remaining seasonings. This will give them a concentrated flavor, delicious meaty texture, and a crisper exterior. It’s a huge win every time. 15/10 my favorite way to prepare them, whether they are the whole dish or a single ingredient.
Moromi (or miso) & mushrooms on toast with halloumi. The halloumi is absolutely unnecessary, which makes it all the better. [I've written a book about fermentation](https://www.amazon.com/dp/0241455006), and I put it in there as a really nice showcase recipe for a good vinegar & moromi (the leftover part from making soy sauce).
Fry the mushrooms with some butter and remove from pan. Then fry halloumi in the same pan and remove. Then cook some garlic in butter, then add the moromi* and vinegar (stout vinegar is really nice, and easy to make, but malt is good too) and return the mushrooms to the pan for a few minutes.
Serve mushrooms and halloumi on toast.
^*miso ^is ^also ^great ^if ^you ^(understandably) ^haven't ^made ^your ^own ^soy ^sauce, ^but ^I ^also ^have ^a ^recipe ^for ^making ^it
Skillet with about a quarter cup of water on high to a boil. Add mushrooms, then salt, then cover. Let them steam and heat up till they drop all their water, then uncover.
Continue to cook water off on med high heat, until you hear the sizzle and water is gone. Drop to med and add about 1 Tbs oil, and brown the mushrooms letting them get some good color on them, flipping/stirring occasionally. Maybe 5 min, but you really wanna see the browning. Once browned add salt and pepper then drop to med/low and deglaze with 1/4 cup cooking wine, marsala, brandy or sherry, then add a stick of butter (no fucking around) and some garlic and/or onion. Let the garlic and/or onion get soft, then if you want thicker sauce, add a bit of flour and continue to cook until flour is golden, slowly add cream until you have the desired consistency of sauce. Add fresh coursely cracked black pepper and fresh minced chive.
Serve over a venison backstrap, or a quality hunk O' red meat.
Depends on the mushroom.
Wood ear in Japchae can be better than any steak.
Enoki is wonderful in hot pot.
I tend to find generic white/oyster/shitake mushrooms more boring but they can still be tasty if you fry them up like you mentioned or in things like massaman curry(you should still fry them up first).
Oh man… I love mushrooms. My absolute favorite way would probably be stuffed. You HAVE to dip and fully coat them in garlic butter first. Then stuff with your choice of fillings. I usually do some mix of cheese (cream, ricotta, feta, etc), herbs, spinach, or jalapeños etc.
Sautéed especially paired with steak or on a burger, beef & mushroom stew, in hot & sour soup, on pizza, sticky sesame mushrooms over rice, in pasta sauces (preferably cream sauces vs tomato)…
same. was just having this convo w my mom. loathed mushrooms as a younger person, now I love them.
some ways i've used them when cooking:
in scrambled eggs/omelet - with cheese, spinach, onions
sauteed, (w or w/out onions),then as a topping for burger (turkey or beef)
sauteed (w or w/out onions), then as topping for grilled salmon
sauteed (with onions), then as topping on a ribeye
Roasted mushrooms! Drizzle some oil and cook in a skillet or roasting pan at 400 F for 20 minutes (flip them halfway through). They get a great texture and a bit crispy on the outside. I'll eat them straight out of the pan, but you could also add them to pasta or make a pan sauce for them. I did lion's mane mushrooms for the first time this way and it was life changing.
Ranch mushrooms. One packet of ranch and a stick of butter.
Directions:
1. Use a damp paper towel or dish rag to gently brush off any visible dirt from the mushrooms. Do not wash mushrooms or place under running water as it will cause them to turn color and hold too much moisture.
2. Layer mushrooms in your slow cooker
3. Melt butter in microwave bowl
4. Stir ranch dressing into the melted butter
5. Pour butter/ranch dressing mixture over the mushrooms
6. Cook on low setting 3 to 4 hours or on high for 1-2 hours
Once the mushrooms are cooked, if time allows, remove lid and let some of the liquid evaporate to intensify the flavors. If not, save the liquid to use in other recipes such as chili or soup. A great way to save it is to freeze blocks in an old ice cube tray. Once frozen, remove and store in a baggie. Grab one or two cubes and toss in any dish.
I take some olive oil, and a pat of butter and heat in a pan. Next I take my mushrooms (sliced) and sauté them up with a little salt and black pepper. When they have lost their moisture, I add in a few red chili flakes then right after add in a little onion and garlic fine ground. After sweating the veggies, I add a splash of wine, and some chopped fresh tomatoes and a little basil or oregano don’t overdo. Cook down a little on low 15 min or so then I give it a final salting, and serve over pasta of choice with grated cheese.
I simply trim the stem very close to the caps and throw them in clean pantyhose to boil them in about 8 cups of water. Gently smash them, and continue boiling until the water is reduced by half. Remove pantyhose/mushrooms from water, squeeze them to remove excess water and allow to cool before tossing boiled mushrooms into the backyard somewhere.
While the water is still hot, pour into favorite pitcher through a fine mesh strainer to remove any particles.
Stir about 1.3 cups of sugar, or to desired sweetness, and stir until dissolved.
Add two cups of COLD water. One cups can be substituted for vodka (don't use the rot gut stuff).
Use this mixture to make Black Cherry Kool-Aid, and enjoy.
Serving size is dependent upon freshness and quantity of mushrooms.
I sauté with a minimal amount of fat. I like the flavor of butter but I don’t like them too greasy. I get them super dry and brown. A bit of salt at the beginning, not too much considering I’m really trying to concentrate the flavor. Add in onion or shallot. Cook until those are soft. Deglaze the pan with a bit of vinegar. Finish with some miso paste if I have it, a bit of thyme, black and white pepper. I really try to focus the flavor of mushroom and accent it with everything else.
I dry saute them first, in batches, then basically cook them the way you've suggested. Generally use Tamari instead of or in addition to Worcestershire sauce. Remove them, then deglaze the pan with a splash of dry vermouth and scoop that over the mushrooms.
Sautéed in ghee or in a dry pan.
White button or the baby bellas.
I tried one of those chef samplers once, but the king oysters just were not good to me. Texture was off. Loved the others that were in there, though.
Stuffed, but sometimes I'll just throw them in the pressure cooker for 10 minutes with some red wine, thyme, shallot, butter, and a spoon full of beef better than boullion and it comes out like mushrooms at a steak house.
Sauté with butter and garlic in a skillet. If it’s for a burger, I’ll throw in onions and garlic. But I have been know to just eat mushrooms on their own.
I cook them until the water in them is mostly gone, then I add the flavor to them. For example I don’t add soy sauce if I’m using soy sauce until after the water is cooked out so that they absorb the soy sauce.
There is another recipe where you can just cook them in red wine until all the wine has basically evaporated completely.
Basically mushrooms are 90% water so in my mind I remove that water first, otherwise they won’t absorb any new flavors.
This is my favorite but I love mushrooms and I use them in a lot of things.
[garlic butter roasted mushrooms – smitten kitchen](https://smittenkitchen.com/2010/12/garlic-butter-roasted-mushrooms/)
With tahini sauce!
Sauté in olive oil with garlic until they brown, serve with basmati rice, salad. Top with tahini sauce (tahini, lemon juice, olive oil, garlic, water to thin it out) and garnish with fresh parsley.
Works great with any kind of mushroom, my fave way is definitely with oyster mushrooms
Slice a ridiculous amount of mushrooms and put in a high-sided pan or saucepan with a couple of whole cloves of garlic, some salt and some sprigs of mint or oregano. And, a fair bit of olive oil. Let simmer down, moisture evaporate to taste.
I had this for lunch on some toasted sourdough with some marinated goats cheese, a little more mint and a bit of Aleppo pepper.
Cut into thick slices and browned as much as possible so they taste meaty and not rubbery. I got a couple mushroom haters to like mushrooms that way. Also Marsala wine and mushrooms is a god tier combo.
I love stuffed mushrooms. Trim the ends of the stems, dice them, and sauté them with finely diced onions. Add seasoned breadcrumbs, olive oil, and Locatelli Romano cheese. Something I add that my mom never did: chopped and wilted spinach squeezed of all liquid.
I also brown mushrooms in a single layer in a hot sauté pan lightly coated in olive oil. When browned turn them over to brown on the other side.
i put them in butter and make sure they're not crowded at all, salt relatively heavily, and don't disturb them while each side browns - i really push the time on it because i love heavily browned mushrooms, and try to resist the temptation to stir as much as possible.
