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.
Portobello
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
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
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)
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
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
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)
Similar to white buttons, these babies can be sautéed with steak or stirred into veggie pastas.
Recipe: Try our Drunken Mushrooms