Cooking tips

How to cook our mushrooms is a question we get asked often. And we get it, some of them can look a little like they’re from another planet (talking about you, lion’s mane). So, we’ve put together some tips to get you started.

We recommend those new to cooking specialty mushrooms start with sauteing, but they can also come out beautifully breaded, baked, or air-fried.

A paper bag containing white mushrooms placed on a rustic wooden surface.
Fresh herbs and garlic on a wooden cutting board with a knife, surrounded by potted plants.

  • Keep your mushrooms in the top of your fridge or the crisper drawer. Storing in a paper bag is ideal, but never plastic as this will create too moist of an environment.

    If you ever think your mushrooms are on the verge of going bad, we recommend drying them out. This can be done easily by laying them out on a cooling rack or paper towels, hanging them to dry, or using a dehydrator.

A collection of freshly picked wild mushrooms of various sizes, colors, and shapes in a basket, with a mushroom harvesting tool resting among them.

  • How you cut, or tear, your mushrooms will depend a lot on the recipe you’re using them in. The key is prepping to a similar size so they all cook consistently.

    Remember that mushrooms will shrink as they cook, so keep them larger than you think.

Golden chanterelle mushrooms being sautéed in a black speckled frying pan with some oil.

  • Most of our mushrooms shouldn’t need much cleaning beyond cutting off woody stems. If there is any debris gently brush it off, but try to avoid rinsing with water unless necessary.

A wooden spoon filled with coarse sea salt on a dark background with salt crystals scattered around.

  • You’ve likely heard “don’t crowd mushrooms” and this tip rings true, but remember they will shrink slightly as they cook, so simply make sure all of the mushrooms are touching the bottom of the pan.

    Use a heavy-bottomed pan on medium-high heat. Start by cooking the mushrooms without any oil, salt, or spices until they begin to sweat and steam.

    Add your preferred fat (butter goes great with mushrooms!) and spices (do not salt yet) and toss to coat. Lower the temperature to medium-low. At this point, let the mushrooms cook without stirring for several minutes until they’ve begun to brown. Then flip/stir once and cook undisturbed for several more minutes adding salt once well browned.

A chunk of butter and two smaller pieces on parchment paper on a wooden surface, with a bowl of butter and other kitchen items in the background.

  • It’s best to wait to salt mushrooms until they’re almost finished cooking. Salting too early can cause them to sweat in the pan which can lead to a rubbery texture. Other spices can be added whenever they’re needed!

  • Mushrooms act like sponges when it comes to fat, so it’s best to use a bit more than you’d expect