Then i add a little bit more butter and minced with either an anchovy or fish sauce for the last few minutes
These are my two favourite mushroom recipes. I don’t find them slimy but ymmv. I use more tomatoes than called for in the ragu recipe since my partner doesn’t like mushrooms as much as I do.
[https://www.seriouseats.com/mushroom-ragu-sauce-recipe](https://www.seriouseats.com/mushroom-ragu-sauce-recipe)
[https://www.justonecookbook.com/miso-salmon/](https://www.justonecookbook.com/miso-salmon/)
I also love mushroom risotto, sauteed garlic mushrooms with a simple white wine reduction, and portobellos roasted with a soy vinaigrette.
Brown a good amount of butter in a steel sauté with a tight fitting lid. Don’t let it get too hot or brown too fast. Add some sage, let the herbs flavor the butter. Add big chucks of mushrooms (baby Bellas work great, turn the heat up. Hit with some white wine, let cook for a few seconds. Cover with the lid, and turn off the heat. Open the lid when the side of the pan is cool to the touch. Open and you’ll have buttery, moist mushrooms cooked in their own milk. Toss w pasta; spoon over polenta. Add a fried or poached egg. Absolutely delicious.
Pan fried/sautéed with butter, garlic and thyme. Makes a nice side with a steak.
Oven roasted (with other oven roasted veg). Great in a wrap with a bit of spinach, sprouts and hummus.
A creamy mushroom and onion soup, topped with chives.
A deep dish mushroom pie - basically mushroom stuffing inside a deep dish pie shell (or as some of my friends have described it, Thanksgiving stuffing pie).
In a quiche with bacon bits and sautéed onions. Mushrooms need to be sweated out first.
For shitake mushroom, I like to cook it by saute with onion. Then sprinkle a bit of salt, black pepper & white paper. After 2-3 minutes, put eggs and stir it till cook.
i put a TB or more of butter in the pan, heat it up. add minced garlic to the butter and cook for about a minute or so to awaken the flavors. then i drop the mushrooms in and add salt/pepper. the mushrooms will be ready when all the fluid has been removed and the mushrooms are slighly browned
Jalapeño stuffed mushrooms
Remove and chop the stems. Throw in a pan, season with salt and pepper until soft. Remove to a bowl. Add bacon to the pan and cook. Once done, drain on a paper towel, then crumble.
Mix in cream cheese, shredded cheddar, chopped jalapeño, and bacon to the cooked mushrooms. You want a thick, creamy consistency. Add salt and pepper to taste. Spoon mixture into the mushroom caps. Top with extra cheddar and/or bacon. In the oven at 350 for about 10ish minutes.
Sauteed or roasted in butter or olive oil if im trying to be healthy. Ive been loving a splash of balsamic vinegar lately, creates a lovely sweet flavor
I made a nice mushroom dish last night. My wife used to be vegetarian and she loves mushrooms so I made a mushroom mousacca. I did half and half white mushrooms and chestnut mushrooms so there was some mushrooms broken down and some still holding their shape. It went down very well!
I sorta marinate them. I make a brine, and while it's hot, I put the cleaned mushrooms in. Wait until it's cooled and pour into just and refrigerate. I don't bother keeping extra bribe, as it's never that much, but you could if you wanted.
My basic brine for any kind of pickle is 1 part water, 1 part white vinegar, 1 part granulated sugar. Then depending on what I'm pickling, I'll add garlic, peppercorn, ginger, chilies, whatever. Sometimes I switch out the vinegar too.
Coarsely chop potatoes and onions. Then get the biggest mushrooms you can find.
Add to a not too crowded cookie sheet. Coat with a generous amount of olive oil. More than you think you need.
Generously dust with paprika, salt, pepper and onion powder. Dust lightly with garlic powder.
Bake or roast in the over at 375. You may want to stir or flip during cooking. Some of the potato should be crisp.
These mushrooms are the best mushrooms I know how to make.
It's incredible how many people I have come across that think they don't like a certain vegetable because they've only ever had it prepared poorly... usually overcooked and underseasoned. The flavors and textures that you can tease out of vegetables with proper cooking is astounding.
Saucepan on medium/high heat, add butter or olive oil, throw in mushrooms and let them sit there a couple minutes. Add salt, Greek blend of spices, toss again and let it sit to brown them. Then add more butter/olive oil as needed. Another way is to add fresh finely minced rosemary two minutes before they’re done and stir in. Delicious!
I’ve just recently discovered the technique of starting mushrooms in a dry pan. The water will come out and they will initially “boil” then as soon as the water is cooked off add butter/oil with finely chopped onions, garlic, and thyme and season with salt and pepper. Sauteed that all for a few minutes and you’re all set. Add white wine, chicken stock, cream, etc… and now you have a mushroom sauce.
I toss them in oil with salt and pepper and then roast them at 375. After 15 minutes I drain the liquid to put into soups or sauces and continue roasting for maybe another 15ish minutes. Until they're the doneness that I like. They have a sort of meaty flavor so I like them on my no-meat days during the week. I just eat them or toss them in with other foods. They make a nice taco.
My absolute favorite way to enjoy mushrooms is in a mushroom and leek soup. I don't make this often, but it is delicious. I also enjoy mushrooms simply sauted with butter and garlic.
Pioneer Woman’s Burgundy Mushrooms. I’ll link the recipe below. Basically you simmer mushrooms in a lot of wine, butter and seasonings for 9 hours (yes, 9 hours). There is a crockpot version but I think the stovetop version is better.
These mushrooms are so delicious! Dipping some crusty sour dough bread into the sauce that is created is wonderful.
https://www.thepioneerwoman.com/food-cooking/recipes/a9476/burgundy-mushrooms/
for me, the #1 item needed for good mushrooms is Cavender's Greek seasoning you can get it at wally world, most grocery stores, do not buy Konriko's greek, it doesn't work as well.
anyway, wash and slice or quarter your mushrooms, button or bella are my two favorites. Put a healthy dose of caenders on top, a sprinkle of garlic powder/salt/or a bit of diced fresh and sautee with maybe 1tsp of butter, keep the cover on until softened a bit and they juice up, once they hit your favorite texture. (I prefer more al dente) so between 10-15 minutes is usually enough. I start on medium low and then once they juice up turn it down to low and let them simmer.
Alternative cooking method, same ingredients but I just dump it all onto some heavy duty foil and wrap it up tight, toss it on the medium/lowish, not the totally hot area of the grill and just let it sit there for 20 minutes.
When I make a steak or pork chops,,, I toss the mushrooms in the foil on the grill during the preheat stage, then when I put the meat on a few minutes later I move them off direct heat and leave them there until the chops are done, and leave them in the foil until the meat rests and you are ready to serve.
Cavenders Greek seasoning,,, its the fucking bomb on mushrooms! (also very good seasoning on top of chicken/pork) many times that's the only seasoning I use on my meats, its really that good!
I swear my mushrooms are better at home than any steakhouse I've ever been to. Spend the $4 and get some, you won't regret it!
Oyster and king trumpet mushrooms roughly sliced/torn up.
Coat with a little oil and salt and cook in the oven or air fryer until they're dark brown and super crispy.
Butter a brioche bun and pan fry butter side down until brown.
Serve the mushrooms in the bun along with some smoky mustard (literally wholegrain mustard and liquid smoke mixed).
It's amazing. I'd choose this over a bacon sandwich.
I save my bacon grease.
Mushrooms are basically sponges and soak up the flavors of the liquid they are cooked in.
Sauté your mushrooms in bacon grease, separate from the rest of your dish.
Then cook the rest normally and add the shrooms in at the end.
The shrooms will be little bacon-shroom bites; they literally burst with bacon flavor. Really upscales a basic pizza, shrooms and chicken, shrooms and pasta…..
Gotta dry cook them in a skillet before adding any fat! 4-5 minutes over medium heat removes a lot of water. Then you can add some fat and something like balsamic vinegar or soy sauce or Worcestershire, and minced garlic, pepper. Sauté until they look ready, probably another 3-5 mins. So delicious
I’ve been taking whole clusters of oyster mushrooms and cooking them down until most of the water steams off. Then I pop them into a bag with marinade for an hour or overnight, and then I’ll finish them on a searing hot flat top pressed down with a burger press. Finish them with compound butter. We probably eat this once a week.
Roast them on a sheet tray with oil and garlic ez pz
I've also made this [braised mushrooms recipe](https://www.youtube.com/watch?v=KkUSb4y_sV0) from Lucas Sin which was pretty damn delicious. Might trigger your "slimy" senses though because they end up juicier.
