Most people cook mushrooms wrong—and wonder why they’re soggy, bland, or just plain weird.

But with a few simple tips (and the right mushroom), you can turn those fridge-dwellers into the best thing on your plate. Whether you're a mushroom skeptic or a full-blown fungi fan, here's how to go from “meh” to “more, please.”

1. 🧠 Want to learn why mushrooms are trending in kitchens and wellness circles alike? Check out our post Cooking with Mushrooms: Flavor, Function & Fun in the Kitchen—a look at mushroom jerky, culinary culture, and why these fungi are having a moment.

🍄 Choosing the Right Mushrooms

If you’re just starting out, grocery store varieties like white button, cremini, and portobello are great for learning basic cooking techniques. They’re mild, easy to find, and budget-friendly.

These three mushrooms actually come from the same species—Agaricus bisporus—and together make up over 90% of mushroom sales in U.S. grocery stores, largely because they’re easy to grow at scale and have a long shelf life.

But they’re just the beginning.

Once you’re ready to explore, try:

1. Shiitake – earthy and meaty; great in stir-fries and soups
2. Oyster mushrooms – delicate, slightly sweet; delicious when pan-fried
3. Lion’s mane – fluffy, seafood-like texture; perfect for grilling or vegan “crab” cakes
4. Maitake (Hen of the Woods) – robust, with deep umami; excellent roasted

These specialty mushrooms are often grown by small-scale producers—and are increasingly available at farmers markets, natural food stores, and Delve-listed farms.

1. 🛒 Can’t find them at your local grocery store? Try visiting an urban mushroom grower, farm tour, or seasonal market. You might taste wild varieties or just-picked delights you didn’t even know existed.

🧊 How to Store and Prep

Mushrooms are mostly water—so how you handle them makes a big difference in both flavor and texture.

Storage Tips

Most store-bought mushrooms come in sealed plastic containers, which trap moisture and speed up spoilage. For better results:

1. Transfer them to a paper bag once you get home. This allows them to breathe.
2. Store in the fridge (in the main compartment, not the crisper drawer).

🍄 Why it matters: Mushrooms in plastic can get slimy within 2–4 days. In a paper bag, many varieties stay fresh for up to a week, especially when they’ve been harvested recently.

If you’re buying farm-fresh mushrooms, ask the producers about their packaging and storage suggestions.

Cleaning Tips (Or Not?)

Mushrooms grown indoors often don’t need washing—just:

1. Trim the base where the stem meets the growing block.
2. Brush off any debris, especially on clustered varieties like maitake.

If they have visible dirt, a light wipe with a damp paper towel or soft brush is all that’s needed. Avoid soaking to preserve texture and flavor.

👩‍🍳 Pro tip: Cooking them right away? Give a quick rinse, then dry thoroughly—no need to soak.

How to Cut Mushrooms (and Why It Matters)

Use a sharp chef’s or paring knife, and choose your cut based on the dish:

1. Thin slices (1/8”–1/4”): quick sautéing, crispy edges
2. Thicker cuts (1/2"+): juicy, meaty bites in pastas or stews
3. Hand-torn (for lion’s mane or oyster): preserves texture for grilling or roasting

🍳 Why it matters: Mushrooms shrink as they cook. Thin slices crisp; thick pieces stay juicy.

🔥 Simple Cooking Methods That Work Every Time

You don’t need fancy tools or complicated steps. Start with these basics:

1. Sautéing: Heat butter, olive oil, or a high-heat neutral oil (like avocado or canola) in a pan. Don’t overcrowd the pan—give mushrooms time to brown.

Want a flavor twist? You can use untoasted sesame oil to cook or finish with toasted sesame oil for a nutty kick. Learn more about the best oils for sautéing mushrooms →

1. Roasting: Toss mushrooms in oil and salt, then roast at 400°F for 20–25 minutes. Add herbs like thyme or rosemary for depth.
2. Grilling: Thick slices of portobello or lion’s mane shine on the grill. Use flavorful marinades like balsamic + olive oil + garlic OR soy sauce + sesame oil + ginger OR lemon juice + smoked paprika + herbs. Marinate for 15–30 minutes, then grill on medium-high heat until tender and charred.

💡 Quick Flavor Tip: Mushrooms love fat + acid + savoriness—like butter with lemon, oil with vinegar, or garlic with miso. Add a sprinkle of Parmesan or drizzle of tahini to round it out.

🧠 Curious about the nutrition side? Check out our deep dive: The Truth About Mushrooms: Are They Really That Healthy?

🥄 Easy Recipes to Try at Home

Start simple, go gourmet:

1. Quick & Easy: mushroom toast with garlic & herbs, veggie tacos with sautéed oyster mushrooms, DIY mushroom jerky
2. Family Favorite: creamy mushroom pasta or risotto, flatbread pizzas with mushroom & fontina
3. Show-Off Dish: stuffed portobello caps, grilled lion’s mane “steaks” with lemon & butter

👩‍🍳 Want to go beyond recipes? Some local farms featured on Delve offer cooking demos and tasting events—perfect for families, homeschoolers, and home cooks who love to try new flavors.

🧭 Learn More (and Taste the Difference)

There’s a whole world of flavors right around the corner:

1. Read our Mushroom Growing 101 guide
2. Discover health benefits in The Truth About Mushrooms: Are They Really That Healthy?
3. Learn Why Mushrooms? in Cooking With Mushrooms: Fun, Flavor & Fun
4. Find Delve experiences near you: farm tours, mushroom demos, and more
5. Coming soon: How Urban Mushroom Farms Grow Food Without Soil or Sunlight

You might even end up cooking alongside someone who makes mushrooms taste like lobster.

🌱 Bring Mushrooms Into Your Kitchen Story

Try a new mushroom recipe this week—take a trip to a farm stand, and pick up something unexpected. The more you cook with these fungi, the more fun—and flavor—you’ll find.

Sources

1. Mushroom Council. “Industry Statistics.”
2. Mushroom Council. “Handling Mushrooms.”
3. Serious Eats. “How to Clean Mushrooms.”
4. Insights from growers featured on Delve