Mushrooms are a delicious veggie for stirring into soups, sautéing for pasta dishes, or replacing meat for a hearty plant-based burger. But the beloved mushroom can easily end up ruining a dish, instead of improving it, if not cooked properly. From incorrect prepping to poor ingredient pairings, these are six mistakes you'll want to avoid for tasty mushrooms.
Here are a few do's and don'ts for cooking mushrooms, as explained by experts:
Salting Right Away
"Adding salt before throwing mushrooms in the pan or immediately after will draw out the water from them, making them simmer in their own liquids," says Sofia Norton, RD. This can result in rubbery and tough mushrooms with little flavor. "Add salt after they've caramelized near the end of cooking," she says, which will help them have the taste and texture you're looking for.
Not Cooking Long Enough
"Properly cooking mushrooms on the stovetop requires more heat and time than most people give," says Nick Schmuck, chef and partner at Walden. "Mushrooms have a ton of liquid in them, and the real flavor comes out when that liquid is cooked out. Be careful not to over-cook, but give them enough time to bleed out all of their juice in the cooking process," he says. It will be very obvious when they are no longer giving off liquid. And after that point you can get some delicious caramelization if you cook them a few more minutes, he says.
Not Washing Them Properly
Not washing mushrooms the right way can make them soggy, says Schmuck. "Certain kinds of mushrooms require washing but mushrooms soak up water quickly and become soggy," he says. "Always wash your mushrooms whole, never after cutting them. And fill a bowl with water first, then dunk mushrooms and quickly wash, they shouldn't be in the water for more than 10-15 seconds," he says. Afterwards, lay them out on a paper towel-lined baking sheet for an hour to dry back out.
Not Using Enough Oil
Mushrooms soak up everything, so they often require a lot of oil at the start, says Schmuck. Get your pan nice and hot, then put oil and the mushrooms. "Add more oil until there is a small amount remaining in the pan. After a few minutes, your pan will likely be filled with mushroom juice," he says. "Keep cooking the mushrooms through until all the juice is evaporated, by this point some oil will come back out of the mushrooms and you will actually be caramelizing the [food] this is the part that really builds flavor," he says. If you're fancy, finish with a little butter and a sprig of thyme for the last minute of cooking, he suggests.
Sautéing on High or Low Heat
Don't go too low or high on heat, which can make mushrooms over or under-cooked. Think right in the middle. "Medium-high heat is the way to go with mushrooms. You want their liquids to slowly evaporate while they caramelize," says Norton. High heat can burn mushrooms, while low heat will make them cook in their own liquid, she says.
You also want to be mindful of the pan. "A cast-iron skillet or another thick pan that can hold heat well is best for mushrooms," says Norton. Mushrooms need time and lots of heat to cook well, and a thinner pan might not heat evenly or predictably, so using a thicker pan will help you avoid burning or undercooking the mushrooms.
Slicing Them Too Thin
Thinly sliced mushrooms are great as a pizza topping, but you don't want to cook super-thin mushrooms. "When using them for soups, stews, sauces, and baking cut them to at least ½ an inch thickness. Mushrooms tend to shrink during cooking, so thicker pieces help offset this and give body and texture to your meals," says Norton. What's more, smaller mushrooms can even be prepared whole, while oyster mushrooms are great torn instead of sliced, she says.
Related Content:
FAQs
Sautéing on High or Low Heat
Don't go too low or high on heat, which can make mushrooms over or under-cooked. Think right in the middle. "Medium-high heat is the way to go with mushrooms. You want their liquids to slowly evaporate while they caramelize," says Norton.
What is the mistake for sauteed mushrooms? ›
Sautéing on High or Low Heat
Don't go too low or high on heat, which can make mushrooms over or under-cooked. Think right in the middle. "Medium-high heat is the way to go with mushrooms. You want their liquids to slowly evaporate while they caramelize," says Norton.
What should we not do before cooking mushrooms? ›
Do I need to wash the mushrooms before I cook them? Never wash mushrooms. Instead, Wipe off any dirt with a damp paper towel. You can wash them but they won't be as good in texture/color.