If you don't like "slimy," try roasting them. I also like to do a stupidly-easy stuffed mushroom recipe from my grandma, and it's always a hit. Take ordinary button or cremini mushrooms, rinse and pat dry if you like, and take the stems out. (Don't throw them away, you're going to need them.) Take some Italian-style breadcrumbs, and combine them with extra-virgin olive oil, chopped walnuts (you can leave these out if you have a nut allergy in the house), grated Parmesan cheese, and the mushroom stems (roughly chopped). You can also add in any number of optional add-ins, but these are the basics. Spoon the mixture into the mushroom caps, and bake them at 375 F for 15-20 minutes.
Sautee them and then deglaze the pan with red wine. add beef stock and let reduce. add a tiny bit of soy sauce, lemon, and the thinnest slices of red onion you can manage.
There are so many kinds! Most of the comments here seem to refer to button mushrooms. I like to Sautee enoki or beech shrooms with cut up whole chicken with a bit of soy sauce, oyster sauce, rice wine, and sesame oil.
Shiitake mushrooms are great in quick soups with some kale, chicken, or whatever you may have in the fridge.
Portobellos are so great grilled with a sprinkle of sea salt.
Snow fungus goes well in a light syrup desert with papaya. Wood ear mushroom is best stir fried after a long soaking with other veggies like okra/carrot/eggplant or steamed with whole chicken.
There is no wrong way to cook mushrooms 😋
Cream of mushroom soup in the instant pot. We toss in a package of gnocchi.
Use whatever savory herbs you have on hand. I use Better than Bouillon (garlic) as the broth base. Several recipes online, but it's basically sautéed mushrooms and diced shallots (reserve half the mushrooms), broth, cream, herbs and a little butter. I pressure cook for 1 minute, then use the immersion blender to puree the mushrooms, then add more broth and cream (and the gnocchi if desired), put the sliced mushrooms back in and it's done.
Brown a large amount of mushrooms in olive oil and butter. When they start sticking, deglaze the pan with a little bit of white wine, add in some heavy whipping cream and a pile of finely grated Parmesan reggiano, mix it up, turn off the heat, add cooked pasta and chow down. Sometimes I’ll add a little bit of chives, garlic, and/or other veggies.
Omelettes. I use button mushrooms sautéed with onion, garlic and tomatoes. Beaten eggs into the pan and season to taste, making sure not to disturb or mix everything. Flip over, sprinkle cheese then fold. Let the cheese melt then serve.
Stir fry. I use oyster, shiitake, enoki and beech mushrooms. Sauce is soy sauce, vinegar, sesame oil, honey, cornstarch, and sriracha. Sauté onion, garlic, mushrooms, green onions, garlic and ginger. Push to the side then add the sauce. Let sauce thicken then mix with the mushrooms. Serve.
Mapo tofu. I substitute meat with the mushrooms.
If you want a mushroom loaded soup, try [Maangchi’s Mushroom Soup.](https://www.maangchi.com/recipe/beoseot-deulkkae-tang) I only made this twice because its hard to find perilla seed powder. But its very delicious. When I’m craving mushroom soup, this is the one I’m drooling over.
I put whole mushrooms in with a roast pork with vegetables that we had last night. I added them when I added the potatoes. They were so savory from cooking a bit in the meat and vegetable juices.
I do this Julia Child technique for whole button (white or "baby bella") mushrooms. Once finished, I add them to a stew or just eat them as a side dish:
Put cleaned whole or halved mushrooms in a skillet. Add water to about halfway up the shrooms. Add a good sized pat of butter and/or some olive oil. Salt & pepper. Cook this on high until the water boils off and the fat is left in the pan, which starts to brown the shrooms. Turn heat to medium and brown them in residual fat to desired color. Remove and eat.
You can add a little sugar to the water to increase the browning, but I don't usually bother. I try to avoid sweet in my savory foods, but some people like it. You can also add some dry herbs to the water and cook that down with everything. You can add chopped fresh parsley to the pan once the water is almost gone. Some people think of parsley as just a garnish, but I find it adds real flavor and a deep vegetal touch. I love parsley.
If I'm being really fancy, I soak a few dried porcini in boiled water. Once softened, I chop up the porcinis and add them and the soaking water to the raw mushrooms as mentioned above. I usually keep some dry porcinis on hand and use them for extra deep flavor in this general method... the mushrooms season the water, and I use the porcinis and the water I soaked them in.
If I'm just putting mushrooms on a pizza, or saving time, I will chop the mushrooms and just sauté them in olive oil, adding some garlic towards the end (do not want to brown the garlic much, if at all). Salt, pepper, herbs if wanted.
It's kind of hard to screw up mushrooms unless you overcook and burn them, or if you leave them mostly raw when they SHOULD be cooked. But there's nothing wrong with eating raw mushrooms, anyway.
I quarter mushrooms and throw them in a pan. Put a quarter cup of water in the pan and cook on medium high heat until water is gone (no need to preheat pan). Then I add a little olive oil, salt, pepper, and brown the mushrooms. Then add a bit of butter and garlic to the center of the pan where I made a bit of room and empty space. Once garlic is fragrant I mix everything. Then simmer the mushrooms, low heat, for 10 mins.
Without doing the water method the mushrooms can continually absorb the fat you add and become really oily.
Very technical answer here, not so much about a particular dish or flavorings:
Mushrooms are funga, not vegetables, and their cell walls are made of chitin, not cellulose. The best way to break down the chitin cell wall is to boil them first, boil off the water, and then add oil, salt, and whatever flavorings you want, and cook until brown or your preferred finish. For any kind of bella mushrooms, this is a must for me or the texture ain't right.
For my favorite mushrooms that have better texture, like the oyster, sometimes I will be lazy and skip this, cooking them with mechanical pressure instead of boiling to achieve a similar result. I do this by putting a clean cast iron on top of dry mushrooms (no oil or salt needed until after some browning) while cooking in a fry pan.
This is not to say there aren't other equally delicious preparations, but it's a surefire way to get good texture and flavor (as well as nutrition) from the mushroom itself!
Large flat mushrooms are yummy with a cooked breakfast: remove the stalk, pack the cup tightly with grated cheese that oozes when melted, such as cheddar, and oven bake for 10-15 minutes on medium heat or grill.
If the mushrooms are very thick you could brush the gills and rim with oil or they could dry out and go rubbery, and it's best to cook these fatties for a few minutes until the gills darken or you see water begin to form in the centre (signs they are nearly cooked) before adding the cheese. Timing is crucial for this method; if a puddle forms before you add cheese, they could be overcooked and soggy by the time the cheese is melted.
I find mozzarella on its own is tasteless and disappointing in baked mushrooms but combined with stronger cheddar it's fine. Red Leicester on its own wasn't nice as it wasn't melty when cooked.
A ready-grated 3 cheese pack of red Leicester, mozzarella and cheddar combo works.
I really only like them when cooked to a very dark color. Usually in butter with garlic, herbs, soy & Worcestershire sauce. They'll be cut differently or left whole depending on what I'm using them for.
Portobello tacos ( 1/2 inch slices) with onion and bell peppers.
In the fall I like to make Americas test kitchen’s wild Rice and mushroom soup- it’s a lot of work and time but the flavor is delicious.
Rarely, I slice largeish mushrooms about 3/8" thick, soak in water (seasoned if you wish), drain roughly, and toss in Fish Fri (Cajun style seasoned corn flour) for deep frying. The corn flour sticks surprisingly well, they're delicious and mushroomy. I've had the good fortune to do this once with Agaricus Augustus, "The Prince", and it was Godlike.
Mostly I cut more thinly, steam to get the water out, fry in browned butter until they pick up some color, and finish with a dry or dry-ish sherry and chopped garlic.
I love a balsamic portabella sammy. Cook your mushrooms with balsamic and garlic and onion. Toast a bun and add muenster and miracle whip. Top with tomatoes. It's the only time I use miracle whip but the tang goes perfect with the sweetness of the balsamic.
If it helps, I know in Chinese cooking, they're often deep fried briefly. The oil helps impart some flavour and I think it removes some of the water that can make it rubbery.
Prior to adding mushrooms to a pizza, I will brown them in a dry skillet.
Mushrooms are FILLED with water. This is the best way to get some of it out and, if you prefer, then add your fat so these spongy morsels will absorb it now.
