Mushrooms
Common white and button mushrooms are mild, versatile fungi used across the world's cuisines, from French sauces to Asian stir-fries, valued for the savory depth they add once cooked.
How to buy
Choose mushrooms that are firm, dry, and unblemished, with caps that are closed or only slightly open -- avoid any that are slimy, dark, or have a strong ammonia smell. Smaller button mushrooms are milder, while larger ones (sometimes sold as cremini when browned) have slightly more flavor.
How to store
Store mushrooms unwashed in a paper bag or their original packaging in the fridge, where they'll keep for about a week; avoid sealed plastic, which traps moisture and speeds spoilage. Cooked mushrooms keep for a few days refrigerated.
Culinary profile
- Flavor
- Mild and earthy raw, turning deeply savory and almost meaty once browned, since cooking concentrates their natural umami. Raw mushrooms can taste faintly chalky or bland by comparison.
- Texture
- Firm and slightly spongy raw, mushrooms release moisture and shrink considerably as they cook, turning tender and sometimes slightly chewy once browned.
- Aroma
- A mild, earthy smell raw that turns rich and savory once sautéed, especially in butter.
How to prepare
- Sautéed — Cooked in butter or oil until browned, which concentrates their flavor and drives off excess moisture.
- Stuffed — Caps filled with a savory breadcrumb or cheese mixture and baked until tender.
- Simmered into sauce — Cooked down with cream or wine into a rich sauce for meat or pasta.
- Minced into duxelles — Finely chopped and cooked down with shallot into a dense, savory paste.
Classic dishes
American
- Cream of mushroom soup — A smooth, rich American soup built on sautéed mushrooms and cream.
- Stuffed mushrooms — Mushroom caps filled with breadcrumbs, cheese, and herbs and baked until golden.
- Thanksgiving mushroom gravy — A savory gravy built on sautéed mushrooms, often served alongside roast turkey.
- Mushroom and swiss stuffed chicken — Chicken breast stuffed with sautéed mushrooms and melted Swiss cheese.
Italian
- Mushroom risotto — A creamy Italian rice dish where sautéed mushrooms add earthy depth throughout.
Chinese
- Chinese mushroom stir-fry — Sliced mushrooms quickly stir-fried with garlic, ginger, and soy sauce.
Japanese
- Nabe with mushrooms — A Japanese hot pot where mushrooms simmer alongside vegetables and thinly sliced meat.
Indian
- Mushroom matar curry — A spiced Indian curry of mushrooms and peas simmered in a tomato-onion gravy.
French
- Coq au vin — A French braised chicken dish where mushrooms are simmered alongside wine and bacon.
- Champignons à la provençale — Mushrooms sautéed with garlic, parsley, and olive oil in a Provençal style.
Mediterranean
- Grilled marinated mushrooms — Mushrooms marinated in olive oil and herbs, then grilled until tender.
Spanish
- Champiñones al ajillo — Mushrooms sautéed in garlic and olive oil, a classic tapas dish.
German
- Champignonrahmsauce — A creamy German mushroom sauce served over schnitzel or Spätzle.
British & Irish
- Beef Wellington — A beef tenderloin wrapped in a savory mushroom duxelles and pastry before roasting.
- Mushrooms on toast — Sautéed mushrooms in a buttery, garlicky sauce served over thick toast, a British café staple.