A Guide to Cooking with Mushrooms

Written By Jeanne Dolan

Mushrooms are a delicious and nutritious addition to many different types of meals, especially during the fall season! We’re grateful to partner with Open Hand and Performance Food Group to bring you fresh, locally grown mushrooms in our Online Farmer’s Market! Interested in cooking and eating mushrooms, but not sure where to start? We created this guide that has information and cooking tips about each variety we offer! 

Varieties

Oyster Mushrooms

Oyster mushrooms have a mild flavor that is slightly sweet with hints of woodsiness. Their texture is softer than many other mushrooms, and distinctly more delicate than portobellos or shiitakes. Oysters don’t form caps the way many other mushrooms do, but rather their gills simply fan out. Often oyster mushrooms won’t have a pronounced stipe (“stem”) either, but if they do it’s completely edible. Avoid overcooking oyster mushrooms unless they’re in a soup. Once the mushroom is softened and becomes more translucent it’s completely cooked.

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Lion’s Mane

Lion's mane have a delicate texture that is incredibly unique and most closely resembles seafood like scallops or lobster, but is a bit more airy in texture than either. Lion’s mane is especially good for quick high heat preparations where they’ll crisp and brown with the addition of oil or butter.

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Portobello

Large, thick, dark brown caps characterize this common mushroom. Portobellos have a “meaty” texture that makes them very popular as a meat substitute or accompaniment. Their deep, earthy flavor is full of umami and pairs wonderfully with soy sauce and hearty seasonings. Cooking these with some oil or butter will help the mushrooms crisp and brown. Portobellos are quite sturdy and will stand up to marinades very well. Cut off the tougher, bottom half of the portobello “stems.” 

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Cremini

Cremini are actually “baby” portobellos that have been harvested before the cap separates from the stipe (the “stem”) and presents the brown-black gills of a mature portobello. The texture of creminis is a bit more delicate than portobellos, and their compact size and absence of mature gills makes them a bit more suited to side dishes. Creminis take well to vinegars like balsamic. Try roasting them whole, cooling them and then marinating in a vinaigrette to serve like you would olives. If you plan to stuff your creminis, use the largest ones you can find. Cremini stems have a fine texture and can be incorporated into virtually any dish.

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Shiitake

Shiitake are native to Asia where they’ve been enjoyed for hundreds of years. While their stems are generally too tough to eat, the caps are an undeniable delicacy. Use shiitake “stems” for stocks and broths since they offer a rich, earthy depth of flavor. Shiitake have a slightly sweet, woodsy taste and firm texture that is made more delicate by their thin cap size. These mushrooms have an affinity for Asian flavors and are perfect in Chinese or Japanese dishes. You can also prepare them more simply with Provençal seasonings like garlic, salt, pepper and thyme. Try drizzling with oil and roasting whole caps with maitake and oyster mushrooms for a real treat.

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King Oyster

The King Oyster is a highly prized mushroom, especially in Japan where it is traditionally grilled over charcoal as a delectable street food. Their meaty “stems” need only light trimming at the bottom. Mild when raw, king oysters burst with earthy-sweet umami flavors when cooked. Some compare their texture to abalone or scallops.

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Maitake

Also known as “hen of the woods,” maitake mushrooms have a delicate fan-like appearance where many small mushrooms grow together from a central point. The stems are completely edible, and are denser and meatier than the thin brackets on the other end. Maitake have a deeply earthy flavor that is highly versatile. This mushroom doesn’t form a cap, and has a unique texture that could be compared to pulled chicken when cooked (hence the nickname!). Avoid grilling this mushroom as it may fall apart.

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Storage

The first rule with fresh mushrooms is to use them up! Mushrooms will lose quality like any other fresh food, so it’s best to enjoy them as quickly as makes sense in your kitchen. A paper bag is perfect for storing them, as they don't respond well to light in storage, and it's ideal to store them in a warmer section of your fridge. Crisper drawers work great as long as they don’t hold too much moisture. Mushrooms want to be stored dry and without light – these are one item you do not want to wash in advance because too much moisture will spoil them quickly.

Washing + Cooking

Use a paper towel or dry kitchen towel to clean mushrooms. Make sure not to crowd the pan when cooking mushrooms! It’s better to cook them in batches if needed. In order to prevent too much moisture, it’s best to wait until you’re almost done cooking to add salt. Stir mushrooms every few minutes and cook at medium-high or high heat.

Join our CSA!

Want to cook with mushrooms and local produce? We’d love to grow for you and are now accepting sign ups for our Year Round and Peak Season CSA! Have any questions about our CSA program? Reach out to support@moonvalleyfarm.net.

Jeanne Dolan
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