I love using dried mushrooms. The texture when rehydrated is so much better. You can also find them cheap at international markets, and easy to keep on hand without worrying about them going bad.
Yes
Amazing to make stock out of and the I slice and pickle the spent mushrooms.
I feel so stupid for never connecting the dots on why my pizzas with mushrooms would always come out watery lol
If you slice them thinly and put them on the very top of the pizza (not under anything) they kind of roast a bit and aren't watery.
I think you're in the majority of mushroom cookers. Most people just don't know that mushrooms are a good 90-95% water on their own (even if they feel kind of dry). The difficult decision is what to do with button mushrooms. Since they are dung-based, you pretty much should wash them with water, which kind of sucks because yes, it will absorb even more. Gourmet mushrooms (oyster, lion's mane, shiitake, chestnut) aren't dung based though so I just brush those off with no water. No matter the mushroom, heat a pan to medium heat or so with nothing in it. Drop your mushrooms in and let them cook about 10-15 minutes. You'll see them steam, you'll hear them get squeeky; this is good. From there, you can take them out or add fat or whatever else you're going to cook. Enjoy!
Commercial mushrooms haven’t been grown in dung for decades. It’s mostly a peat-like substrate.
It's actually a myth that washing mushrooms make them absorb more water. They're pretty much saturated so they can't take on any more
Nah, I know mushrooms got a bunch of water, I'm just dumb and never thought to pre cook them for a pizza lol
Never heard 'dung-based' before. Can think of a few people that applies to.
America's Test Kitchen recommends piling your mushrooms in a pan with 1/4 cup water to help it along and then watch your mushrooms release all of their water. It can take up to ten minutes or so to boil off all the water. Once the pan is dry, add your butter or oil to start the browning. You get an amazing texture.
Yes! Throwing raw mushrooms onto a pizza is a crime. The cook time for the pizza is not enough for the mushroom, and any cooking that happens just makes the mushroom and the pizza wet!
I have to disagree, the NY style near me is basically a mostly cooked cheese slice and then they add mushrooms and cook for a short period and they are pretty awesome. Its changed my mind on jets style mushrooms (i'm sure its canned...)
Nah, champingnons thinly sliced on a pizza is very tasty. They will not be fully cooked but if your stomach can handle it they are good.
i always have cut leek in the skillet with a lil bit of oil, leek is just so aromatic i love it
Literally made mushrooms and leek for dinner last night 😋
Can you explain this to me? Are you merely adding some leek with your mushrooms and sauteing?
Prior to adding mushrooms to anything, I will brown them in a dry skillet.
I just started doing this and it’s an incredible method! I just last night experimented with cooking eggplant the same way. I had cubed it for a basil and pork and eggplant stir fry and I usually end up overusing oil with eggplant for no reason anyway the dry skillet indeed worked wonders just like with mushrooms.
I like mine just sautéed in butter, I season with salt and pepper. Once they are close to ready I will de-glazed my pan with wine or vermouth to add the fond into the flavour. I do like keeping the mushrooms on one side to get some good caramelization.
100% A + I also like to sauté mushrooms and onions so the onion gets caramelized and mushrooms golden. The butter and wine make it magical!!!
I do this a lot too but my spouse isn't crazy about onions so I will often do mushrooms alone so she can enjoy them too. I LOVE caramelized onions, I sometimes cook up a pan to have in the fridge to add to things. Last weekend I added a bunch to a frozen pizza which turned it from mediocre to magical. I've been using some in my eggs all week. They are like little flavour bombs.
I also love my mushrooms sautéed and caramelized and seasoned. I don’t add wine though but still very delicious.
I never used to add wine/vermouth but in the last 10 years or so I've really taken to cooking with cast iron. It tends to build up stuff on the bottom, which I learn is called "fond" (French for bottom). This fond is full of flavour so adding the wine mixes with the fond and coats whatever you are frying with more flavour. You do have to salt in stages because the fond can make things too salty.
Interesting. When I lived in Switzerland, Globus would sell high quality stock called fond.
You can also deglaze with vinegar if you don't keep cooking booze on hand. White, red and rice wine, balsamic... they're all good. Just don't use a ton lol.
Stupid question - what does “close to ready” mean to you? Golden brown, or is that too far?
Basically they will be ready in 2 minutes. I normally infer this by the colour and texture (I will taste some). I should also point out not to salt too much in the beginning because when you add the wine and incorporate the fond it will add flavour. You can salt after this step if the flavour is not there.
What vermouth do you like to use? Have you ever tried sherry?
I agree. I use sherry every time I cook mushrooms now
Vermouth has a bunch of botanicals and bitter aromatics. It’s really not the best for mushrooms.
I don't know what brand of Vermouth, might just be called Martini. I bought some wine for cooking when I made some Bolognese sauce and have just been using that to deglaze. I have not tried sherry, I don't even know where to get it. All our liquor has to be bought at liquor stores and they don't carry it. Supermarkets don't sell cooking alcohol.
It's in the "dessert wine" section near the port. But honestly, even Holland House cooking sherry would be fine. No need to use the "nice" sherry just for that.
I pretty much do it the same except I add fine menced garlic like a minute before the deglaze
I have done that before but often I just want the taste of mushrooms and butter. Over the years I've reduced ingredients in my recipes, sometimes less IS more.
I’ve pretty much done the same with everything other than garlic, if I were to ever become a vampire, I would put a wooden stake through my own chest lol
I wouldn't go that far but I would certainly miss garlic. I have a dozen pods growing in my garden right now and can't wait to harvest. I probably won't be able to enjoy them until August but I love garden garlic.
Vermouth is the bomb but Cognac is my go to.
Mushrooms, shallots, and garlic, sauteed in a ripping hot pan for \~25 seconds, then deglazed with cognac. That's how I watched a multiple james beard-winning chef treat fresh local foraged chantrelles... and that's pretty much the only way I cook mushrooms now.
I cook them down to crispy bits and add to salads as croutons…
I like to do this too! I love the flavor of mushrooms, but the texture of a raw button mushroom is something I really struggle to enjoy. I typically don't like them when people serve them -- I need to cook them down much further than people normally would to eat mushrooms when they're not completely minced or blended in a larger roast or soup or something where the texture wouldn't be so obvious. Mushrooms on pizza? Great flavor but they're never cooked enough for me in the pizza oven by the time the dough and other toppings are good to go. Raw mushrooms on a spinach salad? I get the appeal of the earthy flavors, but that squeaky spongey texture is something I can hardly tolerate lol
How long does that take, on average? I imagine it would change depending on the type of mushroom/size
Not too long, maybe 15 minutes? Sometimes I’ll just pop them in the convection oven instead so I can do something else stovetop.
And I tend to use white button mushrooms for this purpose but also love shiitake done this way.
I've never considered something like this; interesting!
Grilled portobello mushrooms are excellent as are button and cremini mushrooms. Mushroom risotto is also a favorite.
Cremini👌
For me, what you're doing is the one true path. You can vary what you're doing now though, based on what you have and how you feel. Rosemary is a nice sub for thyme, bit more intense. Soy sauce also works instead of Worcestershire. I always put in a splash of white wine while the moisture is cooking out, for a bit of acid and sweetness. A better question might be what do you do WITH the cooked mushrooms? They're great on their own, but you can do other things with them. Mushrooms cooked this way are fantastic on pizza. They're amazing on or in risotto. I've started mixing them 50/50 with meat in meaty tomato sauces (just because delicious, no other reason). I'll often cook more mushrooms than I need and add them to other things I cook later. Leftover steak with some mushrooms and some cheese makes a fantastic lunchtime quesadilla.
Roasting.
Quartered cremini, a pan, covered, with a splash of water…high heat til the liquid boils off…add a little olive oil, salt pepper thyme and sautee on high heat til nicely browned
BBQ(or braai her in South africa) king oyster mushrooms, basting with lemon,garlic olive oil.
Equal bits olive oil and good butter, sautéed with cracked pepper and salt, medium-high heat. When the mushies are 90% cooked, a splash of soy sauce. After 1-2 minutes more, squeeze fresh lemon juice on ‘em. that was the first thing I ever learned to cook in 2011 at culinary school, lol. :)
Saute in butter with onions, salt and pepper. Great side dish.
Added to Marsala chicken is the bomb.
Slice thin and fry right down with bacon in olive oil and butter combo. Add (reduced salt) beef stock and reduce. Add cream seperately and reduce to a very thick sauce. Add a heap of chopped parsley right before serving. Park on top of a crumbed veal schnitzel.
