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.
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.
Ready to master the mushroom? Try one of our top recipes for mushroom lovers.
Quick Cream of Mushroom Soup
Slow-Cooker Marinated Mushrooms
Portobello Bruschetta with Rosemary Aioli
Grilled Mushroom Kabobs
Mushroom Marsala with Barley
Pancetta and Mushroom-Stuffed Chicken Breast
Chili-Lime Mushroom Tacos
Mushroom and Brown Rice Hash with Poached Eggs
Portobello Mushroom and Cream Cheese Taquitos
Swiss Mushroom Loaf
Lemon Garlic Mushrooms
Portobello Fajitas
Porcini Mac & Cheese
Mushroom Wild Rice
Butternut & Portobello Lasagna
Mushroom Bacon Bites
Vegetable-Stuffed Grilled Portobellos
Cheese & Mushroom Skillet Pizza
Baked Chicken and Mushrooms
Mushroom Beef Stew
Mushroom Asparagus Quiche
Turkey Portobello Bolognese
Chicken, Mushroom and Wild Rice Soup
Creamy Eggs & Mushrooms Au Gratin
Creamy Eggplant & Mushroom Monte Cristo
Moroccan Stuffed Mushrooms
Caramelized Mushroom and Onion Frittata
Bacon and Fontina Stuffed Mushrooms
Mushroom Palmiers
Portobello Pasta Bake
Ham Steaks with Gruyere, Bacon & Mushrooms
Broccoli-Mushroom Bubble Bake
Ricotta-Stuffed Portobello Mushrooms
Savory Roasted Carrots with Mushrooms
Creamy Eggs & Mushrooms Au Gratin
Hearty Portobello Linguine
Chicken Loaf with Mushroom Gravy
Pickled Mushrooms for a Crowd
Portobello Mushrooms Florentine
Artichoke Mushroom Lasagna
Sausage & Mushroom Stuffed Squash
Fried Mushrooms Marinara
Goat Cheese Mushrooms
Zucchini Mushroom Bake
Parmesan Mushroom Tartlets
Mushroom-Gruyere Scalloped Potatoes
Fines Herbes & Mushroom Omelets Deluxe
Portobello Beef Burgundy
Pickled Mushrooms with Garlic
Grilled Steak and Portobello Stacks
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