How To Cook Mushrooms So Perfectly They Melt in Your Mouth

Box of Mushrooms

Mushrooms are a nutritious and delicious addition to salad, pasta, pizza, and so many other savory dishes. While most mushrooms can be eaten raw, knowing how to cook mushrooms is still a necessity. These simple cooking methods are musts for the mushroom lover.

While many mushrooms may appear vastly different in color or size, they may actually be of the same variety. Button, crimini, and portobello mushrooms are all scientifically known as agaricus bisporus. How they get their different appearance and flavor actually comes from which strain was planted and what age the mushroom was when picked.

Button mushrooms are the youngest of the agaricus bisporus variety, picked early in the growing process. Crimini mushrooms, also known as baby bellas, are more mature and can be distinguished by their browner shade. Portobello mushrooms are allowed to reach full maturity which results in their larger size.

fresh mushrooms

Mushrooms are one of the few foods (fungi, technically) that offer vitamin D. When mushrooms have been exposed to UV light, they can improve vitamin D levels in a healthy body. Another health benefit of mushrooms is their ability to improve the immune system. According to a study by Tufts University, white button mushrooms were proven to enhance the body’s immune response.

But button mushrooms aren’t the only type of mushrooms to offer health benefits. Due to being picked at different stages in growth, the agaricus bisporus may vary in nutritional value. But most often, you can find that mushrooms of this variety are rich in copper, selenium, vitamin B2, and vitamin B3.

Mushrooms Selection and Storage

When selecting mushrooms, look for firm caps that are unblemished. Make sure the mushrooms appear plump and still have the stem attached. If they feel at all slimy, pass them up. Store your mushrooms in the refrigerator for up to seven days.

How To Clean Mushrooms

cleaning mushrooms

Mushrooms absorb moisture when left for too long in water but they won’t be harmed by a quick rinse. To clean mushrooms, simply rinse them and then wipe dry with a paper towel. Alternatively, you could wipe each mushroom down with a damp paper towel. Both methods work but rinsing is better for mushrooms that have dirt coated on them.

How To Prepare Mushrooms

chopping mushrooms

After cleaning your mushrooms, you’ll need to prepare them for cooking. If using portobello mushrooms, you may want to remove the gills. While the gills in portobellos are edible, they do leak a dark liquid when being cooked. To remove them, use a spoon to gently scrape the gills out. Wipe clean with a paper towel after. For shiitake and portobello mushrooms , you’ll want to remove the stems before cooking. Simply slice it off the base of the mushroom cap and discard.

How To Cook Mushrooms

1. Simmer
marinating mushrooms in a jarImage of marinated mushrooms via Shutterstock

A marinated mushroom salad is a refreshing way to enjoy mushrooms. But first, you’ll need to simmer your mushrooms to soften them and prepare them for absorbing your marinade.

To simmer mushrooms, bring a large pot of water with 1 teaspoon of sea salt to a boil. Add 1 pound of cleaned mushrooms and lower heat to medium. Simmer for about 5 minutes, until mushrooms have softened then drain into a colander. Transfer mushrooms to a large bowl and set aside.

In a medium bowl, whisk together ¼ cup extra virgin olive oil, two tablespoons white wine vinegar, one minced garlic clove, ½ teaspoon Italian herbs, and ¼ teaspoon sea salt. Pour the marinade into the bowl with mushrooms and mix until mushrooms are fully coated. Cover and allow to marinate for at least two hours in the refrigerator.

2. Sauté
sauteing mushrooms in pan

Mushrooms are particularly delicious when sautéed. To sauté mushrooms, heat two tablespoons olive oil in a pan over medium-heat. Add eight ounces sliced mushrooms to the pan and stir. Add ¼  teaspoon sea salt and any additional desired spices. Let cook for about eight to ten minutes, stirring frequently.

In the beginning stages of cooking, the mushrooms will release moisture, and a sizzling sound will occur. Browning will begin after the moisture is released so be sure to stir them frequently during this time. Once mushrooms are lightly crisped and browned around the edges, they are ready to serve.

3. Grill
mushrooms on a grill
Image of grilled portobello mushrooms via Shutterstock

Portobello mushrooms are perfect for grilling due to their “meaty” texture and large size. To grill portobello mushrooms, you’ll need to clean them, remove the stem, and scrape out the gills. Then add 2 large portobellos to a bowl. In a separate bowl, whisk together two tablespoons olive oil, two minced garlic cloves, ½ teaspoon sea salt, and ¼ teaspoon ground black pepper. Add the sauce to the portobellos and toss until portobellos are fully coated.