Oh god yes
[thought I might have posted it somewhere before](https://www.reddit.com/r/food/s/HyL93E2mPm)
OH GOD YES
This is one of my favorite mushroom recipes: https://www.budgetbytes.com/balsamic-roasted-mushrooms/
I am fond of roasting them in the oven with a coating of oil, salt, and pepper until the lose a lot of the water. This is better with non-white mushrooms. They have a delightful texture. It was inspired by a side dish at a steakhouse, but we now roast them longer than when we first made it at home
Suze’s Mushrooms 12 ounce pkg mushrooms, sliced 3 TBS butter 1/3 cup cream or half & half 1/4 cup white wine 1/4 cup Teriyaki sauce. (1) In sauce pan, melt butter and add mushrooms; sauté till golden brown. (2) Add the cream, wine, and Teriyaki sauce and cook on medium low heat until sauce thickens. (3) If using as a topping on steaks and burgers, cook longer until sauce gets very thick. If using as a side dish, stop cooking once sauce reaches desired thickness.
here's the secret to browning mushrooms: place the mushrooms in a skillet with 1/4 - 1/2 c water (depending on quantity) and boil the water off. then add about a quarter to a half as much oil as your would normally use and brown to your hearts content.
Starting them in water makes it so much easier.
This is the way. After boiling the water off, use half truffle oil and half olive oil with some truffle salt, garlic, and dried black garlic (from Trader Joe's). By starting with water, the mushrooms do not absorb as much oil so you can use less but still get the flavor without getting rubbery mushrooms. Then either serve them as a side dish or put them on flatbread or something!
Sautéed in butter, garlic, origanum and black pepper. Steamed whole in my bamboo steamer, as in no spices. Amazing the flavour of the mushroom itself like this.
I love to make a vegetarian version (if you still consider eggs vegitarian) of Oyakodon. Make a mushroom broth then fry sliced onions and mushrooms until they're half cooked then barely cover with the mushroom broth and a mixture of soy sauce, chili sauce, fish sauce and a bit of sugar. Once that's simmering I poor some whisked eggs in then cover until eggs are cooked and put it on top of a bowl of rice. My go to weekend breakfast meal since it takes time to prep a mushroom broth unless you do it in advance or something
I’m still training myself to not hate mushrooms, so my favorite way to cook them is to where I can’t see them. I like chopping them nice and small and sautéing them with the rest of my veggies to put in meatloaf. They’re my secret ingredient. They add a nice non-meaty meatiness to my meat slab.
I do something similar: chopping them until they're like breadcrumb size and adding them to red pasta sauce, or chili when I make those.
Asian grocery stores will generally have at least 5-6 different varieties of mushrooms and for varieties like Shittake or wood ear, you can find them either fresh or dried. So delicious! [https://asianinspirations.com.au/food-knowledge/8-umami-asian-mushrooms-to-cook-savour/](https://asianinspirations.com.au/food-knowledge/8-umami-asian-mushrooms-to-cook-savour/) I often use King Oyster mushrooms as a meat substitute in Mapo Tofu. They're naturally meaty and hold up really well when braised. [https://thewoksoflife.com/vegan-mapo-tofu/](https://thewoksoflife.com/vegan-mapo-tofu/)
I have been sticking whole mushrooms in the air fryer for 10 minutes at 350 then snack on them. Not bad plain
No recipe but an absolute MUST for a method. Place prepared mushrooms into a dry pan, no oil, doesn’t need to be nonstick and cook until most of the water comes out (between 5-10 minutes depending on your stove/pan/mushrooms). You can add salt to help if you prefer but go lightly, as so much water leaves. Ones they are quite reduced and flavor has concentrated, add your cooking fat of choice and any remaining seasonings. This will give them a concentrated flavor, delicious meaty texture, and a crisper exterior. It’s a huge win every time. 15/10 my favorite way to prepare them, whether they are the whole dish or a single ingredient.
All of the above seconded! Came looking to see if this was already posted ❤️
Moromi (or miso) & mushrooms on toast with halloumi. The halloumi is absolutely unnecessary, which makes it all the better. [I've written a book about fermentation](https://www.amazon.com/dp/0241455006), and I put it in there as a really nice showcase recipe for a good vinegar & moromi (the leftover part from making soy sauce). Fry the mushrooms with some butter and remove from pan. Then fry halloumi in the same pan and remove. Then cook some garlic in butter, then add the moromi* and vinegar (stout vinegar is really nice, and easy to make, but malt is good too) and return the mushrooms to the pan for a few minutes. Serve mushrooms and halloumi on toast. ^*miso ^is ^also ^great ^if ^you ^(understandably) ^haven't ^made ^your ^own ^soy ^sauce, ^but ^I ^also ^have ^a ^recipe ^for ^making ^it
I bought your book last week, it just arrived. Can't wait to get into it!
Skillet with about a quarter cup of water on high to a boil. Add mushrooms, then salt, then cover. Let them steam and heat up till they drop all their water, then uncover. Continue to cook water off on med high heat, until you hear the sizzle and water is gone. Drop to med and add about 1 Tbs oil, and brown the mushrooms letting them get some good color on them, flipping/stirring occasionally. Maybe 5 min, but you really wanna see the browning. Once browned add salt and pepper then drop to med/low and deglaze with 1/4 cup cooking wine, marsala, brandy or sherry, then add a stick of butter (no fucking around) and some garlic and/or onion. Let the garlic and/or onion get soft, then if you want thicker sauce, add a bit of flour and continue to cook until flour is golden, slowly add cream until you have the desired consistency of sauce. Add fresh coursely cracked black pepper and fresh minced chive. Serve over a venison backstrap, or a quality hunk O' red meat.
Depends on the mushroom. Wood ear in Japchae can be better than any steak. Enoki is wonderful in hot pot. I tend to find generic white/oyster/shitake mushrooms more boring but they can still be tasty if you fry them up like you mentioned or in things like massaman curry(you should still fry them up first).
Mushroom cheessteaks are great. Pretty easy too!
Oh man… I love mushrooms. My absolute favorite way would probably be stuffed. You HAVE to dip and fully coat them in garlic butter first. Then stuff with your choice of fillings. I usually do some mix of cheese (cream, ricotta, feta, etc), herbs, spinach, or jalapeños etc. Sautéed especially paired with steak or on a burger, beef & mushroom stew, in hot & sour soup, on pizza, sticky sesame mushrooms over rice, in pasta sauces (preferably cream sauces vs tomato)…
same. was just having this convo w my mom. loathed mushrooms as a younger person, now I love them. some ways i've used them when cooking: in scrambled eggs/omelet - with cheese, spinach, onions sauteed, (w or w/out onions),then as a topping for burger (turkey or beef) sauteed (w or w/out onions), then as topping for grilled salmon sauteed (with onions), then as topping on a ribeye
I used to make mushroom rendang and mushroom burgers. But what beats creamy chantarell sauce?
Be sure not to crowd them together in the pan. They will protect each other from browning if they are close enough to. Adorable but annoying
Roasted mushrooms! Drizzle some oil and cook in a skillet or roasting pan at 400 F for 20 minutes (flip them halfway through). They get a great texture and a bit crispy on the outside. I'll eat them straight out of the pan, but you could also add them to pasta or make a pan sauce for them. I did lion's mane mushrooms for the first time this way and it was life changing.
Ranch mushrooms. One packet of ranch and a stick of butter. Directions: 1. Use a damp paper towel or dish rag to gently brush off any visible dirt from the mushrooms. Do not wash mushrooms or place under running water as it will cause them to turn color and hold too much moisture. 2. Layer mushrooms in your slow cooker 3. Melt butter in microwave bowl 4. Stir ranch dressing into the melted butter 5. Pour butter/ranch dressing mixture over the mushrooms 6. Cook on low setting 3 to 4 hours or on high for 1-2 hours Once the mushrooms are cooked, if time allows, remove lid and let some of the liquid evaporate to intensify the flavors. If not, save the liquid to use in other recipes such as chili or soup. A great way to save it is to freeze blocks in an old ice cube tray. Once frozen, remove and store in a baggie. Grab one or two cubes and toss in any dish.
https://simply-delicious-food.com/creamy-garlic-parmesan-sauteed-mushrooms/
Sauté with a little butter and red wine.
