Preparation
Most mushrooms have delicate, tender stems. If there are any tougher ends those can be trimmed if preferred. Lion’s Mane, Bear’s Head, and Comb Tooth do not have stems. The entire body of the mushroom can be used. However, If the mushrooms have a tough base where they were attached to the log or growing medium, trim that part off.
You can tear or slice mushrooms into bite-sized pieces or strips. Their texture is soft and fibrous, so most tear apart easily. Black Pearl and King Oysters are thicker, so cutting will work best for these kinds. You may leave mushrooms whole if they’re small or thin.
Cooking Methods for
Oyster & Chestnut Mushrooms
Sautéing (Most Popular Method):
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Heat the oil or butter in a pan over medium-high heat.
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Once hot, add the mushrooms in a single layer. Don’t crowd the pan; cook in batches if needed.
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Sauté for about 5-7 minutes, stirring occasionally, until the mushrooms become golden brown and crispy on the edges.
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Season with salt, pepper, and any additional flavorings.
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Serve immediately as a side dish, topping, or in pasta, salads, or sandwiches.
Grilling:
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Brush the mushroom caps lightly with olive oil and season with salt, pepper, and any other desired spices.
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Place the mushrooms on a grill preheated to medium-high heat.
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Grill for 3-4 minutes on each side, until the mushrooms are tender and have nice grill marks.
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Serve as a side dish or in a grilled vegetable salad.
Roasting:
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Preheat your oven to 375°F (190°C).
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Toss the mushroom pieces with olive oil, salt, pepper, and any desired herbs or garlic.
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Spread them in a single layer on a baking sheet.
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Roast for about 15-20 minutes, stirring once halfway through, until they are golden and crispy.
In Soups or Stews:
Mushrooms can be added to soups, stews, or stir-fries. Simply chop them up and add them in when the recipe calls for mushrooms. They cook quickly, so add them near the end of the cooking time to prevent them from becoming too soft.
Cooking Methods for Lion’s Mane, Bear’s Head, and Comb Tooth Mushrooms
Sautéing (Most Popular Method):
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Place them in a DRY pan on medium heat. Don’t crowd the pan; cook in batches if needed.
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Sauté for about 5-7 minutes then flip pieces over, cooking for another 5 to 7 minutes, still in a dry pan.
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Once the mushrooms have released water and start to brown, add 1-2 TBSP of butter to the pan. Make sure every piece gets butter on both sides. Be delicate as you handle them and do not stir them around in the pan. Season with salt, pepper, and any additional seasonings.
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Bring the heat down to low and cook until both sides are golden brown. About 5 minutes per side.
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The furry fronds will go from soft to crispy and soak up all that butter.
Mushroom Storage
Storing mushrooms properly is important to keep them fresh and preserve their flavor and texture. Here are some general methods for storing various mushrooms:
Storing Fresh Mushrooms in the Refrigerator: Paper Bag Method
Place mushrooms in a paper bag (this works especially well for white, cremini, and portobello mushrooms). The paper bag helps absorb excess moisture, which prevents the mushrooms from becoming slimy. Fold the top of the bag loosely to allow air circulation. Store the bag in the main part of your fridge (not the crisper drawer) for optimal freshness.
Storing Fresh Mushrooms in the Refrigerator: Tray with Paper Towels
Place a layer of paper towels at the bottom of a shallow container or tray. Arrange the mushrooms in a single layer on top of the towels. Cover the mushrooms loosely with more paper towels and store the container in the refrigerator. The paper towels help absorb moisture and keep the mushrooms dry.
Important Note: Mushrooms need some airflow to stay fresh, so avoid airtight containers that trap moisture, which can cause them to become soggy and spoil faster. Never store mushrooms in a plastic bag, as they trap moisture and can cause the mushrooms to spoil quickly.
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Storing Cooked Mushrooms:
If you have leftover cooked mushrooms, store them in an airtight container in the refrigerator. They should be eaten within 3-4 days for the best quality. To reheat, sauté them in a pan or microwave until warmed through.
Drying is an alternative way to preserve mushrooms for long-term storage. You can use a dehydrator or an oven to dry mushrooms, or even air dry them in a well-ventilated area.
Drying Mushrooms : Using a Dehydrator
Clean and slice the mushrooms thinly. Arrange the mushrooms in a single layer on the dehydrator trays. Dehydrate according to the manufacturer’s instructions (usually at 125°F/52°C for 4-6 hours). Once dried, store the mushrooms in an airtight container, such as a glass jar or vacuum-sealed bag, in a cool, dark place.
Drying Mushrooms: Using an Oven
Preheat the oven to its lowest setting (usually around 150°F/65°C). Clean and slice the mushrooms, then arrange them in a single layer on a baking sheet. Place the baking sheet in the oven with the door slightly cracked open to allow moisture to escape. Bake for 2-3 hours, checking occasionally to ensure they’re drying evenly. Once dried, store in an airtight container.
Storing Dried Mushrooms:
Once fully dried, store the mushrooms in an airtight container, vacuum-sealed bag, or Mylar bag with an oxygen absorber to preserve their flavor and texture. Keep the dried mushrooms in a cool, dark place (like a pantry) for up to 6 months or longer. For longer storage, keep them in the freezer.