How to Cook Mushrooms, from Button and Oyster to Shiitake and Chanterelle

    Flustered by all those fungi? Use this cheat sheet to navigate the mushroom section in your market.
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    Portobello

    portobello mushroom

    The wannabe burger, the portobello is big and meaty. Don’t fight it! Grill and put ’em on buns. Or try slicing some, then cooking them slowly in olive oil.

    Recipe: Try Rachael's Portobello Mushroom, Celery & Crispy Onion Salad

    Shiitake

    shitake mushroom

    Cooks love the umami-rich flavor and meaty texture of shiitakes. Use the large umbrella-shaped caps in sautés, soups, or stuffings.

    Recipe: Try our Shiitake & Shallot Risotto

    Chanterelle

    chanterelle mushroom

    This gorgeous golden-orange variety has a nutty flavor. Mix into soft scrambled eggs for an OMG breakfast.

    Recipe: Try our Mushroom & Asiago Omelet

    Maitake (a.k.a. Hen of the Woods)

    maitake mushroom

    This cluster kinda looks like a brown hen’s feathers. Roast whole and serve with steak or toasted bread.

    Recipe: Try Rachael's Farro with Mushrooms & Hazelnuts

    White Button

    white button mushroom

    This mushroom is up for anything. Roast, sauté, or toss into salads. Stuff caps with Parm, sausage, and breadcrumbs, then bake them.

    Recipe: Try Rach's Knife & Fork Burgers

    Oyster

    oyster mushroom

    Soft and flat, the tender caps taste mild and cook quickly, making them a natural for stir-fries, omelets, and quick soups.

    Recipe: Try our Mushroom Chips

    Cremini (a.k.a. Baby Bella)

    cremini mushroom

    Similar to white buttons, these babies can be sautéed with steak or stirred into veggie pastas. 

    Recipe: Try our Drunken Mushrooms