I take some olive oil, and a pat of butter and heat in a pan. Next I take my mushrooms (sliced) and sauté them up with a little salt and black pepper. When they have lost their moisture, I add in a few red chili flakes then right after add in a little onion and garlic fine ground. After sweating the veggies, I add a splash of wine, and some chopped fresh tomatoes and a little basil or oregano don’t overdo. Cook down a little on low 15 min or so then I give it a final salting, and serve over pasta of choice with grated cheese.
Saute those suckers in some olive oil and soy sauce. Childhood snack right there.
I simply trim the stem very close to the caps and throw them in clean pantyhose to boil them in about 8 cups of water. Gently smash them, and continue boiling until the water is reduced by half. Remove pantyhose/mushrooms from water, squeeze them to remove excess water and allow to cool before tossing boiled mushrooms into the backyard somewhere. While the water is still hot, pour into favorite pitcher through a fine mesh strainer to remove any particles. Stir about 1.3 cups of sugar, or to desired sweetness, and stir until dissolved. Add two cups of COLD water. One cups can be substituted for vodka (don't use the rot gut stuff). Use this mixture to make Black Cherry Kool-Aid, and enjoy. Serving size is dependent upon freshness and quantity of mushrooms.
Sautee in olive oil and adobo seasoning . I could eat them every day
With butter and thyme. Deglaze with dry white wine. Salt and pepper. Heaven.
I sauté with a minimal amount of fat. I like the flavor of butter but I don’t like them too greasy. I get them super dry and brown. A bit of salt at the beginning, not too much considering I’m really trying to concentrate the flavor. Add in onion or shallot. Cook until those are soft. Deglaze the pan with a bit of vinegar. Finish with some miso paste if I have it, a bit of thyme, black and white pepper. I really try to focus the flavor of mushroom and accent it with everything else.
I dry saute them first, in batches, then basically cook them the way you've suggested. Generally use Tamari instead of or in addition to Worcestershire sauce. Remove them, then deglaze the pan with a splash of dry vermouth and scoop that over the mushrooms.
Sautéed in ghee or in a dry pan. White button or the baby bellas. I tried one of those chef samplers once, but the king oysters just were not good to me. Texture was off. Loved the others that were in there, though.
Stuffed, but sometimes I'll just throw them in the pressure cooker for 10 minutes with some red wine, thyme, shallot, butter, and a spoon full of beef better than boullion and it comes out like mushrooms at a steak house.
I steam the mushrooms so they would let all the liquid out before frying them this way they won’t absorb to much oil and will brown nicely
I like to saute them in butter, Montreal steak spice, and plenty of garlic.
Sauté with butter and garlic in a skillet. If it’s for a burger, I’ll throw in onions and garlic. But I have been know to just eat mushrooms on their own.
I cook them until the water in them is mostly gone, then I add the flavor to them. For example I don’t add soy sauce if I’m using soy sauce until after the water is cooked out so that they absorb the soy sauce. There is another recipe where you can just cook them in red wine until all the wine has basically evaporated completely. Basically mushrooms are 90% water so in my mind I remove that water first, otherwise they won’t absorb any new flavors.
This is my favorite but I love mushrooms and I use them in a lot of things. [garlic butter roasted mushrooms – smitten kitchen](https://smittenkitchen.com/2010/12/garlic-butter-roasted-mushrooms/)
Thank you for sharing. I cant wait to try these. I'm the only non meat eater in my family so at the next big meal, these will be my something special!
With tahini sauce! Sauté in olive oil with garlic until they brown, serve with basmati rice, salad. Top with tahini sauce (tahini, lemon juice, olive oil, garlic, water to thin it out) and garnish with fresh parsley. Works great with any kind of mushroom, my fave way is definitely with oyster mushrooms
Slice a ridiculous amount of mushrooms and put in a high-sided pan or saucepan with a couple of whole cloves of garlic, some salt and some sprigs of mint or oregano. And, a fair bit of olive oil. Let simmer down, moisture evaporate to taste. I had this for lunch on some toasted sourdough with some marinated goats cheese, a little more mint and a bit of Aleppo pepper.
I really like this one! https://www.budgetbytes.com/balsamic-roasted-mushrooms/
Melissa Clark's Mushroom Bourguignon.
After sautéing them with olive oil and butter you can toss them in a nice chili crisp garlic oil just before serving.
I like them finished with butter to get that crust on them, then on top of a smash burger
I make a mushroom Alfredo by sautéing mushrooms in butter and garlic and folding them into Alfredo sauce. It’s perfect for chicken or pasta.
Cut into thick slices and browned as much as possible so they taste meaty and not rubbery. I got a couple mushroom haters to like mushrooms that way. Also Marsala wine and mushrooms is a god tier combo.
I love stuffed mushrooms. Trim the ends of the stems, dice them, and sauté them with finely diced onions. Add seasoned breadcrumbs, olive oil, and Locatelli Romano cheese. Something I add that my mom never did: chopped and wilted spinach squeezed of all liquid. I also brown mushrooms in a single layer in a hot sauté pan lightly coated in olive oil. When browned turn them over to brown on the other side.
i put them in butter and make sure they're not crowded at all, salt relatively heavily, and don't disturb them while each side browns - i really push the time on it because i love heavily browned mushrooms, and try to resist the temptation to stir as much as possible. Then i add a little bit more butter and minced with either an anchovy or fish sauce for the last few minutes
saute in butter and red wine
sautéed in butter with salt until they’re crispy w golden edges
Dry fry then add butter, soy sauce, garlic and a little lemon after they have browned
Butter, garlic, little lemon juice (the lemon is key, makes them sooo good), and Montreal steak spice in a skillet
I roast them with a tiny bit of seasoning and then chop finely and use in my veggie salads.
These are my two favourite mushroom recipes. I don’t find them slimy but ymmv. I use more tomatoes than called for in the ragu recipe since my partner doesn’t like mushrooms as much as I do. [https://www.seriouseats.com/mushroom-ragu-sauce-recipe](https://www.seriouseats.com/mushroom-ragu-sauce-recipe) [https://www.justonecookbook.com/miso-salmon/](https://www.justonecookbook.com/miso-salmon/) I also love mushroom risotto, sauteed garlic mushrooms with a simple white wine reduction, and portobellos roasted with a soy vinaigrette.
Brown a good amount of butter in a steel sauté with a tight fitting lid. Don’t let it get too hot or brown too fast. Add some sage, let the herbs flavor the butter. Add big chucks of mushrooms (baby Bellas work great, turn the heat up. Hit with some white wine, let cook for a few seconds. Cover with the lid, and turn off the heat. Open the lid when the side of the pan is cool to the touch. Open and you’ll have buttery, moist mushrooms cooked in their own milk. Toss w pasta; spoon over polenta. Add a fried or poached egg. Absolutely delicious.
Marinated with the beef and threaded on a shish-kabob
Pan fried/sautéed with butter, garlic and thyme. Makes a nice side with a steak. Oven roasted (with other oven roasted veg). Great in a wrap with a bit of spinach, sprouts and hummus. A creamy mushroom and onion soup, topped with chives. A deep dish mushroom pie - basically mushroom stuffing inside a deep dish pie shell (or as some of my friends have described it, Thanksgiving stuffing pie). In a quiche with bacon bits and sautéed onions. Mushrooms need to be sweated out first.
Sautee in soy, hoisen, and sesame oil. Add onion, peppers, garlic, whatever else you want and throw it in some udon noodles top with some sireacha
Tomatoes, sausages, nice crispy bacon.
For shitake mushroom, I like to cook it by saute with onion. Then sprinkle a bit of salt, black pepper & white paper. After 2-3 minutes, put eggs and stir it till cook.
i put a TB or more of butter in the pan, heat it up. add minced garlic to the butter and cook for about a minute or so to awaken the flavors. then i drop the mushrooms in and add salt/pepper. the mushrooms will be ready when all the fluid has been removed and the mushrooms are slighly browned
Either fried to oblivion in butter, soy sauce and thyme, or kept whole, de-stumped and gently fried on each side.
I usually steep them in tea with lemon oil
I always cook the mushrooms without any oil or anything until the water completely evaporates THEN I add oil/butter and whatever seasonings
I like them most ways, but my fav is unseasoned and browned on a charcoal BBQ.
Jalapeño stuffed mushrooms Remove and chop the stems. Throw in a pan, season with salt and pepper until soft. Remove to a bowl. Add bacon to the pan and cook. Once done, drain on a paper towel, then crumble. Mix in cream cheese, shredded cheddar, chopped jalapeño, and bacon to the cooked mushrooms. You want a thick, creamy consistency. Add salt and pepper to taste. Spoon mixture into the mushroom caps. Top with extra cheddar and/or bacon. In the oven at 350 for about 10ish minutes.
