Tips on How to Prepare and Cook Mushrooms

Become a Better Cook! This Just Maika Cooking: Cook’s Notebook section will focus on everything related to prepping mushrooms connected to all my recipe posts, updated frequently.

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Use a Variety of Mushrooms to Enhance Your Meal
Test Your Mushroom Knowledge
How to Clean Mushrooms
How to Slice Mushrooms
How to Dice Mushrooms
How to Store Mushrooms
Things to Know When Cooking Mushrooms
How to Roast Mushrooms the Right Way
Easy Way to Prep Shitake Mushrooms
Recipes Using Mushrooms
Become a Better Cook! Cook's Notebook
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Use a Variety of Mushrooms to Enhance Your Meal

Fresh mushrooms can be easily added to a dish not only for their excellent flavor but also for their texture. In the photo above going clockwise (to the right), starting at 11 o'clock, you have Brown Enoki Mushrooms, Brown Shimjeji Mushrooms (aka Beech Mushrooms), White Button Mushrooms, Oyster Mushrooms, White Shimeji Mushrooms (aka White Beech Mushrooms).

You will likely find the white button mushrooms at your local U.S. supermarket. I usually get my Enoki, Shimeji, and Oyster mushrooms from local Korean and Chinese markets.

I would use a blend of mushrooms, especially when the recipe's main ingredient is mushrooms. You can also try them in mushroom stir-fries, stews, and curries. And I used the photo above to prep for Future Dish's Mushroom Bimbimbap! So delicious.

Test Your Mushroom Knowledge

How to Clean Mushrooms

Cleaning Baby Bella Mushrooms, aka Cremini Mushrooms

Brush any excess dirt with a pastry brush, paper towel, or a clean kitchen towel.

Give them a quick rinse and dry them in a colander or paper towel.

Quick Tip: I use my salad spinner. Place them in the basket, put it in the spinner's container, fill it with water, remove the basket, and shake quickly to drain excess water.

How to Slice Mushrooms

For mushrooms with long stems, lay the mushroom horizontally on the cutting board and slice to the desired thickness.

For mushrooms with short stems, you can prop them vertically on the cutting board and slice them to the desired thickness.

Did you know? Have you ever seen videos of chefs quickly slicing mushrooms? The stems were removed. It's just easier to cut this way. And the stems are saved and used in vegetable stocks. Or you can slice them as shown in this photo. Nothing goes to waste!

How to Dice Mushrooms

How to Store Mushrooms

Line the bottom of the container with a dry paper towel.
Add the mushrooms.
Place a damp paper towel or damp cloth on top.
Cover with a lid or plastic wrap to keep the paper towel or cloth damp.
It should last close to a week.
Quick Idea: I like to reuse the Trader Joe’s Paper Carton Boxes to store them in.

Things to Know When Cooking Mushrooms

Mushrooms have a high water content.
You can saute mushrooms (whole, sliced, or quartered) without oil to a golden brown color.
Place them in a hot saute pan on medium-high heat.
Season with salt and pepper.
Cover and allow them to steam.
They will cook in their juices.
Once they release the water and become tender.
Remove the cover, and allow the rest of the water to evaporate.
Then, the browning process will begin.

How to Roast Mushrooms the Right Way

Toss the cleaned mushrooms in a large bowl with olive oil, a splash of balsamic vinegar, fresh thyme or rosemary, salt, and pepper.
Place them on a cookie sheet, also known as a half-sheet pan.
This works excellent with large mushrooms, like portobello mushrooms and whole mushrooms.
Roasted portobellos are a great alternative to meat.
Large dice them to add to pasta and soup. These meaty pieces are a favorite way to make a vegetarian dish.
Mushrooms are like little sponges and will soak up the aromatic fresh herbs even when finished with balsamic vinegar.

The image above is from the Fresh Hoisin Mushrooms Noodle Bowl with Spicy Peanut Sauce recipe.

Easy Way to Prep Shitake Mushrooms

You might find fresh shitake mushrooms at your local store or farmers’ market.
Remove the mushroom stems if using fresh shitake mushrooms since they are quite inedible due to their rough fibers.
If you use dehydrated shitake mushrooms, prep ahead: In a small bowl, cover them with boiled water and let them sit for at least 20 minutes. Remove from the water and slice thin.