Golden, buttery cooked mushrooms amplify the richness of any meal with a burst of umami. Be it main, side, or garnish, there’s no wrong way to eat them, but there are right ways to cook them. Here are three ways to cook mushrooms for perfect results.
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I don’t know why, but I still find it shocking when mushrooms pop up on lists of least-liked foods. Taste and texture are deeply personal preferences, and it literally says nothing about a person if a particular food doesn’t sit well with them. (I mean, I will absolutely joke about psychopaths who don’t like cheese, but I don’t question their humanity.) But when I hear people say “I hate mushrooms,” the first thought that pops into my head is one I have with many suspect foods – “Well, they just haven’t eaten properly cooked mushrooms!”
Cooked mushrooms should be firm, but not dry, with caramelized edges and intense umami flavor. They should never be soggy, and they should never appear grayish. And if you’ve had trouble getting yours “just right,” it’s probably for one of the following reasons: cooking too long, not cooking long enough, salting too early, or not adding enough seasoning.
They may not look it, but mushrooms have a lot of water content – the key to deliciously cooked mushrooms is to let their water content cook off completely, and then allow the mushrooms to cook just a bit longer in the cooking fat until the edges turn golden brown and slightly crispy, and you have perfect buttery buttons. What’s not to love?
I often wonder if canned mushrooms play a part in their bad rap. (I actually often wonder this about many people’s distaste for vegetables…) Or maybe some people can’t get past the fact that they’re a fungus. Or maybe they believe they’re displacing the Smurf population by eating them.
And if that’s the case, fear not, Reader. For all edible intents and purposes, we are focusing on button (or white) and cremini (or “Baby Bella”) mushrooms, and not the fabled Amanita muscaria. Even Super Mario approves.
How to Clean Mushrooms
Because mushrooms already have high water content, I avoid rinsing or submerging them, but given the seemingly omnipresent flecks of dirt, I understand the impetus. If they do come into direct contact with water the key is drying them thoroughly. Rinse in a colander, shake until most of the water has come off, and blot with or rest on dry towels after.
My preferred method is to use a damp (not wet) towel to gently wipe away dirt. If you want a water-free method, a pastry brush is a great way to gently brush off any specks.
Seasoning Mushrooms
The golden rule: cook the mushrooms first, then season with salt. (And pepper. And liquid seasonings like soy, wine, or vinegar. And fresh herbs too!) Salting before or during cooking can cause them to release liquid too quickly, which will affect the flavor and texture.
How to Grill Mushrooms
Smoke + ‘Shrooms = A Whole New Level of Umami. Not only is cooking more efficient on the grill (no pooling liquid means a faster cook), but you get bonus flavor – especially if you’re cooking over charcoal. Slice in half before skewering for quick, even grilling.
- Mix together ingredients for marinade.
- Combine halved mushrooms and marinade in a bowl and toss until coated. Marinate at room temperature for 30 minutes.
- Heat a grill to medium high heat (400-425°F). Skewer marinated mushrooms and lay directly on the grill grates in a single layer. Grill 4 minutes with the lid closed. Flip the skewers and grill 3-4 minutes more.
- Remove the skewers, then season, and serve immediately.
COOKING NOTES: grilled mushrooms will cook more quickly than roasted or sautéed mushrooms. This is because the released moisture evaporates much more quickly (it doesn’t have a pan to accumulate on). Watch them carefully after flipping, and remove from the grill as soon as the second side is lightly charred.
Serving Suggestions: over Rosemary Steak or as a side dish with Balsamic Chicken. They’re also a great vegetarian main dish over creamy polenta.
How to Roast Mushrooms
The two biggest rules of roasting are time and space – roasted mushrooms are no exception. The marinade recipe enhances the natural, earthy flavor, but cooking all that liquid off is the key to crispy, caramelly edges. This is the perfect year-round method for big “meaty” bites.
- Heat the oven to 425°F. Line a baking sheet with foil.
- Whisk together liquid ingredients in a mixing bowl. Add quartered mushrooms and toss to coat.
- Arrange mushrooms in a single layer on lined baking sheet.
- Roast 40-45 minutes, stirring every 15 minutes, until liquid has evaporated and mushrooms are sizzling in the leftover cooking fats.
- Season with and serve immediately.
COOKING NOTES: after 15 minutes, they’ll appear very watery. After 30 minutes, most of the water will have evaporated. After 40-45 minutes, they should be sizzling in the cooking fat, golden brown, and crisp. At this stage, they’re perfect!
Serving Suggestions: pair with Summer Sheet Pan Roasted Vegetables over polenta to add some “meat” to the dish. Save your grill space for Lemon Thyme Chicken Skewers, Flank Steak Skewers with Pesto, or Balsamic Chicken and serve with meaty roasted mushrooms as a side.
How to Saute Mushrooms
Get that skillet sizzlin’. What most people get wrong about Sauteed Mushrooms is not cooking them high enough, for long enough. And stop fussing with them! Leave ’em be to cook undisturbed. Toss every 5 minutes until the moisture is gone. Guaranteed golden brown.
- Heat olive oil and butter in a medium skillet over medium high heat until the butter melts, then foams.
- Add sliced mushrooms and toss to coat, then increase the burner heat to high.
- Saute undisturbed for 5 minutes. Toss and saute another 5 minutes. Repeat until the mushrooms have released their water content. Decrease temperature to medium high heat once liquid has evaporated (around the 20-minute mark).