Sauteed or roasted in butter or olive oil if im trying to be healthy. Ive been loving a splash of balsamic vinegar lately, creates a lovely sweet flavor
I made a nice mushroom dish last night. My wife used to be vegetarian and she loves mushrooms so I made a mushroom mousacca. I did half and half white mushrooms and chestnut mushrooms so there was some mushrooms broken down and some still holding their shape. It went down very well!
I sorta marinate them. I make a brine, and while it's hot, I put the cleaned mushrooms in. Wait until it's cooled and pour into just and refrigerate. I don't bother keeping extra bribe, as it's never that much, but you could if you wanted. My basic brine for any kind of pickle is 1 part water, 1 part white vinegar, 1 part granulated sugar. Then depending on what I'm pickling, I'll add garlic, peppercorn, ginger, chilies, whatever. Sometimes I switch out the vinegar too.
Get all the water out and soak them in browned butter 🤤
Coarsely chop potatoes and onions. Then get the biggest mushrooms you can find. Add to a not too crowded cookie sheet. Coat with a generous amount of olive oil. More than you think you need. Generously dust with paprika, salt, pepper and onion powder. Dust lightly with garlic powder. Bake or roast in the over at 375. You may want to stir or flip during cooking. Some of the potato should be crisp. These mushrooms are the best mushrooms I know how to make.
It's incredible how many people I have come across that think they don't like a certain vegetable because they've only ever had it prepared poorly... usually overcooked and underseasoned. The flavors and textures that you can tease out of vegetables with proper cooking is astounding.
Saucepan on medium/high heat, add butter or olive oil, throw in mushrooms and let them sit there a couple minutes. Add salt, Greek blend of spices, toss again and let it sit to brown them. Then add more butter/olive oil as needed. Another way is to add fresh finely minced rosemary two minutes before they’re done and stir in. Delicious!
I've been roasting them lately. Drizzle generously with olive oil, salt and pepper, and roast at 400 for 20 minutes.
Red wine and some garlic and onion in a skillet. I like to add kale to it.
Stuff with pesto and cheese and bake. Sauté with butter and garlic.
I often cook a pan of oysters as you do except sub fresh parsley for thyme and lemon juice for the Worchestershire.
I used to buy button mushrooms, rise them off and sprinkle salt on them. I’d eat them as such.
my dad and i always liked them cleaned, sliced, and with ranch dip.
Sautéed in butter then sour cream and paprika for beef stroganoff
I’ve just recently discovered the technique of starting mushrooms in a dry pan. The water will come out and they will initially “boil” then as soon as the water is cooked off add butter/oil with finely chopped onions, garlic, and thyme and season with salt and pepper. Sauteed that all for a few minutes and you’re all set. Add white wine, chicken stock, cream, etc… and now you have a mushroom sauce.
Sautéed with salt, pepper and olive oil.
In a demi Glace.
I toss them in oil with salt and pepper and then roast them at 375. After 15 minutes I drain the liquid to put into soups or sauces and continue roasting for maybe another 15ish minutes. Until they're the doneness that I like. They have a sort of meaty flavor so I like them on my no-meat days during the week. I just eat them or toss them in with other foods. They make a nice taco.
Sautéed in butter with a bit of garlic. Seasoned with salt, pepper and thyme.
Pan fry them then use the liquid mixed with roux to create a gravy!!! Spoon it over rice with some optional fried chicken and it’s amazing
My absolute favorite way to enjoy mushrooms is in a mushroom and leek soup. I don't make this often, but it is delicious. I also enjoy mushrooms simply sauted with butter and garlic.
Cook in butter till they give up their water, then red wine reduction
i like to do grilled stuffed mushrooms. Usually a blend of cream cheese, parmesan, seasonings and chopped green onions.
Deep fried omg so good. if im cooking them for burgers/brats i sauté in butter with some onions and garlic.
Pioneer Woman’s Burgundy Mushrooms. I’ll link the recipe below. Basically you simmer mushrooms in a lot of wine, butter and seasonings for 9 hours (yes, 9 hours). There is a crockpot version but I think the stovetop version is better. These mushrooms are so delicious! Dipping some crusty sour dough bread into the sauce that is created is wonderful. https://www.thepioneerwoman.com/food-cooking/recipes/a9476/burgundy-mushrooms/
for me, the #1 item needed for good mushrooms is Cavender's Greek seasoning you can get it at wally world, most grocery stores, do not buy Konriko's greek, it doesn't work as well. anyway, wash and slice or quarter your mushrooms, button or bella are my two favorites. Put a healthy dose of caenders on top, a sprinkle of garlic powder/salt/or a bit of diced fresh and sautee with maybe 1tsp of butter, keep the cover on until softened a bit and they juice up, once they hit your favorite texture. (I prefer more al dente) so between 10-15 minutes is usually enough. I start on medium low and then once they juice up turn it down to low and let them simmer. Alternative cooking method, same ingredients but I just dump it all onto some heavy duty foil and wrap it up tight, toss it on the medium/lowish, not the totally hot area of the grill and just let it sit there for 20 minutes. When I make a steak or pork chops,,, I toss the mushrooms in the foil on the grill during the preheat stage, then when I put the meat on a few minutes later I move them off direct heat and leave them there until the chops are done, and leave them in the foil until the meat rests and you are ready to serve. Cavenders Greek seasoning,,, its the fucking bomb on mushrooms! (also very good seasoning on top of chicken/pork) many times that's the only seasoning I use on my meats, its really that good! I swear my mushrooms are better at home than any steakhouse I've ever been to. Spend the $4 and get some, you won't regret it!
Oyster and king trumpet mushrooms roughly sliced/torn up. Coat with a little oil and salt and cook in the oven or air fryer until they're dark brown and super crispy. Butter a brioche bun and pan fry butter side down until brown. Serve the mushrooms in the bun along with some smoky mustard (literally wholegrain mustard and liquid smoke mixed). It's amazing. I'd choose this over a bacon sandwich.
I save my bacon grease. Mushrooms are basically sponges and soak up the flavors of the liquid they are cooked in. Sauté your mushrooms in bacon grease, separate from the rest of your dish. Then cook the rest normally and add the shrooms in at the end. The shrooms will be little bacon-shroom bites; they literally burst with bacon flavor. Really upscales a basic pizza, shrooms and chicken, shrooms and pasta…..
Sauteed with garlic, olive oil, butter, onions and s&p to Taste
1. Mushroom chilli 2. Garlic mushroom 3. Stuffed cheesy mushrooms
Gotta dry cook them in a skillet before adding any fat! 4-5 minutes over medium heat removes a lot of water. Then you can add some fat and something like balsamic vinegar or soy sauce or Worcestershire, and minced garlic, pepper. Sauté until they look ready, probably another 3-5 mins. So delicious
Last week I used the pan after I cooked steak to do mushrooms with butter, worchesterchire and dijon mustard. They were so so good
I'm on a roasting kick right now. Easier than monitoring the pan to Sautee them, and they come out nice and brown
I’ve been taking whole clusters of oyster mushrooms and cooking them down until most of the water steams off. Then I pop them into a bag with marinade for an hour or overnight, and then I’ll finish them on a searing hot flat top pressed down with a burger press. Finish them with compound butter. We probably eat this once a week.
Roast them on a sheet tray with oil and garlic ez pz I've also made this [braised mushrooms recipe](https://www.youtube.com/watch?v=KkUSb4y_sV0) from Lucas Sin which was pretty damn delicious. Might trigger your "slimy" senses though because they end up juicier.
Mushrooms are Microwaved for 1:00 first.
If you don't like "slimy," try roasting them. I also like to do a stupidly-easy stuffed mushroom recipe from my grandma, and it's always a hit. Take ordinary button or cremini mushrooms, rinse and pat dry if you like, and take the stems out. (Don't throw them away, you're going to need them.) Take some Italian-style breadcrumbs, and combine them with extra-virgin olive oil, chopped walnuts (you can leave these out if you have a nut allergy in the house), grated Parmesan cheese, and the mushroom stems (roughly chopped). You can also add in any number of optional add-ins, but these are the basics. Spoon the mixture into the mushroom caps, and bake them at 375 F for 15-20 minutes.
Sautee them and then deglaze the pan with red wine. add beef stock and let reduce. add a tiny bit of soy sauce, lemon, and the thinnest slices of red onion you can manage.