Heat a grill pan over medium-high heat and add portobellos. Let grill on each side for about four to six minutes until grill marks appear.

Pro tip: Kick up the flavor by adding a tablespoon of balsamic vinegar and ½ tablespoon of pure maple syrup to the sauce. You can also let the mushrooms marinate in the refrigerator for up to an hour for added flavor.

4. Roast
roasting mushrooms on parchment paper

Mushrooms are deliciously crispy when roasted. To roast crimini mushrooms, line a large rimmed baking sheet with parchment paper or a baking mat. Preheat oven to 375 degrees Fahrenheit. Add a pound of sliced mushrooms to a large bowl. Toss with one tablespoon coconut oil, ½ teaspoon sea salt, and ½ teaspoon Italian herbs. Add to the baking sheet and cook for 20 minutes, stirring halfway through.

Mushroom Recipes

mushrooms with bok choyImage of mushroom stir-fry via Shutterstock

Bok Choy Stir-Fry Recipe with Savory Mushrooms and Quinoa 
This vegan savory stir-fry is the perfect way to use mushrooms in an easy yet tasty way. They provide a tender bite in perfect juxtaposition of bok choy’s crunchy texture.

Portobello Mushroom BurgerImage of portobello mushroom burger via Shutterstock

Roasted Portobello Mushroom and Peach Burger
The “meaty” texture of a portobello mushroom works wonders in this sweet and savory vegetarian burger recipe. You wouldn’t expect fruit to be lurking between the bun in your burger but the peaches add an unexpectedly delicious flavor.

Sweet Potato Noodles with Chanterelles and Cashew Sage SauceImage via Kate Gavlick

Sweet Potato Noodles with Chanterelles and Cashew Sage Sauce
This gourmet pasta recipe uses the finest ingredients to create a decadent dish. Chanterelle mushrooms add an earthy and fragrant finesse to the sweet potato noodles.

Garlicky Mushroom Farro RecipeImage of mushrooms in farro via Ashley Melillo

No-Fuss Garlicky Farro with Sautéed Mushrooms
This warming and hearty grain dish features filling farro and melt-in-your-mouth mushrooms. The mushrooms add a buttery bite that adds all the flavor a grain dish could ever need.

Gluten-Free Vegan Quiche Recipe with Mushrooms, Kale, and Sweet Potato: An Animal-Friendly Breakfast to Remember
Image of quiche with mushrooms via Shutterstock

Gluten-Free Vegan Quiche Recipe with Mushrooms, Kale, and Sweet Potato
This gluten-free and vegan quiche will pack a punch of flavor to your morning with its savory ingredients. Mushrooms complement sweet potatoes and kale in this veggie-laden dish.

Related on Organic Authority
The Benefits of Mushrooms: 10 Ways to Use the ‘Super Fungus’
Cultivating or Foraging Mushrooms: Everything You Need to Know about Our Favorite Fun Guy
Truffle Mushrooms: Is the Most Expensive Food in the World Worth It?

Images via Karissa Bowers

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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Bok Choy Stir-Fry Recipe with Savory Mushrooms and Quinoa

Savory Quinoa, Mushroom, and Bok Choy Stir-Fry Recipe

Late spring calls for hearty yet fresh and healthy meals like this plant-based quinoa stir-fry recipe with mushrooms and bok choy. The lightly spiced chili tamari sauce adds a punch of flavor, making this an anything but ordinary stir-fry recipe. Chili is also great for aiding in fighting off spring colds as the spicy kick will help decongest your sinuses.

Bok choy’s peak season is late spring and early summer when temperatures are still a bit cool. The green leafy member of the cabbage family can be commonly found year round, so if you fall in love with this bok choy recipe, you won’t have to part ways with it come autumn. Be sure to pick vibrant, crisp bok choy and avoid those that are wilted. The crunchy stems are the best part and add a delightful bite to this stir-fry recipe.

Quinoa adds protein to this dish. If you prefer your grains to be heartier, it can be mixed in with brown rice. The light fluffy texture of quinoa is great for energy as it is packed with amino acids and 8 grams of protein per cup. Try cooking your quinoa in vegetable broth instead of water for more flavor!

This sensational stir-fry can be enjoyed on its own or with edamame as a protein filled wholesome appetizer. Either way, you are bound to enjoy this standout spring dish!