- Cook 3-4 more minutes at medium high heat, or until the edges have turned golden brown and are crisp.
- Add the garlic and saute with the mushrooms for 1-2 minutes.
- Deglaze the pan with liquid of choice. Cook until mushrooms have absorbed the liquid.
- Season to taste and serve immediately.
COOKING NOTES: after 10 minutes, they’ll appear very watery. After 20 minutes, most of the water will have evaporated. After 20-25 minutes, they should be sizzling in the cooking fat, golden brown, and crisp. At this stage, they’re perfect!
Serving Suggestions: add a scoop on top of burgers or omelets. (Pro Tip: mushrooms go great with practically every cheese on said burger or omelet.) Toss with pasta – works with red, cream, or pesto sauces, and even stir fry!
Are Mushrooms Good for You?
Despite being a fungus, consider mushrooms a veggie for dietary purposes – they’re absolutely paleo, keto, Whole30, vegetarian, and vegan compliant. They have no fat, are low in calories and sodium, and make a great “meaty” vegetarian substitute.
Plus, while I’m sure we all know they’re not “bad,” for you, mushrooms also do have nutritional value, being high in fiber, vitamins, and minerals depending on the varietal.
How Long do Mushrooms Last?
Fresh mushrooms will last in the fridge 7-10 days – 7 for sliced, up to 10 for whole. Store in the packaging they came in or, if buying from from a farmer’s market or from the bulk section, move to a brown paper bag. Do not rinse before storing – added moisture can speed decay.
Cooked mushrooms should last up to 7 days in an airtight container in the refrigerator.
More Mushroom Recipes
- Grilled Portobello Mushrooms
- Mushroom Bruschetta
- Mushroom Bolognese
- Portobello Mushroom Fajita Bowls
- Kale and Mushroom Pasta
- Warm Mushroom Salad
What’s your favorite way to cook mushrooms? Tell me in the comments!
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Recipe
How to Cook Mushrooms (Grilled, Roasted, Sauteed)
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- Grill
Ingredients
Grilled Mushrooms
- 1.5 lb crimini mushrooms, halved
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar, or red wine vinegar
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp italian seasoning
- 1 tbsp chopped fresh herbs
- kosher salt, to taste
- ground pepper, to toaste
Roasted Mushrooms
- 1.5 lb crimini mushrooms, halved or quartered
- 2 tbsp olive oil
- 2 tbsp melted butter, or ghee
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce, or tamari or coconut aminos
- 1 tbsp chopped fresh herbs
- kosher salt, to taste
- ground pepper, to taste
Sautéed Mushrooms
- 1.5 lb crimini mushrooms, sliced to ½"
- 2 tbsp olive oil
- 2 tbsp butter, or ghee
- 2 cloves garlic, minced
- 2 tbsp red or white wine, or soy sauce or broth
- 1 tbsp chopped fresh herbs
- kosher salt, to taste
- ground pepper, to taste
Instructions
Grilled Mushrooms
- Combine the olive oil, vinegar, honey, garlic, and italian seasoning in a one-cup measuring cup or small bowl until well combined.
- Combine the mushrooms and marinade in a large mixing bowl. Toss until the mushrooms are well coated, then marinate at room temperature for 30 minutes.
- Heat a grill to medium-high heat (400-425°F). Thread the mushrooms onto skewers. Arrange the skewers on the grill grates in a single layer, close the lid and grill 4 minutes. Flip the skewers and grill 3-4 minutes more, or until the mushrooms are tender and slightly charred.
- Remove the skewers from the grill, then season with salt, pepper, and fresh herbs, and serve immediately.
Roasted Mushrooms
- Heat the oven to 425°F. Line a baking sheet with foil.
- Combine the olive oil, butter, vinegar, and soy sauce in a large mixing bowl. Whisk until well combined. Add the mushrooms to the mixing bowl and toss until evenly coated.
- Transfer the mushrooms to the foil lined baking sheet and arrange in a single layer.
- Roast 40-45 minutes, stirring every 15 minutes, or until the mushrooms are tender and the edges have caramelized. The mushrooms are cooked through once all of the released liquid has evaporated and the mushrooms are sizzling in the leftover cooking fats.
- Season with salt, pepper, and fresh herbs and serve immediately.
Sautéed Mushrooms
- Heat a medium skillet over medium high heat. Add the olive oil and butter. Heat until the butter melts, then foams.
- Add the mushrooms and toss to coat in the fat, then increase the burner heat to high.
- Saute undisturbed for 5 minutes. Give the pan a good toss, then saute another 5 minutes. Continue to saute undisturbed, tossing once every 4-5 minutes, until the mushrooms have released their water content. Around the 20-minute mark, the water content should have evaporated. At this time, decrease the heat to medium high.
- Cook 3-4 more minutes at medium high heat, or until the edges have turned golden brown and are crisp. The mushrooms are cooked through once you see them release their liquids, the water content evaporates, and the mushrooms are again only sautéing in the cooking fat and have turned golden brown.
- Add the garlic and saute with the mushrooms for 1-2 minutes, or until fragrant.
- To season, deglaze the pan with wine, soy sauce, or broth. Continue cooking until the liquid stops bubbling and the mushrooms have absorbed the liquid.
- Season to taste with salt, pepper, and then stir in fresh herbs. Serve immediately.
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