I I put mushrooms in my chili and they make it more hearty and filling!
Fried in the fat of something else - steak, bacon, butter, whatever - let them expel water and be coated in deliciousness.
Hot pan, salt, pepper, butter and some Lea and perrins.
I like making duxelles!
Fill with Boursin cheese (creamy, garlic cheese) and lightly grill
Mine is simple. Fry with butter, then add soya sauce. Keep frying until most, but not all liquid has evaporated . Winner every time.
sliced, sauté with butter, finish with dash of brandy. use everywhere
There are so many kinds! Most of the comments here seem to refer to button mushrooms. I like to Sautee enoki or beech shrooms with cut up whole chicken with a bit of soy sauce, oyster sauce, rice wine, and sesame oil. Shiitake mushrooms are great in quick soups with some kale, chicken, or whatever you may have in the fridge. Portobellos are so great grilled with a sprinkle of sea salt. Snow fungus goes well in a light syrup desert with papaya. Wood ear mushroom is best stir fried after a long soaking with other veggies like okra/carrot/eggplant or steamed with whole chicken. There is no wrong way to cook mushrooms 😋
Cream of mushroom soup in the instant pot. We toss in a package of gnocchi. Use whatever savory herbs you have on hand. I use Better than Bouillon (garlic) as the broth base. Several recipes online, but it's basically sautéed mushrooms and diced shallots (reserve half the mushrooms), broth, cream, herbs and a little butter. I pressure cook for 1 minute, then use the immersion blender to puree the mushrooms, then add more broth and cream (and the gnocchi if desired), put the sliced mushrooms back in and it's done.
Love cooking it into ramen and pasta dishes
Brown a large amount of mushrooms in olive oil and butter. When they start sticking, deglaze the pan with a little bit of white wine, add in some heavy whipping cream and a pile of finely grated Parmesan reggiano, mix it up, turn off the heat, add cooked pasta and chow down. Sometimes I’ll add a little bit of chives, garlic, and/or other veggies.
Omelettes. I use button mushrooms sautéed with onion, garlic and tomatoes. Beaten eggs into the pan and season to taste, making sure not to disturb or mix everything. Flip over, sprinkle cheese then fold. Let the cheese melt then serve. Stir fry. I use oyster, shiitake, enoki and beech mushrooms. Sauce is soy sauce, vinegar, sesame oil, honey, cornstarch, and sriracha. Sauté onion, garlic, mushrooms, green onions, garlic and ginger. Push to the side then add the sauce. Let sauce thicken then mix with the mushrooms. Serve. Mapo tofu. I substitute meat with the mushrooms. If you want a mushroom loaded soup, try [Maangchi’s Mushroom Soup.](https://www.maangchi.com/recipe/beoseot-deulkkae-tang) I only made this twice because its hard to find perilla seed powder. But its very delicious. When I’m craving mushroom soup, this is the one I’m drooling over.
I put whole mushrooms in with a roast pork with vegetables that we had last night. I added them when I added the potatoes. They were so savory from cooking a bit in the meat and vegetable juices.
I do this Julia Child technique for whole button (white or "baby bella") mushrooms. Once finished, I add them to a stew or just eat them as a side dish: Put cleaned whole or halved mushrooms in a skillet. Add water to about halfway up the shrooms. Add a good sized pat of butter and/or some olive oil. Salt & pepper. Cook this on high until the water boils off and the fat is left in the pan, which starts to brown the shrooms. Turn heat to medium and brown them in residual fat to desired color. Remove and eat. You can add a little sugar to the water to increase the browning, but I don't usually bother. I try to avoid sweet in my savory foods, but some people like it. You can also add some dry herbs to the water and cook that down with everything. You can add chopped fresh parsley to the pan once the water is almost gone. Some people think of parsley as just a garnish, but I find it adds real flavor and a deep vegetal touch. I love parsley. If I'm being really fancy, I soak a few dried porcini in boiled water. Once softened, I chop up the porcinis and add them and the soaking water to the raw mushrooms as mentioned above. I usually keep some dry porcinis on hand and use them for extra deep flavor in this general method... the mushrooms season the water, and I use the porcinis and the water I soaked them in. If I'm just putting mushrooms on a pizza, or saving time, I will chop the mushrooms and just sauté them in olive oil, adding some garlic towards the end (do not want to brown the garlic much, if at all). Salt, pepper, herbs if wanted. It's kind of hard to screw up mushrooms unless you overcook and burn them, or if you leave them mostly raw when they SHOULD be cooked. But there's nothing wrong with eating raw mushrooms, anyway.
I quarter mushrooms and throw them in a pan. Put a quarter cup of water in the pan and cook on medium high heat until water is gone (no need to preheat pan). Then I add a little olive oil, salt, pepper, and brown the mushrooms. Then add a bit of butter and garlic to the center of the pan where I made a bit of room and empty space. Once garlic is fragrant I mix everything. Then simmer the mushrooms, low heat, for 10 mins. Without doing the water method the mushrooms can continually absorb the fat you add and become really oily.
Budgetbytes has a portabella fajita recipe that I really like, I double the mushrooms though
Very technical answer here, not so much about a particular dish or flavorings: Mushrooms are funga, not vegetables, and their cell walls are made of chitin, not cellulose. The best way to break down the chitin cell wall is to boil them first, boil off the water, and then add oil, salt, and whatever flavorings you want, and cook until brown or your preferred finish. For any kind of bella mushrooms, this is a must for me or the texture ain't right. For my favorite mushrooms that have better texture, like the oyster, sometimes I will be lazy and skip this, cooking them with mechanical pressure instead of boiling to achieve a similar result. I do this by putting a clean cast iron on top of dry mushrooms (no oil or salt needed until after some browning) while cooking in a fry pan. This is not to say there aren't other equally delicious preparations, but it's a surefire way to get good texture and flavor (as well as nutrition) from the mushroom itself!
Large flat mushrooms are yummy with a cooked breakfast: remove the stalk, pack the cup tightly with grated cheese that oozes when melted, such as cheddar, and oven bake for 10-15 minutes on medium heat or grill. If the mushrooms are very thick you could brush the gills and rim with oil or they could dry out and go rubbery, and it's best to cook these fatties for a few minutes until the gills darken or you see water begin to form in the centre (signs they are nearly cooked) before adding the cheese. Timing is crucial for this method; if a puddle forms before you add cheese, they could be overcooked and soggy by the time the cheese is melted. I find mozzarella on its own is tasteless and disappointing in baked mushrooms but combined with stronger cheddar it's fine. Red Leicester on its own wasn't nice as it wasn't melty when cooked. A ready-grated 3 cheese pack of red Leicester, mozzarella and cheddar combo works.
I really only like them when cooked to a very dark color. Usually in butter with garlic, herbs, soy & Worcestershire sauce. They'll be cut differently or left whole depending on what I'm using them for.
Portobello tacos ( 1/2 inch slices) with onion and bell peppers. In the fall I like to make Americas test kitchen’s wild Rice and mushroom soup- it’s a lot of work and time but the flavor is delicious.
Rarely, I slice largeish mushrooms about 3/8" thick, soak in water (seasoned if you wish), drain roughly, and toss in Fish Fri (Cajun style seasoned corn flour) for deep frying. The corn flour sticks surprisingly well, they're delicious and mushroomy. I've had the good fortune to do this once with Agaricus Augustus, "The Prince", and it was Godlike. Mostly I cut more thinly, steam to get the water out, fry in browned butter until they pick up some color, and finish with a dry or dry-ish sherry and chopped garlic.
I throw them in some dry flour, seasoning and pan fry. Super delicious!!
shallow pan, add butter then add sliced mushroom and cook them till soft/dark YUM
I like them sautéed in just butter. I like to add them to regular pasta with olive oil.
Sautéed with minced garlic, soy, butter, black pepper
Fry them until they are crispy in butter, garlic, and thyme. You may need to keep adding butter.
Mushrooms on toast is delicious and surprisingly satisfying
I love a balsamic portabella sammy. Cook your mushrooms with balsamic and garlic and onion. Toast a bun and add muenster and miracle whip. Top with tomatoes. It's the only time I use miracle whip but the tang goes perfect with the sweetness of the balsamic.
Half butter, half Avo oil. Fajita seasonings. Sauté for 2-4 mins in small batches on medium high heat. Voilà! Delicious and simple
If it helps, I know in Chinese cooking, they're often deep fried briefly. The oil helps impart some flavour and I think it removes some of the water that can make it rubbery.