All Seasons Mushrooms

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Preparation & Cooking

All Seasons Mushrooms



Preparation & Cooking Basics


Initial Preparation
Residue of the growing medium should be brushed off of mushrooms. Mushroom growing medium is NOT manure and is pasteurized so it is free from potential pathogens.

When ready to consume, clean mushrooms by:

  • Wiping them gently with a damp cloth; or
  • Use a soft brush to remove any traces of peat moss or soil; or
  • Rinse quickly and pat dry
  • Do not soak fresh mushrooms or rinse open veiled mushrooms as they readily absorb excess water which speeds up deterioration.
  • Do not peel mushrooms. 
  • Only trim the stem end if it is dry
  • Trim the tough stem portion of Shiitakes
  • Trim the root of the Portabella

To Sautè
Ideal for: Whites, Crimini, Oyster, Shiitake
Works well with: Portabella

  • Mushrooms must be dry and the fat hot, almost to the smoking point.
  • Don’t overcrowd the skillet or the mushrooms will steam rather than brown.
  • For every eight ounces of mushrooms, heat one tablespoon of fat in a large skillet.
  • Add mushrooms to hot skillet. Cook, stirring occasionally, until golden-brown and any released juices have evaporated, about five minutes.

To Grill
Ideal for: Portabella, Shiitake
Works well with: Crimini, Oyster

  • Preheat grill or broiler.
  • Lightly brush caps and stems with oil or an appropriately flavored marinade to keep them moist, and season with salt and pepper.
  • Grill or broil 4 to 6 inches from heat source for 4 to 6 minutes on each side, brushing again once or twice.

To Fry
Ideal for: Portabella, Shiitake
Works well with: Whites, Crimini, Oyster

  • Mushrooms should generally be breaded or battered prior to frying.
  • Fry at 350 degrees F. until the batter or breading is crisp and golden.
  • Serve immediately, since the moisture in mushrooms will tend to soften the breading/batter rather quickly.
  • Mushrooms may be thinly sliced and fried without batter or breading and used to add a crispy texture for garnish.

To Roast
Ideal for: Portabella, Oyster, Shiitake
Works well with: Crimini, Whites

  • Toss with a little oil, lemon juice and oil, or an appropriate marinade,
  • Place mushrooms in a shallow baking pan or on a sheet pan, and roast in a 450 degree F. oven, stirring occasionally until brown, about 20 minutes.
  • Use about one tablespoon of oil for each eight ounces of mushrooms.

To Bake
Ideal for: White, Crimini, Portabella

  • Prepare mushrooms as for roasting, but cook at a slightly lower temperature, about 350 degrees F.
  • This method is generally used for stuffed mushrooms
  • Depending on the type and size of mushroom and the nature of the stuffing, mushrooms may be partially cooked prior to baking.

To Braise
Ideal for: Whites, Crimini, Oyster
Works well with: Shiitake

  • This classical procedure is often overlooked as a preparation for mushrooms in contemporary cooking.
  • Use small whole cleaned mushrooms or larger mushrooms cut into similarly sized pieces.
  • Mushrooms should first be stewed lightly in butter and seasoned with salt and pepper.
  • Add stock or cream (or other flavorful liquid), one pint per pound of mushrooms.
  • Braise (liquid should not boil), covered, until the mushrooms are tender, reduce and incorporate cooking liquid

To Smoke
Ideal for: Shiitake, Oyster, Portabella
Works well with: Whites, Crimini

  • Smoked mushrooms may or may not be actually cooked.
  • To smoke whole or sliced mushrooms, follow the smoker manufacturer’s directions.
  • Mushrooms can be hot-smoked in which case they will need no further cooking.
  • Cold-smoked (uncooked) mushrooms can be sautéed briefly prior to serving.