How To Cook Mushrooms

At Cascadia, we get a lot of questions about how to cook mushrooms. We see people make a few common mistakes, so we wanted to share our favorite techniques for cooking mushrooms like a pro. You can use fresh organic mushrooms in a lot of creative ways, so we're hoping this gets you excited to get cookin'! 

If you're looking for more inspiration, check out our library of mushroom recipes. We offer an array of ideas to use fresh mushrooms, whether you're a vegan or an omnivore. Do you have a good recipe you'd like to share with us? We'd love to hear it!

 

The basics:

1. Avoid waterlogging your mushrooms: Many mushrooms are made up of over 90% water. A common mistake people make is to wash their mushrooms and/or cook them on too low of heat. Because of their high water content, you should avoid washing them. Mushrooms are like little sponges and they can easily become waterlogged. Instead, brush them off or wipe them with a damp towel. We also recommend cooking them on high heat to help burn off the excess liquid. (If your mushrooms are fairly dry, see tip #4 below.)

2. Don't crowd the mushrooms: This is one of the key techniques for cooking mushrooms that taste great every time. Cooking mushrooms on their own ensures that you get the best flavor profile and texture from your fungi friends.

3. Use a dry sauté for mushrooms that are moist and very fresh: Heat a cast iron or other skillet to medium-high heat. Chop up your mushrooms as you normally do. Throw the chopped mushrooms into the heated pan and stir occasionally. In a minute or two they will begin to release their water. Keep stirring and cooking for a few minutes until the mushrooms begin to brown a bit and the water is gone. Now it’s time for the butter and garlic! Use whatever fat you are cooking with to brown the mushrooms and bring out their flavor, then add a pinch of salt to taste.

4. For drier mushrooms or those that have been stored a while: Add a 1/2 cup or more water or other liquid (wine, broth, etc.) to the skillet in the beginning & let the water cook off before dry sautéing as described above. Enjoy the simple, full flavor of these great mushrooms!

 

Cooking by mushroom:

Every mushroom is a little different. Below are our cooking recommendations and some helpful information for the most common mushrooms that we grow on our farm.

Cooking with Shiitake:

Flavor profile:

Strong, umami, yet not overpowering

Texture:

Ranges from delicate to meaty depending on how it's prepared

Fun facts: 

In addition to its culinary charms, Shiitake is one of the best known of the medicinal mushrooms: used to treat a variety of conditions ranging from high blood cholesterol to cancer and is a tonic that stimulates the immune system and protects from viruses.

Basic prep:

In addition to its culinary charms, Shiitake is one of the best known of the medicinal mushrooms: used to treat a variety of conditions ranging from high blood cholesterol to cancer and is a tonic that stimulates the immune system and protects from viruses.

Cooking with Lion's Mane:

Flavor profile:

Sweet and savory

Texture: 

Similar to crab or lobster; meaty and stringy

Fun facts:

Definitely one of the most interesting-looking and beautiful mushrooms in the world. The Lion's Mane is a toothed mushroom and can be found growing wild in the Pacific Northwest and New England. This is also a renowned medicinal mushroom and is being researched for its potential to re-grow nerves in the brain and for its immune-enhancing and anti-cancer properties.

Basic prep:

Lion's Mane is best enjoyed in its purest form, you don't want to disguise the flavor of this mushroom by cooking it in a complex meal. Tear the whole mushrooms into bite-sized wedges, by separating it like a head of cauliflower. Heat a large skillet and dry sauté the mushroom pieces until all the water boils away and the edges begin to brown. Add a pat of butter to the skillet--enough to coat the mushrooms--and a clove of finely chopped garlic. Cook until golden brown. Dash the cooked mushrooms with a pinch of sea salt and eat them while they're hot. Try them on small pieces of crusty bread or a good cracker.

Cooking with Pioppino:

Flavor profile:

Deliciously earthy

Texture: 

Crisp and crunchy

Fun facts:

A cute little clustered mushroom, recognizable by its smooth chestnut brown cap and slender tan stipe. Popular in Italy & Japan, Pioppino grows wild on old poplar tree stumps. Great in stir-fry, sauces or miso. 

Basic prep:

Similar to Oyster, begin by chopping the individual mushrooms from the "heart" of the cluster. Pioppino stems are just as good as the caps, so there's no waste! Dry sauté and finish them with a splash of sesame or peanut oil and a bit of soy sauce. From here you can make a stir fry dish or delicious soup.

Cooking with Oyster mushrooms:

Flavor profile:

Mild and nutty; utterly delicious and versatile

Texture: 

Delicate

Fun facts:

Oyster mushrooms are one of the most common wild mushrooms in the world. Growing in almost every climate and continent on the planet, they are commonly foraged in the woods and cultivated on farms. Recently Oyster mushrooms have been shown to decompose petroleum pollutants in the environment and may be part of a solution to clean up toxic oil spills and environmental contamination.

Basic prep:

Great in pasta sauces, stir-frys, egg and fish dishes. Begin by chopping off the "heart" of the Oyster Mushroom cluster (where all the stems come together) and coarsely chop up the caps and stems. Dry sauté the chopped mushrooms until water cooks off. Add olive oil and finely chopped garlic, cook until golden brown then add to your favorite dish. Make a simple pasta sauce by adding a can of diced tomatoes to the cooked mushrooms, then add a splash of wine, balsamic vinegar, chopped fresh herbs, diced garlic, and simmer until reduced to a sauce consistency and serve over fresh pasta.​