How to cook different kinds of mushrooms

How do you cook mushrooms? There are so many mushroom recipes to try – which one you choose depends on the type of mushrooms you are cooking with.

Fall is synonymous with mushrooms, one of the season’s most versatile and delicious foods. With their robust taste and meaty texture, these fabulous mushrooms are great in vegetarian dishes, but their earthy undertones also make them a great addition to hearty recipes with venison, rabbit and other game.

Whether freshly picked or store bought, mushrooms tend to spoil quickly, so it’s best to use them within a few days.

Keep in mind that mushrooms are porous and absorb water like a sponge. Rinsing the mushrooms will only make them soggy, compromise their taste, and potentially ruin your dish.

“Mushrooms are packed with fiber, B vitamins and minerals like zinc”

Instead, use a damp cloth to gently remove any dirt or opt for a soft brush if they are particularly dirty.

Mushrooms are not only delicious but also very healthy. They’re packed with fiber, B vitamins, and minerals like zinc, magnesium, and selenium.

Here are five of the most readily available mushroom varieties and how to bring their fall flavors to shine in your recipes.

Shiitake mushrooms go well with miso soup and noodles

Shiitake mushrooms are one of the most popular mushrooms in Asian cuisine. Their brown caps taste buttery with rich, smoky notes and a touch of umami complexity.

Shiitakes are practically made for healthy stir-fries with garlic, ginger, chili peppers, sesame oil and greens (try snow peas, Chinese cabbage, bell peppers or broccoli) .

They are also excellent in a healthy miso soup with tofu and wakame, or in a quick noodle soup with shrimp, lime and bok choy.

For a real treat, make a batch of dumplings with a mixture of finely chopped shiitake and ground pork, then serve with a tangy sweet chili sauce.

Although the thin stalks must be cut (they are far too fibrous to eat), they can be used to add flavor to broths.

Oyster mushrooms on tagliatelle pastry with parmesanServe the oyster mushrooms with a dish of creamy tagliatelle

Greyish-white to light beige in color with wide caps with slightly curved edges, these delicate mushrooms are somewhat reminiscent of the oyster (hence the name).

Although their surface is smooth, they have decurrent gills (that is, they descend along the stem). Oyster mushrooms have a mild taste with hints of licorice and a subtle, brackish aroma that is akin to fresh seafood.

“The oyster mushrooms have a mild taste with hints of liquorice and a subtle, salty aroma”

Fry the grated oyster mushrooms in butter or olive oil with finely chopped garlic. Once golden, finish with a scattering of freshly cracked pepper, sea salt flakes and chopped chives or parsley.

Delicious on tagliatelle with cream, lemon and grated parmesan, but also divine stacked on toast and topped with a fried or poached egg.

Portobello mushrooms stuffed with melted cheese and herbsStuffed Portobello Mushrooms are a delicious alternative to meat for vegetarians

If you’re looking for meaty, juicy and intensely aromatic mushrooms that are ideal as a meat substitute, look no further than the saucer-shaped portobello!

Measuring about ten centimeters in diameter, these mushrooms lend themselves brilliantly to all kinds of preparations.

Stuff them with breadcrumbs, pine nuts, finely chopped herbs and lots of Gruyere, then bake until bubbly and serve with a green salad. Marinate them in a mixture of balsamic, mustard and soy sauce, garnish with slices of provolone or gorgonzola, grill and serve on ciabatta bread with caramelized onions.

Looking for a vegan alternative to steak and fries? Replace the beef with marinated and roasted portobellos, then top with spicy chimichurri sauce.

For brunch, cook an egg in the hats and finish with crumbled crispy bacon, chives and a sprinkle of dried chili flakes.

Bowl of Creamy Chanterelle RisottoA bowl of creamy risotto is incomplete without some stuffed chanterelles

It’s not just their pungent, peppery flavor that makes them so irresistible, but also their vibrant amber hue, velvety texture and fruity aromas reminiscent of ripe apricot. Chanterelles are one of the most widely used varieties of wild mushrooms, and with good reason!

Saute them in garlic and shallots, then toss them in a cream, bacon and parsley risotto, or in sage and thyme roast potatoes (a great side dish for white fish).

“Chanterelles are one of the most widely used varieties of wild mushrooms”

Keep in mind that chanterelles, as delicious as they are, can be a chore to clean up. Their gill-like ridges can be quite grainy and will require gentle brushing. You will also need to cut off their woody ends.

Chanterelles should be used the day of purchase as they are particularly fragile and prone to spoilage.

Ceps in omeletServe the ceps in a mushroom omelette for a traditional French dish

Also known as porcini mushrooms in French, ceps are a variety of wild mushrooms particularly appreciated by gourmets. Light brown in color with thick caps and plump stems, they have creamy white flesh and nutty and woody flavors.

Fry the porcini mushrooms in butter and garlic and serve with duck breast or roast partridge with a red wine sauce.

You can also brown them with chicken breasts, deglaze the pan with white wine and finish the dish with a handful of arugula and parmesan shavings.

A classic preparation is the French mushroom omelette served with potatoes roasted in goose fat.

Ceps are also sold dried. You’ll need to soak them in hot water for 15-20 minutes…and whatever you do, don’t throw away the soaking liquid. It’s full of rich, earthy flavors!

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