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Savory Quinoa, Mushroom, and Bok Choy Stir Fry Recipe

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1 ratings

Prep Time: 10 minutes

googletag.cmd.push(function() {

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Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 2 servings

Calories per serving: 615

Fat per serving: 24.5g

Saturated fat per serving: 2.7g

Carbs per serving: 70.8g

Protein per serving: 25.8g

Fiber per serving: 9.3g

Sugar per serving: 4.9g

Sodium per serving: 3,047mg

Cholesterol per serving: 0mg


    For the stir fry:
  • 1 cup quinoa, cooked
  • 1 pound of bok choy, rinsed and patted dry
  • 8 ounces sliced mushrooms, crimini or white
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, peeled and minced
  • 2 tablespoons sunflower oil
    For the sauce:
  • 1/2 cup low sodium tamari
  • 2 tablespoons organic chili sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sesame oil


  1. Cut the base off of the bok choy. Separate the leaves and then set aside. In a medium bowl, whisk together tamari, chili sauce, rice wine vinegar, and sesame oil. Set aside.
  2. Heat oil over medium-low heat. Add garlic and ginger and saute for 3 minutes. Add mushrooms and raise heat to medium. Stir fry until they are lightly browned. Add bok choy and saute until lightly wilted for about 1-2 minutes. Add the quinoa and chili sauce and mix until well combined. Remove from heat.
  3. Serve immediately and enjoy!

Related on Organic Authority
4 Vegetarian Chinese Food Recipes for Meatless Monday: Put Down that Takeout Menu!
10 Quinoa Recipes: Made Fresh or Use Up That Leftover Quinoa
Vegan Springtime Sushi Salad Recipe with Marinated Tofu and Brown Rice

Image of stir-fried bok choy with mushrooms via Shutterstock

The post Bok Choy Stir-Fry Recipe with Savory Mushrooms and Quinoa [Vegan] appeared first on Organic Authority.

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Farro Risotto with Radicchio, Mushrooms, and Bacon


This dish came together rather serendipitously on a Sunday afternoon. I was up to my elbows testing recipes and was looking for something savory for dinner that didn’t require too much prep, or dishes afterward. I’d brought home some colorful radicchio from the market, I had some bacon (don’t I always?), and there was a packet dried mushrooms in a kitchen drawer. So I gathered everything up and searched through my grains, to see what was in there.

I eat a ton of pasta, specifically whole grain pasta, which I can’t resist, especially if there’s garlic or radicchio involved. (And bacon, of course.) But in between a few bags of pasta was a small sack of petit épeautre (wheat berries) and a similar-sized bag of something unlabeled, which I was sure was farro. Whatever it was, the two bags came out to about 1 cup, which was just the right amount to make a wheat berry risotto, or farrotto.

Nope, this isn’t true risotto, since it’s not made with rice, but “stewed wheat” doesn’t sound very appealing. Farrotto is good if using farro, but épeautto doesn’t quite roll off the tongue either. And it was a Sunday night when I made this, and I was more interested in getting dinner on the table than fixating on the right name for it. (Farro isn’t squarely in the French lexicon and no one would have known what I was talking about if I said farrotto.)

Anyhow, back to the food. This was a huge hit. The dried mushroom broth added a deep richness that stock alone doesn’t always give, and the slightly bitter radicchio was tempered by the bits of bacon and creamy Parmesan that melted into the wheat berries. Cracking the wheat berries after they’re cooked helps them release more of their starch, so you get something that’s more emulsified than if you just cooked wheat berries as they are.

Earlier in the week, I felt a bout of la grippe (the flu) coming on and Romain went to the store to get a chicken for soup, and I made a big pot in preparation for being laid up a few days. I wasn’t paying that much attention, as one does when they are in the early stages of the flu, and ended up with quite a bit of liquid in my soup, which I used as stock for this. Fortunately, it was just a mini-bout of le gastro, and I felt better the next morning.

I know in the U.S., canned or boxed stock is a staple in most supermarkets. In France, they rely on le cube, which I’m not fond of, so I try to make my own stock when I can. I don’t use a recipe, I just add a chicken carcass (I often save parts and bones in the freezer for when I’m ready to pull out my stock pot), then add a chopped onion, a carrot or two, a bay leaf, and a few sprigs of thyme, then let everything simmer for a few hours on the stove.

In addition to not coming down with the flu, I was really happy with how this came out. It’s much heartier than risotto and less fussy; it’s one of those dishes where all the ingredients come together, and compliment each other, homey enough for a Sunday night dinner, but I’m thinking of making it again next week when I have company.

Paris Pop-Up Dinner!

