4 Mistakes We All Make When Cooking Mushrooms
Updated: Sep. 04, 2023
Love mushrooms but can't quite cook them to perfection? Learn what mistakes to avoid when cooking mushrooms to get the most out of your flavorful fungi.
Mushrooms are a fantastic way to add a savory nuance to your favorite chicken dinners. They’re quick and easy to cook and bring so much flavor to a dish. But you may be surprised to find out there’s a knack to cooking mushrooms. Thankfully, learning the ins and outs of cooking these humble fungi couldn’t be simpler.
1. Washing them
Whether you’ve picked up an assortment of wild mushrooms from your local farmers market or grabbed a container from the supermarket, odds are your fresh fungi will have bits of dirt clinging to their caps. Of course, you’ll want to remove the dirt, but don’t wash them. Mushrooms are mini sponges that soak up every bit of liquid they come into contact with.
What to do instead? Brush the dirt off with a damp paper towel. You can also pick up a mushroom brush, which is specially designed to remove dirt without damaging the cap.
2. Cooking over low heat
If you’ve ever sautéed mushrooms, you’ll know that they give off a lot of water in the pan. To avoid sad, wet mushrooms, crank up the heat to allow this water to evaporate. It may take a few minutes, but be patient—the results are worth it. By the way, if you’re tired of the same old recipes, here are some excellent ideas on what to cook with mushrooms.
3. Skimping on cooking oils
We’ve covered mushrooms’ sponge-like qualities, so you won’t be surprised to learn that they’ll quickly soak up oil or butter as well. Don’t be afraid to give your mushrooms a generous dose of cooking fats and add more as needed. This gives them a lovely brown color no one can resist and infuses them with extra flavor—ideal if you’re whipping up a mushroom-based sauce.
4. Overcrowding the pan
Too many mushrooms in your pan means they’ll steam, not sauté. Be sure you’re using a large enough pan and don’t pack them in. For instance, if I’m adding mushrooms to a bolognese, I always cook my ‘shrooms separately from my other veggies to allow all that water to evaporate. These fabulous fungi need space to breathe. Learn to store mushrooms in the right way.
Ready to master the mushroom? Try one of our top recipes for mushroom lovers.
Moroccan Stuffed MushroomsCoriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario
Here are some more things you should do with mushrooms to put the "fun" in fungi.
Mushroom Marsala with BarleyThis vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. It's terrific as a main dish, but it can also be served, with or without the barley, as a side. —Arlene Erlbach, Morton Grove, Illinois
Portobello Mushroom and Cream Cheese TaquitosThis party appetizer was inspired by a dish I saw on an episode of Top Chef. I simplified it a little and tweaked the flavors a bit. The taquitos can be made ahead and reheated in a 250° oven for 10 minutes. —Lily Julow, Lawrenceville, Georgia
Swiss Mushroom LoafI'm always prepared for recipe requests when I serve this outstanding stuffed loaf. It's excellent not only as an appetizer but also as a side for pasta or chili. —Heidi Mellon, Waukesha, Wisconsin
Meaty Mushroom ChiliSince our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage. —Marjol Burr, Catawba, Ohio
Lemon Garlic MushroomsI baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Dutch Oven PizzaWe created this Dutch oven pizza to get more use out of our favorite piece of cookware. We couldn't believe how well it turned out! If you're not a mushroom fan, feel free to substitute different toppings. —Taste of Home Test Kitchen
Mushroom Wild RiceThis is one of my favorite mushroom recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. —Bob Malchow, Monon, Indiana
Mushroom PanzanellaMy fresh take on classic Italian bread salad pairs perfectly with grilled or roasted meats. —Jennifer Beckman, Falls Church, Virginia
Mushroom Pasta CarbonaraI absolutely love this creamy and cheesy mushroom carbonara. I serve it with a side salad and rolls to make a complete meal. —Cindi Bauer, Marshfield, Wisconsin
Pressure-Cooker Mushroom Pork RagoutSavory, quickly made pork is luscious served in a delightful tomato gravy over noodles. It’s a nice change from regular pork roast. I serve it with broccoli or green beans on the side. —Connie McDowell, Greenwood, Delaware.
Mushroom PalmiersI found this recipe while working at a small-town museum in West Texas. It was the appetizer for a fundraiser a long, long time ago, and it’s still a huge hit at parties. Frozen puff pastry helps make it easy and impressive. The palmiers also freeze well. —Judy Lock, Panhandle, Texas
Slow-Cooker Marinated MushroomsHere's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic vinegar and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California
Grilled Cheese and Mushroom SandwichGive your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. —Josh Rink, Taste of Home Food Stylist
Broccoli-Mushroom Bubble BakeI got bored with the same old breakfast casseroles I'd see at our monthly moms' meetings, so I decided to create something new. Judging by the reactions of the other moms, I think I have a winner. —Shannon Koene, Blacksburg, Virginia
The Best Sausage PizzasWhat makes this recipe unique is the slow overnight fermentation of the dough. The flour has time to hydrate and relax, which makes the dough so much easier to roll out! —Josh Rink, Taste of Home Food Stylist
Tuscan Portobello StewHere’s a healthy one-skillet meal that’s quick and easy to prepare yet elegant enough for company. I often take this stew to my school’s potlucks, where it is devoured by teachers and students alike. —Jane Siemon, Viroqua, Wisconsin
Mushroom and Sweet Potato PotpieThe last time I was in the U.S., I had an amazing mushroom and beer potpie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! —Iben Ravn, Copenhagen, Denmark
Steakhouse Mushroom CasseroleThis meatless mushroom casserole is one of my all-time favorites. Loaded with mushrooms and draped in a rich sauce, it's a home-style side dish that will have everyone scooping up seconds.—Rosemary Janz, Concord, North Carolina
Parmesan Mushroom TartletsMy easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they’re best warm from the oven with a sprinkling of green onion.—Betsy King, Duluth, Minnesota
Country Chuck Roast with Mushroom GravyThis tender, savory roast practically melts in your mouth. It looks a bit complex, but the hands-free oven time makes it my go-to company recipe on a cold day. —Mary Kay LaBrie, Clermont, Florida
All-Veggie LasagnaPeople often tell me you can't call something "lasagna" if it doesn't have meat. Then they try my zucchini and mushroom lasagna and ask for the recipe. —Kim Bender, Aurora, Colorado
Gnocchi with Mushrooms and OnionTender potato gnocchi are so delicious with sauteed mushrooms and onions. This is one of my family's go-to side dishes. —Kris Berezansky, Clymer, Pennsylvania
Grilled Steak and Portobello StacksYou don't need a special panini maker for these bistro-style sandwiches. They make take some time to prepare, but it's well worth it! —Judy Murphy, Coeur d' Alene, Idaho
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Originally Published: February 20, 2019