What happens if you don't cook mushrooms properly? ›
Eating them raw can lead to gastrointestinal issues, and in the case of toxic species, it poses severe health risks. Therefore, when consuming mushrooms from an unfamiliar source, always ensure you can positively identify the species.
How to cook mushrooms so they are not rubbery? ›
Cooking with dry heat—and yes, cooking directly in fat is actually a "dry" cooking method—allows them to release their natural moisture. It caramelizes their sugars, making them tender, not spongey.
Why do chefs not wash mushrooms? ›
Similarly, Harold McGee, food historian and author of “On Food and Cooking” (my golden standard food science handbook), said, “Cookbooks often advise against washing mushrooms so as not to make them soggy or dilute their flavor. However, they're already mostly water, and lose little if any flavor from a brief rinse.
Should I saute mushrooms in oil or butter? ›
Olive Oil + Butter.
Sautéed mushrooms with butter have their benefits, but so do sautéed mushrooms with olive oil. I use both oil and butter for a dynamic duo that pairs searing (oil) with rich, satisfying flavor (butter). (I also use both in my Sauteed Spinach.)
What is the healthiest way to cook a mushroom? ›
The researchers concluded that the best way to cook mushrooms while still preserving their nutritional properties is to grill or microwave them, as the fried and boiled mushrooms showed significantly less antioxidant activity.
When should you not eat mushrooms? ›
It usually won't take a taste test to know whether or not your mushrooms have gone bad. One of the easiest giveaways that your mushrooms are bad is if their texture has changed from firm and plump to sticky and slimy. Similarly, if they are drying out or downright shriveled, it's time to say goodbye.
Why not eat portobello mushrooms? ›
Portobello mushrooms contain purines that create uric acid. A build-up of uric acid can cause inflammatory issues like gout or lead to kidney stones, per Dr. Axe. According to a study in the Food Chemistry Journal, mushrooms can also bioaccumulate heavy metals and noxious chemicals, which could pose some health risks.
Get ready to relish the full mushroom experience! The stems of white button, crimini, portabella, oyster, and king oyster mushrooms are entirely edible and bursting with savoury goodness. These tasty stems add texture and depth to your dishes, allowing you to enjoy the whole mushroom with every delightful bite.
How to cook mushrooms correctly? ›
Heat a large regular or cast iron skillet over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for 2 minutes. Flip the mushrooms and cook for 1 to 2 minutes more. The mushrooms should be turning golden-brown and releasing some of the liquid.
How to cook mushrooms so they don't get slimy? ›
Toss your favorite mushrooms (try quartered cremini or button mushrooms) in olive oil, salt, pepper, and herbs. Transfer mushrooms to a roasting pan or sheet tray. (Be sure they're in a single layer so they don't steam each other.) Roast in a preheated oven for 15 minutes at 375°F.
How to make mushrooms taste better? ›
Olive oil: I cook my mushrooms in the skillet with olive oil (I like how it adds a golden brown crust and flavor). Butter, garlic, lemon, and thyme: After cooking my mushrooms, I stir in butter, garlic, fresh lemon zest, fresh thyme leaves, and a bit of lemon juice.
Why shouldn't you stir mushrooms? ›
Constantly sautéeing and stirring the mushrooms means that they won't have the opportunity to become golden-brown. Without proper caramelization, mushrooms are nothing but rubbery gray nubbins. And not the good kind of nubbin. It's the crispy bits that make mushrooms delicious.
Why does mushroom get watery after sautéing? ›
While this high moisture content gives mushrooms their spongy texture, it begins seeping out when exposed to heat. And for a cooking method like sautéing, the liquid needs to fully evaporate before the mushrooms get super brown and crispy.
How can you tell when sauteed mushrooms are done? ›
Mushrooms are best when they've released their water and are thoroughly browned and caramelized. This usually takes 10 to 15 minutes depending on your pan, the type of mushroom you're cooking and the size of your pieces.
Why is it important not to crowd the mushrooms when you sauté them? ›
It's important not to crowd the pan. If the pan is too crammed, you'll be steaming the shrooms due to the trapped moisture. If you have more mushrooms than will fit in a single layer, incorporate them in batches, waiting for one batch to brown before adding the next.