On February 23rd I’ll be hosting a pop-up dinner in Paris, with recipes from My Paris Kitchen at Café Méricourt. (Books will be available for purchase and signing.) There will be two dinner seatings, 7:30 pm and 9:30 pm, and reservations are now being taken via their website. It’ll be a pre-fixe menu, and is posted on their website. [Update: The event has sold-out. I’ll revise this here, and on my Schedule page, if any spaces open up. Thanks! – dl]

Farro Risotto (Farrotto) with Radicchio and Bacon

Print Recipe

Different wheat berries (and farro) may take different amounts of time to pre-cook in step 2. You want them slightly tender, a little less than half-cooked, not completely cooked. Feel free to play around with the recipe. Omit the bacon if you’re vegetarian, replace the radicchio with other stewed greens, or add herbs that you like, sage and rosemary are possible swap-outs for the thyme. (If using rosemary, go easy on it as the flavor can be overwhelming.) You could add sautéed mushrooms, bits of cooked chicken, or roasted squash in step 9.I used dried porcini mushrooms, which are available at some produce stores and well-stocked supermarkets, but you can use whatever dried mushrooms are available, or another favorite. Some dried mushrooms may need to be cleaned by soaking in a change of hot water once or twice, although mine didn’t. Follow the instructions on the package or ask the vendor how best to treat yours.Serve the risotto/farrotto in warm soup bowls or plates, mounding it in the center. Shave Parmesan over the top, and sprinkle with additional fresh herbs.

3/4 ounce (20g) dried mushrooms

3/4 cup (180ml) hot water

1 cup (200g) farro or wheat berries (petit épeautre, in France)

olive oil

4 strips bacon, diced (you can use thick- or thin-cut)

3 to 4 cups (100-120g) coarsely chopped radicchio,

4 small shallots, peeled and minced

2 cloves garlic, peeled and minced

kosher or sea salt

2 tablespoons butter, salted or unsalted

2/3 cup (160ml) dry white wine

1 cup (90g/3ounces) grated Parmesan cheese, plus additional for serving

2 branches fresh thyme, plus 2 teaspoons minced fresh thyme

4 cups (1l) chicken or vegetable stock

additional fresh herbs, chopped, for garnish, such as thyme, chives or parsley

1. Put the dried mushrooms in a small bowl and pour the hot water over them. Set aside for 20 to 30 minutes.

2. In a medium saucepan, heat 1 quart (1l) of water until boiling. Add the farro or wheat berries and cook until they’re slighty tender, but still a ways from being fully cooked, about 10 to 15 minutes. Turn off the heat and, using an immersion blender, pulse the wheat berries six or so times so that some of them (roughly one-quarter to one-third of them) are broken up and cracked. Strain though a mesh stainer. (I reserved the liquid, just in case I needed it later if I didn’t have enough stock. I didn’t use it, but you may want to hang onto it, just in case.)

3. In a small bowl, mix the minced shallots and garlic. In a medium skillet, heat some olive oil and cook the bacon, stirring, until cooked through but not crisp. Transfer to a paper towel-lined plate to drain and cool. Drain off excess fat, wipe the pan clean, and add the radicchio. Cook the radicchio over medium heat, stirring constantly with a little of the shallot and garlic mixture, and a pinch of salt, until wilted. You may need to add a little olive oil if the radicchio sticks. Transfer the radicchio to a plate.

4. Squeeze the mushrooms dry and coarsely chop them. Put them on the plate with the radicchio.

5. Heat the stock in a saucepan and keep it warm on the stove.

6. In a 4- to 6-quart (4-6l) casserole or Dutch oven, heat some olive oil with the butter, sprigs of thyme, along with the remaining shallots and garlic. Cook over medium heat, stirring frequently, until the shallots and garlic are soft and fragrant, about 2 to 3 minutes.

7. Add the drained farro or wheat berries and stir to combine with the shallots and garlic. Add the white wine and continue to cook, stirring, until the wine is absorbed. Using a ladle, add enough of the warm stock to cover the farro so there is a layer of liquid about 1/4-inch (1cm) floating on top. Adjust the heat so that the mixture is simmering. It should be bubbling gently, not boiling.

8. Continue to cook, adding additional stock (about 1/2 cup/60ml at a time) as the layer of liquid on the top gets absorbed, while stirring. When two-thirds of the stock has been used, add the mushroom liquid and continue to cook, adding more stock and stirring. The process will take 20 to 30 minutes.You may not have used all the stock. If you need a bit more liquid, use the reserved cooking liquid.

9. When the farro has softened add the bacon, radicchio, chopped dried mushrooms, and minced thyme. Cook a few more minutes, plucking out the thyme branches and adding the grated Parmesan. Stir while the mixture simmers, until everything is absorbed and incorporated.

Serve on warm soup plates with additional grated Parmesan and a sprinkling of fresh herbs.

A delicious take on risotto with farro (cracked wheat), flavorful radicchio, and bacon. A great first or main course, or a hearty side dish too!

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